Chicken Dum Biryani

Chicken Dum Biryani

Biryani needs no introduction, at least not in the Indian subcontinent and even in few parts of the central and western Asia. It’s an evergreen and classical dish and an all time favorite of most. It is said to have been brought to India by the Mughals. Several folklore and tales exist about Biryani. As per the most researched one, it is said to be the war diet of the Mughal army.

This extraordinary and exotic dish perhaps then entered the kitchen of the Nizams and Nawabs and was popularized throughout the country. Today, including the several local and hyper local variations, about 30 types of Biryani exist. 

A perfect Biryani calls for a meticulous cooking of meat, rice and spices. Meat is cooked between layers of rice, with specific spices in a sealed pot with the ‘Dum Pukht’ technique of cooking or cooking in its own steam. The meat varies from chicken, goat, lamb, pork and beef to even fish and prawns or even eggs.

No matter, which style or type, Biryani tastes amazing in every way. In my post here, I have specifically focused on Chicken Dum Biryani which is also the most sought after Biryani among all the types. It is also my fool proof recipe which I have developed over the years after tasting various types.

Preparation time: 5 hours

Cooking time: 1 hour 30 minutes

Servings:  3-4 persons

Ingredients:

500 gms Chicken (Cut into large pieces)

3 cups basmati rice

4 large or 5 medium onions, thinly sliced

2 tomatoes

3 slit green chilies

3 tsp ginger garlic paste

2 tbsp red chili powder

2 tbsp cumin powder

2 tbsp coriander powder

2 tbsp shahi garam masala powder

1 cup chopped coriander leaves

1 cup chopped mint leaves

1 inch stick Cinnamon

2 bay leaves

2-3 green cardamom

1 black cardamom

2 tbsp ghee

¼ cup oil

2 tbsp Rose water

¼ cup milk

Few strands of saffron

Salt to taste

A ball of dough for sealing the pot

For Marination:

1 cup curd

1 tsp Chili powder

1 tsp turmeric powder

1 tsp ginger garlic paste

½ tsp salt

Instructions:

Step 1: Marination

• Marinate the chicken pieces with the above mentioned ingredients under marination for minimum 4 hours in a refrigerator, the longer the better.

Step2: Preparation of rice and birista (fried onions)

• Wash the rice gently for 3-4 times and soak in sufficient water for 15 mins.
• In a large vessel, boil about 3 to 4 litres of water. Once water starts to boil, discard the excess water from rice and transfer to the boiling water. Add ½ tsp of salt and 1 tsp oil. Stir gently and cook for about 3 to 4 mins.
• Drain the water immediately, drizzle a spoon of oil or ghee over the rice and keep aside.
• Warm the milk and add the saffron strands and keep aside. 
• In a deep, heavy and flat bottomed pot, pour oil and heat. Once the oil heats, add 3 sliced onions and fry in medium heat until golden brown and crisp. Keep stirring the onions while frying or else they may burn.
• Remove the onions and keep aside on a plate.

Step 3: Cooking the chicken.

• In the same pot, add 2 tbsp ghee and heat. Add, the whole spices (bay leaves, cinnamon, green and black cardamoms). Once they turn aromatic, splutter some cumin seeds and the slit green chillies.
• Next add the sliced onions and fry till light brown. Add ginger garlic paste and sauté further for 2 minutes until the rawness is gone. Add chopped tomatoes, salt to taste and sauté. Cook it covered until slightly mushy.
• Do not add too much salt as we have already added salt to the chicken marination as well as the rice.
• Now add the chicken pieces along with the marination and mix well. Add all the dry spices mentioned above and cook the chicken covered for 5 to 6 minutes in low heat till the chicken is just half done.
• Turn off the heat for the layering. 

Step 4: Layering

• Over the half cooked chicken, place half of the rice. Now spread ½ cup chopped coriander leaves, ½ cup mint leaves, half of the fried onions or barista and half of the garam masala powder.
• Place the rest of the rice over this layer and the rest of the coriander, mint leaves, fried onions and garam masala powder. Pour the saffron milk over this layer and the rose water too.
• Cover with a lid and seal the edges of the pot with the dough and cook the layered Biryani on a very slow flame for about 20 minutes.
• Turn off the heat and let it stand for another 10-15 minutes.
• Serve hot with kachumber or raita.

Tips:

• Always use basmati rice, normal rice will not give authentic taste and feel.
• Marination of chicken is very important, do not skip it. I normally marinate overnight in the refrigerator.
• Increase or decrease the chilli powder and green chillies as per your level of spiciness.
• In case you are cooking in large quantity, you can fry the onions (barista) a day before and store for later use.

Do try this recipe and let me know how you liked it in the comments below.