• Chicken Dum Biryani
    February 19, 2016

    Chicken Dum Biryani is an authentic Hyderabadi special dish which is extremely popular all over India. A Biryani is a heritage classical South Asian Cuisine which was originally invented during the Mughal Empire. The Recipe for the chicken Dum Biryani is a very slow process, we need to have full patience, but this process is essential to bring the perfect aromatic flavors out of the Dum Biryani. A Biryani is a compulsory dish in every Muslim wedding food platter which is cooked with a blend of aromatic spices, Basmati rice and a choice of meat, lamb, chicken or fish and it can also be made with vegetables. The ingredients for the chicken Dum Biryani is from the lands of Nawabs – Hyderabad.

    dum_biryani_plate

    Nutrition per serving:

    Calories Fat Vitamins Potassium Dietary Fiber Sodium Iron Protein Total Carbohydrate
    531.4 18.7g Vitamin B-6 (7.5%)

    Vitamin C (7.1%)

    Vitamin E (0.6%)

    153.6mg 2.5g 9.6mg 5.2% 40.1g 52.9g

    Preparation timings: 45 minutes + cooking time – 45 minutes

    Serves: Makes about 6 servings

    Ingredients:

    For Marination:

    • Chicken – 1 ½ kg (cut into large pieces)
    • Garlic-ginger paste – 2 tbsp
    • Red chili powder – 2 tbsp
    • Turmeric powder (Haldi) – 2 tbsp
    • Salt – as per taste
    • Coriander leaves (Kottimir) – 1 bunch
    • Mint leaves (pudina) – 1 bunch
    • Green chilies – 7
    • Cumin seeds (Shahi Jeera) – 1tsp
    • Cloves (Loung) – 4
    • Cinnamon sticks (Dalchini) – 2
    • Cardamoms (Elaichi) – 3
    • Black pepper (Kali Mirch) – 4
    • Garam Masala powder – 1 tsp
    • Onion – 2 cups (fried golden brown)
    • Yogurt – 2 cups
    • Oil – 2 tbsp
    • Lemon juice – 1 tbsp

    Procedure for cooking rice:

    basmati rice

    Basmati Rice

    • Water for boiling
    • Basmati rice – 1kg
    • Cloves – 3
    • Cinnamon stick -1
    • Cardamons – 2 or 3
    • Cumin seeds – 1 tsp
    • Black pepper – 2 or 3
    • Lemon juice – 1 tbsp
    • Salt – as per taste

    For layering Dum Biryani:

    • Oil – 2 tbsp
    • Coriander leaves – ½ cup
    • Mint leaves – ½ cup
    • Onion – ½ cup (fried onions)
    • Lemon juice – 1 tbsp
    • Saffron milk – 1 cup
    • Ghee – 1 tbsp
    • Water – 1 cup or little more

    Method for Chicken Dum Biryani :

    Chicken marination:

    • Wash the chicken pieces with lemon juice and water, then strain them completely, keep aside.
    • To this add ginger garlic paste and mix well.
    • Next, add the dry spices like red chili powder (Lal Mirch), turmeric powder (Haldi), salt and mix well.
    • In a food processor, add a bunch of mint leaves, coriander leaves, green chilies and also add a pinch of salt and make a fine paste known as Green Masala.
    • Add this green Masala to the chicken marinade.
    • Next, add the whole Garam Masala spices like cardamom, cinnamon, cloves, pepper and cumin then mix the entire mixture nicely.
    • Now add the crushed fried onion into the marinade.
    • Take a bowl beat the yogurt and mix the beaten yogurt into the marinade.
    • Finally, add oil, Garam Masala powder, lemon juice and mix well.
    • Now check the taste and add salt if required.
    • Refrigerate the marinated chicken for about 1 hour.

    Procedure to cook the rice:

    Chicken Dum Biryani

    Chicken Biryani

    • Wash the Basmati rice and soak it for about 1 hour.
    • Then take a thick bottomed pot, add water generously into it.
    • Now add salt as per taste, then add cinnamon sticks, cloves, cumin seeds, black pepper, and cardamoms.
    • Bring the water to boil.
    • Now, add the soaked rice to the boiling water.
    • Cook the rice until its three-fourth done.
    • Next strain the rice completely and keep aside.

    Procedure for layering and to give the Dum:

    • In a thick bottomed pot, spill the oil all over the base.
    • Now add the marinated chicken into it and spread it evenly.
    • Next layer adds rice, which should be evenly spread all over the marinade.
    • Now season the rice with coriander leaves, mint leaves, and fried onions.
    • Add the lemon juice all over the rice. Then add saffron milk and ghee into it.
    • Now seal the pot with aluminum foil or make a Chapati dough and seal the lid and the cooking pot tightly with the dough.
    • Take a tawa and heat it on a medium flame.
    • Once the tawa is hot, lower the flame and keep the Biryani pot and cook on the Sim flame for about 45 minutes.
    • Once the Biryani is ready, switch off the flame and give a standing time of 5 to 7 minutes.
    • Serve the Biryani on a serving plate and garnish the chicken Dum Biryani with fried onions, coriander leaves, and mint leaves.
    • Healthy Chicken Dum Biryani can be served with Raita, Brinjal gravy, kuchumbar, pickle or roasted

    Note: While taking Biryani out with a spatula be careful and take from one corner side, the spoon has to go down to the depth and should come out with the chicken and rice. Use Basmati rice for making Biryani because this makes the Biryani very delicious. Boil water for 10 minutes before you add the soaked rice. Don’t cook the rice for a long time because it becomes soggy while giving Dum. Always use fresh herbs for the wonderful fragrance to the Biryani.


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