Chicken Dum Biriyani

Use a heavy, wide flat bottom pan for making chicken biriyani. Make sure the pan has a heavy bottom, if the bottom is not heavy use a tava and place the pan on top while cooking on dum. Use only Medium to medium low heat.

Recipe:

Heat oil and 2 tsp of ghee in a pan, add all the bay leaves, cinnamon stick, cardamom and ansie.

Wait till the spices are roasted and enlarge in the hot hot oil.

Add green chilies, mint leaves and cilantro leave and saute them for a minute.

Add the sliced onions, and add a pinch of salt to bring out the moisture.

When the onions turn transparent, add chopped tomatoes, wait till the tomatoes are well cooked.

Add chili powder, turmeric powder, ginger garlic paste, garam masala, cumin and fennel powder.

After a minute, add the chicken and cook the chicken on medium heat for 3-4 min.

Drain the rice, that was soaked for 20 min minimum.

Add the rice and add 2.5 cups of water i.e water: rice in 1:1 ration.

. cover the biriyani pan with tight fitting lid or use a aluminum foil and cover the pan.

. Cook on medium low for 30 min, if your pan is not heavy bottom, use a tava as base and keep the pan on top of the pan.

. Cover and cook for 30 min on medium low.

After 30 min, open the pan, and drizzle the remaining ghee on top of the biriyani.

serve hot.