Boneless chicken (You can use with bones too but we personally prefer boneless) pieces cooked to perfection with plenty of spices. Layered with aromatic long grain basmati rice cooked with whole spices . Cooked in a covered vessel over slow heat called 'DUM' . This is a one dish meal when served with curds or raita . Protein packed and full of flavours and energy. The procedure to prepare , I agree is a little lengthy and tedious but trust me the results are absolutely worth all the efforts and the patience. Hope you all enjoy my version of the 'Dum Biryani'
STEP 1 : PREPARING THE CHICKEN :
FOR THE CHICKEN :
Note : You will need around 1/2 kg chicken for 300 gms of uncooked Basmati rice.
Note : You will need around 1/2 kg chicken for 300 gms of uncooked Basmati rice.
1. Prepare the chicken as per the recipe of SPICY CHICKEN CURRY (Click to find recipe) given in this blog.
2. Make only two changes viz take more of mint leaves and less of coriander in the green masala and cook the chicken till its dry(Add less water while cooking) so that the chicken can be put in layers in the Biryani. The chicken should be almost dry and not watery or like a gravy.
STEP 2 : PREPARING THE RICE :
FOR THE RICE :
INGREDIENTS :
Long grain basmati rice 2 Bowls
Desi Ghee (Clarified butter) 2 to 3 Tbsp.
Whole spices:
Shahi jeera 1tsp
Cloves 10 to 12 nos
Black pepper corns 10 to 12 nos
1 Bay leaf
1 Black cardamom
6 to 8 green cardamoms
2 pcs of 2 inches each cinamom stick.
salt to taste
water around 2 to 3 bowls .
Method : (To prepare rice)
1. Clean , wash and soak the Basmati rice grains in water for at least two hrs before cooking .This really makes the rice nice soft and fluffy and the grains get cooked really well.
2. In a thick bottomed kadai, heat the ghee .
3. Once ghee is hot, add the whole spices one by one . Stir continuously . Keep the flame low else spices will burn.
4. Meanwhile keep the water to boil in a vessel on another gas burner .
5. In the ghee and spices now add the rice grains (Minus the soaked water) .
6. Add salt to taste and stir really well so as to mix the salt.
7. Now add the boiling hot water one and half the quantity as rice to this and stir well.
8. Wait till this comes to a boil.
9. Once it boils, keep a thick tawa or gridle below the kadai and keep the Kadai covered .
10 keep the flame on low and slow cook the rice. It should nomally cook in about 15 mins.
11. Check if rice is cooked and turn off gas.
STEP 3 : LAYERING THE BIRYANI
1. Take a thick bottomed vessel.
2. Divide the chicken in three portions . Add one portion of chicken at the bottom .
3. Split the cooked rice into three parts.
4. Now add one part of the rice as the second layer.
5. Now put one more layer of chicken .
6, Follow by the second layer of rice.
7. Add the remaining chicken to form the third layer
8. In the third and last part of rice that is left, add some Orange or Jilebi yellow food colour . Mix well
9. Put the coloured rice layer on top .
10 Slice 3 Medium sized onions and fry them till golden brown. Fry some cashewnuts till golden brown
11. Add the Fried onions and cashew nuts as the topmost layer of the Biryani.
12. Keep covered . Seal the lid with Wheat flour dough.
13. Slow cook this on low flame for a few more minutes so as to retain all the flavours.
14. Delicious Chicken Dum Biryani is ready .
15 Serve hot with Vegetable Raita (Click to find recipe)
INGREDIENTS :
Long grain basmati rice 2 Bowls
Desi Ghee (Clarified butter) 2 to 3 Tbsp.
Whole spices:
Shahi jeera 1tsp
Cloves 10 to 12 nos
Black pepper corns 10 to 12 nos
1 Bay leaf
1 Black cardamom
6 to 8 green cardamoms
2 pcs of 2 inches each cinamom stick.
salt to taste
water around 2 to 3 bowls .
Method : (To prepare rice)
1. Clean , wash and soak the Basmati rice grains in water for at least two hrs before cooking .This really makes the rice nice soft and fluffy and the grains get cooked really well.
2. In a thick bottomed kadai, heat the ghee .
3. Once ghee is hot, add the whole spices one by one . Stir continuously . Keep the flame low else spices will burn.
4. Meanwhile keep the water to boil in a vessel on another gas burner .
5. In the ghee and spices now add the rice grains (Minus the soaked water) .
6. Add salt to taste and stir really well so as to mix the salt.
7. Now add the boiling hot water one and half the quantity as rice to this and stir well.
8. Wait till this comes to a boil.
9. Once it boils, keep a thick tawa or gridle below the kadai and keep the Kadai covered .
10 keep the flame on low and slow cook the rice. It should nomally cook in about 15 mins.
11. Check if rice is cooked and turn off gas.
STEP 3 : LAYERING THE BIRYANI
1. Take a thick bottomed vessel.
2. Divide the chicken in three portions . Add one portion of chicken at the bottom .
3. Split the cooked rice into three parts.
4. Now add one part of the rice as the second layer.
5. Now put one more layer of chicken .
6, Follow by the second layer of rice.
7. Add the remaining chicken to form the third layer
8. In the third and last part of rice that is left, add some Orange or Jilebi yellow food colour . Mix well
9. Put the coloured rice layer on top .
10 Slice 3 Medium sized onions and fry them till golden brown. Fry some cashewnuts till golden brown
11. Add the Fried onions and cashew nuts as the topmost layer of the Biryani.
12. Keep covered . Seal the lid with Wheat flour dough.
13. Slow cook this on low flame for a few more minutes so as to retain all the flavours.
14. Delicious Chicken Dum Biryani is ready .
15 Serve hot with Vegetable Raita (Click to find recipe)
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