Friday, February 19, 2016

Chicken Dum Biryani (Quick & easy)

Chicken Dum Biryani  Recipe - Quick and easy recipe

Biryani is one of the most popular dishes in South India. Generally Biryani is time consuming recipe but here I am sharing quick and easy method to prepare Chicken Dum Biryani. Chicken dum biryani can be prepared in two ways, Kacha (kachi) method and Pakki method. In the Kachi method of making biryani, the raw ingredients are just marinated and placed at the bottom of a pot and layered with partially cooked rice and spices. Sealed & cooked on a slow dum process. Pakki is another method where the chicken and rice are cooked separately and then layered, sealed and cooked on dum process for a shorter time. In this post I am sharing the second method of Chicken Dum Biryani i.e. the Pakki method.  In this method  no need to marinate chicken for long time.

Recipe Type: Main
Cuisine: Hyderabadi
Preparation time: 30 minutes
Cooking time: 30 minutes
Serve: 4


For Rice:
  • Basmati rice (soaked and drained) - 1-1/2 cups
  • Oil - 1 tbsp
  • Salt - to taste
  • Cardamom - 2
  • Cloves - 2
  • Bay leave - 1
  • Cinnamon - 1 inch
  • Caraway seeds (shahi jeera) - 1/4 tsp

For Chicken:
  • Chicken with bone - 600 grams
  • Oil (for deep fry) – 3 tbsp
  • Bay leaves – 2
  • Cumin seeds – 1 tsp
  • Onion (sliced) – 2 medium
  • Tomato (cut into cubes) – 2 medium
  • Thick Yogurt – 1 cup
  • Cloves – 4 -6
  • Cinnamon stick – 1 inch stick
  • Green cardamoms- 3-4
  • Green chilies (slit) – 5
  • Ginger paste – ½ tsp
  • Garlic paste – ½ tsp
  • Turmeric powder – ¼ tsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 1 tbsp
  • Lemon juice – 2 tbsp
  • Garam masala powder – ½ tsp
  • Ginger (cut into strips) – 1 inch piece
  • Salt – to taste
  • Onion (sliced and fried brown) – 3 medium
  • Mint leaves – 1 cup
  • Coriander leaves – 1 cup
  • Milk – ½ cup
  • Saffron – 8-10 strands
  • Ghee – 2 tbsp

1. Soak the saffron strands in milk, Set aside.

2. Heat oil in a kadai and deep fry the onions till brown. Drain on an absorbent paper.

For Rice:
In a large pot, take 5 cups of water, add oil, salt, shahi jeera, cardamom, cloves, bay leaf, cinnamon stick and bring it to boil. Add rice and Cook on a medium flame till it is ¾ done. Drain off the excess water and set aside.

For Chicken:
1. Add half of ginger paste, half of garlic paste, half of red chilli powder, half of fried brown onions, half of the mint, half of the coriander leaves, lemon juice, half of coriander powder, yogurt, 1 tbsp oil and salt to the chicken. Mix well. Set aside to marinate for half an hour.

2. Heat oil in a pan. Add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms and sauté for half a minute.

3. Add sliced onions and sauté. Add green chilies, remaining ginger paste, garlic paste, coriander powder, red chilli powder, turmeric powder, tomatoes and salt and sauté till tomatoes are pulpy.

4. Add marinated chicken along with marinade and cook on medium heat till chicken is tender. Turn off the heat.

How to proceed:
1. Take a biryani bowl or a deep wide pan. Put ghee at the base of pan. Spread half of the cooked rice.

2. Add cooked chicken and spread it evenly on the rice layer.  Cover the chicken layer with remaining rice. Add remaining browned onions. Sprinkle garam masala powder, ginger strips, remaining mint leaves and coriander leaves.

3. Sprinkle saffron-milk mixture. Cover with a lid and cook on low heat for about 15 minutes.

4. Turn off the heat. Serve hot with Raita.

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