Preparation 30 min
Cooking 1 hour
Service 6 to 8 people
Chicken Dum biryani is a classic Hyderabadi dish. It can be prepared in two ways Method. The raw ingredients are marinated and placed at the bottom of a utensil and layered with basmati cooked rice sealed and cooked on a slow Dum process. Trapping the steam inside for even cooking.
The other method were the meat and rice are cooked separately and then the rice layered sealed and cooked on a Dum process for shorter time.
In my recipe I am using the raw ingredients method so I can get all the nourishment flavours and aroma of the chicken into the rice.
Ingredients for the rice
3 cups of Basmati rice
3 to 4 litters of water
2 to 3 bay leaf
2 inch thin cinnamon stick
3 to 4 Green Cardamoms
1 tbsp of vegetable oil
1 tbsp of salt
Wash the rice and soak for at least 4 hours better if soaked overnight.
To Maronite chicken
2 large chicken breasts (500 g) cut into large cubes
3 to 4 tbsp of oil
10 tbsp of caramelised diced onions, use ½ to Maronite and the other half to add to cooking alternatively you can buy the readymade in packets
60g biryani mix
40g masala mix
Handful of fresh mint finely chopped use ½ to Maronite and the other half to add to cooking
Handful of fresh coriander leaves finely chopped use ½ to Maronite and the other half to add to cooking
1 tbsp garlic paste
1 tbsp ginger paste
3 tbsp of fresh curd (yogurt)
1 tsp of red chilli powder
Salt as needed
Mix all together and Maronite in a tight container in the fridge overnight.
2 tbsp hot milk with pinch of saffron
1 tsp kewra water (pandan water)
1 tbsp Ghee (clarified Butter)
Heat half a cup of milk mix in a pinch of saffron and 3 drops of yellow colouring to add more colour.
Bring 3 litres of water to a boil.
Add the rice with 1 tablespoon of oil, 1 tablespoon of salt, 3 bay leaves, 4 cardamom and 2 cinnamon sticks and par- boil for 8 min. Do not cook the rice completely (half cooked).
Strain the water and keep the rice aside.
Divide the other half caramelised onion, chopped coriander and chopped mint into equal share for the layer process.
In a reasonable sized pot lay the chicken mix making sure they touch the base of the pan not on top of each other. This will allow the chicken to cook evenly.
Gently lay on top ½ of the cooked rice then the caramelised onions then the other chopped mint and coriander.
Then top it with the other ½ cooked rice pour in the saffron then finish with the other half caramelised onion, chopped mints and coriander.
Then add the 1 tsp kewra water (pandan water), 1 tbsp Ghee (clarified Butter).
Seal the pot with dough or aluminium foil to prevent heat escaping. Set it on medium high heat for 10 min then bring it down to the lowest and let it cook gently for another 45 min.
After one hour remove from the heat and let it rest for 5 min covered, then gently remove the rice with a flat serving spoon.
Serve with salad on the side or Raita
Raita is a cucumber yogurt sauce side dish made with dahi (yogurt often referred to as curd). Used in Pakistani, Bangladeshi and Indian cuisine as a cooling balance for spicy dishes.
• 1 large cucumber, peeled ( half grated and half chopped)
• 2 cup of plain yogurt
• 1 tablespoon lime juice
• 2 tablespoons chopped fresh mint or dried
• A glove garlic minced
• 1 teaspoon of ground cumin
• Few springs of fresh coriander (optional)
• Salt to taste
• black pepper or chilli powder for garnish (optional)
Add the yogurt, lime juice, along with the spices in a bowl. Beat well until it becomes smooth. Add the garlic, the grated cucumber and mix well. Then add the chopped cucumber to the mixture. Then add the coriander and give it a good mix. Serve garnished with some chilli powder or black pepper. You can also add few additional chopped cucumber pieces and coriander as garnish to give it the wow factor. It can also be made ahead and refrigerate covered for 2 days.
If the sauce is too thick, thin it out with a few teaspoons of water until it reaches the desired consistency. Best refrigerated covered for 30 mins to meld the flavours before serving.