CHICKEN DUM BIRYANI

CHICKEN DUM BIRYANI

The word biryani came from the Persian word 'birian'. It is one of the most delicious mixed rice recipes famous not only in India now but all around the world too. It is considered to be a complete treat for any special occasion.

It can be prepared with chicken, lamb, fish and, even with vegetables also. I have tried various methods to prepare biryani, but the reality is dum biryani, real taste. If we made it properly nothing can beat a dum biryani.

 My mother is the first cooking teacher for me as like everyone. This is one of my mom's special recipe so I don't have any doubt about this recipe. And when it comes to biryani, there is no one who does not have water in their mouth. For me, biryani is not just a food, it's more than that, it's an emotion like everyone says.

First, we make gravy and then add semi-cooked rice to it, here we are using chicken for gravy and basmati rice, and we add Indian Spices [cardamom, cinnamon, cloves, etc]. At first, it may seem like a difficult task but once you try it, you will understand that it can be very easy for everyone. The uniqueness of this Dum Biryani is that it's peculiar aroma when you open it, that smell spreads all over our house.

chicken dum biryani

       

Course: Main meal

cuisine: India

serving: 8 people

Preparation time: 20 minutes

cooking time: 1 hr

 Please try it once and let me know how it turns through your valuable comments. 

INGREDIENTS 

FOR CHICKEN MASALA 

1. Chicken - 1.5kg

2. Onion - 6 nos (medium-sized) 

3. Tomato - 5 nos (medium-sized) 

4. Ginger - 3 tablespoon (paste) 

5. Garlic - 3 tablespoon (paste) 

6. Green chilly - 10 nos (crushed) 

7. Coriander leaves - 1 cup

8. Mint leaves - 1 cup

9. Curd - 1/2 cup

10. Turmeric powder - 1 teaspoon 

11. Coriander powder -1 tablespoon

12. Biryani masala powder - 1 1/2 tablespoon

13. Salt - As required 

14. Oil - 3/4 cup

FOR RICE

 

1. Basmati rice -1 kg

2. Cardamom - 6 nos

3. Cinnamon - 2 piece [medium]

4. Cloves - 6 nos

5. Shahjeera(caraway seeds) - 1/2 teaspoon

6. Salt - As required

7. Water - 8-10 cups

8. Lemon juice -1 teaspoon                       

FOR BIRYANI MASALA POWDER

1. Cardamom - 15 nos

2. Cloves - 3 teaspoon

3. Cinnamon stick - 6 cm stick

4. Fennel seeds - 2 tablespoon

5. Peppercorns - 1/2 tablespoon

6. Shaheeraka (caraway seeds) - 1/2 teaspoon

7. Nutmeg - 1 no

8. Star anise - 1 no

FOR GARNISHING 

1. Onion - 2 (medium-sized) 

2. Cashew nuts - 25 gms

3. Raisins - 25 gms

4. Ghee - 1 tablespoon

CHICKEN DUM BIRYANI

PREPARATION 

1. Marinate the chicken pieces with salt, 1/2 tsp turmeric powder, 1/2 tsp pepper powder, 1 tsp lemon juice for 20 minutes. wash the rice thoroughly and soak for 30 minutes.

2. To make the masala powder, roast all the ingredients in a low flame for 1 to 2 minutes and powder its store in an airtight container.

3. Heat a large pot add refined oil, fry the thinly sliced 2 onion until the golden brown color and drain aside. In the same oil fry the cashew nuts and raisins. keep for garnishing.

4. For preparing the chicken masala, add onions to the hot oil and saute until it becomes transparent. 

5. Then add ginger-garlic paste, green chilly paste and saute until its raw smell goes. 

6. Add turmeric powder, coriander powder, biryani masala powder, salt and saute for 5 minutes. 

7. Add tomatoes and cook for 10 minutes in a very low flame. Once tomatoes are well cooked add chopped coriander and mint leaves. 

8. Add curd and marinated chicken and close the lid cook for 10 minutes in medium flame. 

9. Meanwhile, we can start making rice. Boil 10 cups of water once it boiling add salt, cardamom, cinnamon stick, cloves, shah jeera a then add soaked basmati rice cook for 5 to 7 minutes depends upon the rice brand we are using. Rice When you check the rice should have a slight bite. 

10. After the chicken cooked completely we can add the rice, before that add some ghee/butter in the masala then add half of the rice then sprinkle some ghee,2 pinch masala powder. again add the remaining rice sprinkle some ghee garnish with coriander and mint leaves, cashew nuts, raisins, fried onion. 

11. Cover the pot with aluminum foil and close the lid tightly to trap the steam, place this pot on a hot Tawa and cook for 20 minutes in a low flame. Then turn off the flame and allow to rest for 10 minutes. 

12. Serve hot with raita, or pickle. Enjoy the aromatic delicious dum biryani. 

CHICKEN DUM BIRYANI......