CAPSICUM CHICKEN DUM BRIYANI

• Chicken – 1 kg
• Capsicum- 1 large  
• Saunf/Shahi Jeera/Fennel seeds – 2 tsp
• Onion – 4 (big, finely sliced)
• Tomato- 1 large chopped 
• Ginger Garlic paste – 2 tsp
• Turmeric powder – ¼ tsp
• Kashmiri chilli powder – 1 tbsp
• Coriander powder – ½ tsp
• Pepper powder – 2 tsp
• Curd – 2 cups
• Lemon juice – juice of 1 lemon
• Garam Masala powder – 1½ tsp
• Salt – to taste
• Pudina/Mint leaves – 1 cup chopped
• Dhaniya/Coriander/Cilantro leaves – 1 cup (chopped)
• Ghee/Clarified butter – 2 tbsp
• Oil – 2 tbsp

For the rice

• Basmati/Biriyani rice – 750 gms
• Bay leaves – 2
• Cloves – 10
• Cardamom – 6-7
• Cinnamon – 2 sticks (1″ each)
• Salt – to taste
• Oil – 2 tsp

For garnishing

• Saffron/kesar strands – 10-12
• Milk – ½ cup
• Pudina/Mint leaves – ½ cup (finely chopped)
• Dhaniya/Coriander/Cilantro leaves – 1/2 cup (finely chopped)

METHOD: 

Clean the chicken pieces and keep aside.

Soak the saffron in warm milk and keep aside.

Fry half of the onion till brown and crispy, and drain it on tissue, grind it in a mixer along with saunf/fennel seeds. Marinate the chicken pieces with this paste along with ginger-garlic paste, Kashmiri chilli, pepper, turmeric, coriander, garam masala powder, curd, salt , lime juice, half of the chopped pudina leaves & half of the chopped coriander leaves.Keep the marinated chicken aside for at least 1-2 hours. 

Heat ghee in a pressure cooker, and add the remaining onions & green chillies and fry till the onion turns brown,add chopped tomatoes and cook , to this add the marinated chicken pieces and mix well, and cook the chicken  till it is soft and tender, the gravy shouldn’t be too much. Remove from fire.

Meanwhile, soak the basmati/biryani rice in water for at least 20 minutes and drain it.

Boil water for the rice and add bay leaves, cloves, cardamom and cinnamon to it. Also, add oil and salt. Now add the drained rice and cook till it is 1/3 done, and then drain the rice. Spread the rice on a big plate to let it cool down. 

Take a big vessel and apply some ghee on the bottom of it, Now spread the entire chicken curry and then again spread the rice over the chicken curry now spread the chopped capsicum and ghee over the rice and then sprinkle half of the saffron-milk mix. and garnish with remaining chopped capsicum, coriander leaves and mint leaves and close the vessel with a lid.

Make a dough of wheat flour and then seal the sides of the vessel lid to prevent escape of the steam and then place the biriyani vessel on hot tawa and let it cook on very low flame for 25-30 minutes.

Gently mix the rice with the chicken before serving .

Yummy flavourful capsicum chicken dum briyani is ready to be served ....