Jerk Chicken Dum Biryani
This Jerk Chicken Dum Biryani is EVERYTHING spice and flavorful! Pair it with a bowl of boondi raita to add a touch of refreshing calmness.
Ingredients
Jerk marinade
- 1 red onion sliced and fried
- 1 spring onion
- 4 cloves garlic
- 1 inch ginger
- 2 scotch bonnet pepper
- 2 tablespoon lime juice
- 2 tablespoon olive oil
- 2 tablespoon apple cider vinegar
- 2 tablespoon soya sauce
- 2 teaspoon thyme
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon powder
- 1 tablespoon allspice
- 8-10 peppercorns
- 1 teaspoon salt
Spices for boiling rice
- 1 bay leaf
- 3 pods cardamom
- 5 cloves
- 1 teaspoon mace
- 1 inch cinnamon stick
- 1 star anise
- 1 tablespoon lime juice
- 1 tablespoon salt
Other ingredients
- 2 lbs chicken drum and thigh with bone
- 2 red onions slice and fried (3 small cup)
- 3 tablespoon yogurt
- 1 tablespoon caraway seeds
- ½ cup milk
- 4 cups basmati rice
- vegetable/cooking oil
- 1 pinch saffron
Raita
- 2 cups yogurt
- ½ teaspoon chat masala
- ½ teaspoon salt
- ¼ teaspoon red chili powder
- ½ cup cucumber or boondi (tiny fried gram flour balls)
Instructions
- In a blender or food processor, combine all the ingredients for the jerk marinade and blend to a smooth paste. You can add little water to help with blending.
- In a bowl, add chicken, salt, 1 cup fried onions and the jerk marinade. Mix well to coat evenly and set aside for 1 hour. After1 hour, mix 3 tablespoon yogurt to the marinated chicken and set aside overnight or 2 hours.
- Rinse the basmati rice in cold water until the water runs clear. Soak the rice in water for 30-45 minutes.
- Heat 1 cup milk and add a pinch of saffron.
- In a large pot, heat 4 tablespoons of oil over medium heat and add the caraway seeds. After the caraway seeds crackle, instantly add the marinated chicken and cook for 15 mins.
- In a separate large pot, add 6-8 cups of water and bring it to a boil. Add the spices and let it boil for another 2 mins. Drain the rice and add it to the pot. Cook the rice until 70 -75% done. Use a spider strainer to drain the rice.
- Add 2 layers of remaining fried onions, saffron milk and rice. Cover with a silver foil and lid. Set the pot on low heat and cook for another 15 mins to allow the aroma to stay it in.
- Remove the pot from the heat and let it rest covered for another 15 mins to allow the flavors to further develop. Gently lift the rice with a spatula to reveal the layers of fluffed rice with chicken.
- Garnish with the remaining fried onions and serve the hot biryani with a cool cucumber or boondi raita.