Handi Chicken Dum Biryani

          Here is a great way to cook chicken in a handi (an earthen 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. So check out the step by step pictorial recipe 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
• 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

Rice-

• 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.

                                Marinate chicken for a minimum of 3-4 hours.

                        Bring water to a boil along with whole garam masala & bay leaves.

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

                                Drain & keep aside.

                                Layer handi with marinated chicken first.

                    Spread 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 & onion rings.