{Recipe} Chicken Dum Biryani

Today presenting the step wise preparation of Indian Chicken Dum biryani. Earlier if you check on my blog  you will find Boneless Chicken Biryani,Mutton Biryani and now its Chicken Dum Biryani recipe. If we go back in history the word Biryani is derived from Persian language,one theory of word is arrived from brinj which means rice in Persian and other word is derived from biryani which means to fry or roast.

When we speak about ingredients the history explains that main commonly used rice is long grain rice that is basmati,but in some part of India zeera rice is also used in cooking biryani. The other ingredients includes dry whole spices like cinnamon,cardamom,cloves,pepper corns,ginger-garlic,green chilies,green coriander,mint,The premium ingredients include saffron.For non-vegetarians biryani main ingredients that accomplishes spices is the meat,chicken and mutton. Biryani can be served with yogurt raita, Sweet &yogurt corn raita .

Generally Biryani is prepared by using whole spices but today i have used powder of dry masala's which gives the biryani more flavour and its not wasted.Also i have used just one layer for dum that is base chicken layer and then directly rice.In my earlier recipes you will find pre -cooking of chicken or mutton and then doing the dum but this recipe no precooking involves its only marination for overnight and then direct on Dum which is also called as kachi style . So lets begin with the recipe for Chicken dum biryani.

Servings 8-10

Total Preparation Time : overnight marination + 35 min

Cooking Time :35 min

Ingredients

2 Kg Chicken

700 Gram Basmati rice

250 Gram Curd

3 Table Spoon Ginger garlic paste

3 Tablespoon red chili powder

1 Tsp Turmeric powder

11/2 Tablespoon Coriander powder

1 Tablespoon Cumin Powder

100 Gram oil

1 Tablespoon rose water

1 Bowl full of chopped fresh coriander and Mint

6 Green chopped chilies

Biryani Masala (Below spices grind in to rough powder)

1 Large bay leaf

2 Cinnamon sticks

15 Cloves

5 Ilaichi/Cardamom

15 pepper corns

1 Tablespoon pathar phool/Dagad phool/Black stone Flower

2 Mace/Javitri

2 Tsp Shahi Zeera

Other ingredients

4 Fried onions

4 Table spoon ghee

1 Lemon juice extract

1 Tsp Rosewater for sprinkle

1 Tsp of orange colour

1 Tsp Green colour

Salt as per taste

Step wise method for Dum biryani

1.Take chicken in bowl and wash well.Drain all the water from the chicken or you can towel dry it using kitchen towel.

2.Then one by one start adding the ingredients .So will start with first add salt,ginger/garlic paste,curd,turmeric powder,chili powder,cumin powder,coriander powder,biryani masala ground,oil,rose water,chopped coriander,mint and green chilies.Mix all the ingredients well and marinate for overnight.

3.Next day when you start the biryani process then first start with soaking of basmati rice for at least 45 to 60 min.Then in large pan add water n bring to boil,also add few cloves ,pepper corns and bay leaf along with salt and tsp of oil.The add soaked rice and half cook the rice.

 4.Then arrange the marinated chicken pieces in the vessel which you will cook the biryani. Then arrange the 1/2 cooked rice over the chicken .

5.Then over the rice layer sprinkle the orange and green edible food colours,fried onions,ghee,lemon juice and rose water.

6.To the lid fix the wheat dough and cover the biryani pot to create dum or pressure.The total time required will be around 40 min.So first cook on high flame for 5 min,then slow flame cook for about 15 min and then place tava or flat frying pan and on top of it place the biryani pot and cook again on slow flame for more 10 min.After 10 min switch of the flame and let the biryani rest for more 10 min.

7.Remove the dough and open the lid,you will find beautiful biryani resting for us to gobble.

8.Here comes the out come of your total hard work and patience level. Isn't it yum.

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Goan Prawns and Clams pulao /Sungta ani Tisreyancho Pulao

In Goa Pulao is the Most important Rice Item and no function is complete with Pulao.we make different Pulao like peas,Prawn,Calms,Sausage and Plain Pulao but whichever the Pulao recipe may be all the Pulao are so Aromatic.

Today my recipe is Made from combination of Prawn and Clams.The Pulao came out to be Just Yum and also the aroma of dry spices and the flavour of Maggi Cubes Just made it Authentic and Classic in Flavour.

Servings 6

Total Preparation Time : 40 Min

Cooking Time : 20 min

Ingredients

1 Kg Basmati Rice

1/2 Kg Prawns Cleaned

1/2 Kg Clams Meat

10-15 Vegetable Maggie Cubes(small size)

2 Onions Chopped

4 Tomatoes Chopped

3 Large Cinnamon Sticks

1 Tsp of Cloves

1 Tsp Pepper corns

5 Cardamom

Oil

Salt if required(since Maggi cubes consist salt)

water double the quality of rice or more if required 

Method

• First Clean the Prawns and Clams well,than apply 2 pinch salt and keep aside.
• Place a Pan/or a large vessel.Once heated add oil,than add cinnamon,cloves,pepper corns,cardamom.
• Than add onions and saute till transparent.Add tomatoes and again cook for 2 min.
• Add Prawns,clams and vegetable cubes and stir for 2 min.
• Than add water ,once water starts to boil add rice and stir well.
• Switch the stove to medium flame and cook the rice.In between just once to check weather rice cooked if water reduced than can add extra water so rice cooks well.
• Do not stir rice too much because it will break.Once rice is cooked do not open the lid quickly ,let it cool little while than can open and stir the Pulao.
• Your Pulao is ready can stir with any Non-veg gravy of your choice or you can just enjoy it plain.