Thursday, April 30, 2015


Chicken- 1 kg
Rice- 4 cup
Ginger- 1 big piece
Garlic- 8-10 pods
Turmeric powder- 1 teaspoon
Chilly powder- 1 tablespoon
Cinnamon-  5 i inch pieces
Cloves- 5 nos
Cardamom-4 Nos

Onion- 4 Nos
Curd/ Yogurt- 3 table spoon
Lemon juice- from 2 lemon
Mint leaf- 1 hand full
Coriander leaf- 1 hand full
Green chilly- 5 Nos

 Fry finely chopped onion in oil to a golden brown color and keep it aside. Keep aside the fried oil to use it.
Make chicken into pieces. Marinate the chicken with Ginger garlic paste, turmeric powder, chilly powder and add  cinnamon, cloves and cardamom to it.
Add fried onion, Yogurt, Lemon juice, finely chopped mint, coriander leaf and green chilies and oil used for frying onion to the chicken and mix all well again. Keep this marinated chicken for 45 minutes.
Cook rice separately in normal water with salt and ghee in it and keep it aside to drain water ( semi cooking is only required for rice as rice will be again cooked along with chicken during "DUM". Collect the water used for cooking rice in another vessel to use it later during "DUM"

For making the "DUM" in pressure cooker, below instructions should be followed.

Take a pressure cooker and keep marinated chicken on the bottom part of pressure cooker as the first layer. Then pour cooked rice on top of chicken. Mix ghee in the water collected from cooked rice and pour on top of rice. Pour saffron with milk also. Close pressure cooker lid and keep the cooker in low flame for 30min. Provide heat from top of cooker to make the "DUM" process complete. Make sure that the whole process of cooking is in low flame so that rice will not get over cooked. no need to wait until the whistle released from pressure cooker. 
After cooking for 30 minutes in low flame, take out pressure cooker from flame, release pressure from cooker by making it cool, open lid of cooker.
Mix together rice and chicken from bottom to make chicken and its masala spread uniform everywhere.
Serve hot with raitha.