Chicken Dum Biryani

Chicken dum biryani is a flavourful and aromatic rice made with chicken , spices , ghee , saffron and basmati rice which no one can resist. It is cooked in a sealed pot to enhance and lock all the flavours in.

Did you know that Biryani is actually a Persian word and it’s a dish that was brought to us by the Mughals? Even our very own Dum biryani has its strong Mughlai and Iranian influences, but nevertheless this rich and aromatic layered dish coupled with a few accompaniments makes for a delightful afternoon lunch or dinner.

FRIDAY always calls for Biryani and for me a Friday without a biryani is a complete disappointment :p

So, here's the recipe for the best Chicken dum biryani.

Ingredients:

For Marination:

1/2 Kg Chicken

300 gms, thick yoghurt, whisked well

2 tablespoons, Kashmiri red chili powder

1½ teaspoon, turmeric powder

3 nos, green chilies, slit (according to your chili prefrence )

1 cup, brown fried onions(Birista)

1½ teaspoon, garam masala powder (I have used my home made one)

2 tablespoons, garlic paste

1½ tablespoon, ginger paste

3 tablespoons, mint leaves, roughly torn

2 teaspoons, coriander powder

2 inches, stick of cinnamon

6 to 8 nos, cardamom

6 to 8 nos, cloves

8 to 10 nos, black pepper corns

100 ml, oil

juice of 2 lemons

Salt to taste

For Rice:

1 kg, long grain basmati rice, soaked for at-least 45 mins.

3 cardamom

2 to 3 nos, bay leaves

3 cloves

2 inches, stick of cinnamon

Salt

1 tablespoon, ghee

Water as required

For Layering:

½ cup, coriander leaves, chopped

½ cup, mint leaves

¾ cup, brown fried onions(Birista)

generous pinch of saffron, soaked in ¼ cup of water

5 tablespoons, melted ghee

Kneaded dough to seal the pot.

Method:-

For Marination:

In a large bowl, combine all the ingredients well.  Add chicken and mix it. I covered it and allowed it to marinade overnight but if you're in a hurry you can marinade it for an hour.

In heavy bottom deep pan or handi, spread marinated chicken evenly as a bottom layer. Keep it aside.

For Rice:

In a large pot, add enough water.  Add salt, bay leaves, cinnamon stick, cardamom, cloves and ghee Bring it to a boil.

Add rice and cook until the rice is 70% done.

Take ¼ cup of hot water from the pot into a bowl and add 5 tablespoon of ghee until melted and mixed. Keep it aside.

For Layering:

On the marinated chicken layer, sprinkle coriander leaves, mint leaves, brown fried onions and 1 tablespoon saffron water.

When the rice is 70% done, using a large colander or slotted spoon take out the rice and layer it evenly over the chicken layer.

Sprinkle the melted ghee water mixture over the rice layer.

Sprinkle the remaining saffron water.

Cover the pot with the lid and seal it with the kneaded dough.

Place the handi/pot over a high flame and cook for 12 to 15 minutes. At this stage, you will notice steam coming out either from vent of the lid or from the side of the dough. This is the point when biryani is ready to be kept on dum.

Place hot tava/griddle below the handi and keep it for “Dum’(simmer) exactly for another 15 minutes.

After 15 minutes, switch off the heat and leave as it is for 10 minutes.

After 10 minutes, open the lid, dish out yummy hot biryani and serve with raita of your choice.

ENJOY :)