{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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Rice stir fry with cafreal chicken and zucchini

Just tried tossing rice in cafreal chicken dry gravy along with zucchini and mushrooms.Sometimes certain variations in food is a must to keep your taste buds active.Tasty rice with cafreal gravy flavour and grilled veggies gives some nice earthy taste.

For the Cafreal chicken recipe you can check my earlier post Chicken Cafreal recipe.

Servings 4
Total Preparation Time : 30 min
Cooking Time : 20 min

Ingredients
1 Bowl cooked chicken cafreal
2 Bowls cooked rice
1 Onion chopped
1 Small bowl of yellow and green zucchini diced
6 Rings of yellow and green zucchini
3 large Mushrooms sliced
1/4 tsp pepper crushed
olive oil fry tossing

Method

• In deep pan add olive oil,once heated add chopped onions and saute well.
• Than add the zucchini and mushrooms and toss well.Add pepper and salt as required
• Add chicken cafreal cooked into the pan and mix well along with veggies added.
• Add cooked rice and toss well in the chicken cafreal gravy( high flame for 2 min)
• on the other hand grill the roundels of zucchini and slices of mushrooms ,at the end sprinkle salt and pepper.
• serve the cafreal rice along with grilled veggies.

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.

Mint Rice/Mint Pilaf Recipe !!!

Mint has lot of health benefits and if start to mention i guess it will never end...... but among few important benefits are that mint is well know mouth freshener ,mint is great appetizer and palate cleanser and promote digestion,its a great remedy for nausea and headache,gives reliefs from respiratory disorders and cough etc etc.The market is full of products of Mint like toothpaste,chewing gums.candy and inhalers which has mint as base element.

So if we use mint in our diet it will be really a wonderful benefit .It can be key ingredients in Rice .chicken,drinks,mocktail,ice-creams,salads and desserts.So today i have combined Mint with Rice.Mint Rice or mint pilaf is simple and easy to make since not more ingredients are involved.In taste its really very mild and full of mint flavours because there is no other flavour in pulao which can dominate mint. 

Servings 4

Total Preparation time : 30 min

Cooking time:15 min

Ingredients

2 Cups of Rice(approx 250 gram/if basmati rice can reduce measure)

1/2 bunch of mint(separate leaves)

1/2 cup of green coriander chopped(used for colour)

2 medium size onions chopped

10 flakes of garlic

1 Inch ginger

2-3 Green chilies

2 Veg cubes

1/2 Tsp pepper corns

1 Medium stick of cinnamon

1/2 tsp cloves

4 Cardamom

Oil

Water

Method

• In a mixture jar add mint leaves,green coriander,green chilies,ginger/garlic and grind into a fine paste.
• Than place a pressure cooker on gas stove.Add oil once heated add dry spices(cloves,pepper,cinnamon,cardamon)and toss well,than add onions chopped and saute for 1-2 min.
• Than add ground paste and fry well fro 3-4 min till it leaves oil.Add water double the quantity of rice in a ratio 1:2 and also add veg Maggie cubes.
• Once the water starts to boil add salt and rice.Give a stir and pressure cook till rice cook(approx 3 whistles)
• Once done serve hot either with Curd raita but we being hardcore Non-vegetarian i served it with side dish Chicken Korma(will be Next  on blog) :)

Methiwale Chawal !!!

Methiwale Chawal(fenugreek rice) is a from Sindhi cuisine ,its very simple to make with main ingredients basmati rice and fenugreek leaves.I found this recipe very very simple with very limited ingredients with less time.

Servings 4-5
Total Preparation Time : 30 min
Cooking time :15 min

Ingredients
11/2 Cup Basmati rice soaked and drained
2 Cups chopped fenugreek leaves
1 Medium chopped onion
2 Tablespoon oil
2 Tomatoes chopped
1 Tsp Cumin powder
1/4 Turmeric powder
1 Tsp coriander powder
1 Tsp chili powder
Salt to taste

Method

• Heat oil in pan,once heated add oil than add cumin seeds and chopped onions and then saute till translucent.
• Add fenugreek leaves and mix well.Add salt and again saute for 2-3 min.
• Add tomatoes ,turmeric powder and coriander powder and mix well.Add rice and 3 cups of water and chili powder and mix well.Than cook on medium flame till rice is cooked.
• Transfer in serving plate or dish and serve hot.

Boneless Chicken Biryani !!!

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(cumin) 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 dahi chutney,raita or salad.

Boneless Chicken biryani is the Second Biryani recipe in my blog :).Biryani in the initial stage when i started to know what Biryani is and how the preparation goes about  was a very difficult and complicated process to understand but when i look back i feel happy that my  constant urge to reach perfection in cooking Biryani  is fulfilled.So lets start.

Servings 5-6

Total Preparation time : over night or 2-3 hrs

Cooking time : 25-30 min

Ingredients

200 Gram Basmasti Rice(your choice)

500 Gram boneless chicken pieces

1 Cup of hung curd

For Green Masala(grind into fine paste)

1/2 bunch of fresh coriander

4 green chilies

2 Inch of ginger

10 flakes of garlic

Other ingredients required

Dry spices(Cinnamon,cardamom,cloves,pepper corns)

4-5 onions sliced

1 cup fresh coriander chopped

1 cup of mint leaves chopped

2 Tsp rose water

2 Tsp lemon juice

4-5 small cubes of butter or ghee

water for cooking

oil for cooking

Aluminium Foil

Method

• First step will be marination of chicken pieces along with curd ,salt and ground green masala at least for 2-3 hrs or for best result can do for overnight.
• Soak rice in water for 20 min,on the other hand keep a aluminium vessel or a deep pan on stove and add oil,once heated add onions and saute for about 1 min,than can add the dry spices mentioned above.
• Add the marinated chicken pieces and fry well ,add water if required or cook chicken on Sim flame by covering with lid until cooked well and dry.
• On the other hand you can start frying onions sliced till golden brown.
• Once chicken preparation is done than boil water in big vessel and cook the soaked rice until cooked 1/2 ,drain the water out and keep aside.
• Than start the Dum process (layering of Rice and chicken).Remove 1/2 chicken from the pan and shift to a bowl ,remaining chicken in the vessel spread it evenly,than on top add fried onions,coriander chopped,mint chopped and little butter.Than spread 1/2 portion of rice over the chicken and again spread the garnishing along with rose water.Again spread the remaining chicken and on top of chicken add the last layer of rice and again spread the garnishing of fried onions,coriander-min,butter,lemon juice and rose water .
• Once layering's done add required water and cover the vessel with aluminium foil and cover with tight lid for about 25-30 min on slow flame. 
• Once done cooking for 25-30 min do not open the foil quickly ,let it cool down for more 20 min.
• Serve with chilled Curd raita.

Colorful Pulao Recipe !!!

Servings 4-5

Total Preparation time 30 min

Cooking time : 10-15 min

Ingredients

3 cups of rice approx(200 gram)

250 gram boneless chicken cubes

2 large onions chopped

1 cup of Broccoli florets

1 cup of red bell peppers cut into cubes

1 cup of yellow bell peppers cut into cubes

2 table spoon of ginger/garlic/green chili paste

1 tsp of pepper crushed

4-5 vegetable Maggie cubes

salt as per taste

oil

water for cooking

Method

• Take a pressure cooker and place it on the stove,once heated add required oil,than add onions and fry well till turns transparent.
• Once onion is fried add chicken cubes and saute well till chicken turns white,than add ginger/garlic/chili paste and mix well.
• Add pepper crushed and also add broccoli and peppers ,saute well in the ingredients.
• Than add required water ,salt and Maggie cubes.Mix all well and allow the water to boil.
• Once water starts boiling add washed rice and cook in pressure cooker until 3 whistles or until the rice is cooked.
• (if you add more water or over cook pulao might become sticky,so take care of that)
• Serve hot along with some non-veg side dish.
• Best and easy to cook on lazy Sunday.

Vegetable Fried Rice !!!

Vegetable fried Rice is a dish of a steamed rice stir fried in a wok on high flame,often mixed with other ingredients such as vegetable,eggs or meat and along with some sauces. It is a common stable food of Chinese and specially sold in form of Fast Food.Use of vegetables for tossing depends on persons choice.Today i have used corn kernels,fresh red chilies,green peppers,carrots and Spring onions.

Servings 4-5
Total preparation time : 20 min
Cooking time:10 min

Ingredients
3 cups of boiled /steamed rice
1 Capsicum cut into julienne
2 Carrot cut into Julianne
1/2 Cup of corns boiled
1 Cup Spring onion chopped
2 fresh red chilies slit
5 Large cloves of garlic chopped finely
1 tsp crushed pepper
1 table spoon red chili sauce
1 table spoon soya sauce
salt as per taste
1 tsp sugar

Method

• Keep a Wok on Stove,make sure its heated as the max,than add oil,since wok is already heated oil will get heated quickly.
• Than start throwing in the veggies one after the other,also add red chilies.garlic and crushed pepper and keep tossing so that vegetables gets cooked on high flame for about 5 min.
• Keep the veggies little crunchy.Add the sauces mentioned above and mix all the ingredients well.
• Than Last add the cooked rice and toss well in the vegetables for about 5 min until the rice gets the flavor and colour of sauces.
• Serve Hot with Chicken dishes.

Lemon Rice Recipe!!!

"Lemon Rice" a typical South Indian Tangy rice recipe.The recipes requires cooked rice and seasoned with our Indian spices and lemon.Just best when there's less time for cooking,tangy taste adds chatpata flavor to your tongue and the tampering creates the aroma to the plain Rice.The only twist i have done is used Fresh red chilies rather than green chilies.

Servings 3-4
Total Preparation Time: 15 min
Cooking time : 5-7 min
Cuisine:South Indian

Ingredients
3 Cups of cooked rice

1 Lemon
1 tsp mustard seeds
10 curry leaves
3 Fresh red chilies
1 table spoon groundnuts
1/2 tsp turmeric powder
slat as per taste
Green coriander for garnishing

Method

• Place a pan on stove Pan/Kadai ,once heated add mustard and curry leaves,once its starts to crackle add,peanuts, red chilies chopped and onions chopped.
• Saute all well,than add turmeric and lemon juice ,mix well and than add salt.
• Keep the flame on high,add rice to the kadai and toss it well until it gets well mixed with the ingredients.
• Garnish with Green coriander and serve hot.

Tawa Pulao-Street Food !!!

"Tawa Pulao"is basically a Maharashtrian street food.The pulao is basically prepared by tossing boiled rice along with vegetables and some spicy masala's.You will just fall in love with the smell of tawa pulao,no wonder people like you and me go mad for Mumbai street food :).

Servings 4-5
Preparation Time:15 min
Cooking time :12-15 min

Ingredients
3 cups of Boil rice
Oil 2 tablespoon
1 Potato Boilied and cut into cubes
4 florets of cauliflower boiled and cut
1 capsicum finely chopped
3 Tomatoes chopped finely
1/2 tsp cumin seeds
1 onion chopped
1/2 tsp Garlic paste
1/2 tsp Ginger paste
1/2 cup Green peas boiled and mashed
1 tsp chili powder
1 tsp lemon juice
21/2 tsp Pav bhaji masala
4 tsp coriander chopped
salt as per taste

Method

• Heat oil in deep non-stick pan.Add cumin seeds and when they change colour .add potato,cauliflwer,capsicum and ginger paste.
• Stir and saute well till the raw smell of ginger disappers.add red chili powder and saute.
• Add two tsp of pav bhaji masala and stir well.Add the tomatoes,salt and stir.
• Cover and cook till vegetables become soft.Keep aside few peas and the the remaining add in the pan and stir.
• Cover and cook for two min.Mash the vegetables lightly.add little water if the mixture is too dry.Add the rice,lemon and toss well.
• Cover and let the rice get heated through.Garnish with the reserved peas,corinder leaves and sprinkle the remaining pav bhaji masala and serve Hot.I M JUST LOVING IT !!!! :)

Methi Rice recipe !!!

Servings 3-4
Total preparation time:30 min
Cooking time :15 min

Ingredients
1 bunch of methi leaves/fenugreek fresh leaves
3 cups of rice
one large onion chopped
1 small cub of green coriander
5 cloves of garlic
1 inch ginger
20 pepper corns
3 green chilies
3 vegetable Maggie cubes
salt for taste
10 cashewnuts chopped
oil
water( for one cup of rice add 2 1/2 cup of water)

Method

• First and foremost clean the fenugreek leaves and chop it finely,than chop onions,and on the other hand in mixer add green coriander,chilies,pepper corns,ginger ,garlic and grind all into fine paste.
• Than in cooker add oil as required ,once heated add chopped onions,saute onions till transparent and than add the ground green paste and fry well along with onions for about 2 min.
• Than add cashew nuts and fenugreek/methi leaves,mix well and again cook leaves for 5 min.
• Add water into cooker,than add Maggie cubes and salt,mix all well and once water is heated than add rice.
• Mix rice well into the water and cover the lid of pressure cooker and take 2-3 whistles for the rice to cook.
• once done allow the pressure cooker to cool down,serve rice hot with curd & pomegranate raita.

Dosa Batter Recipe !!!

Dosa batter recipe i have mostly posted only for my young readers and friends who buy ready made batter :) Most of my goan friends must be wanting to learn how to make dosa batter so they can enjoy  Dosa  at home :)

Servings 4-5
Total time : 1 day   Cooking time : 1 min or little more per dosa.

Ingredients
3 small cups of Dosa rice
1 small cup of urad dal/black lentil
1/4 cub left over rice
1 tsp salt
1 tsp sugar for fermentation

Method

• Previous day morning soak dosa rice,black lentil and cooked rice in water.
• In the evening may be around 7pm you can grind all the ingredients into smooth paste and keep it in a large vessel.
• Than add sugar and salt ,this helps in fermentation.
• Next day morning make Dosa's round and crispy.serve hot with Potato bhaji or chutney of your choice. 

Rice+black lentil+cooked rice ground into dosa batter .

Pic after Fermentation process takes place

Final round and crispy Dosa :)

Note:

• In Spring/cold seasons make sure you grind dosa batter little early because cold weather does not allow much of fermenting and which can spoil your wish of best dosa's.
• At initial days you might have problem in making round and crispy dosa's but i bet you after some more practise you will make perfect dosa's like hotel.
• Make sure you use Non-stick dosa pan for making dosa.

Capsicum and chicken fried rice Recipe !!!!

Servings 4-5

Total time 30 min  cooking time 10 min

Ingredients

4 cups Basmati rice cooked

2 cups chicken boiled and shredded

10 cloves of garlic 

2 onions chopped

2 large capsicums sliced vertically

4 red chilies

1 tsp pepper corns

1 tablespoon vinegar

2 tablespoon sweet chili/garlic sauce

1 table spoon soya sauce

salt to taste

1/4 tsp sugar 

oil for frying

Method

In pan add oil,once heated add onions and saute well,meanwhile roughly grind garlic/red chilies/pepper corns and vinegar  and keep aside.once onions sauteed well add capsicums,chicken shredded and the ground spices,toss all the ingredients well and allow to cook on high flame for 2 min,reduce the flame and add the sauces ie sweet chili/garlic sauce and the soya sauce,salt and sugar as required.mix well and once all the ingredients are cooked than add precooked rice and toss well .For about 2 min keep on slow fame and allow the flavors to enter the rice.Its done .

Mutton Biryani from scratch!!!!

servings 5-6
Ingredients

Mutton marination
1kg mutton cut into pieces
Curd for marinating      
2 lemon                    
2table spoon ginger /garlic paste                            
1tsp green chilli paste
2tsp red chilli powder
1tsp turmeric powder
Salt as per taste.... Mix all ingredients into mutton and marinate for 5 to six hrs. better overnight

500grm basmati rice cooked 1/2

For garnishing
One bowl onions fried till golden brown for garnishing

Green Coriander /mint /lemon juice/butter/cashew nuts /rose water n rose petals for garnishing

Wheat dough for dum or can use aluminium foil

Method

In one big aluminium kadhai add ghee or oil, add dry masala i.e. cinnamon 2 long sticks /8 cardamom /10 cloves /10 pepper corns then add 2 large onions n fry well till light golden brown. Add marinated mutton and cook till mutton cooked well and colour changed to golden brown (add little water if required)

For dum layering process

In deep vessel at the bottom add mutton cooked n spread evenly,  then add one by one fried onions, coriander Leaves, mint, lemon juice, butter, rose water, n rose petals and cashew nuts once done take half rice n spread over it n again add the garnishing, then again add the layer of remaining mutton and again last layer add remaining rice and lastly add garnishing as mentioned above also sprinkle saffron mix on top for orange colour.

Once done cover the vessel with aluminium foil and place lid or plate and on top of the plate keep Heavy stone( small size) so tat it covers tight.... Cook on small flame for 25 to 30 min

Rice tossed with Chicken & mix vegetables !!!

Servings 4-5
Preparation time : 25 min

Ingredients

3 cups of rice cooked
250 gram boneless chicken
1 large onion chopped
1/2 cup carrots chopped
1/2 cup capsicum cut into julienne
1/2 cup french beans
1 table spoon red chili paste
2 table spoon tomato Ketchup
1 tsp pepper crushed
1/4 tsp basil leaves (dried)
1 table spoon Garlic chopped
salt to taste
vegetable oil/olive oil

method

In Pan add oil ,once heated add garlic and onion,let it fry for some time,then add chicken and fry well till it cooks well.Keep the flame on high while adding veggies ,then add the vegetables and toss well till it cooks well, then add red chili paste,tomato ketchup,pepper,basil and salt.once all the ingredients mixed well then add cooked rice and toss well till get the flavor of all the ingredients. Serve hot .

Quick Chicken Mushroom and Corn Rice

Serving 3-4
Preparation time 10 Min

Ingredients

1 big bowl Left over rice
1 Small bowl Chicken cut into small pieces
1/2 bowl paneer cut into cubes
1/2 bowl corn kernels
small size onion chopped
1/2 tsp pepper crushed
1/4 tsp zeera/cumin seed
salt to taste

Method

In Kadhai add oil once heated cumin add chopped onion once fried add chicken ,fry till it is cooked well ,then add paneer and corn then add pepper and salt ,let cook well .once everything is cooked add rice and toss well till all ingredients gets mixed well.Sever hot. Specially good meal for kids since its so colorful :)