Chicken Dum Biryani

Recipe for the chicken Dum Biryani

Description  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.

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

• 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 • 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

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, kukumbar, pickle or roasted papad.

Nutrition per serving Calories

531.4

Fat

18.7g

Vitamins

B-6(7.5%), C (7.1%), E (0.6%)

Potassium

153.6mg

Dietary Fiber

2.5g

Sodium

9.6mg

Iron

5.2%

Protein

40.1g

Total Carbohydrate

52.9g

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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