Dum Biryani is an Indian chicken and Basmati rice recipe that is cooked on Dum over slow heat.
Ingredients :
Chicken - 1Kg (clean & wash)
Basmati rice – 4-5 cups (washed & soaked in water)
Boiled Egg
Green cardamoms - 3nos
Cloves - 3
Cinnamon stick - 1
Bay leaves - 8 nos
Garam masala powder - 2tsp
Yogurt -11/2 cup
Tomato - 1 piece (chopped)
Onions-4 (2 big sliced + 2 finely chopped)
Ginger garlic paste - 3 tsp
Chilli powder - 2 tbsp
Turmeric powder - 2 tbsp
Saffron - pinch dissolved in 2tbsp warm milk
Salt to taste
Oil - 8tbsp
Ghee - 2tbsp
Biriyani masala - 2 tbsp
Meetha Attar - 4-5 drops.(Its specially use for biriyani flavour)
Kawra water - 1 tsp.
Method :
In a bowl add curd, ginger-garlic paste, garam masala powder, chilli powder, nutmeg, salt mix well .Add the chicken
and rub the mixture into the meat. Let the chicken marinate for 3-4hrs.
Wash the rice & keep aside. Boil 6cups of water in a big pan. For essence add cardamoms, cloves & cinnamon,1 bay
leaf, then add rice to the boiling water, salt & cook uncovered till the rice is 1/2 done. Drain the rice in a colander &
set aside.
Prepare brown and crispy fried onions take a frying pan, add the whole oil in it. Deep fry the sliced onions until
brown and crispy. Take out, soak the excess oil in kitchen tissue and set aside.
In the same oil, fry potatoes with a pinch of salt and turmeric powder and fry in the same oil until brown from all
sides. Set aside.
In the same oil, 1 bay leaf, 2 nos. of each cardamoms, cinnamon and cloves. When they turn slightly brown and
starts to crackle, add chopped onions. Saute till they change their color. Add rest of the ginger-garlic paste. Then add
chopped tomato, salt, all powder, chcken and mix well. Cook it for 5-6 mins. When oil separates from chicken then
add 2 cups of hot water in it.
After drying it off Gas and set aside.
Layering the Biryani and Dum cooking take a big vessel, add 1 tsp. ghee and 5-6 bay leaves. Firstly add fried
potatoes and then spread a layer of 1/2 cooked rice, then a layer of cooked chicken, then another layer of 1/2 cooked
rice. Now add biriyani masala, pour saffron soaked milk wit saffron allover the rice, sprinkle little salt and sugar,
mitha attor, kawra water and fried onion. Cover with a lid.
Place lid and over the lid place a heavy weight and seal the edges with wheat dough. Allow to heat. Reduce to low
flame and place back the biryani vessel on the iron tawa and cook biryani for 20-25 mts. Turn off heat and do not remove lid for 10 mins.
Serve hot with mixed vegetable raita.
Mixed Vegetable raita
Ingredients :
Yogurt 2 cups
Tomato 1 small
Onion 1 small
Carrot 1 small
Cucumber 1 small
Green chillies 2
Fresh coriander leaves 3-4 sprigs
Sugar 1 tsp.
Salt to taste
Method :
Wash, peel and cut onion, cucumber and carrot finely. Wash and cut tomato finely. Wash and mince green chillies. Clean, wash and chop coriander. Beat the yogurt. Mix all the remaining ingredients with the vegetables. Serve
Ingredients :
Chicken - 1Kg (clean & wash)
Basmati rice – 4-5 cups (washed & soaked in water)
Boiled Egg
Green cardamoms - 3nos
Cloves - 3
Cinnamon stick - 1
Bay leaves - 8 nos
Garam masala powder - 2tsp
Yogurt -11/2 cup
Tomato - 1 piece (chopped)
Onions-4 (2 big sliced + 2 finely chopped)
Ginger garlic paste - 3 tsp
Chilli powder - 2 tbsp
Turmeric powder - 2 tbsp
Saffron - pinch dissolved in 2tbsp warm milk
Salt to taste
Oil - 8tbsp
Ghee - 2tbsp
Biriyani masala - 2 tbsp
Meetha Attar - 4-5 drops.(Its specially use for biriyani flavour)
Kawra water - 1 tsp.
Method :
In a bowl add curd, ginger-garlic paste, garam masala powder, chilli powder, nutmeg, salt mix well .Add the chicken
and rub the mixture into the meat. Let the chicken marinate for 3-4hrs.
Wash the rice & keep aside. Boil 6cups of water in a big pan. For essence add cardamoms, cloves & cinnamon,1 bay
leaf, then add rice to the boiling water, salt & cook uncovered till the rice is 1/2 done. Drain the rice in a colander &
set aside.
Prepare brown and crispy fried onions take a frying pan, add the whole oil in it. Deep fry the sliced onions until
brown and crispy. Take out, soak the excess oil in kitchen tissue and set aside.
In the same oil, fry potatoes with a pinch of salt and turmeric powder and fry in the same oil until brown from all
sides. Set aside.
In the same oil, 1 bay leaf, 2 nos. of each cardamoms, cinnamon and cloves. When they turn slightly brown and
starts to crackle, add chopped onions. Saute till they change their color. Add rest of the ginger-garlic paste. Then add
chopped tomato, salt, all powder, chcken and mix well. Cook it for 5-6 mins. When oil separates from chicken then
add 2 cups of hot water in it.
After drying it off Gas and set aside.
Layering the Biryani and Dum cooking take a big vessel, add 1 tsp. ghee and 5-6 bay leaves. Firstly add fried
potatoes and then spread a layer of 1/2 cooked rice, then a layer of cooked chicken, then another layer of 1/2 cooked
rice. Now add biriyani masala, pour saffron soaked milk wit saffron allover the rice, sprinkle little salt and sugar,
mitha attor, kawra water and fried onion. Cover with a lid.
Place lid and over the lid place a heavy weight and seal the edges with wheat dough. Allow to heat. Reduce to low
flame and place back the biryani vessel on the iron tawa and cook biryani for 20-25 mts. Turn off heat and do not remove lid for 10 mins.
Serve hot with mixed vegetable raita.
Mixed Vegetable raita
Ingredients :
Yogurt 2 cups
Tomato 1 small
Onion 1 small
Carrot 1 small
Cucumber 1 small
Green chillies 2
Fresh coriander leaves 3-4 sprigs
Sugar 1 tsp.
Salt to taste
Method :
Wash, peel and cut onion, cucumber and carrot finely. Wash and cut tomato finely. Wash and mince green chillies. Clean, wash and chop coriander. Beat the yogurt. Mix all the remaining ingredients with the vegetables. Serve
chilled.
Sending this to My Culinary Creation's "Rice Recipes" Event
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