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Chicken Dum Biryani (Step by step pics)

Dum_Chicken_biryani
                    .
                     It was Biryani the first I tried to learn after I started to live with my husband. My mom's inspiration and motivation was completely behind it. Even though for some people biryani is complicated, I find it easy as I had been trying to prepare them when cooking was rocket science for me. From all the recipes, I learned this one  first (which was difficult) because of which I feel the rest recipes are easy.

                  My mom's biryani is the best I like to have . She makes them just as restaurant bought with its seducing aroma and taste. She usually prepares different types of biryani and I am trying to learn all those varieties one by one. 

Dum_Chicken_biryaniIngredients:
  1. Basmati rice : 2 cup
  2. Chicken : 10 pieces or 1/2 kg
  3. Onion : 3, sliced
  4. Tomato : 1 , chopped
  5. ginger : 2 inch ; crushed
  6. garlic : 6 pods ; crushed
  7. green chilli : 7-8 ; splitted & halved
  8. Curd : 6 tbsp
  9. Safrron : 2-3 strands ( See note )
  10. Ghee : 5-6 tbsp
  11. Chopped coriander leaves : 1/2 cup
  12. Garam masala : 1 tbsp
  13. Turmeric powder : 1/4 tbsp
  14. Chilli powder : 1 tbsp

  15. Spices :
  • Cardamom pods : 2
  • Bay Leaf : 1 
  • Cloves : 7-8
  • Cinnamon stick : 2 inch

Utensils required:

  • 2 large non stick cookware
  • 1 heavy bottom pan for dhum.

Dum_Chicken_biryani

Method :



  1. Wash chicken pieces. Marinate chicken for 1-2 hours in fridge with half the quantity of chilli powder & turmeric powder ,3 tbsp curd ,4 green chillies ,1/2 quantity of ginger & garlic  
      
  2. Next wash rice well and remain to soak in water for 20-30 min.
  3. Soak saffron in 2 -3 tsp of hot milk
  4. Take a large pot with 4 cups of water in it. Put rice, salt and the spices and let it cook in medium-low heat. The rice should be half cooked so check in between. In the end when half cooked rice is drained out, add 2-3 tbsp of ghee or butter  and give it a mix.
  5. In a non stick pan, heat ghee in a wok and roast cashew nuts and followed by raisins. Take them out. 
    For caramalizing onion, in the same ghee add 1-2 tbsp of onion and saute until they turn dark brown. Take them out before they start to get burnt.  
    Heat Ghee
    Roast cashews
    Roast raisins
    Add onion. When onion starts to get brown increase the frequency of stirring.
    Switch off flame soon after it reaches brown or it might burn
  6. After these roasting lets start the procedure for cooking rice. Both rice and chicken masala should be prepared at the same time. ie, on one stove-top it should have rice and on the other it should be chicken masala. In a large pot keep 3 cups of water to boil in low flame. Once its boiled you should switch off flame and cover with lid. As this will take time, we shall prepare chicken masala meanwhile. 
  7. In the same pan used for roasting cashews,  lets make chicken masala. In the same left over ghee (or add 2 tbsp more ghee or oil) saute onion until it turns transparent. Put remaining ginger-garlic into it and after 2 -3 min add garam masala. After few min add tomato. Cook until oil separates from it and tomato turns soft. Add the remaining masala powders ( chilli, turmeric ) and salt. Wait until raw smell goes. Put green chillies and after 1 min, add the marinated chicken and give it mix. Add remaining yogurt (dont make it too yogurty). Add  salt if required. Cook them covered with lid . 
    Saute onion
    Add crushed ginger-garlic
    Add garam masala 
    Tomatoes..
    Turmeric, salt & chilli powder..
    And finally chillies.. 
    Add marinated chicken pieces 
    Add yogurt, mix al together and leave it for cooking. 
  8. By this time, your water must have boiled and you must have covered with lid . Right? Now as soon we finish putting marinated chicken and covered with lid,lets start with rice.                                         Add rice into the hot water with salt and the spices mentioned earlier. Its better to prepare in non stick cookware as it doesnt stick on sides. Rice shouldnt be fully cooked. Only 3/4th of cooking should be done. Rest cooking will be through dhum.
    Add rice and spices with salt into the hot water. It should taste a slightly salty. 
  9. In meantime, you can chop coriander leaves. Adding more will give unique smell and taste. I was in short this time. 
  10. Now when both rice and chicken is cooked, lets start dhum in a heavy bottom pan. I used a non stick cookware. Some people add gravy of prepared chicken masala first so that bottom is covered with it. This is to prevent biryani from getting burnt. But I dont follow that. I first put half of the rice first. Add 1 tbsp ghee over it since we never added ghee in rice before cooking.Add half of saffron milk, caramalized onion, cashews, raisins over it. Put half of coriander leaves over it. And then put chicken pieces . Now add remaning rice over this to cover all the chicken layer. Put remaining ghee, saffron milk, caramalized onion, cashew nuts and raisins. And again coriander leaves. Cook it with lid covered for 15 min in low heat. You can place additional thick thawa below the cookware to prevent the bottom from sticking. Place a pot filled with water over the lid to pressurize it. If required you can seal the edges of the covered lid with dough to prevent air from releasing out. I haven't done that.         Cook in dhum in low flame for 20 min lest you find no burning smell in your kitchen...
    Add rice
    Spread ghee over it
    Add caramalized onion, cashews, raisins, & saffron milk
    Fill it with coriander leaves. Better add more than you see here.
    Add chicken without gravy. Next add rice over it and following same as above. 


Notes :
  • If saffron and food color is unavailable , add 1/4 tsp of turmeric in 2 tsp of milk and use it instead. 
  • When draining out cooked rice, you can add 1 tbsp of lemon juice. But try to decrease the curd content to adjust sour taste.


Dum_Chicken_biryani



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