Recipe for preparing Kadaknath chicken Dum biryani with detailed Steps:
- Rice – 1/2kg
- Kadaknath Chicken with bones – 1/2kg
- Coriander leaves – 1/2 bunch
- Mint leaves – 1bunch
- Green chili – 4
- Big Onion – 250g
- Tomato – 250g
- Ginger garlic paste – 50g
- Curd – 1/2 cup
- Oil – 2tblspn
- Cardamom – 2
- Agar Powder / Kadal Paasi / China Grass, – 1/2tspn
- Cinnamon, Cloves, Kapok Buds (Marathi Moggu), Star anise(Annasi seed) – Each 2
- Red Chili Powder – 2tspn
- Turmeric Powder – 1/2 Tsp
- Coriander Powder – 4tspn
- Salt – to taste
- Take a thick bottom vessel or a cooker and then heat it. Add 2tblspn oil and add all garam masala ingredients (cinnamon, cloves, Marathi moggu, cardamom, star anise) one by one. You can also make powder of these ingredients and then use it.
- Add chopped onion and fry it till it turns into brown color, then add ginger garlic paste and fry it till the raw smell is gone after that add tomato, sauté it well.
- Now add turmeric powder, chili powder, coriander powder, and little water, fry it till the raw smell goes off.
- Add coriander, mint leaves and sauté it well. Now add cleaned Kadaknath chicken with a little salt, fry it for 5 minutes.
- Once its half did, then add slitted green chili and mix it well.
- Finally, add rinsed rice and mix well. Add 1 and 1/2 cups of water for 1 cup of rice. Close the lid and let it cook.
- Once the rice is 3/4th done add curd and mix well. You can Dum cook the biryani by covering the vessel with wheat flour dough or with a thick kitchen towel. Or you can keep the vessel containing water on top of the biryani vessel.
- Here I’ve used a kitchen towel and put the tight lid on top of it.
- Now completely reduce the heat on medium flame and remove the biryani vessel.
- Now place a flat heavy bottomed non-stick pan with water on the stove and allow it to heat.
- After that place, the biryani vessel on top of it and cook for 30 -35 minutes. (Or in low heat for 40 minutes you can cook the biryani)
- You will come to know that your biryani is ready with a nice aroma after 30-35 minutes. Now you can turn the heat off and remove the vessel.
- You can make small slits on the Kadaknath chicken; this will help the masala to penetrate well into the chicken.
- Make sure that the heavy bottomed pan (used for putting Dum) has water throughout the Dum period to avoid biryani’s lower layer getting burnt.
More Info on: KADAKNATH