I get so tired of searching for my favorite recipes so I thought I would post them here. Now they will all be in one place for me and family and friends to find. It may take me a while to get them all on here but I'm working on it! Even though I have some of these pinned in Pinterest this is my "go-to" place when I am hunting for my favorite recipes.
Friday, March 25, 2016
Chicken dum Biryani
Main Ingredients for Chicken Biryani:
2 cups long grained basmati rice
500 gm boneless chicken thighs or 750 gm chicken on bone
4 cups water
Salt to taste
Marination Ingredients :
1 cup hung curd (internet says Greek yogurt can be used as a substitute)
2 tbsp ginger-garlic paste
4 green chillies crushed
2 tsp lemon juice
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp ground coriander
1/2 tsp garam masala powder
2 tbsp fresh coriander leaves finely chopped
1 tbsp mint leaves thinly chopped
Salt to taste
Whole Garam Masala Ingredients:
1 bay leaf
2 whole Kashmiri red chillies
2 green cardamoms)
1-1/2 inch cinnamon stick (cut into bits)
2 star anise
3/4 tsp whole cumin seeds (jeera)
Other Ingredients :
1 big onion (cut into slices)
1 small onion coarsely chopped
2 tsp fennel or saunf powder
1 tsp yellow chilli powder
1/2 tsp cardamom powder
1/2 cup fresh cream
Few saffron strands
4 tbsp milk
1-1/2 tbsp rose water
Few ginger julienne
2 tbsp pure ghee
Some brown onions to garnish
Cook the Rice :
Wash the rice thoroughly in normal tap water and soak for about 30 minutes.
Soak the saffron in milk or luke warm water and set aside.
Heat 2 cups of water in a big pan.
Add salt and rose water.
When the water starts boiling then add rice into it.
Cook the rice over medium high heat for about 10-12 minutes and then simmer the flame.
When the rice are 3/4th done, then take out half of the cooked rice from the pan and remaining rice are to be set aside.
Cook the Chicken :
In a medium size bowl, mix all the marinate ingredients.
Cut the chicken into small pieces and marinate it with the above mentioned ingredients mixture.
Coat the chicken pieces well into the mixture, cover and set aside for about 30-40 minutes.
Meanwhile, heat a big non-stick pan and melt the ghee in it.
Add whole garam masala and saute for few seconds over moderate heat.
When the spices turns into little brown then add chopped onions.
Cook the onion on a low flame and make sure that they should not change their color.
Stir constantly if the heat is getting too high.
Put little bit of water to get a nice and glossy color of onions.
When onions are well cooked, add marinated chicken along with its whole mixture.
Now add fennel and turmeric powder.
Mix it well and adjust with the salt.
At this moment, add 1-1/2 cups of water and leave to cook for 6-8 minutes on semi flame.
Once the chicken seems to be done, then you can mix cardamom powder along with fresh cream or yogurt.
Remove from the heat and allow to cool down.
When the chicken cools down, take the chicken pieces out and strain the whole gravy over the pieces of chicken.
Garnish with some chopped coriander and set aside.
Spread a single layer of the prepared chicken over the rice left in the pan and spread some saffron mixture.
Garnish the biryani with brown colored fried onion slices.
Now make the layer of remaining rice and chicken one after the other, sprinkle the saffron mixture, chopped coriander and ginger julienne.
Now we have to cook this biryani on very low flame, i.e., on dum means without exploring out the steam.
Cover the pot either with an aluminum foil or with a wheat dough and place a lid on it.
Immediately reduce the flame.
Make sure the steam should not come out.
Let it cook on low flame on dum (low heat) for about 6-7 minutes.
Serve this delicious chicken dum biryani piping hot with few round onion slices, lemon wedges and raita of your choice.
Chicken dum biryani tastes better with chicken on bone but I prefer cooking my biryani with boneless chicken, so that no bone get stuck in my mouth.
The important aspect of making a proper Chicken Dum Biryani is to cook it on dum with a proper cover or lid. Although there are many methods to cook it on dum.