How to make special dum biryani

Special dum biryani

The special dum biryani is yet another world famous biryani dish which has an extraordinary number of names (three). This  is one biryani which you don't wanna miss if you or someone cooks it for the main course and dinner. Make it while you are alive or you might regret it later on. Finally don't forget to share and enjoy !!! 

Tip of the day: If you keep cut or shredded apples in salty water they wont change colour or get rotten. 

Ingredients

500 grams of chicken pieces

2 cups of rice (basmati)

2 cinnamon sticks

4 green cardamoms

few drops of screw pine water

2 large  pieces of onions (thinly sliced)

4 tbsp chopped mint

1/2 cup of oil

salt to taste

Ingredients for the marination of the chicken

4 green chillies (paste of 4 green chillies)

1 ½ tsp salt


½ tsp red chilli powder

½ tsp turmeric powder

2 tomatoes (medium made  into tomato puree)

2 tbsp garlic paste

1 tbsp ginger paste

2 tbsp lemon juice

1 cup yogurt

1 tsp garam/chicken masala

6 green cardamom seeds (crushed)

Instructions to prepare

First marinate the chicken using all the  ingredients mentioned for marinating and keep for 6-8 hours in the fridge (overnight). Remove later for it to cool down (room temperature).

Then take a pot or a frying pan and add ½ cup of oil. After that fry the sliced onions until they turn golden brown (colour). Then add 1/2 of the fried onions to the marinated chicken and  mix them well together. Keep the rest of the fried onions for later use.

Add one part of the oil on the marinated chicken and them well together. Keep the rest of the oil for later use.

Then boil 6 cups of water with green cardamoms, salt and cinnamon. Add rice until the 80% of the rice is done (approximately). Drain the rice and spread on a tray.

Then grease a heavy bottomed  handi or heat a  proof dish with ghee, arrange the marinated chicken along with all its juices on the dish. Then spread 2 tbsp chopped mint leaves over it.

After that add the warm drained rice (half of the rice only) over the chicken nicely so it covers the whole chicken pieces and on top of that spread the remaining chopped mint leaves over it.

Pour 2 tbsp melted ghee over the rice nicely spread and the spread the other half of the rice over the ghee. Then spread the remaining fried onions and the oil of the rice. Then sprinkle screw pine water over it.

Cover the handi or proof dish with aluminium foil or you can also use a tight lid.

Then put the handi on the tawa and let it cook for approximately 4 to 5 minutes on high heat. Then reduce the heat to medium and cook for about 15 minutes. And finally reduce the heat to low and cook for about another 15 to 20 minutes

At the end don't forget to serve hot and enjoy !!!