Odisha Famous Chicken Dum Biriyani

Odisha Famous Chicken Dum Biriyani

Ingredients :-

Biryani Spices:-

• Green cardamom -  6-7
• Black cardamom - 1-2
• Cloves - 1 tsp
• Cinnamon -  1” x 2
• Mace -  1 floret
• Nutmeg -  ¼
• Star anise - 1
• Cumin seeds - 1 tsp
• Fennel - 1 tsp
• Black peppercorn -  1 tsp

For Biryani Rice

• Basmati rice - 2 cups
• Bay leaves - 1
• Green cardamom - 3-4
• Black cardamom - 1
• Cloves - 4-5
• Cinnamon - 2” stick
• Mace - 1 floret
• Nutmeg -  ¼
• Cumin seeds - 1 tsp
• Black peppercorn - 1 tsp
• Salt - 1 tsp
• Ghee or clarified butter - few drops

For Marination

• Chicken (with bone) - 500 g
• Hung curd - 3-5 tbsp
• Ginger Garlic paste - 3 tbsp
• Red chili powder- 1 tsp
• Kashmiri red chili powder:1 tsp
• Black pepper powder: ⅓ tsp
• Biryani masala: 2 tbsp
• Salt: As per taste

Other Ingredients

• Onion: 3 large finely chopped
• Tomato - 2 large finely chopped
• Potato: 2-3, medium cut into two pieces
• Fried Onion(Baristha) - 1/2 cup
• Hard-boiled egg: 3
• Saffron - 1 tbsp
• Warm milk: ⅓ cup
• Metha Attar: 2-3 drops
• Kewra water: ½ tsp
• Ghee or clarified butter: ¼ cup

Method :-

• Take a pan Dry roast all the ingredients separately and make a powder of all dry roasted spices. This mixed spices is known as Biryani Masala.
• In a large bowl beat hung curd, mix all ingredients (except salt and chicken) to make a smooth paste. Add chicken and salt and keep aside for 4-5 hrs or at least 1 hr.
• Wash and clean the rice and soak for 30 mins. Make a pouch of muslin with all the ingredients of rice except rice, salt, ghee and bay leaves and seal. Bring water to boil with bay leaves, salt, ghee and spice-bag in a large pot, add rice and cook until rice is half done.
• Drain water and spread the rice on a flat surface. Discard the bay leaves and spice-bag.
• Heat 3 tbsp of oil in a wok and fry thinly sliced onion till golden brown. This is known as Barista. Remove from oil and keep on paper towels until needed.
• Fry potatoes and egg separately in the same pan. It will make the potatoes juicier and also gives a flavor to the eggs. Fry until potato is half-one. Remove from oil and keep them aside.
• Take a pan add oil for cooking, once oil is hot add chopped onions and saute it till it transparent, then add chopped tomatoes, salt,chilli powder, ginger and garlic paste then saute it nicely till the Masala cooked well and start living oil.
• Then add the marinade chicken pieces into the pan and continue frying on medium flame until chicken is half done. Remove chicken from oil and keep separately.
• Now in the same pan add the reserved marinade, cook along with potato and eggs until raw smell is gone and oil floats on top of spices.
• Soak the saffron in warm milk and keep aside for 5 mins. Rub the strands in milk to dissolve them completely. Add metha attar and kewra water and keep aside.
• Now take a large pot and arrange the rice, gravy, chicken, potato and eggs in layers separated and then finaly add ghee, saffron milk on top and then finally add biryani masala . Cover the edge of the pot with atta dough and seal with the cover.
• Heat a heavy duty iron tawa on gastop and place the biryani pot on it. Now cook it on lowest flame for 35-45 mins.
• Once done switch off the flame, keep biryani on tawa for another 10-15 mins to absorb flavours. When ready to eat break seal of atta dough and serve Odisha famous Chicken Dum Biryani immediately with Raita and  Enjoy!