Serves 4 persons
Time Required 40 Minutes Plus soaking time
INGREDIENTS:

Chicken
Kaghan Basmati Rice

Ghee
Garam Masala
Whole Shahjeera
Onions
(Sliced) Ginger Garlic Paste
Salt
Yellow Chili Powder
Curd
Lemon Juice
Cream
Onion (Browned)
Mint Leaves (Chopped)
Coriander Leaves (Chopped)

800g Cut into 8 Pieces
350 gm
(Washed and Soaked for 30 Minutes)
120 gm
7 gm
2 gm
150 gm
70 gm
as per taste
10 gm
150 ml
40 ml
50 ml
25 gm
25 gm
25 gm
COOKING METHOD:
Heat ghee in a pan. Add half of the whole garam masala and shahjeera. Saute for a minute. Add onions and stir-fry till golden brown in colour. Add ginger garlic paste, salt and yellow chilli powder. Stir for a while and add the chicken. Fry well. Add curd and saute for two minutes. Add about 500ml water and bring to a boil. Cover and cook till the chicken is almost done. Add lemon juice and adjust the seasoning. Bring plenty of water to a boil in a pan. Add the remaining whole garam masala, salt and rice. Cook till the rice is three-fourths done. Drain out the water.
TO ASSEMBLE THE BIRYANI:
Place the handi with chicken on low heat so that the chicken is hot. Sprinkle half quantities of cream, brown onion, mint leaves, coriander leaves and saffron over. Then spread half of the rice over the chicken. Repeat the layers. Place a moist cloth or butter paper on top. Seal the led with atta dough. To finish, put the sealed pan on dum in a pre-headed over for 15 to 20 minutes or cook on oderate heat with live charcoal on top for 15 to 20 minutes.
The delicious Kaghan Murg Dum Biryani is ready. Enjoy it with cucumber raita.

 
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