Dum Biryani/Katche Gosht Ki Biryani


1kg chicken medium pieces
1 cup yogurt (dahi)
3 cups basmati rice
1 tbsp mace and nutmeg powder (jaifal javitri powder)
 1 tbsp cardamom powder ( choti ilechi powder)
 1 tbsp salt
1 tbsp white vinegar (sirka)
 1 tbsp rose water (araq.e.gulab)
1/2 tbsp red chilli powder
1/2 tbsp coriander powder (dhania powder)
1/2 tbsp cumin seeds (zeera)
1/2 tsp kewra water
6-7 green chillies
1/2 bunch mint (pudina)
1/4 bunch dhania (green coriander)
1/4 tsp yellow food color
2 tbsp milk
1/2 cup oil
2 onion sliced
1 tbsp ginger garlic paste
  • In pan add oil and  sliced onion and frey them until dark brown in color
  • Stir constantly to avid burning and darkening of onion.
  • Remove them from oil and spread over paper towel to become crispy
  • In large bowl add yogurt , 1/2 tbsp salt, red chilli powder, coriander powder, mace nutmeg powder, cumin seeds, white vinegar,  rose water, cardamom powder, 3-4 chopped green chillies, ginger garlic paste some coriander and mint leaves and half browned onions
  • Add chicken to the mixture and leave it to marinade for 2-3 hours
  • Soak rice for 20 minutes in water and in another pan boil water separately
  • Add salt to boiling water and also add soaked rice
  • Cook them until half cooked, to check this take out a grain of rice and see if the grain is still half opaque and half transparent in color than remove them from heat and drain out water
  • Add the same oil to rice which we have used before for frying the onions
  •  Preheat oven over 375 'F or 190'C or grade mark 5
  • Now we have to make layers of all the ingredients
  • In large pot first spread little amount of marinated chicken and over it the boiled rice and spread over the surface
  • Now over the rice layer sprinkle pinch of cardamom powder, mace and nutmeg powder, mint leaves, coriander leaves, chopped green chillies, and brown onion
  • Add other portion of chicken and spread rice over it and again layer the dry ingredients
  • It depends on the  quantity of material that how many layers you can make but on the upper most layer you should always layer dry ingredients like mint cardamom powder etc
  • In bowl mix milk, kewra water, food color and pour it drop by drop at few places over the surface
  • Mix flour in water and make a thick and hard mixture to seal the lid.You can also use foil but flour sealing is best for this recipie
  • Place it in oven for 35-45 minutes
  • Break the flour seal and mix the rice from all sides but with slow hands.
  • Serve with mint yogurt sauce or pudina chatni


Popular posts from this blog

Mandi (Middle Eastern Dish of Rice)

Stuffed Buns (Air Fryer Version)