Chicken Dum Biryani

Chicken Dum Biryani Topped With a Chicken Drumstick And Curry.

‘Bekhudi besabab nahi,kuch to hai jiski pardadari hai‘
‘This intoxication is not without any cause,something is hidden behind that veil’
-Mirza Ghalib.

Ever experienced the aroma of a dum biryani?  Surely it is intoxicating.I had Dum Biryani for the first time at a wedding. It was a Mutton Dum Biryani. If only I have words to describe what I felt on having the first spoonful of it. I could taste Indian spices and condiments like cloves,cardamon,cinnamon among others. I became a fan.

The mughals are credited for introducing biryani to us. As their rule spread across India this dish was widespread. With time, different regions developed their own version with some distinct feature in it.
Following is the basic chicken dum biryani.

Actually the dum technique requires the rice to be partially cooked before layering and then it is left to simmer for good 20 minutes which results in blending of spices and marinated chicken, giving the robust flavour and aroma to the dish.

One of the most important, and worst of all the things, you need for making this dish is patience. This ain’t a fast food and needs proper time.

This dish may be served with raita, mirchi ka salan or any other gravy dish you like.

Hope you like it.

Preparation Time:30 mins

Cooking Time : 40 mins

INGREDIENTS

Rice

Cinnamon Stick 2″
Black Cardamon 2
Cloves 6
Cumin Seeds 1teaspoon
Peppercorns  6
Coriander  2 sprigs
Mint leaves  2 sprigs
Bay Leaf   3(small)
Green Cardamon(crushed) 4
Basmati Rice  2 cups
Salt 3 teaspoons
Muslin Cloth
Water 6 cups

Indian Spices: Clockwise(From Bottom) Cardamom, Peppercorns, Cloves, Black Cardamoms, Garam Masala Salt, Turmeric, Corriander Powder, Saffron, Cumin Seeds, Cinnamon Stick. Centre(Left to Right) Mint Leaves, Bay leaves, Corriander Leaves

Chicken

Chicken 600 gms
Yogurt 3 tablespoons
Gar am Masala pdr 3 teaspoons
Coriander pdr 1 teaspoon
Chilly pdr 1 teaspoon
Salt 1 teaspoons
Turmeric 1/2 teaspoon
Ginger Paste 1 teaspoon
Garlic Paste 1 teaspoon
Fried onions 1 teaspoon
Coriander leaves chopped 1 teaspoon

Ghee 2 tablespoons
Onions (medium) 3
Oil 2 tablespoons
Milk 2 teaspoons
Saffron threads a pinch

METHOD

•  Mix the ingredients listed under chicken in a bowl. Apply the mixture on the chicken pieces and let it marinade overnight.
•  After it has been marinated remove from refrigerator and let it come at room temperature.In the mean time wash the rice thoroughly and soak it for 15 mins.
•  Chop onions and fry them. Add the left out oil in step 6.                             

Fried Onions

• Warm the milk and add saffron.
•  Add some fried onions and chopped coriander leaves to the chicken. Mix and let it rest for another 15 mins.

Marinated Chicken plus Fried Onions And Corriander

• Prepare the bouquet garni with the ingredients listed under rice. 

Bouquet Garni

• Add the same to the water and bring it to boil. Add salt and oil. Now add the rice and turn off the flame after 5 mins or till the rice is 50 % cooked.

Just before adding them to the utensil.

• Now add ghee to the cooking utensil. Add the chicken and mix well. Cover it and cook for 5 mins on high heat. Lower the heat,strain some of the rice and layer it above the chicken.Add chopped coriander leaves and mint leaves. Layer the remaining rice. Now top with some fried onions,gar am masala pdr, ghee,saffron infused milk.
•  Roll some thick dough and apply it on the edge of the utensil and cover it tightly. Cook at high heat for five mins. You may have to apply pressure or place some heavy object So that the steam doesn’t escape for the first five mins. Now lower the flame and let it cook for 20-25 mins or when relatively small quantity of steam is coming out.
•  Turn off the flame and let it rest for 10 mins. Open the lid cautiously. Take a flat tbsp and fold the rice from bottom towards the centre. Stroke just 2-3 times otherwise it will turn mashy or you won’t get distinct grains.

Ah! The Aroma..

• Garnish with fried onions, coriander leaves. Serve it raita or mint yogurt and a gravy dish you like.

Seen Here Is the Perfectly Cooked Rice. The Fried Onions Lend A Sweeter Taste To It. Some Extra Garam Masala  Sprinkled On Top Adds A Kick To It.

Close Up!!

TIPS:

Photography Stint: Its All About The Lightening

• Don’t forget to add salt to the boiling water.
•  Use a flat tawa beneath the utensil in case using a thin based.
•   Make sure there are no chunks of onions when you chop them.
•  Cook the rice in the following way strictly for getting good results:15 mins soaking,4 mins boil,5 mins rest(while the chicken is    cooking
•  While layering the rice do not strain them completely,its okay if some water comes along.
•  I prepared chicken curry as a side dish.
•  Make sure to add a tablespoon of ghee before applying Dum.

HAPPY COOKING 🙂