Chicken Dum Biriyani

Before starting with the recipe here is some intresting facts about Biriyani...!!!


" Biryani originated in the South Asia, in the kitchens of Muslim rulers. Biryani is popular not only in South Asia but also in Arabia and within various South Asian communities in Western countries. The name “Biryani” is derived from the Persian word beryā(n) which means "fried" or "roasted". According to legend, Mumtaz Mahal (the beauty who sleeps in Taj Mahal) concocted this dish as a "complete meal" to feed the army. Yet, some say the dish really originated in West Asia. The Nomads would burry an earthen pot full of meat, rice and spices in a pit, eventually the pot was dug up and there was the Biryani. "

Chicken Biryani

Recipe:

Step 1:

Take 1/4^th cup of water and add 2 table spoon white poppy seeds and 1 table spoon cumin seeds. Keep it aside for 30mins and then grind into fine paste.

Step 2:

Slice 3 medium size onions and fry them in ghee. Also roast cashews and kismiss in ghee.  

Step 3:

Drain that excess ghee and add a pinch of yellow/orange colour to it and mix well.

Step 4:

Crush 8-10 big green chilies + 50g ginger + 50g garlic very well. (Don’t grind into paste)

 Step 5: Preparing rice

Take a big vessel and 1 tsp of ghee to it. Add whole spices like cardamom, cinnamon, dried star anise seeds, cloves and bay leaf into it. When the aroma comes add lots of water to it. Allow the water to boil and add sufficient salt (salt little more b’coz we have to drain the water) and 1 lime’s juice to it. Now add 1kg basmati rice and leave it for some time. Off the flame when the rice is 3/4^th cooked and drain the water fully.

Step 6: Preparation of gravy

1) Take a big kadai and pour 3 to 4 table spoon of oil into it. When the oil is heated add finely sliced onions (5-6 big) to it. Sauté well until the onions turns soft and transparent (don’t make it brown. Adding little salt to onions will make it soft fast).

2) Now add ginger-garlic-chilly paste which is already prepared. Sauté well till the raw taste goes.

3) Then add ½ tsp turmeric powder, 2tsp coriander powder, 1 ½ tsp garam masala powder and sauté well.

4) Now add 4 big tomato sliced to it. Also add the poppy seed – cumin seed paste to it.

5) Then add 2kg chicken cut into big pieces and sufficient salt. If its very dry add ½ cup of water.

6) Close the lid and allow chicken to cook.

7) When chicken is half cooked add 4 table spoon of curds to it. (See that the curd is not very sour).
8) Add lots of coriander leaves chopped (1 full bunch) to it and again close lid and allow it to cook fully.

9) The chicken masala should be very thick. (If water content is more open the lid and evaporate the excess water)

Step 7: Setting for dum

1) Take a big vessel and spread little ghee in d base.

2) Pour half of the gravy and half of the chicken piece in the base.

3) Put 1/2 quantity of the rice on top of it.

4) Put little ghee. Spread half of fried onions, half of cashew/kismiss, chopped coriander leaves. Sprinkle colour mixed in ghee which is prepared earlier.

5) Put another 1/4^th of the rice on top of it.

6) Add the remaining gravy and chicken pieces on top.

7) Now add the remaining rice on top of the gravy.

8) Put little ghee. Spread remaining fried onions, cashew/kismiss, chopped coriander leaves. Sprinkle colour mixed in ghee.

9) Close the lid. Keep some weight on top of it or seal the sides of lid with Maida dough.

10) Keep it in simmer flame for around 10 mins.

Open the lid just before serving.