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The word Biryani is derived from the Persian word berya(n) which means "roasted" or "fried". Legend has it that a Nawab of Punjab wore a matching turban for each variety of biryani. The Nizam's kitchen boasted of 49 kinds, which included biryani made from fish, quail, shrimp, deer and hare. Now lets get started!
Chicken Dum Biryani Ingredients:
- Chicken - 1k.g/2.2lb
- Basmati Rice - 1k.g/2.2lb
- Onions - 6 medium sized (long thinly sliced)
- Tomato - 6 medium sized (chopped)
- Ginger Garlic paste - 1 cup or 6-8 tablespoons
- Mint (Pudina) - 1 bunch
- Coriander (Cilantro) - 1/2 bunch
- Green Chili - 6 nos (Whole)
- Lemon - 1 medium sized
- Red Chili powder - 1 1/2 tablespoon
- Oil - 250ml
- Curd or yogurt - 1 to 1 1/2 cup
- Turmeric powder - 1/4 teaspoon
- Bay leaves (Biryani leaf) - 1
- Cinnamon (Patta) - 6 nos
- Cloves (Lavang) - 8 nos
- Cardamom (Elaichi) - 4 nos
- Salt - 3 tablespoons (Powdered) or 2 handful (rock salt)
Preparation Time:30 minutes
Cooking Time:1 1/2 hours
Servings:6-8 people
Cooking Method for Chicken Dum Biryani:
Biryani Masala or Gravy:
1. In a heavy bottomed deep pan, heat the oil on medium heat.
2. Add bay leaves, 3 cinnamon, 4 cloves, 2 cardamom, 6 chillies and onions.
3. Fry the onions until golden brown.
4. Add ginger-garlic paste and fry until the raw pungent smell of the paste leaves.
5. Keep aside a hand full of Mint and add the rest to the pan. At this stage add the coriander as well. Fry for 5-10 minutes until you get a nice aroma.
6. Now add the chicken and mix the content of the pan thoroughly.
7. Add turmeric powder and 1 1/2 tablespoon of salt. Mix well and cook for 5 minutes.
8. Add tomatoes to the pan and cook until it gets soft and mushy.
6. Now is the time for curd (yogurt) and chili powder.
7. Cover the pan with a lid, reduce the heat and cook for 10-15 minutes until you see some oil floating on the top.
8. At this stage remove the pan from the heat.
9. Now empty nearly 3/4 of the pan contents into a separate container and set it aside.
Rice Preparation:
1. Soak the basmati rice in cold water for 15 minutes.
2. Meanwhile take a large container with sufficient water. Bring it to boil.
3. When boiling add the remaining mint, cloves, cinnamon and cardamom.
4. Now drain all the water from the soaked rice and add it to the container. Add 1 1/2 tablespoon salt.
5. Cook the rice until it is 3/4 done.
6. Now take the container off the heat and drain the remaining water from the rice.
Layering the Biryani and Dum cooking
In the same pan where you had 1/4 of the biryani gravy, add a layer of cooked rice. Then add another layer of the biryani gravy (that was keep aside in a seperate container) and top it with rice. Repeat until all the rice and biryani gravy is layered. Also squeeze or add a little bit of lemon juice on every layer during the layering process.
'Dum' cooking is a traditional method of slow-cooking, normally on a bed of coal with pots over them, sealed with kneaded flour so that no heat escapes it. Sometimes coal is spread out on the pot lid to distribute heat evenly.
To get the same effect as the traditional method of dum cooking, take a right fitting lid for the vessel, cover and seal the lid with heavy object. The idea is to make a air tight seal. Alternatively you can knead the wheat flour and use that to seal the lid to the vessel. Now put the the vessel on low heat and cook for approximately 15-20 minutes.
That's it! Spicy hot Hyderabadi Chicken Dum Biryani is now ready to be served and enjoyed.
