Note: If you dont have a slow cooker, you can always use a regular rice cooker but it wont be real Dum Biryani. Cooking time mentioned below also varies in that case.
Ingredients and preparation *
Serve 2 to 3 person
Step 1.
Chicken - 2 lb, small/medium size
Turmeric powder - 1/8 tbsp
salt as required
Ginger-garlic paste - 1 and a half tbsp
Curd -1 and a half spoon
Wash chicken for 3 change of water and add other ingredients given above. Leave it to set for 1 hr.
Step 2.
Onion -1 and 1/4 red onion, Straight cut
Cooking oil -1/2 cup
Now heat oil in a pan/kadai. Deep fry the onions and set aside. Leave the oil to cool.
Step 3.
Red chilly powder -1 tbsp
Coriander powder -1 tbsp
Garam masala 1/4 tbsp
Green chillies -4, slit them
Mint -1/2 cup
Coriander leaves -1/2 cup
Oil -left over from step 2
Now add all the above ingredients to the chicken marinated before. Leave it to rest at least for 2 to 3hrs. Longer the time it sets increases the taste of the biryani.
Step 4.
Lime(medium) - 1 nos
Step 5.
Basmathi rice -1 and a half cup
Salt -1/2 spoon
Cardamom, Bay leaves, cinnamon stick, cloves
Boil 4 to 5 cup of water in a big pot. Add all other ingredients given above to it. When the rice is half cooked strain the water and set the rice aside.
Step 6. CROCK POT
NOTE: Transfer the chicken to the bottom, then sprinkle fried onions/Tomato on it. Next spread half quantity rice on it, next spread onions and then with left over rice again. Make 5 to 6 holes and pour lime juice into it. cover with lid. Set the cooker to cook for 4 hrs. Don't open the cooked often. After 4 hrs switch it off and fold rice and chicken with spatula without breaking the rice. Serve biryani with Onion raita, boiled eggs.
