Chicken Dum Biryani
AuthorPriyanka SivaramakrishnanDifficultyIntermediateRice flavoured with freshly ground spices, cooked with chicken and herbs in a sealed pot. A true taste of home.
Powder the special garam masala powder.
Start by marinating the chicken with all the ingredients given. Let it marinate for two hours. If you can do it overnight, even better!
Wash and soak basmati rice for an hour. Bring lots of water with salt to a boil. Once it boils, add in the drained rice and cook it for 5 to 7 mins till it is 90 percent done. When you taste it, it should have a bite. Drain it and set aside.
Heat oil in a big pot which you are making biryani. Add in onions and fry till golden, drain and set aside.
Soak saffron in some warm milk, heat ghee in a pan and fry cashews till golden.
In the same oil add in chicken and mix well for 5 mins.
Now layer the rice over it, top with fried onions, chopped herbs, saffron milk, fried nuts along with the clarified butter and rose essence. Cover the entire pot with foil and cover with a plate. Place a weight over it and let it cook on a very very low flame for 30 to 35 mins.
Remove the weight and foil and fluff the rice carefully with a fork. Serve hot with salna and raitha.
Ingredients
Directions
Powder the special garam masala powder.
Start by marinating the chicken with all the ingredients given. Let it marinate for two hours. If you can do it overnight, even better!
Wash and soak basmati rice for an hour. Bring lots of water with salt to a boil. Once it boils, add in the drained rice and cook it for 5 to 7 mins till it is 90 percent done. When you taste it, it should have a bite. Drain it and set aside.
Heat oil in a big pot which you are making biryani. Add in onions and fry till golden, drain and set aside.
Soak saffron in some warm milk, heat ghee in a pan and fry cashews till golden.
In the same oil add in chicken and mix well for 5 mins.
Now layer the rice over it, top with fried onions, chopped herbs, saffron milk, fried nuts along with the clarified butter and rose essence. Cover the entire pot with foil and cover with a plate. Place a weight over it and let it cook on a very very low flame for 30 to 35 mins.
Remove the weight and foil and fluff the rice carefully with a fork. Serve hot with salna and raitha.
Notes
2 thoughts on “Chicken Dum Biryani”
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This sounds delicious! I have a few questions, though — what in the world is “thick curd”, called for in the marinade? Is it yogurt? Something else? Also, does it matter what kind of chilis are used? There are so many varieties! Finally, what is “ginger garlic paste”? I am assuming that it is a 50/50 mix of minced fresh garlic and ginger. Is that correct? You know what they say about assuming…
(I found your blog through the Daily UV post about macarons. I’m going to have to try those, too!)
Hey Jen,
I’m so glad to see you trying this out! Very excited for you. And just a heads up, the macarons are addictive. I’m already thinking about whipping up another batch.
So, thick curd is in fact yougurt. I recommend plain and unsweetened. For the chilis, if you can’t get a hold of Indian chilis, the thinner the better. And ginger garlic paste is 50-50. Blend them for a few seconds, just enough to make a paste.
Let me know how it goes!