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!
Lucknowi biryani, Awadhi biryani, Hyderabadi biryani are the names of few of the famous biryanis in India. There are other famous biryanis in the south of India too.
Here I am presenting a recipe of an authentic Chicken Dum Biryani which is quite simple to prepare, but extremely delicious and which I learnt after watching a chef, prepare it on a food show on television. Since then I have always preferred this recipe with a few additions and measurements of my own and it has been my favourite one!
For more biryani or non vegetarian recipes, so take a look at the following recipes :
- 750 gm Basmati rice
- 1 kg Chicken
- 4 Boiled And Peeled Potatoes ….Optional
- 4 Boiled And Peeled Eggs…. Optional
- 8 Onions (sliced finely for the birista)
- 20 Garlic cloves
- 2 inch Ginger
- 4 Green chillies (slit lengthwise)
- 1/2 cup Milk
- 1/4 tsp Saffron strands
- 1 tsp Kewra water
- Salt to taste
For the marinade :
- 500 gm Fresh Curds
- 4 Small Tomatoes (cubed)
- 1 tsp Turmeric powder
- 2 tsp Red chilli powder …to be adjusted
- 3 tsp Cumin powder
- 3 tsp Garam /Biryani masala
- Birista (crispy fried onions)
- 2 tbs Ginger garlic paste
- Homemade ghee (clarified butter)
Whole spices for tempering :
- 6 Cloves
- 3 Cinnamon pieces…..1inch each
- 4 Green Cardamoms
- 2 Black Cardamoms
- 4 Black Peppercorns
- 3 Bay leaves
- 1 tsp Cumin seeds
- 1/2 cup Oil
Whole spices for the rice :
- 3 Cloves
- 2 Cinnamon pieces
- 2 Green Cardamoms
- 4 Black Peppercorns
- 1/2 tsp Cumin seeds
- To make the Chicken Dum Biryani, first wash the basmati rice and soak in sufficient water for about half an hour.
- Heat about triple the quantity water and add the whole spices and about three teaspoons salt to it.
- 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).
- Drain all the rice from the remaining water into a large sieve and keep covered till use.
- In the meantime, boil the potatoes and the eggs and peel them. Halve the potatoes and make vertical slits in the boiled egg.
- Heat the milk and add the saffron strands and keep aside.
- 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.
- 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.
- Clean and wash the chicken thoroughly. drain and cut into medium sized pieces. Marinate with the mentioned ingredients.
- 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. Now 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.
- When the chicken is fully cooked, open the lid and cook on high flame stirring occasionally till the gravy thickens. Set aside.
- To prepare the dum, first place a thick griddle on the stove top on low flame.
- In the meantime, start the layering for the biryani in a heavy bottomed pan.
- Spread a little oil at the bottom,then a little gravy and then about half the rice over it.
- Cover this with all the chicken gravy and some birista.
- 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.
- Spread the remaining birista over it and cover 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.
- Switch off the flame and keep covered for another ten minutes.
- Open the lid and garnish with the remaining birista and halved boiled eggs.
- Serve the Chicken Dum Biryani with some burrani raita and sliced onions tomato slices by the side!
This Chicken Dum Biryani is quite subtle and delicious to taste. Using fine quality aged Basmati rice for the biryani gives a very good output. Tastes best with raita and sliced onions.