Chicken Dum Biryani Electric Cooker

Ingredients: (Marinate)

1kg Chicken mix

2 tbsp ginger garlic paste

1 tbsp garam masala

1 tbsp turmeric powder

1 tbsp chili powder

1/2 tbsp Kashmir chili powder

1 tbsp cumin powder

1 tbsp coriander powder

1 lemon ~ juice

2-3 tomatoes ~ chopped

1 cinnamon stick

1/2 tsp black peppercorn

1 tsp cumin seed

1 Anise-star

4 Green cardamon

1 black cardamon

2 bay leaves

1/2 cup chopped coriander leaves

1/2 cup chopped mint leaves

2 tsp salt

4-5 tbsp yogurt

4 tbsp cooking oil

1 handful fried shallot ~ crushed

Rice

4 cups Basmati rice ~ soak

2-liter water

3 tbsp salt

1/4 cup chopped mint leaves

1/4 cup chopped coriander leaves

1 cinnamon stick

1 Anise-star

2 bay leaves

4 green cardamon

1 black cardamon

1/2 cup cooking oil

2 tbsp lemon juice

Directions/Instructions:

1. In a large bowl, marinate the chicken together with all the marinade ingredients.  Cover and in the fridge for 30 mins or best overnight.
2. Turn on the electric rice cooker and add water.  Add all the rice ingredients except Basmati rice and bring to a boil.
3. Once the water starts boiling, add the soaked Basmathi rice.  Don't cook till the rice is 70-80% cooked.  Drain off all the water and move the rice into a different strainer/bowl.
4. Back to the electric cooker, spread 2 tbsp of clarified butter (ghee) on the base without turning it on.  Next, place the marinated chicken on the base and let it cook for about 20 mins till the juices/water appear.
5. Sprinkle 1/4 cup coriander leaves, 1/4 cup mint leaves, and a handful of fried shallots.  Then add 2 tbsp of clarified butter (ghee) on top.
6. Next, add the semi-cooked rice and sprinkle the leftover chopped coriander, mint leaves, fried shallots, and some clarified butter (ghee), and close the lid.
7. Cook till the button flips to keep warm.  About 15 mins later, open the lid and fluff the rice.  The min leaves and coriander leaves have also changed color.  Ready to serve.