About the Recipe
The biryani is so irresistible that you want it to make it again and again. Why is it necessary to dum? Because dum means to simmer. To cook on very low flame, mostly in sealed containers, allowing the meat to cook, as much as possible, in their own juices. Try this recipe and comment below how it turned out
Ingredients
Ingredients:
2 cups of basmati rice ( any band that offers long grains)
2 large red onions
2 medium tomatoes
1 tsp Kewra water
¼ cup of saffron milk ( soak saffron and ¼ cup of warm milk)
2 tsp of chicken biryani ( any brand)
½ cup of oil + ½ cup of clarified butter (ghee)
2 tsp of orange food color
For marination:
½ kilograms whole chicken
½ cup of hung curd
1 tsp of turmeric powder
2 tsp of kashmiri chili powder
4 green chillies, slit in lengthwise
1 tsp of ginger garlic paste
1 tsp of salt
1 tsp of ground coriander powder
½ tsp of garam masala powder
1 tsp lemon juice
Whole spices:
2 bay leaves
1 clove
4-5 tsp cloves
5-7 whole pepper
1 maze
4-5 green whole cardamom
3-4 black whole cardamom
1 star anise
For garnish:
Fresh coriander leaves
Fresh mint leaves
Preparation
Preparation:
Step 1: First let's marinate the chicken by taking a bowl and adding the cleaned chicken. Make sure to slit it this way the spices get inside as well when cooking. Take the chicken, yogurt, and all the spices mentioned in the marination section, and mix well. Rest for at least 2 hours in the fridge. For a quicker version, rest the marinated chicken for 30 min so the flavors are infused.
Step 2: Wash and rinse the rice and soak it for at least 30 minutes.
Step 3: Slice the onions thinly in long sections. Take a wide pan and add some cooking unflavoured oil and fry the onions till golden brown. Make sure to flip it often so the onions don't burn. When the onions are brown ( not translucent in color) remove to a plate that's lined with the kitchen towel to absorb any excess oil.
Step 4: Now take the same pan used for frying the onion, add some clarified butter (ghee) and add all the whole spices mentioned above. Once the spices begin to crackle, add the tomatoes and fry till they are soft and mushy.
Step 5: Now add the marinated chicken and mix well. After 10 min add 2 tsp of any brand of biryani masala and mix well. Cover and cook the chicken for 12 minutes, flipping often so it doesn't stick to the pan
Step 6: Take a pan and add water and add 1 tsp of salt and 2 cardamom, 1 bay leaf, 2 green cardamom pods and 1 cinnamon stick. Once the water starts bubbling, add the soaked rice and cook it for 7 minutes. Don't cook the rice fully. Rice should be firm, yet breaks easily which is exactly 70% of cooking. Before draining the water, remove the spices with the help of a strainer and drain the rice off the water and keep aside uncovered.
Step 7: Once the chicken has cooked, let's start to layer it. Remove half the chicken from the pan to another plate. Now add a layer of rice, spread it evenly and do not press, just fluff and spread. And add some chopped mint and coriander leaves. Now with a small teaspoon add a little ghee and saffron milk and the fried onions. Repeat by adding the chicken and again layer it with rice, mint, coriander leaves, saffron milk, ghee and onions. Keep repeating till the rice is over.
Step 8: Once the layering is complete add a tsp of kewra water and the food color on the top layer.
Step 9: Close the lid and reduce the flame to low settings. Make sure the lid is tightly secured with the help of foil wrapped around so the heat doesn't escape.
Step 10: After 30 minutes, remove the lid and make sure to check the rice. Once it's fully cooked, you are ready to serve the most delicious dum biryani.
Plate it with some yogurt, salad and mint chutney. Voila, Enjoyyyy!!!!!!!
Tips:
Make sure the pan is on low settings to allow the rice to cook fully
Adding kewra water enhances the flavors to next level, so make sure you use it
Mariantion is important, but if you are in a rush, you can cook it immediately too, but on low flame so that the masalas are absorbed by the chicken gradually.