Dum-Pukht Biryani

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Serves 10

INGREDIENTS

Chicken, cut into pieces 1/2 kg
Basmati rice, boiled 3 teacups 
Onions, finely chopped 3 medium 
Ginger / garlic paste 3 tsp
Tomatoes, pureed 6 medium 
Green chillies, finely chopped 6
Mint and coriander leaves, 3 tbsp
finely chopped 
Chilli powder 1 1/2 tsp 
Coriander powder 1/2 tsp 
Turmeric powder 1/4 tsp 
Desi ghee or oil 4 tbsp 
Salt to taste

Baghar
Butter / oil 4 tbsp 
Coconut powder 2 tsp 
Sesame seeds 1 1/2 tsp 
Cumin seeds 1 tsp

Garnish 
Onions rings, golden fried 3 medium 
Green chillies, sliced and fried 4
Mint and coriander leaves, 2 tbsp, finely choped
Garam masala powder pinch 
Oil / desi ghee 4 tbsp

COOKING DIRECTIONS

In a shallow saucepan heat ghee I oil and fry onions till golden brown. Add 3 tsp ginger I garlic paste. Fry and then add tomato puree and seasonings. Stir till tomatoes become soft and oil separates from the gravy. Turn up the heat, add chicken and mix well. Cover the pan and simmer on low heat till chicken is cooked and tender.

Baghar: In another saucepan, heat butter or oil and fry cumin seeds, coconut powder and sesame seeds on low heat till light brown. Pour over the chicken gravy and stir to mix.
Grease a large pan with ghee / oil. Put a thin layer of chicken topped with a thick layer of rice and sprinkle onion rings, green chillies, mint and coriander leaves and garam masala powder. Repeat with a thick layer of chicken and a layer of remaining rice. Sprinkle with onion rings, green chillies, garam masala powder, coriander and mint leaves. Heat 4 tbsp of oil! desi ghee and pour over the rice. Cover and leave on very low heat for 10 - 14 minutes.
Serve with raita.