MUGHLAI CHICKEN DUM BIRYANI SRI KANYA RESTAURANT STYLE

MUGHLAI CHICKEN DUM BIRYANI SRI KANYA RESTAURANT STYLE

Chicken Marination:

Chicken  - 1 kg

Turmeric powder – 1 tsp

Salt

Red chilli powder – 2 tbsp

Ginger & Garlic paste – 2 tbsp

Cloves – 6

Cardamom – 4

Cinnamon – 2 inches

Mace – 1 small flower

Black pepper – 1 tbsp

Star Anise – 1

Shahjeera – 1 tsp

Big cardamom – 2

Kapok buds – 3 small

Slited green chillies – 5

Nutmeg powder – pinch

Coriander leaves – 1 cup

Mint leaves – 1 cup

2 Fresh lemon juice

Fried onions – 1 cup

Saffron milk – 2 tbsp

Curd – 250 gms

Chopped pista – 20

Chopped cashews – 20

Chopped almonds – 20

(Take 1 tbsp aside for garnishing)

Onions fried oil – 1 cup

Marinate for 2 hours

Rice part:

Water – 3 litres

Cloves – 5

Cardamom – 4

Cinnamon  - 1 inch

Mace – 1 small flower

Star Anise – 1

Coriander leaves – 1 cup

Mint leaves – half cup

Bay leaves – 2

Nutmeg powder – 1 tsp

Salt

Oil -2 tbsp

1 Fresh lemon juice

1 hour soaked basmati rice

Dum part:

Fried onions

Chopped coriander leaves

Chopped mint leaves

Chopped pista, almonds, cashews

Saffron milk – half cup

Ghee – 2 tbsp

Silver foil for Dum