Bhai Veetu Biryani – Tamil Muslim Style Chicken Biryani – Dum Biryani – How to make Tamil Nadu Muslim Style Chciken Dum Biryani – Bhai Veetu Chicken Biryani – Well, we all crave for this one dish that comes from any muslim home especially during their festivals.. don’t we? No one ever match that taste… the secret just stays secret and never exit their house 🙂 but i have attempted my best to replicate the same from few learning sessions from my muslim friends. Though not an exact match but was able sense the taste. Here is my attempt in making simple home style “Bhai Veetu Chicken Dum Biryani” where most of Tamil Muslim from our circle use Seeraga samba rice for cooking also use Meat to Rice ratio is always 1:1 made with more of green chillies than red chilli powder with no added food colors or saffron. They also hold this secret, using a few “Rambai elai” which unfortunately i couldn’t find here…supposed add a ton of flavor!
Bhai Veetu Biryani - Tamil Muslim Style Chicken Dum Biryani
Ingredients - to thalippu
- 1/4 cup Oil
- 1/4 cup Ghee
- 3 each Bay leaf
- 5 each Cloves
- 2 sticks Cinnamon
- 4 each Cardamom green
- 1 each Star anise
- 5 petals Black stone flower / kalpasi must for this recipe
- 1 petal Mace flower
- 1 pinch Nutmeg
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Fennel seeds
Ingredients - Rice & water
- 2 cups Seeraga Samba / Samba Rice soak for 30 minutes
- 4 cups Water
Ingredients - Marinade
- 1 kg Chicken whole cut
- 1/4 teaspoon Salt Kallu uppu / Kosher crystal salt
Ingredients- Gravy & Masala
- 2 cups Onion, preferably chinna vengayam chopped
- 1/2 cup Tomatoes chopped
- 6 each Green Chilli spicy variety
- 1 tablespoon Ginger Garlic paste
- 1/4 cup Mint leaves chopped
- 1/4 cup Coriander leaves chopped
- 1/4 cup Curd / Yogurt
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Red Chilli powder spicy variety
- 1 teaspoon Coriander powder
- 2 teaspoon Salt Kallu uppu / kosher crystal salt
- 1 teaspoon Lemon juice
Ingredients - for Garnish
- 1/4 cup Coriander leaves
- 3 tablespoon Ghee
- Soak Seeraga Samba rice in enough water for 30 minutes.
- Marinate Chicken with Salt.
- Heat Oil & ghee in a heavy bottomed pan, season with bay leaf, cloves, cardamom, cinnamon, kalpasi, mace, nutmeg, cumin seeds, star anise and fennel seeds.
- Add in ginger garlic paste and green chillies and saute well.
- Now add in chopped onions and saute until translucent.
- Add in marinated Chicken along with tomato, yogurt, turermic powder, red chilli powder, coriander powder and salt. Saute well.
- Add in chopped mint leaves, coriander leaves and given measure of water. Bring it a boil.
- Add the soaked samba rice and let boil over high flame for 6 to 7 minutes.
- The rice will drink up the liquid little by little and mixture will look semi thick with rice cooked almost to 60%. Drizzle lemon juice and give a light stir.
- Add this stage bring the flame to low, cover with a tight lid and dum cook for 15 minutes, undisturbed.
- When done, remove from stove and move over to rest it for 10 minutes, undisturbed, as its still cooking.
- Open, drizzle ghee and garnish with coriander leaves. Gently mix!
- Serve it hot with raita!
Soak Seeraga Samba / Zeera Samba rice in enough water for 30 minutes. Its a short grain rice mostly used in most tamil muslim households… they do use Basmati but most homestyle biryani are made with short grain rice. Soaking is a must for any dum style biryani and this one I am soaking for 30 minutes as we prefer our biryani little fully cooked than “verai” / grainy texture. This rice drinks up quite a bit of liquid when cooking so soaking is a must for the above mentoned water quantity.
Marinate Chicken with Salt. Try our KONGU VELLAI CHICKEN BIRYANI
Heat Oil & ghee in a heavy bottomed pan, season with bay leaf, cloves, cardamom, cinnamon, kalpasi, mace, nutmeg, cumin seeds, star anise and fennel seeds. (kalpasi is black stone flower and is a must for this recipe)
Add in ginger garlic paste and green chillies and saute well. Fry well till the ginger garlic turns light brown and crisp.
Now add in chopped onions and saute until translucent. Again, i keep mentioning in all my recipes…the key to best flavor is to use chinna vengayam / pearl onion/ sambar vengayam , so please use them or you can use half small and half big onions.
- You may use Basmati rice in the place of Samba rice but soaking time i would suggest 15 minutes only. Cut down the water measure by 1/4 cup.
- Ghee is a must for this biryani.
- If you prefer grainy texture then cut down 1/4 cup water.