I have made so many types of biryani, but i would say that dum biryani is the real one and has the real taste to it. I love pressure cooker biryani and one pot biryani as well but nothing can beat a dum biryani when it is properly made..I have few dum biryani recipes in my blog.
Similar Recipe,
Hyderabadi Mutton Dum Biryani
Mughlai Chicken Dum Biryani
Chicken Kofta Dum Biryani
Fish Dum Biryani
Vegetable Dum Biryani
Mughlai Vegetable Dum Biryani
Mushroom Dum Biryani
The cool part in making dum biryani is, when you are dumming the biryani, your house will be smelling like heaven. And also when you open the biryani it is just heaven. Can't describe it in words..You can check out my other simple veg biryani and non veg biryani as well..
Past saturday my uncles family visited us, my cousin demanded me to cook lunch for him. So i decided to try a biryani since there is nothing more special than dum biryani. I made biryani, chicken 65, raita, biryani brinjal as well. They loved the meal and enjoyed it to the core..
Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 10 mins
Cooking Time : 1.30 mins to 2 hours
Marination Time : 2 hours or overnight
Serves : 12 to 15
Ingredients:
Basmati Rice - 1 kg
Chicken - 1.5 kg with bone
Oil - 3/4 cup
Onion - 3 large sliced thinly
Saffron a pinch
Warm Milk - 1/4 cup
Coriander leaves - 1/4 cup finely chopped
Mint Leaves - 1/4 cup finely chopped
Ghee - 3 tblspn
Cashews - 50 grams
Kishmish / Sultanas - 50 grams
Kewra Essence few drops
Rose Essence few drops
Salt to taste
For Marination:
Chilli Powder - 2 tblspn
Coriander Powder / Malli Podi - 3 tblspn
Salt to taste
Coriander leaves - 1/2 cup chopped finely
Mint Leaves - 1/2 cup chopped finely
Thick Unsour Curd - 1.5 cup
Green Chillies - 4 broken into big pieces
Ginger Garlic Paste - 3 tblspn
Special Garam Masala Powder - recipe below
Lemon Juice - 1 tblspn
For Special Garam Masala Powder:
Cloves / Krambu - 10
Cardamom / Yelakai - 10
Bay Leaf - 3
Cinnamon / Pattai - 5 cm piece
Cumin Seeds / Jeerakam - 1 tblspn
Black Stone Flower / Kal Paasi - 4 piece
Star Anise - 1
Fennel Seeds / Sombu / Saunf - 1 tblspn
Method:
Powder the special garam masala powder.
Start by marinating the chicken with all the ingredients given. Let it marinate for 2 hours but overnight is great.
Wash and soak basmati rice for a 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 sauce pan and fry cashews and raisans 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 ghee, kewra 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.
Now remove the weight and foil and fluff the rice carefully.
Serve.
Notes:
1)Soaking rice and marination chicken is very important, so never skip it.
2)Use god quality basmati rice for this, i used india gate basmati rice.
3)Cooking the rice perfectly is important. If you over cook it, the the whole biryani will be mushy. SO stand near the rice and keep checking it, after you add rice to boiling water, it will just take 5 to 7 mins for the rice to get cooked.
Cooking Time : 1.30 mins to 2 hours
Marination Time : 2 hours or overnight
Serves : 12 to 15
Ingredients:
Basmati Rice - 1 kg
Chicken - 1.5 kg with bone
Oil - 3/4 cup
Onion - 3 large sliced thinly
Saffron a pinch
Warm Milk - 1/4 cup
Coriander leaves - 1/4 cup finely chopped
Mint Leaves - 1/4 cup finely chopped
Ghee - 3 tblspn
Cashews - 50 grams
Kishmish / Sultanas - 50 grams
Kewra Essence few drops
Rose Essence few drops
Salt to taste
For Marination:
Chilli Powder - 2 tblspn
Coriander Powder / Malli Podi - 3 tblspn
Salt to taste
Coriander leaves - 1/2 cup chopped finely
Mint Leaves - 1/2 cup chopped finely
Thick Unsour Curd - 1.5 cup
Green Chillies - 4 broken into big pieces
Ginger Garlic Paste - 3 tblspn
Special Garam Masala Powder - recipe below
Lemon Juice - 1 tblspn
For Special Garam Masala Powder:
Cloves / Krambu - 10
Cardamom / Yelakai - 10
Bay Leaf - 3
Cinnamon / Pattai - 5 cm piece
Cumin Seeds / Jeerakam - 1 tblspn
Black Stone Flower / Kal Paasi - 4 piece
Star Anise - 1
Fennel Seeds / Sombu / Saunf - 1 tblspn
Method:
Powder the special garam masala powder.
Start by marinating the chicken with all the ingredients given. Let it marinate for 2 hours but overnight is great.
Wash and soak basmati rice for a 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 sauce pan and fry cashews and raisans 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 ghee, kewra 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.
Now remove the weight and foil and fluff the rice carefully.
Serve.
Notes:
1)Soaking rice and marination chicken is very important, so never skip it.
2)Use god quality basmati rice for this, i used india gate basmati rice.
3)Cooking the rice perfectly is important. If you over cook it, the the whole biryani will be mushy. SO stand near the rice and keep checking it, after you add rice to boiling water, it will just take 5 to 7 mins for the rice to get cooked.
Pictorial:
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| Start by soaking basmati rice for 1 hour.. |
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| Take all your ingredients for the masala powder |
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| Take them in a blender |
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| Powder them, set aside.. |
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| Take chicken in a bowl |
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| Add in salt, chilli powder and coriander powder |
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| Add in chopped coriander leaves and mint leaves |
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| some broken green chillies |
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| and some thick unsour curd |
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| now add in the special masala powder |
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| along with some ginger garlic paste |
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| Mix well and let it marinate overnight, i let it marinate for 2 hours |
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| Meanwhile heat oil in a large pot, in which you are going to make biryani |
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| add in lots of sliced onions |
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| fry till golden |
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| drain them |
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| set aside |
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| Now bring lots of water to boil |
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| add in salt |
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| Once it reaches a boil |
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| add in the soaked rice |
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| cook them till they are 90 percent done |
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| When you taste it, it should have a little bite to it.. |
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| drain them |
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| Now in the remaining oil in which the onion where frying |
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| Add in the marinate chicken |
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| I forgot to add in lemon juice to the marination,so i squeezed some in now.. You could add it when you marinate the chicken. |
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| Mix them for 5 mins.. |
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| Now lay the rice over it |
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| and the fried onions |
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| I soaked some saffron in some milk |
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| pour that over as well |
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| sprinkle some chopped coriander and mint leaves |
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| now this is optional..you can add kewra and rose essense as well..very little.. |
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| Now take 2 to 3 tblspn of ghee in a pan |
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| add in cashews |
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| fry till golden |
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| add in raisans |
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| fry till it is golden |
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| pour that over the biryani along with the ghee |
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| Now cover the pot with foil and place a plate over it |
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| I placed some weight over it and put the flame to the lowest possible. |
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| i cooked it for 30 to 35 mins |
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| Fluff the rice carefully |
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| serve |
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| taste great with raita and biryani brinjal |
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