Chicken Dum Biryani

By Masterchef Sanjeev Kapoor

From Sirf 30 Minute

Prep: 45 minutes

Cook: 25-30 minutes

Method: Moderate

Course: Main Course

Type: Indian Middle Eastern Lucknowi Bengali Awadhi Hyderabadi North Indian Sindhi

Key Ingredients:

The rich and intense flavours of a Biryani is what draws most people to it besides the tempting appearance and the appetising aroma of the splendid spices used

Short History: A complete meal in itself, Biryani gets its name from two Persian (now Iran) words, ‘Birian’ and ‘Birinj’ that mean fried before cooking and rice respectively. Interestingly, crispy fried onions are called ‘Birista/Beresta’. Biryani was popularised by the Mughals during their rule in India. As per a folklore, Biryani was created to provide a balanced meal of rice and meat for the Mughal army. Since then, Biryani has acquired many local flavours that includes the Lucknowi (Awadhi) Biryani, the Hyderabadi Biryani, Kolkata Biryani, Dindigul Biryani, Ambur Biryani, Bhatkali Biryani, Malabar Biryani, Sindhi Biryani and the Bombay Biryani..

What is Chicken Dum Biryani: Biryani is a flavourful and aromatic savoury rice preparation made either with meat/chicken and now with vegetables, eggs or seafood. The rich and intense flavours of a Biryani is what draws most people to it besides the tempting appearance and the appetising aroma of the splendid spices used. What’s more fascinating is that it is not only India that has a Biryani, there is the Nasi Biryani, a Singaporean/Malaysian preparation and the Filipino, Mauritian and African versions of the Biryani too..

Top ways to prepare: Awadhi Biryani or the Lucknowi Biryani is slow-cooked in Dum Pukht style, where the meat is partially cooked. Interestingly, the Awadhi Biryani is less spicy but deliciously fragrant. Hyderabadi Biryani is distinguished by the use of raw meat and a spicy-tangy taste in the Biryani. Kolkata Biryani is made with nuts, eggs and potatoes as additional ingredients with a dash of nutmeg, saffron and screw pine water to enhance the taste. The Sindhi Biryani is heavy on the gravy. Bhatkali Biryani is prepared using onions and green chillies and the meat is cooked in curd to counter the fieriness..

Cooking Tips: Always cook on low heat. This allows the flavours and aromas to blend well into the gravy/meat/chicken. Any of the components that you prepare in advance, should be stored in air-tight containers and refrigerated for two days. As regards the utensils used, choose a flat, wide, heavy-bottomed pot to make the biryani. Or you can place a tawa under the pot cooking the biryani..

Serving Suggestion : Raita is served as an accompaniment to Biryani..

Ingredients

Chicken on the bone, cut into 2 inch pieces 750 grams
Basmati rice, soaked for 30 minutes and drained 1½ cups
Salt to taste
Red chilli powder 1 tsp
Turmeric powder ½ tsp
Coriander powder 1 tsp
Chicken masala + for sprinkling 3 tsps
Yogurt ¾ cup
Ginger-garlic paste 1½ tbsps
Freshly chopped coriander leaves + for garnish 4 tbsps
Green chillies, chopped 2-3
A few mint leaves + for garnish
Fried onion + for garnish 5 tbsps
Black cardamom 1
Green cardamoms 2-3
Bay leaf 1
Cinnamon stick ½ inch
Ghee 1½ tbsps
oil 1 tsp
Medium tomato, chopped 1
Mint leaves + for garnish 6-7
A large pinch of saffron, soaked in warm water
Raita to serve

Methods

To make the Biryani recipe, take chicken in a bowl, add salt, red chilli powder, turmeric powder, coriander powder, 2 tsps chicken masala, and yogurt.
Add yogurt, ginger-garlic paste, chopped coriander, green chillies, mint leaves and 3 tbsps fried onion. Mix well and set aside for 10-15 minutes.
Meanwhile, for the rice, Add water in a deep bottom pan, add 1 black cardamom, bread and add green cardamoms, bay leaf, and cinnamon stick, salt and allow the water to come to a boil.
Add rice and cook till ¾ done. Drain the rice and set aside.
Heat ½ tbsp ghee and oil in a non-stick deep pan, add the marinated chicken, tomato and add 1 tsp chicken masala, and ¾ cooked rice and spread it evenly.
Sprinkle remaining fried onion, remaining chopped coriander and tear 6-7 mint leaves and sprinkle on top.
Add soaked saffron and drizzle remaining ghee. Sprinkle salt, remaining Tata Sampann Chicken Masala.
Cover and cook for 25-30 minutes. Take it off the heat.
Garnish with chopped coriander, mint leaves and fried onion.
Serve hot with raita.

Chicken Dum Biryani

Key Ingredients:

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