Chicken lollipop dum biriyani

Chicken lollipop dum biriyani 

Select the best quality chicken lollipop for the dum style stove top biriyani. 

Marinated with masalas.  

Combine masalas to the chicken lollipop.  Allow it to Marinated for another hour.

Roast baby potatoes. 

Layering foe the dum in thick bottomed lodge vessel,  it has heavy lid.

Adding more veggies on the top of the dum biriyani before it's closed and kept for slow cooking. 

Serve the biriyani with raita and pickle.  

The recipe for chicken lollipop dum biriyani is same as chicken biriyani.  

Ingredients 

1 kg chicken lollipop 

1 cup basmati rice

1 bunch Pudina 

1 bunch coriander leaves

10 button Mushrooms 

2 green chilies 

2 large onions 

3 cloves of garlic 

10 cherry tomatoes or a large tomato 

2 tablespoon ghee

4 tablespoon of thick curd

Salt as required 

Whole spices 

2 Bay leaves 

2 star annise 

2 pices of cinnamon sticks 

5 cardamom crushed 

4 cloves

For grating 

1 piece of ginger

Dry powder 

1 tsp Cumin powder 

1 tsp coriander powder 

1/2 tsp kashmiri red chili powder 

1 tsp biriyani masala powder 

1/2 tsp turmeric powder 

Method 

In a large bowl,  add chicken lollipop,  all dry powders,  curd, lemon extract, salt grated ginger,  crushed garlic, chopped green chilies and combine. Add a handful of chopped Pudina leaves.  Leave it marination for an hour.

Wash and cook basmati or jeera rice to 80 %, drain water keep aside.

In a thick bottomed kadai or cooking vessel,  pour oil and add thinly sliced onion, garlic, ginger and green chilies. Roast it till golden brown,  add all the whole spices,remove from oil, keep aside.

In the same oil or ghee, spread the Marinated chicken lollipop,  Layering it with half of the cooked basmati rice, salt, Layer with Pudina leaves and coriander leaves. Half of roasted onions and spices. Roasted potatoes. 

Again add chopped tomatoes and spread the cooked basmati rice. Layer on top with Pudina and coriander leaves, tomatoes,  Mushrooms and roasted onions and spices. 

Close the lid, allow it to slow cook for 20 minutes on low flame.

Once it's done, allow it to reach room temperature.  Open the lid, and gently scoop dum biriyani and serve. It's delicious, flavourful and rich aroma of whole spices and coriander leaves and Pudina leaves. Burst into your mouth with it's tender juicy chicken lollipop and the well cooked basmati rice. 

It's a celebration of slow cooked well spiced, perfectly cooked biriyani.