Bawarchi Style Chicken Dum Biryani

• Grinded Masala:
• Cloves – 10
• Black Cardmon-2
• Cinnamon stick -2inches
• Star Anise-2
• Coriander Seeds-21/2 tbsp
• Black Peper- 1tbsp
• Fennel seeds-2tblsp
• Bay leaves-3
• Fry for 4 mins on low flame(Grind into fine powder)(Grinded garam masala)
• Nutmeg – Half
• Cardamom-20
• Mace- half flower
• Grind to fine powder
• add Turmeric powder-1tsp
• Salt as needed
• Red chilli powder-2tblsp

For Chicken Marination:

• Raw Chicken – 1kg
• All powders(grinded garam masala,grinded masalas powder, turmeric powder, red chilli powder, salt)
• Shahjeera – 1 tsp
• Cloves – 10
• Cinnamom -2 inches( Make pieces)
• Bay leaves – 3
• Dried Rose petals – half cup
• Ginger Garlic Paste – 11/2tbsp
• Green Chillies Paste – 1 tbsp
• Fresh lemon juice-1 big
• Fried onions (5medium size)
• Onions fried Oil – 150ml
• Curd – 400gms
• Mint Leaves – half cup
• Saffron water-150ml
• (Marinate for min 2 hours , max- whole night)

• Basmasti Rice – 4 glasses(1kg)
• Wash and soak for 30 mins

Preparation of Biryani Rice:

• Water – 3 litres
• Salt -6 tbsp
• Cardamom-5
• Cloves-5
• Cinnamon-1 inch
• Shahjeera – 1tsp
• Coriander leaves-half cup
• Oil-3tbsp
• 30 min soaked basmati rice
• Squeeze lemon juice -1
• First layer- 70% cooked rice
• Fried Onions
• Coriander leaves
• Mint leaves
• Second layer – 80% cooked rice
• Third layer – 90% cooked rice(remaining rice)
• Sprinkle fried onions
• Coriander leaves
• Mint leaves
• Ghee-2tbsp
• Saffron milk-100ml
• cover with silverfoil and put on oven for 1 hour.
• 10 mins on high flame and 40 mins on low flame. Open after 15 mins!.

Steps:

1. Prepare Grinded Masala:

1. Dry fry the following spices on low flame for 4 minutes: cloves, black cardamom, cinnamon stick, star anise, coriander seeds, black pepper, fennel seeds, bay leaves.
2. Grind these roasted spices into a fine powder (grinded garam masala).
3. Separately, grind nutmeg, cardamom, and mace into a fine powder.
4. Combine all ground spices with turmeric powder, salt, and red chili powder.

2. Marinate the Chicken:

1. In a large bowl, add raw chicken (1 kg).
2. Add all ground spices (grinded garam masala, grinded masala powder, turmeric powder, red chili powder, salt) to the chicken.
3. Add shahjeera, cloves, cinnamon pieces, bay leaves, dried rose petals, ginger garlic paste, green chillies paste, fresh lemon juice, fried onions, onion fried oil, curd, and mint leaves.
4. Mix well and marinate for at least 2 hours, or preferably overnight.
5. Add saffron water to the marinated chicken just before cooking.

4. Assemble the Biryani:

1. In a large, oven-safe tray, layer the marinated chicken at the bottom.
2. Add the first layer of 70% cooked rice on top of the chicken.
3. Sprinkle fried onions, coriander leaves, and mint leaves over the rice.
4. Add the second layer of 80% cooked rice.
5. Add the third layer of 90% cooked rice on top.
6. Sprinkle fried onions, coriander leaves, and mint leaves over the final layer.
7. Drizzle ghee and saffron milk over the top layer of rice.
8. Cover the oven-safe tray with aluminum foil.

5. Cook the Biryani:

1. Preheat the oven to 350°F (175°C).
2. Place the tray inside the oven and cook for 1 hour.

6. Serve:

1. Carefully mix the layers before serving to ensure an even distribution of chicken and rice.
2. Serve hot with raita or your favourite side dish.

Enjoy your delicious homemade biryani!