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.

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.