Dum Chicken Rum Biryani#SundayFunday

This is super delicious and makes a complete meal. The rum gives a delicious taste to this biryani, try it and you will definitely love it. It's not spicy but yum!! I have added potatoes, since for me biryani is incomplete with potatoes, I love them in biryani.

Serves 3 as a complete meal

Ingredients
For the Chicken Marination
420 Grams Chicken Pieces Biryani cut - I used 2 Large Legs
100 Ml Rum 1 Cup Yogurt - whisked
1 Tablespoons Lemon juice
1 Tablespoon Ginger Garlic Paste
½ Teaspoon Cumin powder
½ Teaspoon Garam Masala powder
1 Teaspoon Level Salt
1 Teaspoon Heaped Red Chili powder
½ Teaspoon Turmeric powder
1 Tablespoon Coriander powder
Orange color pinch
1 Green Chilly - chopped
½ Cup Fried Onion/Brista
¼ Cup Coriander leaves - reserve
¼ Cup Mint leaves

¼ Cup Oil
For the Rice
275 Grams Basmati Rice

2 Teaspoon Heaped Salt or To Taste
Whole Mixed Spices
1 Brown Cardamom
2 Green Cardamoms
1 Bay Leaf
5 Black Peppercorns
1 Stick Cinnamon
3 Cloves
½ Teaspoon Shahjeera
Other Ingredients
¼ Cup Fried Onion/Brista
½ Teaspoon Saffron Stradnds - Mix the strands in ¼ cup Milk
2 Medium Potatoes - cut into Big pieces - Optional
2 Tablespoons Ghee/ Butter
¼ Cup Mint leaves
¼ Cup Coriander leaves

Method

In a large bowl take chicken, and all the given ingredients under marination and mix very well, Keep it to marinate for at least 2 hours in the refrigerator.

Wash and soak the basmati rice for 15 minutes. In a large pot/vessel water, salt and all the whole spices bring to boil add the rice and cook the rice till it is half done /cooked drain the water.

In a heavy bottom pot/ vessel add 2 tablespoon oil and ¼ cup water, add the chicken. top it with the potatoes, sprinkle a little coriander and mint leaves.

Now spread the half cooked rice, sprinkle the remaining mint leaves, onion brista, saffron color

Seal it with a foil, cover with a lid with dough Place a cast iron tawa/girdle on high flame and place the pot on it and cook on high flame for 12 minutes. Then reduce the flame to low and let it cook for 40 minutes. After 12 minutes then again make the flame to medium high and let it cook for 3 minutes. Switch off the flame and let it remain on the hot tawa for another 10 - 15 minutes.

Here is ready!!

Perfectly done, it not burnt at the bottom.

Serve hot with Raita.

Enjoy.. it's super delicious!!

Labels: Biryani, Chicken, Rum, Sunday Funday, One Dish Meal, Main course

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Rebekah of Making Mircales, the theme is Cooking with Beer/Alcohol.