Chicken Dum Biryani

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Chicken Dum Biryani

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Biryani is a mixed rice dish with its origins among the Muslims of India. It can be compared to mixing a curry, later combining it with semi-cooked rice separately. This dish is especially popular throughout the Indian subcontinent, as well as among its diaspora. It is also prepared in other regions such as Iraqi Kurdistan. It is made with Indian spices, rice, and meat (chicken, beef, goat, pork, lamb, prawn, or fish), and sometimes, in addition, eggs and/or potatoes in certain regional varieties. The word 'biryani' is derived from a Persian word, birian, which means 'fried before cooking'. It is a popular dish that has acquired a niche for itself in South Asian cuisine.

Ingredients:  

For Rice 
  • 1 kg Basmati Rice, washed and rinsed 
  • 4 Cloves 
  • ½ inch Cinnamon 
  • 2 Green Cardamom pods 
  • Salt to taste 
  • ¼ cup Ghee, melted 
For Marinade 
  • 1 kg chicken with bone, cleaned and washed 
  • 4 medium onions, sliced 
  • 2 tbsp barista/fried onion 
  • 1 tbsp saffron water 
  • 2 sprigs of mint leaves 
  • ½ cup curd, beaten 
  • 1 tsp coriander powder 
  • 1 tbsp chilli powder 
  • ½ tsp green chilli paste 
  • 1 tbsp Ginger Garlic paste 
  • 3-4 green chillies, slit 
  • Salt to taste 
Other Ingredients 
  • 1 tbsp ghee 
  • ¼ cup of water 
  • ½ cup milk 
  • 2 tbsp saffron water 
  • 1 tbsp ghee 
  • Few mint leaves 
  • 1 tbsp barista 
  • Salt to taste 
  • 2 tsp saffron water 
  • ½ tsp rose water Drop 
  • Raita


 Process:  

For marinade 

  • In a mixing bowl, add chicken and marinate with all the ingredients.
  • Let the chicken marinade preferably overnight or for a minimum of 3 hours. 

For Rice 

  • Let the rinsed rice rest for 20 minutes. 
  • Heat water in a pot, add ghee and salt. 
  • Add in cloves, cinnamon and green cardamom. 
  • Add rice and let it come to a boil. 
  • Immediately lower the flame and cook on low flame for 80%. 

For Biryani 

  • In a heavy bottom pan, add ghee and marinated chicken. 
  • Cook for about 7-8 minutes. 
  • In another pan, layer the biryani. 
  • Add rice, chicken and then top it off with rice. 
  • Add in the chicken gravy on top. 
  • In the chicken’s pan, add water, milk, saffron water, ghee, mint leaves, barista, salt and coriander leaves. 
  • Add this jhol in the biryani. 
  • Add some more saffron water, rose water. 
  • Now cover the lid of the pan tightly with the dough and keep it on dum for 15-20 minutes on low flame. 
  • Serve hot with choice of raita.
History
  • The exact origin of the dish is uncertain. 
  • In North India, different varieties of biryani developed in the Muslim centers of Delhi (Mughlai cuisine), Lucknow (Awadhi cuisine), and other small principalities. 
  • In South India, where rice is more widely used as a staple food, several distinct varieties of biryani emerged from Hyderabad Deccan (where some believe the dish originated) as well as Tamil Nadu (Ambur, Thanjavur, Chettinad, Salem, Dindigal), Kerala (Malabar), Andhra Pradesh, and Karnataka, where Muslim communities were present.
  • According to historian Lizzie Collingham, the modern biryani developed in the royal kitchens of the Mughal Empire (1526–1857) and is a mix of the native spicy rice dishes of India and the Persian pilaf.




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