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Home Dish Chicken dum biryani

Chicken dum biryani

Name: How to cook Chicken dum biryani - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 7-8 servings
Cuisine: Us

Introduce

Chef :

Pooja M. Pandit

Chicken dum biryani

#momlove Biryani, is a dish famous not only in India now but all around the world too! Biryani is a rice preparation using chicken, mutton, eggs or even vegetables. The method of preparing a biryani and the ingredients used generally differ from one region to another. But, the love for biryani still remains the same!

Ingredient

Food ration :

7-8 servings

Cooking time :

20 min

750 gm

Basmati rice

1 kg

Chicken

Boiled And Peeled Potatoes

Boiled And Peeled Egg, Optional

Onions (sliced finely for the birista)

Garlic cloves

2 inch

Ginger

Green chillies (slit lengthwise)

1/2 cup

Milk

1/4 tsp

Saffron strands

1 tsp

Kewra water

1 1/2 tsp

Salt

500 gm

Fresh Curds

Small Tomatoes (cubed)

1 tsp

Turmeric powder

2 tsp or to be adjusted

Red chilli powder

3 tsp

Cumin powder

3 tsp

Garam /Biryani masala

as required

Birista (crispy fried onions)

2 tbs

Ginger garlic paste

2 tbs

Homemade Ghee

Cloves

2 (1" each)

Cinnamon pieces

Green Cardamoms

Black Cardamoms

Black Peppercorns

Bay leaves

1 tsp

Cumin Seeds

1/2 cup

Oil

CLoves

1/2 tsp

Cumin seeds

Cooking instructions

* Step 1

To make the Chicken Dum Biryani, first wash the basmati rice and soak in sufficient water for about half an hour.

* Step 2

Heat water, approximately equal to tripe the quantity of rice and add the whole spices and about three teaspoons salt to it.

* Step 3

As soon as the water starts boiling, add the drained rice and cook on high to medium heat till almost done but not completely cooked (cook till one grain of rice remains).

* Step 4

Drain all the rice from the remaining water into a large sieve and keep covered till use.

* Step 5

In the meantime, boil the potatoes and the eggs and peel them. Halve the potatoes and make vertical slits in the boiled egg.

* Step 6

Heat the milk and add the saffron strands and keep aside.

* Step 7

Deep fry the sliced onions till brown and crisp. This is called birista. Reserve half the birista for the marinade and half for layering and garnishing.

* Step 8

Grind the garlic and ginger to a paste to get about three tablespoons of smooth paste using about two tablespoons for marinade and one for tempering.

* Step 9

Clean and wash the chicken thoroughly. drain and cut into medium sized pieces. Marinate with the mentioned ingredients.

* Step 10

In a heavy bottomed pan, heat the oil and add the whole spices. As soon as they splutter add one tablespoon of ginger garlic paste. Saute for a while.

* Step 11

Next, add the marinated chicken and saute on high flame. Add salt to taste. Cover and cook. When the chicken is almost cooked, add the boiled potatoes, eggs and slit green chillies and mix well.

* Step 12

When the chicken is fully cooked, open the lid and cook on high flame stirring occasionally till the gravy thickens. Set aside.

* Step 13

To prepare the dum, first place a thick griddle on the stove top on low flame.

* Step 14

In the meantime, start the layering for the biryani in a heavy bottomed pan.

* Step 15

Spread a little oil at the bottom,then a little gravy and then about half the rice over it.

* Step 16

Cover this with all the chicken gravy and some birista.

* Step 17

Spread all the remaining rice on top and drizzle some homemade ghee and the Kewra water over it. Now make four vertical holes in the biryani from the top and pour the saffron milk in it. Seal the holes with the rice.

* Step 18

Spread the remaining birista over it and cover the pan with a foil. Place the lid tightly over it and keep the pan on the hot griddle for dum for about 15 to 20 minutes. For the first seven minutes keep the flame high and then reduce to minimum for the remaining time.