Chicken Dum Biryani

Biryani is one of our family picks.   I like my biryani very simple with minimal masala and oil.  After trying lots of options, this is a recipe I got from one of the blogs (don’t remember the blog name).  With some minor changes, it matches my taste bud and qualifies the appearance test.

A  personal confession I want to make is I like the crappie biryani that is served in our office cafeteria courtesy Krimson café.  And the biryani I long to eat is the one we use to get at our hostel (YWCA, Pune) made by Rasak, all my YMCA friends would agree. I don’t know if it is still served, but in our days Monday dinner was heavenly feast at 8.30pm.

Serves : 4

Ingredients

• Chicken (with bone) : 3/4 kg (washed )
• Onions : 2 (cut lengthwise) (fried deeply)
• Oil : 1/4 cup
• Ghee : 2tbsp
• Basmati Rice : 3 cups (½kg) (washed and soaked for about 20 minutes)
• Coriander Leaves : 1/4 cup
• Mint Leaves : 1/4 cup
• Bay leaves : 1
• Cloves : 2
• Big cardamom - 2
• shah jeera or black cumin : 2 tsp
• saffron : 1 tsp
• Salt as per taste
• Milk : ¼ cup 

 

Marinade Mix :

• Green Chilies : 4 (according to your spice level) (finely chopped)
• Ginger & garlic Paste : 2 tbsp
• Turmeric powder : 1/4 tsp
• Coriander Powder : 1 tbsp
• Salt : as per taste
• Yogurt : 1/2 cup
• Shah jeera or Black cumin seeds : 2 tsp
• Red chili powder : 2 tsp
• Lime juice : 2 tbsp 

To Grind :

• Coriander Leaves : 1/4 cup (chopped finely)
• Mint Leaves :1/2 cup (Chopped Finely )
• Whole Black Pepper / Peppercorns : 7-8
• Bay leaves : 2
• Cloves : 3
• Cinnamon Sticks : 1″
• Green cardamom : 3

Method Of Preparation :

1. Wash and soak the basmati rice for 20 minutes.
2. Heat oil in a pan and add the sliced onion and deep fry them till it becomes crisp. A little before it becomes brown. As  it will become crisp and brown when it starts cooling.
3. Wash the cut chicken and drain them and kept it aside.
4. Now fry the bay leaves, cloves, cardamom, cinnamon and whole black pepper grind them into fine powder and finely add the mint leaves, coriander leaves into ground mixture and again pulse it for 2 sec to make a coarse paste.
5. Now add the ground mixture with the washed chicken and add the remaining marinade mix and some fried onions into them.
6. Mix it all together and let it sit for 30 minutes.
7. Boil the water in a heavy bottomed wide vessel and when it comes to a full boil, add some oil, ghee, shah jeera, bay leaves (1), cloves (2), cinnamon ( 1/4 ” ) & salt.
8. When the water comes to full boil add the soaked rice and just cook the rice in high heat for 3 -4 minutes and check the rice it should be half cooked (50% cooked).
9. Now carefully drain the rice and keep them aside. ( make sure it’s only half cooked, don’t over cook it )
10. Add the saffron in warm milk and mix it well.
11. Heat a heavy bottomed vessel add some oil, ghee
12. Spread  half the marinated chicken at the bottom.
13. Now add the  half of the cooked (half) rice on top of the chicken, spread some fried onions,some mint leaves, coriander leaves on top of the rice.
14. Pour the saffron water on top of it.
15. Again make the next layer by repeating point 12, 13, 14.
16. You can dum cook the biryani by covering the vessel with wheat flour dough or with a thick kitchen towel.
17. Cook on high heat for 2 – 3 minutes till you see water drops inside the lid.
18. Now completely reduce the heat into medium flame and remove the biryani vessel.
19. Now place a flat heavy bottomed non-stick pan on the heat and allow it to heat. (this will make sure the bottom part doesn’t burn)
20. After that on top of it place the biryani vessel and cook for 30 -35 minutes ( max 45 min) in low flame.
21. You will smell a nice aroma after 30 -35 minutes so that way you will know the biryani is ready now.
22. Now turn it off the heat and remove the vessel.
23. Slowly remove the lid you will see beautifully cooked dum biryani ready for you.