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.
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.
In spite of being a food blogger, at times I get of bored of cooking, by that time we use to order food and when it comes for lunch we would prefer Biryani, in that I call up a neighborhood Andhra Style restaurant “Plantain Leaf” for biryani. Usually we go for Hyderabadi Chicken Biryani, but this time when I heard of Andhra Style Biryani, we ordered both to spot out the difference between those. I loved the Andhra Style Biryani and as a foodie I could smell the ingredients used in that Biryani and thought of trying out. Finally tried out for my Diwali Lunch, it was awesome.
Now would say a one another delicious, yummilicious biryani entering my Biryani Collections. Let us move on to the recipe…
Sindhi Biryani is a special biryani originating from the Sindh province of Pakistan. It is one of the most consumed dish of Pakistan cuisine. It is often made with goat or lamb, but when I found this recipe, I wanted to have it immediately, and so I prepared with chicken which was available by that time at home.
This biryani was delicious, still keeps me drooling. Soon have to try with goat, because there is a special taste for goat meat compared to chicken. The spiciness along with the tanginess of dried black raisins was awesome. But actually in this recipe, they use dried plums/prunes, since I don’t have prunes at home I substituted it with Black Raisins and soon I will come up with authentic version of sindhi biryani. Let us move on to the recipe…
Peel and thinly slice the onions (lengthwise). Slit the green chilies into two equal halves. Finely chop the coriander and mint leaves.
Clean and chop the chicken to medium pieces. Wash and drain the water from the rice, keep it aside.
Boil the milk and soak the saffron strands to the milk.
Mix chili powder, turmeric powder, coriander powder, and cumin powder and garam masala to a fine paste by adding little water.
In a heavy bottomed kadhai, pour in 3 litres of water, add in 2 nos of star anise, a bay leaf, a cinnamon stick, 4 nos of cloves, 3 nos of cardamom pods, few strand of mint leaves and bring it to boil.
Add in the rice and cook until it’s 75% done. Drain the rice and keep it aside.
In another heavy bottomed vessel, add in the ghee/clarified butter and cook the thinly sliced onions, wait until they turn dark brown in color.
Drain the ghee/clarified butter and remove ¾ portion of the fried onions to a plate.
Pour in the oil and add in the black raisins, leftover cloves, cinnamon, cardamom, bay leaf, star anise along with the fried onions and cook for 2 mins.
Add in the green chilies, ginger-garlic paste along with the leftover mint and coriander leaves and cook until they turn dark green in color.
Add in tomatoes and cook until they turn mushy.
Pour in the mixed spice paste and cook for few mins, until the gravy turns dark red in color or until the oil separates.
Add in the chicken pieces along with little salt and cook for 5 mins.
Pour in the yogurt/curd and cook for few mins.
Pour in 1 ½ cups of water, cover and cook until the chicken is cooked.
Now spread the steamed rice over the gravy and spread the reserved fried onions over the rice.
Pour in the milk soaked with saffron thread to the top of the rice and cover the vessel with airtight lid or cover it with a plate and place a weight over the plate, so that the aroma never escapes.
Keep in medium flame for 15 mins. Gently remove the lid and give a stir.
Serve hot with any raita, egg and chicken kebab. I have served it with raita and egg.