One of the traditional biryani dish originating from Hyderabad where rice is slow cooked in a process called"dum" with aromatic long grain fragrant basmati rice, authentic spices and fresh cut meat smothered in ghee and fresh herbs!
Prep Time1 hourhr
Cook Time45 minutesmins
Resting time10 minutesmins
Total Time1 hourhr45 minutesmins
Course: Main Course
Cuisine: Hyderabad, Indian
Keyword: biryani, chickenbiryani, dumbiryani
Servings: 4people
Author: Mullai Madavan
Ingredients
Ingredients - spices
3each Bay leaf
6eachCloves
3eachCinnamon stickabout 1 inch sticks
1eachBlack cardamom
3eachGreen cardamom
4eachBlack stone flower / kalpasi
2eachStar Anise
1pinchNutmeg
1teaspoonCumin seeds
Ingredients - rice, salt & water
2cupsBasamati rice
8cups Water
2 & 1/2teaspoonsSalt (exact measure)
Ingredients - Marination
1kgChickenwholecut, incl thighs, drumstick and breast
1/2cupYogurt (thick curd)
1tablespoonGinger Garlic paste
1teaspoonRed Chilli powderspicy
1teaspoonCoriander powder
1/2teaspoonTurmeric powder
1 & 1/2 teaspoonSalt
4eachGreen Chilli chopped
1/4cupFried Onions
2teaspoonOil
1/4cupMint leaveschopped
1/4cupCoriander leaveschopped
2teaspoonlemon juice
Ingredients - fried onions
2cupsOnion thinly sliced
1tablespoonCorn starch powder
2cupsOil
Ingredients - for layering & garnish
1/2cupMint leaveschopped
1/2cupCoriander leavesChopped
5strandsSaffron
1/4cupMilk
3tablespoonGhee
Ingredients - for sealing
1cupAtta /All purpose flour/ Maidaany one of the flour works
1/2 cup Water
Instructions
Prep work
Soak basmati rice for 45 minutes in enough water. Sprinkle corn starch over the sliced onions and deep fry in oil until golden. Marinate chicken with yogurt, salt, lemon juice, red chili powder, coriander powder, turmeric powder, oil, green chillies, mint leaves, coriander leaves & little of the fried onions. Knead the flour with enough water to make a soft dough.
Cooking the rice
Heat 8 cups of water in a heavy bottomed pan along with all the whole spices. Bay leaf, cinnamon, cloves, black stone flower, black cardamom, green cardamom, cumin seeds, black peppercorns, star anise and nut meg. When it comes to a rolling boil add the soaked rice and keep the flame at high. Boil the rice over high flame for exactly 5 minutes. The rice will be cooked to about 70 % by this stage. Switch off. and immediately drain all the water using a colander.
The layering
Now its time to layer… take a heavy bottomed pan, first layer with the marinated chicken along with the marinade juice and some chopped mint and coriander leaves. Add a little of rice, followed by some fried onions, chopped mint and coriander leaves. Repeat the same for one more layer. Now drizzle the saffron soaked in milk over the rice or food color mixed in milk. Finally little drizzle of ghee over the top. Now place the dough over the edges around the pan. Seal with the lid.
The Dum Process
Now start cooking this over high flame for exactly 5 minutes. Move the pan to a smaller burner and set the burner to the lowest flame setting. Let it “Dum” for 45 minutes. “Do not disturb mode” After 45 minutes switch off the stove. Remove the pan from the stove and place it on the counter to rest for 10 minutes.
The final Garnish
Open the lid, drizzle with ghee, garnish with coriander leaves and transfer the biryani to big tray to cool and bit. Gently fluff without messing the layers. Serve hot with gravy and raita!