Dum ki murgh biryani by Shireen Anwar

Ingredients:

• Boneless chicken ½ kg
• Brown onion ½ cup
• Ginger garlic paste 2 tbsp
• Turmeric ½ tsp
• Chili powder 1 ½ tsp heaped
• Salt 1 tsp
• Tomatoes 2 chopped
• Yogurt ½ cup
• White cumin ½ tsp whole
• Black cumin ½ tsp whole
• Dried plums 10
• Nutmeg ¼ tsp grinded
• Mace ¼ tsp grinded
• Rice ½ kg boiled with 1 tbsp salt till ¾ done drain and keep aside
• Coriander leaves chopped 2 tbsp
• Mint leaves 15
• Green chilies 8 whole
• Oil ½ cup
• Kewra water 1 tbsp
• Saffron ½ tsp
• Milk 2 tbsp

Method:

1. Heat oil add brown onion with ginger garlic paste, boneless chicken
2. Add salt, turmeric, chili powder, chopped tomatoes fry well
3. Add yogurt, keep frying till oil comes on top
4. Add white and black cumin, dried plums, ½ cup water, cover and leave it on dum.
5. To assemble In a small handi spread half rice then chicken mixture
6. Now spread with hara masala, remaining rice, zafran Kewra and milk mixture
7. Leave it on dum for 15 minutes, serve hot in a handi.