Neelima's Chicken Dum biryani

 

Set 1 Marination

Chicken - 2 whole chutney into small pieces ( u can include log n thigh pieces)

Ginger garlic paste - 1 tbsp

Curd - 1/2 cup

Red chili powder - 2 tsp

Salt - 1 tbsp

Shan bombay masala - 1 packet minus 2 tbsp ( we will add this in rice water)

Set 2

Oil - 1/4 cup

Onion - 1 Medium long sliced (fried dar brown)

Set 3

Data Basmati rice - 9 cups (wash n soaked for 30mins or more)

Water - 10 cups

Salt - 4 tbsp

oil - 2-3 tbsp

Shan masala - 2 tbsp packet

Set 4 for curry

Ghee or butter - 5 tbsp

Garam Masala - pata, lavanda, elachi, mogga puvu, bay leaf

Onion - 2 M choped for curry.

Green chili - 6-8 chopped

Ginger garlic paste - 2 tbsp

Tomato - 2.5 medium chopped (round ones)

Mint - 1 bunch chopped (1/2 for curry n 1/2 for layering)

Coriander -  1 bunch chopped (1/2 for curry n 1/2 for layering)

Set 5 Layering

Green chili - 5 slit and cut into 1/2

Mint - 1/2 bunch from above

coriander leaves - 1/2 bunch from above

Fried onion -  from set 2

Ghee - 10-12 tbsp

food color - 2 pinches in 1/4 cup warm milk or water

Preparation:

From  Set 1 Marinate all  ingredients and keep aside for 30 mins

From Set 2 Fry onions into golden brown

Method for curry preparation

1. From set 4 Heat ghee or butter in big think pan,

2. Add whole Garam Masala and fry for 2-3 mins

3. Now add onions, green chili and fry nicely till onions are light golden brown

4. Now add ginger garlic paste mix well and cook for 2-3 mins

5. Now add chopped 1/2 mint n 1/2 chopped coriander fry nicely for 5-8 mins

6. Now add marinated chicken from set 1 and cook until its half done (10-15 mins)

7. Now add tomato n cook for 10-15 mins with lid closed.

8. Now open the lid and let the chicken gravy thicken nicely and switch off the stove and keep aside,

9.  Preparation of rice.

10. From set 3, take a big bowl and water, salt oil and masala and let it come rolling boiling.

11. Now add rice and cook for 8 mins sharp

12. Now take the chicken curry dish and start layeirng

13. On top of chicken curry, add 1 layer of rice, green chili, mint, coriander leaves, fried onion and ghee

14. And again repeat  add rice, green chili, mint, coriander leaves, fried onion and ghee

15. repeat like 3- 4 layers until rice is done

16. On top layer, once you add everything, add food color mixed with milk and extra ghee.

17. Now keep dosa pan under biryani dish and  cover and cook for 30 mins on low to medium flame,