Matka Murgh Dum Biryani (Clay Pot Chicken Dum Biryani)

          Biryani is an all time favourite one pot meal with most of us. It is sometimes prepared in a dum style which is also known as Kachchi Dum Biryani, where the chicken / mutton is marinated and layered with rice. This is then slow cooked to perfection. 

          But do try preparing it in a clay pot if you are able to get hold of one. It gives a nice earthy flavour. Enjoy it with some raita and salad. So check out the step by step pictorial recipe to prepare it.

• 700 gms. chicken, cut into medium size
• 1 & 1/2 cups basmati rice, soaked for 30 minutes
• 1/2 cup fried onions
• 2 cups thick buttermilk
• salt to taste
• 1/2 tsp. turmeric powder
• handful of coriander & mint leaves, chopped (save some for later use)
• 1 tsp. garam masala powder
• 1 tbsp. ginger-garlic paste
• 2-3 tbsp. ghee
• 2 green chilies, chopped
• 1 tsp. red chili powder
• a pinch of nutmeg powder
• 1 tbsp. coriander-cumin powder
• 1" cinnamon stick
• 3-4 green cardamoms
• 5-6 cloves
• 1 mace
• 1-2 bay leaves
• 2 star anise
• a small piece pathar ke phool
• pinch of saffron strands soaked in 1 tbsp. water
• 1 hard boiled egg, cut into half 
• few chopped cashews to garnish 
• mint leaf to garnish

          Marinate the chicken with all the above mentioned ingredients, starting from fried onions to coriander-cumin powder for 2-3 hours. 

          Bring sufficient quantity of water along with (1 tbsp. salt, cinnamon, cardamoms, cloves, bay leaves, mace, star anise & pathar ke phool) to a boil. 

          Add the drained rice and cook for 3-4 minutes till half done. Drain and keep aside. Grease a clay pot with ghee / oil.

            Transfer the marinated chicken into the greased pot. (Save some marination for later use). Then spread a layer of the rice, followed by the fried onions, coriander-mint leaves, boiled eggs, saffron & leftover marination. 

          Close the matka (clay pot) with an aluminum foil and place the lid over it. Cook on a high flame for 10 minutes. Then simmer on a low flame for another 8-10 minutes. 

          Let it remain covered for 10-15 minutes. Then transfer the contents to a serving dish and garnish with chopped cashews and mint leaf. Serve them with raita.

               Bring enough water to a boil along with 1 tbsp. salt, cinnamon, cardamoms,
               cloves, bay leaves, mace, star anise & pathar ke phool. 

                                  Add drained rice & cook for 3-4 minutes till half done.

                                 Drain & keep aside. 

               Marinate chicken with all ingredients, starting from fried onions to coriander-
               cumin powder for 2-3 hours. 

                 Transfer marinated chicken into the greased pot. (Save some marination
                 for later use). 

                  Then spread a layer of rice, followed by fried onions, coriander-mint 
                  leaves, boiled eggs, saffron & leftover marinade. 

                Close the matka (clay pot) with an aluminum foil & place the lid over it. Cook 
                on high flame for 10 minutes. Then simmer on low flame for 8-10 minutes. 

After it is done.

Then transfer the contents to a serving dish & garnish with chopped 

                         cashews & mint leaf. Serve them hot with raita.