Friday, November 13, 2009

Chicken Dum Biryani (Muslim style)

Basmati Rice-2 cups
Dry spices(bayleaf,star anise,cardomon)-a Few
Chicken-500 gms
Curd-half cup
Garam masala-one tsp
Chilli powder-two tsps
Cumin powder-one tsp
Turmeric powder-1 tsp
Salt-1 n 1/2 tsps
Corainder n mint leaves-1 cup
Ginger garlic paste-1 tsp
Onion chopped-half cup
Tomato-half cup
Green chilly-2
Brown onions-half cup
(Chopped Onions fried to brown)
Ghee/oil-1 cup
Rose essence-half tsp
Saffron syrup-1 tsp

1.If u skip soaking the rice,it wont be cooked well
2.Dont over cook the rice in water ,i guess two-three minutes is enough to wait for it
3.Do not stir often,the rice cud break

1.Marinate the chicken with all spice powders,curd and salt for 2 hours
2.Soak the rice for 20 minutes
3.Fry onion,tomatoes,green chillies,ginger garlic paste and the chicken in oil for 5 minutes in medium flame

4.Boil  4 cups of water at high flame
5.Add the dry spices,a tsp of oil and the rice to water
6.Wait for 2-3 minutes or until the rice is half cooked,drain the water immediately

7.If the rice is overcooked ( u can show the rice in running water )and add some oil to stop the cooking process
8.In thick bottom pan, Layer Chicken,Rice,Brown onions,mint n coriander leaves (u can also repeat the layer)

9.Close with the tight lid (U can stick  any wet dough to seal the edges,so the heat ll not escaped)

For dum(u can choose any one)
1.Use a tawa or wide pan ,place the biryani pan on it,cook at med-low flame for 30 minutes
2.Place the biryani pan in preheated oven at med flame for 20-30 minutes
3.Use can also use the pressure/slow cooker to make this dum

When it is done..
Add the saffron syrup and rose essence and close the lid for 5 minutes...Serve with my Onion raita and celebrate my blog anniversary ;-)


Thank you

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