Here is a great way to cook chicken in a handi (an earthern ware clay pot). It has its origins in Pakistani and North Indian cuisine. The chicken is marinated and layered in the handi along with semi-cooked rice, herbs, cashews, ghee and saffron milk. It is covered with foil or flour dough and then slow cooked in dum to perfection. Enjoy it with raita and onion rings. Please check below a step by step guide with pictures to prepare it.
- 400 gms. chicken on bones, curry cut
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. red chili powder
- 1 tsp. garam masala powder
- 1/2 cup yoghurt
- 1/2 cup coriander leaves, chopped (leave aside some for garnishing)
- 1/2 cup mint leaves, chopped (leave aside some for garnishing)
- 1 tbsp. ginger-garlic paste
- 8-10 whole peppercorns
- 2" cinnamon stick
- 3-4 green cardamoms
- 5-6 cloves
- 2 star anise
- 1 mace
- pinch of nutmeg powder
- 1/2 cup fried onion, (leave aside some for garnishing)
- pinch of saffron soaked in 1/4 cup milk
- 8-10 fried cashewnuts
- 3 tbsp. ghee.
- 1 clay pot
- 1 cup Basmati rice, soaked for 30 minutes, washed and drained
- 1 tsp. salt
- 2 bay leaves
- 1" cinnamon
- 2-3 green cardamoms
- 4-5 cloves
Marinate the chicken in all the above mentioned ingredients (except ghee, saffron and cashews) for 3-4 hours.
To cook the rice bring sufficient water along with all the spices to a boil. Add the rice and mix well Cook for 3-4 minutes till half done. Drain well and keep aside.
Transfer the marinated chicken to a greased clay pot. Spread a layer of the half cooked rice over it.
Sprinkle remaining coriander leaves, mint leaves, ghee, saffron milk, cashewnuts, fried onions and 1/2 cup water in which the rice was boiled.
Cover with a foil and cook on a high flame for 15 minutes. Then simmer on a low flame for 5 minutes. Let it remain covered for 15 minutes. Serve with raita and onion rings,
Take 400 gms. chicken.
Ingredients for marination.
Bring the water to a boil along with whole garam masala & bay leaves.
Add rice and cook for 3-4 minutes till half done.
Drain and keep aside.
Layer the handi with the marinated chicken first.
Spread the rice, fried onions, coriander & mint leaves, cashews,
ghee, saffron milk and the water in which it was boiled.
Cover with a foil.
Cook on medium flame for 15 minutes.
Then simmer on a low flame for 5 more minutes. Let it remain
covered for 15 minutes.
Handi Chicken Dum Biryani done.
Serve with raita and onion rings.