Chicken Dum Biryani

Chicken Dum Biryani

A sumptuous chicken and rice biryani cooked with such precision that none of the flavors are allowed to change color.
Ingredients :
=> 500 gm rice (long grain, basmati rice)
=> 6 (400 gm) chicken thighs (boneless)

Marinade:
=> 1 tsp white pepper
=> Pinch of salt
=> Juice of 1/2 lemon

For Masala:
=> 1/2 Tbsp desi ghee
=> 4-5 cardamoms
=> 1 bay leaf
=> Small piece of cinnamon
=> 2-3 cloves
=> 2 tsp garlic paste
=> 1 tsp ginger paste
=> 1 cup onion, sliced
=> 1 tsp yellow chilli powder
=> 2 tsp fennel or saunf powder
=> Salt to taste
=> 2 cups water
=> 1 cup yogurt
Chicken Dum Biryani
Finishing Spices:
=> 1 tsp green cardamom powder
=> 1/2 tsp fennel powder
=> 1/2 cup cream

For Rice:
=> 3 tsp rose water
=> Salt
=> Ginger, juliennes
=> 2 green chillies, sliced

Method

For the jhol:

=> Scrub and wash the rice and soak it in water for about 15 – 20 minutes.
=> Cut the chicken into even sized pieces.
=> In a bowl add all the marinade ingredients and coat the chicken pieces well with it. Let it marinate for a while. (15 minutes)
=> In the meanwhile heat some ghee in a pan and add all the spices for the masala.
=> When the spices turn slightly brown add the onions.
=> Cook the onions partially on slow heat to ensure that they do not change their color.
=> If you think the heat is getting too high to handle put in a little bit of water.
=> Once the onions are nice and glossy, well cooked and on the verge of changing color add a cup of yogurt.
=> Now add the yellow chilli powder.
=> Cook on low heat for a minute. Now add the chicken.
=> Then add the saunf powder.
=> Add some salt and mix well.
=> Now add some water.
=> Let it cook for a couple of minutes. (till the chicken is partially cooked)
=> Once done, remove from heat and let it cool down.
=> Once it cools down take the chicken pieces out and strain the gravy over the chicken.
=> Now add the finishing spices to the ‘jhol’ (the chicken and liquid). Add the cream to it.
=> This is the jhol or the infusion in which the rice will be cooked. Keep this aside.

For the rice:
=> In a pan heat some water. Add salt and rose water to it.
=> As soon as it comes to a boil add the rice. Cook it partially and keep aside.
=> In another pan heat half of the jhol you made earlier with all the chicken pieces.
=> Once this jhol comes to a boil add half of the rice to it.
=> Check the seasoning before adding rice after which you would not be able to adjust it.
=> Add the rice to the jhol and sprinkle some ginger juliennes and sliced green chillies.
=> Now add the other half of rice and jhol.
=> Let it cook on low heat covered with foil for about 10 minutes.

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