Chicken Dum Biryani

Preparation time: 20 mins.
Cooking time: 20 mins.

Ingredients:

For Chicken
500 g chicken fillet (cut in cubes)
3 small onions (finely sliced)
2 tomatoes (chopped fine)
1/2 bunch coriander leaves (finely chopped)
1/2 bunch mint leaves (finely chopped)
3 cloves
2cm piece cinnamon
3 cardamoms
2-3 tbsp oil

For Rice
2 cups Basmati rice (soaked in water for 1/2 hour, drained and washed well)
3 1/2 cups water or chicken stock
3 tsp Ghee
3 cardamoms
3 cloves
2 cm piece cinnamon stick
1 bay leaf
1 tsp caraway seeds

Chilli Paste
Grind to a paste the following:
12 red chillies
2 tsp fennel
2 tbsp coriander seeds
1 tsp poppy seeds
1 pod garlic
4 cm piece ginger
Ingredients to be ground:
1/2 cup grated coconut
1/2 cup yoghurt
1 1/2 tbsp chopped cashewnuts
small handful raisins
pinch of saffron strands dissolved in 1/2 cup milk

Method:

Prepare the rice:

1. Heat ghee in a saucepan, sauté the bay leaf, and the spices until fragrant then add the sliced onion and fry till dark brown.
2. Add rice and mix well then add water and salt. Cook until rice is tender and water has dried. Keep warm.

Prepare the chicken:

1. Heat oil in a deep saucepan and fry the cloves, cinnamon and cardamoms until fragrant.
2. Mix in the onions and fry till brown then add in the chilli paste and sauté .
3. Add the tomatoes and stir well and when oil separates mix in the chicken pieces, coriander and mint leaves. Season to taste. Cover and cook until chicken is done.
4. Add the second lot of ground ingredients and mix well. Simmer for 2-3 minutes and remove from heat
5. In a separate saucepan spread a layer of the hot rice at the bottom followed by the chicken and so on.
6. Pour over the saffron soaked milk, and sprinkle the raisins and cashewnuts on top.
7. Put the lid on and seal with heavy-duty foil.
8. Return the saucepan to the fire and cook on low flame for 15-20 minutes. Stir well before serving.

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