Afghani Chicken Biryani with less spices, easy Chicken Dum Biryani

Ingredients

• 1 ½ kg Chicken (drumstick & thigh with bones) Chicken
• Salt to taste
• 2 tbsp Ginger Garlic paste
• 2 Green chillies, broken into half
• 1 ½ tbsp Oil
• 2 cup Curd, beaten, curd (yogurt)
• 2 tbsp fresh Coriander leaves, roughly chopped
• 2 tbsp fresh Mint leaves, roughly chopped, Pudina Patta
• 2-3 tbsp Ghee
• 1 tsp Saffron strands
• 1 ½ cup Fresh cream
• 3 no. Green cardamom
• Salt to taste
• 1 tsp Sugar
• 2-3 Green chillies (less spicy & slit into half)
• ⅓ cup Fried onion
• 2 tbsp fresh Mint leaves, pudina patta
• 2 tbsp fresh Coriander leaves, roughly chopped
• 1 ½ tbsp Prepared Masala, Prepared Masala
• 10-12 no. Green cardamom
• Salt to taste
• 1 tbsp Black peppercorns
• 2-3 no. Mace
• 2-4 no. Cloves
• 3-4 ltr. Water
• Salt to taste
• 2-3 tbsp Ghee
• 3-4 no. Bay leaf
• 1 inch Cinnamon stick
• 1,200 gms Sella Basmati Rice, soaked (for 30 min) Sella Basmati Rice
• 1-2 tbsp Oil
• 2-3 tbsp Ghee
• 2 no. Green chillies, broken into half
• 2 large Onions, sliced
• Salt to taste
• Marinated Chicken
• 5-6 no. dried Apricot, roughly chopped
• 1-2 tbsp Fried onions
• 1-2 tbsp fresh Mint leaves, pudina patta
• 1st batch of cooked rice
• Prepared jhol
• Prepared Masala, Prepared Masala
• 2nd batch of cooked rice
• Prepared jhol
• a few saffron strands
• Prepared Masala, Prepared Masala
• Green chili, slit, green chili
• fresh coriander sprigs
• fresh mint sprig

Steps

1. In a bowl, add chicken, salt to taste, ginger garlic paste, green chillies, oil, curd, fresh coriander leaves, fresh mint leaves and mix it well.
2. Keep it aside to marinate for 15-20 minutes.
3. In a small saucepan, add ghee, once it’s hot, add saffron strands, fresh cream, green cardamom, salt to taste, sugar and get a quick boil.
4. In a bowl, add green chillies, fried onions, fresh mint leaves, coriander leaves, pour the prepared mixture and mix it well.
5. Add prepared masala and give it a good mix.
6. Keep it aside for further use.
7. In a pan, add green cardamom, salt to taste, black peppercorns, mace, cloves and dry roast it for a minute on medium flames.
8. Transfer it to a mixer grinder jar and grind it smoothly.
9. Keep it aside for further use.
10. In a handi or sauce pot, add water, once it’s roaring boiled, add salt to taste, ghee, bay leaf, cinnamon stick, sella basmati rice, cover it with the lid and cook it for 4-5 minutes on high flame.
11. Strain out the 60% cooked rice and transfer it to a tray for resting.
12. Strain the 80% remaining cooked rice, transfer it to another tray and allow it to rest for a while.
13. Keep it aside for further use.
14. In a handi, add oil, ghee, once it’s hot, add green chillies, onions, salt to taste and saute it until translucent.
15. Add marinated chicken and saute it well, cover it with the lid and cook it for 8-10 minutes on medium flames.
16. Add dried apricot, fried onions, fresh mint leaves, 1st batch of cooked rice and gently layer it.
17. Add prepared jhol, sprinkle prepared masala and layer the 2nd batch of cooked rice.
18. Add prepared jhol, saffron strands, sprinkle prepared masala and seal the edges with the dough.
19. Cover it with the lid and cook it for 15-20 minutes on low to medium flames.
20. Turn off the flames and let it rest for a few minutes.
21. Gently open the biryani from one side and transfer it to a serving dish.
22. Garnish it with coriander sprig and mint sprig.
23. Serve hot with green chutney.