Scrumptious chicken pan dum biryani
With rice varieties like biryani, you need a lot of time and patience to cook up a meal that’s fit for royalty. These elaborate preparations use rich ingredients that need hours of cooking that bring out the exceptional flavours. We’ve got a new biryani recipe to please the innovative chef in you. This nawabi murgh paan dum biryani is rich in flavours and tastes so luscious that just one serving isn’t going to be enough. So, we suggest you prepare more for your guests. Here’s how to make it.
Ingredients:
200 gms basmati rice
90 gms chicken
20 gms onion, chopped
2 gms saffron
20 ml milk
10 ml lemon juice
10 gms coriander, chopped
5 gms green chillies, chopped
15 ml oil
5 gms ginger paste
5 gms garlic paste
5 gms turmeric powder
100 gms curd
10 gms degghi mirch powder
Salt to taste
2 gms cloves
2 gms cinnamon stick
2 gms bay Leaf
2 gms cardamom
5 gms cumin seeds
2 betel Leaves
Method:
1. Marinate the chicken with curd, turmeric powder, salt, chilli powder and ginger-garlic paste, and mix well.
2. Grind all the spices for the chicken in a mixer and add to the marinade. Leave the chicken to marinate for two hours.
3. In a heated pan, add the oil and sauté onions until golden brown.
4. In another vessel, cook the biryani rice and keep aside.
5. In a handi, add oil. Once hot, add the chicken and cook on high heat till it gets golden brown in colour.
6. Lower the flame; flatten the chicken to form a layer. Add the rice on it and pour the saffron infused milk over the rice.
7. Cover the vessel and seal it from all the side with the dough.
8. Let the biryani cook over slow flame till the seal is hard and the rice looks fully cooked.
9. Serve hot and garnish with betel leaf.
Recipe and image courtesy: Chef Akhilesh Pathak, Courtyard by Marriott Pune City Centre. Check out their Nawabi food festival for a delectable spread of rich food.
