Biryani is my family’s all-time favorite, particularly when it comes to my hubby and son – it’s their all-time favorite. So, biryani is a must in our lunch menu at least once in a week. After my you tube channel, there was request for Chicken Dum Biryani in simple and easy method.
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Chicken Dum Biryani has the same ingredients as chicken biryani but a complete change in the preparation method. Both rice and chicken gravy is prepared separately and finally they are combined together and cooked. Also here the food color is used to give color for few stalks of rice and let me share the recipe…
Chicken Dum Biryani
- Chicken – ½ kg
- Long grain / Basmathi Rice – 3 cups (1 cup = 160 ml)
- Mint leaves + Coriander leaves – 1 cup
- Green chilli – 1 no
- Onions – 2 ½ no’s (medium size)
- Tomato – 1 no (medium size)
- Ginger-garlic paste – 1 tbsp
- Turmeric powder – ¼ tsp
- Red chilli powder – 1 ½ tsp
- Coriander powder – 3 tsp
- Salt to taste
- Cinnamon – 2 no’s (1 “inch stick)
- Star Snise – 3 no’s
- Bay leaf – 3 no’s
- Cloves – 6 nos
- Oil – 2 ½ tbsp
- Ghee / Clarified butter – 2 ½ tbsp
Making of Chicken Dum Biryani –
- Clean and roughly chop the chicken into medium pieces.
- Clean and finely chop the coriander + mint leaves.
- Peel and finely chop the onions and tomatoes, slit green chilli to equal halves and keep it aside.
- Wash the rice in water and drain the water, keep it aside.
- Meanwhile, heat 6 cups of water in a heavy bottom vessel, add cinnamon, cloves, star anise, bay leaf (each one) to the water.
- Cover with the lid and let it to boil.
- Add the cleaned rice to the water, once it starts boiling followed by salt for rice.
- Cook in medium flame, until the rice is 90% cooked.
- Once cooked, drain the water and spread the rice in plate and keep it aside.
- Heat another heavy bottom vessel, pour oil + ghee/clarified butter, add the leftover cinnamon, cloves, cardamom, bay leaf and star anise.
- Add the slit green chilli followed by half the quantity of mint + coriander leaves, cook until the leaves turn dark green in color.
- Add the onions and cook until they turn transparent.
- Add the tomatoes and cook until they turn mushy.
- Add the spice powder (turmeric, chilli and coriander powder), cook until the raw smell goes off.
- Add the chicken followed by salt and cook for 3 mins.
- Pour water, cover and let the chicken.
- Remove the lid when the chicken is cooked.
- Turn the flame to low, add the cooked rice to the gravy, spread it over the gravy, sprinkle finely chopped mint + coriander leaves, over the rice.
- Mix the red food color with few drops of water, sprinkle it all over the rice.
- Cover the vessel with a lid, place a weight over the lid, so that the vapour does not escapes out.
- Cook in medium flame for 10 mins.
- Remove the weight and lid, gently fluff the rice with a spoon and transfer it to a vessel.
Serve hot with any raita. I have accompanied it with onion-tomato raita and chicken 65.
Recently I have come across “Karachi Biryani” is few restaurant menus due to Ramadan, along the streets and at the door step. All of us knew how delicious, aromatic the Non-veg Biryani when it comes from the Pakistani cuisine. Thought why not to give a try and started surfing for the recipe, referred from Food Safari.
I would say that this was the yummiest, aromatic, easiest, simplest Biryani made with very few and common household ingredients. Each and every single bite was awesome, not only biryani lovers everyone must give a try. Usually when I prepare, there will be a small quantity (a portion for one) leftover which we use for dinner. But this time the whole biryani was finished by lunch. A must to try for this Ramadan. Let me share the recipe…
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Preparation Time – 15 mins
Cooking Time – 40 mins
Serves – 5 nos
1 cup – 160 ml
- Mutton / Lamb – 300 gm
- Basmathi / Long grain rice – 2 ½ cups
- Ghee / Clarified butter – 2 tbsp
- Oil – 4 tbsp
- Garlic – 9 cloves
- Ginger – 2” inch piece
- Black peppercorns – 10 nos
- Red chillies – 1 no
- Green chillies – 2 nos
- Garam Masala – 1 ¼ tbsp
- Cloves – 8 nos
- Star Anise – 3 nos
- Cinnamon – 2 nos (1” inch piece)
- Bay leaf – 2 nos
- Turmeric powder – ½ tsp
- Onions – 3 nos
- Tomato – 2 ½ nos
- Yogurt / curd – ¾ cup
- Coriander leaves – 4 stalks
- Mint leaves – 10 stalks
- Salt to taste
Garam Masala and Spices getting cooked
With ginger-garlic-peppercorns, green chillies and red chillies
With mutton pieces
With yogurt/curd, coriander+mint leaves and fried onions
Steamed rice with spices and fried onions
Layered and about to Dum
Layered with green leaves, gravy and rice
- Clean the mutton pieces, drain the water and keep it aside.
- Wash the rice, drain the water and keep it aside.
- Peel and thinly slice the onions, slit the green chillies into two equal halves, roughly chop the red chillies and keep it aside.
- Finely chop the tomatoes into pieces and keep it aside.
- Chop the coriander stalks and mint leaves, keep it aside.
- Take garlic, ginger and crush them well in mortar, then add in the black peppercorns and crush them roughly. Keep it aside.
- Heat 3 tbsp of oil in a kadai, add in the sliced onions and fry them until they brown in color. Remove the onion slices and keep it aside.
- Boil 5 cups of water in a heavy bottomed kadai, along with 3 cloves, 2 star anise, bay leaf and 2 cardamoms, ¼ portion of fried onions, salt and rice. Cover and cook for 20 mins or until the rice is 90% cooked. Drain the water and keep it aside.
- Heat a tbsp of oil and 2 tbsp of ghee/Clarified butter in a pressure cooker, add in the garam masala, leftover (cloves, cardamom, cinnamon, star Anise), ginger-garlic-black pepper mixture, turmeric powder, green chillies, red chillies and cook for few mins or until the raw smell goes off (make sure that garam masala should not be burnt).
- Add in the tomatoes and cook for few mins or until they turn mushy.
- Add in the mutton pieces along with salt and cook for few mins.
- Add in the coriander + mint leaves, yogurt/curd and half the quantity of fried onions. Cook for few mins or until the raw smell goes off.
- Pour in 1 ½ cups of water, let it boil and pressure-cook for 5 whistles or until the mutton pieces are cooked well.
- Remove the lid when the pressure subsides.
- Take a heavy bottomed vessel, add in half the quantity of rice and make it like a bed.
- Pour in half the quantity of mutton pieces along with the gravy.
- Again add in the leftover steamed rice and spread it all over the vessel.
- Pour in the leftover mutton pieces and the gravy.
- Sprinkle little quantity of coriander + mint leaves, along with the leftover fried onions.
- Mix a tbsp of water with red color and sprinkle it over the rice.
- Cover the vessel with a lid, keep weight over it and cook in high for 10 mins.
- Carefully remove the lid, mix the rice.
Serve hot. Goes out well for lunch with raita. I have served it with onion-tomato raita, cucumber slices and Brain fry.
Note: You can increase or decrease the quantity of red chillies and pepper corns as per your taste buds.
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Arabian cuisine is my all-time favorite, which was introduced by my bestie to me. There are list of foods in Arabian cuisine which I like the most, one among those was Pitta Bread and chicken kabsa. Recently I got to have Chicken Kabsa in fattoush restaurant, my kids liked it to the core. As of Ramadhan, thought of trying out the dish and so called one of my neighbor (my hometown) who has worked in a Restaurant in UAE, got the recipe from him and prepared it at home.
Chicken Kabsa was delicious, aroma filled not only our house but also my neighbor’s: P. A easy, simple and delicious recipe which can be made at home. The key ingredient here is the kabsa masala – mixture of spices. Let us move on to the recipe…
o Cinnamon – 2 sticks
o Cloves – 6 nos
o Star Anise – 5 nos
o Cardamom – 5 nos
o Bay leaf – 2 nos
o Coriander seeds – 3 tbsp
o Black peppercorns/ Black Pepper – 1 ½ tbsp.
- Chicken – ½ kg
- Carrot – 2 nos
- Onions – 4 nos
- Tomato – 2 nos
- Green chillies – 2 nos
- Garlic – 6 cloves
- Chicken Stock – 6 cups
- Basmathi/Long grain rice – 2 cups
- Lemon – 1 no
- Salt to taste
- Cashew nuts – 10 nos
- Raisins – 10 nos
- Ghee/Clarified butter – 5 tbsp.
Spices getting dry roasted
About to grind
Grinded chicken kabsa masala powder
Chicken Kabsa Masala
Onions, garlic and green chillies getting fried
Turning brown in color
With tomato puree and kabsa masala
With chicken stock
Chicken is done
rice getting cooked
Rice perfectly cooked
Roasted onions, cashew nuts and raisins
Chicken getting fried
- For Kabsa Masala: Dry roast all the ingredients given under the Kabsa Masala, until they start crackling or turning dark in color. Remove from fire, bring it room temperature, grind to a fine powder in blender and store it in an air-tight container.
- Peel and thinly slice the onions, halve the green chillies (lengthwise) and finely chop the garlic.
- Peel and thinly slice the carrots and keep it aside.
- Roughly chop the tomatoes and blend them to a fine paste.
- Prick 3 to 4 holes in the lemon and keep it aside.
- Heat a tbsp of ghee/clarified butter, add in the cashew nuts and fry until they turn golden brown.
- Add in the raisins and fry until they turn doubles in size, remove both cashewnuts and raisins to a plate. Keep it aside.
- Add in ¼ th portion of sliced onions, fry until they turn brown in color and remove to the plate.
- Add in the leftover onions, green chillies and garlic, fry until they turn brown in color.
- Add in the carrots and chicken pieces, along with the tomato puree, lemon, 2 tsp of kabsa masala and salt. Cook until the chicken gets ¼ th portion cooked.
- Now pour in 4 cups of chicken stock and cook until the chicken is perfectly cooked. Remove the chicken and transfer it to a plate.
- Now add in the basmathi/long grain rice along with salt, 1 tsp of kabsa masala and 2 cups of chicken stock. Cover and cook until the rice is done.
- Meanwhile fry the chicken pieces with a tbsp of ghee or grill in microwave, for few mins or until you get the glassy appearance.
- Transfer the rice to a large bowl, sprinkle the fried onions, cashew nuts and raisins over the rice along with the chicken pieces to the side of the rice.
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