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)
  • 2 cloves
  • 1-1/2 inch cinnamon stick (cut into bits)
  • 1 mace
  • 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.

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