Happy's Cook

Sunday, December 20, 2015

Chicken Dum Biryani Recipe | Biryani Recipes

Hope everyone is getting ready with the menu for Christmas. And, Biryani might be one among them. I too have few Biryani recipes in this space. Though I have a Chicken Biryani recipe already in this space with coconut milk, I wanted to post this recipe with little variation since it is my keeper recipe these days. I will post my Biryani Compilation soon for your easy reference. Let's go for the preparation steps: 
Chicken -  500 grams 
Basmathi Rice - 1.5 Cups  
Big Onion - 1 
Tomato -2(Medium size) 
Coriander leaves - 1/4 cup
Mint leaves (Pudina) - 1/4 cup 
Green Chilli - 1
Ghee - 2 tbsp 
Gingely Oil - 2 tbsp 
Curd - 1/4 Cup
Salt - as required 
To Grind:  
Fennel Seeds - 1 tsp 
Green Chilli - 2  
Chilli Powder - 1 tsp  
Turmeric powder - 1/2 tsp 
Coriander Powder - 1 tsp  
Ginger - 1 inch piece 
Garlic - 10 cloves
To Temper: 
Cinnamon (Pattai) - 1/4 inch piece
Cloves (Krambu) - 3 
Star anise (Annasipoo) - 1
Bay leaf - 1 
Cardamom- 3  
Fennel Seeds - 1/4 tsp
1. Grind the items under 'To Grind' to a smooth paste by adding a little water. Slice the onion and tomato as circular discs. Clean the mint and coriander leaves.
2. Soak the basmati rice for 30 minutes to 45 minutes. In a wide pan, add the oil and allow the items under 'To Temper' to crackle. Then add the green chilli and onion. Saute it until the onions turn transparent.
3. Now add the cleaned chicken. Saute it in low flame and the chicken starts leaving enough water. At this stage add the ground masala, required salt and curd. Also, sprinkle half of the coriander and mint leaves. Cook until the chicken is half done. Then add the sliced tomato and give it a quick stir. After the tomato turns mushy, add 2.5 cups of water and bring everything to boil. By now, the chicken will be 3/4th cooked.
4. Finally, add the soaked rice after draining the water. Give it a gentle mix. Sprinkle remaining mint and coriander leaves.
5. Now the water content will be almost reduced and again give it a gentle mix. Then drizzle the ghee and close the pan with the lid tightly. Then place a dosa pan in flame and move this biryani pan on top of it. Heat the dosa pan until heat enters the biryani pan. Reduce the flame to low and cook it for 10 mins. Switch off the flame.  Don't open the lid until you serve the biryani
Serve the biryani along with onion raita and egg. I served it with Boneless Chicken 65 too. 
Points to remember:
  • Don't overmix and break the rice grains. Mix it gently after adding rice.
  • Rice to water ratio is 1: 2. But we will get some water while cooking chicken, after adding the ground masala and curd. So for 1.5 cups rice, I used 2.5  water. It is perfectly correct and my biryani came out very well.
  • If the lid of the pan is not tight while cooking in dum style, then place a heavy weight on top of it. So that steam doesn't go out. You can also seal the lid with the chapathi dough.
Warm Regards,
Happy's Cook - Divya

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