MUMBAI FRY DUM BIRYANI BY SHIREEN ANWAR

Ingredients:

• Chicken 1 kg 12 pcs
• Tomato paste 2 tbsp
• Salt 1½ tsp
• Chili powder 1½ tsp
• Cumin powder ½ tsp
• Turmeric powder ½ tsp heaped
• Ginger garlic paste 1 tbsp
• Stock cube 1
• Yogurt ½ cup
• Lemon juice 2 tbsp
• Ingredients for Gravy
• Oil ½ cup
• Brown onion 1 cup
• Tomatoes 2 sliced
• Ginger garlic paste 2 tbsp
• Tomato paste 2 tbsp
• Chili powder 1 tsp
• Green chilies grinded 10
• Cinnamon 1 stick
• Green cardamom 2
• 2 cloves
• Turmeric ¼ tsp
• Coriander powder 1 tsp
• Cumin powder 1 tsp
• All spice 1tsp
• Salt 1 tsp
• Saffron ¼ tsp
• Chopped coriander 2 tbsp
• Mint 2 tbsp
• Cashew nuts 15 fried
• Rice 750 gm boiled with salt
• Orange color pinch
• Kewra water 1 tbsp

Method:

1. Marinate chicken with salt, chili powder, cumin powder
2. Turmeric powder, ginger garlic paste, stock cube, lemon juice, yogurt and tomato paste for 30 mins
3. Then fry on low heat in ¼ cup oil covered till chicken done.
4. Remove and keep aside.
5. METHOD FOR GRAVY
6. Heat oil, add whole spices, tomatoes, grinded green chilies, green cardamom and ½ brown onion
7. Add ginger garlic paste with all these dry seasonings cook together until oil leaves the pan
8. Add ½ cup water, add in the fried chicken, cover and simmer on low heat until gravy coarse the chicken.
9. Boil rice with salt, soak saffron with ¼ cup water.
10. TO ASSEMBLE
11. Put ½ the boiled rice into the pan, add the gravy masala on top of it sprinkle with chopped coriander and mint
12. Remaining fried onion, remaining rice on top to cover the masala, then add chicken on top of it, drizzle about ¼ cup oil, soaked saffron, orange color.
13. Cover part, leave it on dum for 15 mins.
14. Serve hot.