This post is specially for my brother who is trying his hand in cooking for the last couple of months. And every time I call up I find him cooking chicken. Earlier I would have been impressed but as they say “I ain’t dumb no longer”. (Sorry Bro, its my blog and I get to say whatever I feel like.) Basically the point I am trying to make is that chicken is probably one of the easiest and a no-fail thing to cook. All the basic ingredients with some twist here and there and it always comes out good. So I was thinking maybe he was taking the easy way out. And then he surprises me by making some authentic Bengali fish preparations that even I have never tried. And that knocked me down… well at least the pics did! So I told him to try something from my blog … what kind of a food blogger would I be if my own brother does not refer to it once in a while. On his request of Chicken Dum Biryani recipe here comes today’s post.
I already have a post on chicken biryani (Pakki) (see here), but that was a long time back when I had first started cooking, clicking and blogging. Since then I feel I have come a long way and hence the need for a newer version of the recipe was in my mind for a long time. More so because now I know that there is no one right method of making biryani. Wikipedia shows an impressive list of the types biryani (see here), but that is a little too overwhelming for me. For now I will stick to the types I have tried.
Kachchi Biryani – Here the raw chicken, marinated with spices is cooked with parboiled rice on Dum (sealed air tight condition) over low heat. You could either do this on stove top or in the oven.
Pakki Biryani – Here the chicken and rice both are cooked to 90% and then layered and cooked on Dum (sealed air tight condition) over low heat. You could either do this on stove top or in the oven.
Irrespective of which method you decide to cook the ingredients remain the same. This recipe is the kachchi biryani style.
Ingredients: Chicken to rice ratio is usually 2:1. Whole /freshly ground spices are preferrable, but most of the times I end up using the store bought Shan’s Biryani Masala and whole cardamom, cinnamon and cloves.
- Chicken 1 kg
- Yogurt – 3/4 cup
- Ginger paste – 1 tbsp
- Garlic paste – 1 tbsp
- Green chillies, chopped – 7-8 or to taste
- Onions, thinly sliced – 2 large onions
- Whole peppercorns – 4-6
- Shah Jeera/Caraway seeds – 1/2 tsp
- Coriander powder – 1 tbsp
- Red chilli powder – 1 tsp or to taste (adjust with the proportion of green chillies added)
- Whole garam masala / spices
- Green cardamom – 3-4
- Black cardamom – 1
- Cinnamon sticks – 2 one inch sticks
- Cloves – 6
- Nutmeg (Jayfal) – 1
- Mace (Javitri) – 2-3 (depending on the size)
- Lemon juice – 1 lemon
- Oil / Ghee / Clarified Butter – 3-4 tbsp + as required for frying onions
- Coriander leaves, chopped (Save some for assembling) – 1/2 cup (I usually skip this)
- Mint / Pudina leaves, chopped (Save some for assembling) – 1/2 cup (I usually skip this)
- Salt – to taste
- Long grain Basmati Rice – 500 gms
- Bay leaf – 1
- Whole Garam Masala:
- Green cardamom – 2
- Cinnamon sticks – 1 inch stick
- Cloves – 2
- Whole peppercorns – 2-3
- Shah Jeera/Caraway seeds – 1 tsp
- Salt – to taste
- Oil / Ghee / Clarified Butter – 1 tbsp
- Water – as required
You can also use Mace and Nutmeg along with the whole spices, but I usually skip that.
For assembling the Biryani:
- Onions, thinly sliced – 2 large
- Potatoes – 3 medium sized
- Oil / Ghee / Clarified Butter – as required for frying onions and for assembly.
- Food color (optional) – I always skip this.
- Saffron soaked milk (optional) – 1 tsp saffron added to 1/2 cup. I usually skip this.
For Dum: Chapati dough or foil paper
- Heat a pan with sufficient oil and fry the thinly sliced onions till they are nice brown in color. Take care not to burn them. You can fry all the onions (mentioned for chicken and assembling) together and then divide them into equal halves, one for marinating chicken and one for the assembly.
- Cut the peeled potatoes in halves and sprinkle some salt and garam masala. Lightly fry them till it gets a light golden color. Drain and keep it aside. These will be cooked completely along with the biryani.
- Grind the spices mentioned for chicken – Green & Black Cardamom, Cinnamon, Cloves, Mace, Nutmeg, Shah Jeera, Peppercorns.
- Marinate the chicken with all the ingredients mentioned for chicken and keep it in the refrigerator for 2-3 hours or more.
- Wash and soak the rice in sufficient water for atleast 30 minutes before cooking.
- In a big pan add sufficient water (for cooking rice) and put on boil.
- Take a clean cotton cloth and a put the spices mentioned for rice (Whole Garam Masala, pepper corns, Mace & Nutmeg, if using ) and tie it to make a small bundle. I usually add the whole spices directly to water. However if done this way you will get the flavor of the spices and can remove it if you don’t like to bite into the whole spices.
- Add the bay leaf and the spice bundle along with salt and oil into the boiling water.
- Next add the drained rice to the water and give it a light mix. Let it come to a boil. Once the rice has come to one full boil it will be 50% cooked. Turn off the stove and drain the parboiled rice. At this stage you can remove the bundle of spices. Do not throw away the drained water from the cooked rice as we will be using a portion of it later.
- Take a heavy bottom pan for assembling the biryani, put it on high heat and add 1-2 tbsp of oil or ghee to it.
- Add the chicken with its marination to the pan, spread evenly and let it fry on high for a couple of minutes, then lower the flame to medium.
- Add the fried potatoes.
- Layer half of the parboiled rice on top of the chicken layer and spread evenly.
- Sprinkle some of the fried onions saved for assembly (from step 1) and a few drops of ghee.
- Add little (maybe 1/8th cup) of the drained water (from cooking rice) to it. If using saffron milk add it in place of the water.
- Add the remaining rice and spread evenly.
- Top it with the remaining fried onions, a couple of drops of ghee, chopped coriander and mint leaves saved for garnishing.
- Again add little (approx. 1/8th cup) of the drained water (from cooking rice) to it. If using saffron milk add it in place of the water.
- Place the lid of the pan and seal it with the chapati dough. Alternatively. Seal the pan with a foil paper and then place the lid over it. The chapati dough works better.
- Lower the flame to low and let it cook for 45 minutes approx. Then turn off the flame and let it rest for 15-20 minutes.
- Remove the hardened dough with a knife and carefully open the lid.
- Check if the rice is tender. Gently insert a spatula or a wooden flat ladle at the edge of the vessel and lift up the chicken from the bottom of the pan. Do it along the edges of the pan to lightly mix the biryani. Do not over mix the whole thing.
- One way of checking the doneness of the biryani is by checking the potatoes. Usually everything will be well cooked by now. If for some reasons it is still not done, place a flat heavy bottomed non-stick pan on heat, once hot, lower the flame and place the biryani pan on top of it, cover it with the lid and let it cook for another couple of minutes.
- Serve it with raita and salad.
To cook the biryani in oven, assemble the whole thing as described above in an oven proof pan. Cover it tightly with a foil. Cook it for 45 – 50 minutes in a preheated oven at 350F. Once done, mix gently.
Note: The process may appear to be a little overwhelming but as with all kinds of cooking, repeated practicing is the only way to go. The process was a little lengthy to write down and I was getting lost in between, so dear readers, I apologise for any vagueness or confusion. Do get back to me if you think I need to explain it better.
The pics were taken a while back and am using it for this post.