Basmati rice: 2 cups
Garam masala ( cinnamon, cloves, star anise): 1 each
To make rice:
Wash and soak in water for 5 minutes.
Boil a big pot of water. Add salt and whole garam masala to it.
Cook the rice till 90% done.
That is it should be hard yet mashes when you press it.
Drain and keep aside
To Marinate Chicken:
Chicken: 600 gms
Turmeric powder: 1/4 tsp
Chilly powder: 1/2 tsp
Curd: 1 tbsp
Lime juice: 1 tsp
Salt: as required
Marinate and keep aside.
To make the chicken masala:
Oil: 4 tbsp
cloves and cinnamon: 1 each
Onion: 2 sliced thinly
Tomato: 2 chopped
Green chillies :2 (or 3 if you like a little more hot)
Ginger garlic paste: 2 tbsp
Chilly powder: 1/4 tsp
Garam masala: 1/4 tsp
biriyani masala: 1/4 tsp (optional- for an extra punch!!.Ive made it with and without, both tastes good)
Coriander and Mint leaves: a handful chopped
Heat oil in a pan
Throw in cinnamon and cloves
Add the onion and saute till light brown.
Add the ginger garlic paste and green chillies and saute for a minute.
Add the tomatoes and cook till soft.
Add the garam masala powder and chilly powder and the marinated chicken.
Let it get cooked on low flame.
Add the coriander and Mint leaves and again cook till done.
Take off fire.
Steps for Dum in Oven.
Preheat oven 180 C
Take an oven proof dish and apply ghee.
divide the rice into three portions and chicken masala into two portion.
layer the rice and chicken masala alternately in the dish...rice first, followed by chicken masala and then rice,chicken masala and on top, rice.
Pour 4 tbsp milk evenly on the rice.
Do a slight mixing with your spoon so that masala gets evenly coated on the rice.
cover with aluminium foil
Bake for 20 minutes.
Serve with raita and chips.