Biryani recipe

                                                                                CHICKEN AND MUTTON DUM BIRYANI RECIPE

INGREDIENTS

• Aged [purani] basmati long grain rice – 500 gms
• Chicken curry cut cleaned and washed – 750 gms
• Onion finely sliced – 2 large
• Ginger garlic paste – 2 tbsp.
• Whole garam masala for tempering as well as for cooking the rice – cinnamom + green and black cardamom + star anise + bay leaves + sai jeera + black pepper + clove
• Oil + ghee – 4 tbsp
• Curd – 1 1/2 cup
• Finely chopped coriander and mint leaves – 1 cup
• Salt as per taste
• Kesari colour – 1 tsp [mixed in 2 tbsp water] OR saffron mixed in milk
• Foil and a old tava for dum
• Red chilli pwdr – 2 tsp [as per taste ]
• Turmeric pwdr – 1 tsp
• Coriander pwdr – 4 tsp
• Garam masala pwdr – 2 tsp
• Juice of 1 big lemon
• Kewra and rose water 1tsp of each
• Ghee – 1 tbsp
• Fried cashew nut for garnishing
• Potato – few fried pieces

PREPARATION

1 – Boil the chicken in 1- 2 cup water for 5 -10 mins.[ don’t cook it fully it should be cooked 50 %] also keep 1 cup of chicken stock aside

2 – Wash and soak the rice for 30 mins. Boil water in a big pan with few whole garam masala.Add rice and salt and cook till 75 %.[ enough salt as to be added and don’t cook the rice fully.]Drain the excess water and keep it aside.

3 – Fry the onions till golden brown , drain and keep aside .

METHOD

Take a thick bottom pan.

Heat oil + ghee and add the whole garam masala .

Once it crackles add the ginger + garlic paste and fry till raw smell leaves.

Make the flame low and add turmeric +chilli +coriander+ garam masala pwdrs.

Add coriander and mint leaves.

Add curd and half of the fried onions.

Raise the flame to medium.

Add the chicken and salt

Mix well so that the chicken gets evenly coated with the masala.

Add the lime juice.

Add 1 cup of chicken stock.

Mix well and cook for a min.

Keep a hot tava on low flame.

Place this pan on the tava .

Add the rice on top of the chicken mixture.

Level it.

Sprinkle the fried onions, colour , ghee and fried potatoes as shown in the pic.

Cover it with foil and pack it on all asides by pressing the foil.

Place the lid with a heavy object on top.

Dum it for 20 – 25 mins on low flame.

Allow it to cool for 30 mins- an hour.

Open the lid sprinkle fried cashew nuts ,coriander and mint leaves .

Serve it with salad, kachumbur, raita, mirchi ka salan, pickle ,boiled eggs or fried  papad 

NOTE

1. Use long grained rice of good quality.
2. You can either use yellow or orange food colour.
3. You make mutton dum biryani also in the same procedure but pressure cook the mutton.
4. For vegetable dum biryani fry the veges till half done and add.
5. Add 2 pkts of maggi chicken cubes to the stock for extra flavour.
6. You can also garnish with fried dry fruits.
7. don’t add mint and coriander leaves on top while putting for dum,it becomes black so add it after dum.
8. I prefer using the whole thigh piece of chicken as it is soft and taste better and kids enjoy it.
9. Always use chicken with bones it adds flavour
10. The meat quantity has to be more than rice.
11. I have taken 500 gms of rice and 750 gms of meat.
12. Be careful while frying the onions.
13. Onion should be brown and crispy ,don’t burn it.
14. You have to cook the rice with enough salt.
15. The potato piece have to be big either cut the potato in 2 or 4 pieces

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