Chicken Dum Biryani

Biryani, biriani, or beriani is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā(n) (بریان) which means "fried" or "roasted".[1]
The cooking method of Biryani originated in Iran (Persia) and it was brought to the Indian subcontinent by Iranian travelers and merchants. In India, the recipe of biryani developed to its current form.

Ingredients:

1kg Chicken (Boneless and Diced)
2 Large Onions Sliced
2 medium Onions Chopped
8-10 Garlic Cloves
2 inch Ginger
4-5 green Chillies
750gms Basmati Rice (Washed and Soaked for half an hour)
2tsp Saffron
1/2 Cup Milk
2tsp Kewra Water
1 Cup Freshly Chopped Coriander Leaves
1 cup Freshly Chopped Mint Leaves
1 cup Desi Ghee (Purified Butter)
Chaat Masala

Whole Spices (Make two seperate sets each consisting of)
5 Green Cardamoms (Crushed)
1 Black Cardamom (Crushed)
10 Whole Black PepperCorns
5 Cloves
4-5 Bay Leaves
1 inch stick Cinnamon
1tsp Cumin Seeds

Marinade
250gms Yoghurt
2tsp Red Chilli Powder
2tsp Coriander Powder
2tsp Cumin Powder
2tsp Garam Masala
2 pinches of Mace Powder
2 tbl spoon Lemon Juice
2 tbl spoon Ginger-Garlic-Green Chilli paste
Salt to taste

Method

Step 1
Grind the ginger garlic and green chillies to a fine paste and Marinate the chicken with half the paste and other ingredients listed for the marinade. Keep aside for 45 minutes.

Step 2
Soak the saffron with milk and kewra water. Keep aside.
Sauté the Sliced onions till golden brown and keep aside on an absorbent paper.

Step 3
Tie one Set of whole spices in a muslin cloth. Start boiling the rice with the muslin bag in it till the rice is 3/4th cooked.
Meanwhile chicken would be well marinated, Heat oil in a wok and tip in the second set of whole spices and crackle, Now add the chopped onions, fry till golden brown and add the remaining ginger garlic and green chilli paste. Saute for a 2 minutes and then add the chicken along with the marinade and allow to cook till the chicken in tender to a thick consistency, add the chopped mint leaves.
Drain the rice

Step 4
Take a large heavy bottomed deep pan or skillet. Add a layer of rice , sprinkle the saffron and kewra milk, melted desi ghee, golden brown sliced onionn, freshly chopped coriander and 2-3 pinches of chaat masala. Now add a layer of cooked chicken. Follow the process to make 2 layers of chicken and 3 layers of rice. with rice on the topmost level.
Close the lid and cover with silver foil and cook the biryani on dum for 15 minutes on the lowest flame.


Serve hot with Mint raita and sliced onion salad.

Chicken Liver Pâté

Ingredients

450gms Chicken Liver (washed and trimmed)
1 large onion (finely chopped)
2 Garlic Cloves (crushed)

2 Green Chillies (chopped)
1 tsp freshly crushed black peppercorn
150 gms of butter (divided into 3 portions of 50gms each)

2 tsp Garam Masala Powder

2-3 Bay Leaves
salt to taste
8-10 fresh coriander leaves (torn)


Method

Heat 50gms Butter in a wok, add the garam masala and the bay leaves. Then tip in the chopped onions and sauté till medium brown. Now add the crushed garlic and chillies, saute for a minute and add the chicken livers ,season with salt and freshly crushed peppercorn. Cook for 15 - 20 minutes ,add the torn coriander leaves and transfer in a bowl, allow to cool. Now add 50gms butter and and blend to a smooth paste. Transfer the pâté to serving ramekins or small dish. Melt the remaining butter and and pour over the pâté. Chill in the refrigerator for 1 hour.

Serve with Caramelised Onions, Toasted Garlic Bread and fresh rocket salad.

Caramelised Onions

Ingredients

2 Large onions (thinly sliced)
1 tbl spoon Olive Oil
1 tbl spoon butter
2 tsp Natural Brown Sugar(demerara sugar)
1 pinch of salt


Method

Heat a thick bottomed pan on high flame, now turn the flame to minimum and heat olive oil, add butter and then tip in the sliced onions and allow to sweat for 4-5 minutes, turning them occasionally. Now add the salt and sugar and and cook
till they turn golden brown and are caramelised.