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- 300 g Chicken Breast chunks
- 150 g Basmati Rice ( long grain)
- 100 gm non fat Greek Yoghurt
- 40 gm Onion
- 20 gm Mint
- 20 gm Corriander
- 10 gm ginger garlic paste
- 10 gm Green chilly
- 20 gm Ghee
- Dry spices ( 1 1/2 tsp meat masala + 1 tsp chilly powder + 1/2 tsp garam masala )
- Whole spices ( 3 cardamon + 3 cloves + 1/2 inch cinammon stick + 1/2 tsp cumin seeds )
- 250 ml water
- 2 tsp saffron water / trurmeric water (optional)
- 1/2 lemon juice
In a marination bowl mix together yoghurt , dry spices except 1/2 tsp meat masala , 1/2 of chopped mint corriander , fine chopped onions , lemon juice , GG paste , salt , 5g ghee , chicken. Mix till everything binds together well.
In the pan that you want to cook dum biryani. Coat the bottom with 5 gm ghee and layer evenly with the chicken marinade prepared in the first step. Close lid and set aside for 30 mins.
In the mean time in a pan take 250 ml water and bring to a boil. Add whole spice into in along with the salt. Set on highest flame add in washed rice and boil for 5-6 mins on highest flame. ( rice gets cooked 70 % ) set aside 4 tsp of remaining water and drain the rest.
Now pour the water saved in the previous step over the chicken marinade layer. Next add in the partially cooked rice and spread evenly. Top with saffron water , leftover chopped mint , corriander, 10 gm ghee and 1/2 tsp of meat masala powder. Close with a tight lid.
Now place a tawa or a pan on high flame. On this place the dum bowl with layers and cook on high for 5 mins then lower the flame and cook further for 25 mins. Total cook time comes down to 30 mins (5+25 ).
Once the time is over switch off the falme and let it cool for 5-10 mins. Do not open the lid immediately. Serve hot and enjoy.