Marinating the chicken:
To the cleaned chicken add 1 teaspoon of red chilli powder and 1 teaspoon of salt. Rub well into the chicken and set aside.
In a large bowl, add all the ingredients under the list “For marination” and mix well.
To this add the cleaned chicken pieces and rub the marinade well into the chicken.
In a large pan, bring about 10 cups or surplus amount water to boil.
Add salt to the water.
Add rice once water starts boiling.
Turn off the heat once the rice is half cooked. It may just take about 2 to 3 minutes.
Now drain the water completely from the rice.
While the water is boiling in the above step, heat 1 oil over medium heat and fry onions till golden brown and set aside.
Layering meat and rice and cooking:
Take a wide bottomed pressure cooker and arrange marinated chicken in a single layer.
To the half cooked rice add all the ingredients under the list “Dry masalas to add to the rice” and mix well.
Add the rice on the layered chicken.
Now spread saffron milk and lemon juice evenly over the rice.
Finally spread the fried onions over the rice.
Close the lid of the pressure cooker (without weight) and place the cooker over high heat for 5 minutes.
Now you can see the steam escaping, at this stage place the weight and reduce the heat to medium low. Let it cook for 15 minutes, just ensure that the whistle shouldn’t come.
Finally reduce the heat to low and leave it for another 5 to 8 minutes.
Turn off the heat and open the lid of the cooker once the pressure subsides.
Your Chicken dum biryani is ready. Put a spatula at the edge of the vessel and lift it up carefully and loosen it. You can see that the chicken pieces at the bottom are so well cooked and get a nice golden brown colour to them.
Serve with chicken curry
or chicken korma
or just onion raitha
and some raw onions soaked in lemon juice.