Of all the biriyanis i love chicken biriyani the most.I make biriyanis on special occasions like Eid like others but i make pressure cooker biriyani often which is so easy.But never tried doing the dum before.I was actually bored of making biriyani the same method i used to.So thought of giving a try at dum.I know this is not the perfect way of doing the dum but the end result was awesome.This was the best biriyani i ever made.The chicken pieces had the perfect juicy texture.
Biriyani making is often misunderstood as tedious task.But personally i feel its the easiest dish to make.no chopping no grinding apart from chopping the mint/corriander leaves:)you dont have to make ten side dish also.All you need is a simple raita or pickle.sometimes you can go a little extreme and have boiled eggs and pappad along with your biriyani:))))Recipe for chicken dum biriyani
Ingredients
for marination
- chicken - 1kg
- ginger garlic paste - 2 tbsp
- green chillies - 2 or 3
- turmeric powder - 1/2 tsp
- corriander powder -1 1/2 tsp
- red chilli powder - 1 tsp
- pepper powder - 1/2 tsp
- fennel powder - 1tsp
- cumin powder -1/2 tsp
- yogurt - 3 tbsp
- {corriander leaves, mint leaves,curry leaves}- a handfull
- salt - as required
- lime juice - 2 tbsp
- onions - 4
- tomatoes -2
- oil - 3 tbsp
for rice
- basmati rice - 2 1/2 cup
- water - 4 cups
- ghee - 2 tbsp
- pepper pods - 4 or 5
- cumin seeds - a pinch
- cinnamon-half inch piece
- cloves - 6
- cardamom - 3
- bay leaf - 1
- aniseed - 3
- salt -1/2 tsp
- lime juice - 1 tbsp
for garnishing
- onion - 2[for caramalising]
- cashew nuts - handfull
- raisins - handfull
- mint leaves - handfull
- corriander leaves - handfull
- cherry/tutti frutti - handfull
- wash and drain rice and keep aside
- wash and drain the chicken .
- marinate the chicken using the ingredients listed under marination for about 2 hours
- heat oil in a pan and saute sliced onions nicely till golden brown
- add tomatoes and saute well
- once tomatoes are soft mushy and nicely saute add marinated chicken
- mix everything well and cook covered.chicken will ooze out water and in this water we will do the dum
- when the chicken is 3/4th cooked switch off the flame
- while chicken is being cooked lets make the rice
- heat a vessel and add little oil/ghee and saute onions till they turn wonderfully deep brown in colour
- transfer the caramalised onion to a plate and then add cashew nuts and fry till brown followed by raisins.
- in the same pan add rest of the ghee and add pepper pods,cumin seeds,cardamom,cinnamon,bay leaf,cloves,aniseed and saute for few seconds
- add rice and fry for a while,about 5-10 minutes
- add water ,salt and lime juice
- mix well and cook covered.we have taken enough water just to half cook the rice
layering and dum
- take a wide vessel and spread some ghee on the bottom
- first place chicken masala as the first layer and then add rice as second layer and repeat the process with the rest of masala and rice
- when the layering is done, spread caramalised onions and chopped mint leaves and corriander leaves cashewnuts and raisin.keep aside the above items for final garnishing too
- close the vessel with a tight fitting lid
- make a dough out of wheat flour like you do for chapathi and seal the edges of lid of the vessel using this dough
- place the vessel on stove top at lowest flame and cook for about 15-20 minutes
- switch off the flame and allow to rest for another 10-15 minutes.
- now your biriyani is ready
- before serving garnish with cashewnuts caramalized onions chopped mint corriander leaves raisins and tutti frutti and enjoyyyyyyy:)
- serve hot with raita n pickle
Notes
- you can add saffron soaked in milk/pineapple essence before putting the dum.
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