Biryani….”Magnificent” is the only word to describe it. As we know biryani is a sort of mixed rice dish famous in India. There are ‘n’ number of types of biryani, and one of my favourites is the dum variety. It takes a long time to make but the outcome is worth the effort. I sort of enjoy the process. Chettinad Mutton biryani is my favourite though followed by dum biryani. Would soon post a recipe of the Chettinad version. Try this and let me know how it turns out. if your a vegetarian you should surely check out my cauliflower dum biryani @ https://lins239.wordpress.com/2015/03/12/cauliflower-dum-biryani/
Ingredients and Methods:
1. 2 cups of chicken pieces with bones washed and cleaned
2. 1 tsp tumeric powder
3. 2 ground green chillies
4. 2 tsp chilli powder
5. 1 cup curd 6. 1 tsp garam masala 7. 4 tbsp oil 8. salt to taste 9. ginger garlic paste- 2 tbsp
1. Combine all the ingredients in a bowl and refrigerate overnight.
For the masala
1. 4 onions- thinly diced
2. 3 tomatoes- pureed
3. 1 cup of mint and another cup of coriander ground together with 1/4 cup water
4. 2 tbsp ginger garlic paste
5. Salt- to taste
6. Home made garam masala or store bought- 1 tsp
7. Elaichi powder- 1/2 tsp
8. Chilli powder- to taste
9. Coriander powder- 1 tbsp
10.Cumin powder- one tsp
11. Oil- 3 tbsp
12. Curd- 1/2 cup 13. water – 3 cups
1. add the oil in a kadai and stir fry the onions till golden brown.
2. Now add the ginger garlic paste and saute till smell vanishes.
3. Add the pureed tomatoes, chilli powder, cumin powder, coriander powder. Fry till smell of the tomatoes vanishes and oil starts separating.
4. Now beat the curds with a fork and add it followed by the mint and coriander paste.
5. Stir for exactly two minutes and add garam masala and elaichi and water. Add the marinated chicken and cook closed until the chicken is cooked.
6. Remove the lid and stir till water evaporates and a thick gravy is obtained then switch off the gas . Keep aside.
For the rice:
1. Kohinoor basmati rice gold XL( or any basmati would do but I prefer this one)- 1 & a 1/2 cups, soaked in water for 30 min.
2. 1 bay leaf
3. 1 inch cinnamon stick
4. 4 cloves
5. 1 mace( can be omitted)
6. 2 green cardamom
7. Salt- to taste
8. 4 1/2 cups of water
9. 1 star annasi
1. Add the water and all the masala and salt to a vessel and bring to boil.
2. Now add the rice and continuously keep stirring.
3. When it is in a partially boiled state, immediately strain it and rinse it in cool water.
1. 1 lime thinly sliced
2. 1 onion thinly diced and deep fried
3. 5 saffron strands soaked in 1/4 cup warm milk.
4. Coriander for garnish
For the dum:
1. Preheat the oven to 220 degree Celsius for 10 min.
2. Layer the rice followed by the masala followed by another layer of rice.
3. Now add the other toppings and pour the saffron milk through the sides.
4. Tightly seal with rolled out chappati dough as seen in the picture. Ensure that there are no gaps.
5. Now bake for 20 min at 200 degree Celsius.