CHICKEN DUM BIRYANI

My Family's all time favorite. So I thought this has to be my first Post.
Hope you all like it as much as my family do.

INGREDIENTS: 
Basmati rice, soaked in water for 30 mins - 2 cups
Ghee/ Any vegetable oil - 1 tbsp ( I use refined olive oil )
Chicken, cut into pieces - 1 kg ( bone pieces would be great)
Yogurt - 400 ml 
Saffron, dissolved in 4 tbsp of warm water/milk - 1 tsp 
Orange food color mixed with 2tbsp of water - 2 pinches
Green chilies, finely chopped - 3  (Don't forget this one, makes a big difference)
Large onion thinly sliced-2
Mint leaves, chopped - 1/4 cup (Must have)
Salt to taste

Masala Paste for the Marinade:
Whole Garam masala:
     Black peppercorns - 8
     Cinnamon -2" stick
     Brown cardamoms -3
     Green cardamoms - 3
     Cloves - 4
     Bay leaves - 4 
     Star anise - 2
 Large onions, grated - 2
Ginger-garlic paste - 3 tbsp
Red chili powder -  2 tsp ( depending upon how hot you want) I like mild
Turmeric powder - ½ tsp
Garam masala powder - 1 ½ tsp
Biryani masala powder -2 tbsp ( I always prefer Everest Biryani masala, Biryani comes out really well) 
Mint leaves, chopped - ½ cup (Must have)
Ghee/ Any vegetable oil - 1 tbsp ( I use refined olive oil )
Salt to taste

METHOD :

To Make Masala paste:

1. Heat oil in a heavy bottomed pan.
2. Add all the whole garam masala and then add the onions.
3. Saute onion till translucent.
4. Add the ginger garlic paste, saute it for another 3 minutes.
5. Add the red chili powder and turmeric powder.
6. Keep sauteing for 5 mins till the raw smell of ginger and garlic goes away.
7. Then add the Biryani masala and the garam masala.
8. Add salt, let it cook till the oil separates.
9. Add mint leaves then cook for another 2 mins till all the moisture dries out.
10. Take out of heat and let it cool down.

Usually I make this masala paste double batch so that I can store it in my freezer 
for the next time. U can store it in the freezer for couple of weeks.

Marinade:
In a big bowl take chicken, yogurt, masala paste,green chili and salt mix it well.
keep it in the freeze to marinate.



Rice:

1. Cook the rice in water till the rice is 50 percent done.
2. Drain and keep aside. here I salt the rice and add little Biryani masala powder too.

Assemble Biryani:

1. In a large deep pot, heat oil then fry the sliced onions till golden brown then keep it aside usually people deep fry it but i prefer to shallow fry. 
2. In the same pot, smear oil on all sides and the bottom.Keep the heat on low.
3. Place all the marinated chicken in the pot. 
4. Then ½ the mint.
5. Add all the rice on top, don't have to mix or anything.
6. Then add the remaining mint leaves, the fried onions and saffron mix,orange food color.
7. Close with a tight lid and seal with atta dough. ( called the process DUM)
8. Let it cook on very low heat for 40 - 45 mins. ( Time it when you seal it not any time before)

Serve hot with raita.

Don't forget to let me know how it come out, I would love hear from you.