Mumbai Fry Dum Biryani
Ingredients
- 1 kg Chicken (12 pieces)
- 2 tbsp Tomato paste
- 1 ½ tsp Salt
- 1 ½ tsp Chili powder
- ½ tsp Cumin powder
- ½ tsp Turmeric powder heaped
- 1 tbsp Ginger garlic paste
- 1 qty Stock cube
- ½ cup Yogurt
- 2 tbsp Lemon juice
FOR GRAVY
- ½ cup Oil
- 1 cup Brown onion
- 2 qty Tomatoes sliced
- 2 tbsp Ginger garlic paste
- 2 tbsp Tomato paste
- 1 tsp Chili powder
- 10 qty Green chilies grinded
- 1 qty Cinnamon
- 2 qty Green cardamom
- 2 qty Cloves
- ¼ tsp Turmeric
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp All spice
- 1 tsp Salt
- ¼ tsp Saffron
- 2 tbsp Chopped coriander
- 2 tbsp Mint
- 15 fried Cashew nuts
- 750 gm Rice boiled with salt
- 1 pinch Orange color
- 1 tbsp Kewra water
Instructions
- Marinate chicken with salt, chili powder, cumin powder.
- Turmeric powder, ginger garlic paste, stock cube, lemon juice, yogurt and tomato paste for 30 mins.
- Then fry on low heat in ¼ cup oil covered till chicken done.
- Remove and keep aside.
FOR GRAVY
- Heat oil, add whole spices, tomatoes, grinded green chilies, green cardamom and ½ brown onion.
- Add ginger garlic paste with all these dry seasonings cook together until oil leaves the pan.
- Add ½ cup water, add in the fried chicken, cover and simmer on low heat until gravy coarse the chicken.
- Boil rice with salt, soak saffron with ¼ cup water.
TO ASSEMBLE
- Put ½ the boiled rice into the pan, add the gravy masala on top of it sprinkle with chopped coriander and mint.
- Remaining fried onion, remaining rice on top to cover the masala.
- Then add chicken on top of it, drizzle about ¼ cup oil, soaked saffron, orange color.
- Cover part, leave it on dum for 15 mins.
- Serve hot.
