Hey Folks,
Preparing Chicken Bum Biriyani is a long process, but the result of having a perfect biriyani is the best. So, today I will be sharing with you the recipe for all-time favourite Chicken Dum Biriyani from The Perfect Cook Book.
INGREDIENTS:
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- Oil - 1 cup
- Ghee - 1 cup
- Jeera Rice - 2 cup
- Cashew nuts - 50 gms
- Raisins - 50 gms
- Garam masala - 1 tsp
- Chicken - 15 pieces
- Onion thinly sliced - 10 no.s
- Tomato - 1
- Green chilly - 5 to 10 no.s
- Ginger - 3 - 4 tbsp
- Garlic - 3 - 4 tbsp
- Whole spices
- Curd - 1 cup
- Coriander Leaves - 1 cup
- Lemon - 1
- Salt - To taste
- Hot water - 4 cups
Serving: 6 to 8 people.
PREPARATION :
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The first and most important step of making a perfect chicken dum biriyani is getting the onions fried: Use a cheenachatty to fry the onions. Heat the Cheenachatty and add 1 cup of oil and 3 to 4 tbsp of ghee. To this add 4-5 thinly sliced onions and fry them until golden brown in color. Make sure all the slices of onion and fried in uniform color and texture which is very important. To make the onions crispier, just bring them in contact with air in between the frying. So, when the shade of onion is in golden color, turn off the flame and take it out, and spread it out. The last set of onions taken out will be a bit darker in shade keep it part for decoration purposes.
To the same oil add cashews and when the cashews start to slightly change their color, add the raisins as well and take them out when golden in color.
Now, let's move on to the cooking of the meat: Heat a Biriyani Chembu and add some amount of the same oil used for frying the onions to it. Now add thinly sliced onions approximately 3 to 4 onions and saute it until the onion turns translucent. Add the chicken pieces to it and mix it well. On mixing it, the pores of the chicken get opened and the pink shade of the meat starts to change to a white shade. Add salt and mix well. Now add the crushed green chillies, you can vary the number of chillies according to your preferred spiciness. Add the crushed ginger and garlic as well and saute it well until its raw smell goes off. Now add the curd, curd helps in getting the chicken softer. Curd and the water from the onions are enough for the chicken to get cooked. If you like tomato, now add one chopped tomato to it as well. Now sprinkle off the fried onions to the chicken, this gives that special color and flavour to our biriyani. Sprinkle 1/2 tsp garam masala, mix well and cook it on low flame for 10 - 15 minutes. To finish off sprinkle a handful of coriander leaves, juice of a lemon, and 1/2 tsp of garam masala.
Meanwhile, let's jump into the next stage of biriyani, Cooking the rice: Take any type of rice of your wish. I always prefer using, small-sized jeera rice for biriyani. The flavour of the rice enhances the taste of biriyani to a great extent. Soak the rice half an hour prior to cooking.
Now heat a Chembu and add the oil left over from frying the onion. Add half of onion thinly sliced to it. Put in the whole spices, a cinnamon stick, 2 - 3 cardamoms, and 3 - 4 cloves. Don't let the onion change its color. Now drain the rice and add it to the oil. Roast the rice on high flame for 4 to 5 minutes, until each grain separates out. Once the rice gets crisp, add salt for the perfect flavouring of rice. So the proportion is for one cup of rice, add two cups of water. Make sure you add hot water at this point of time and give it a nice mix. Now cover and cook it on high flame. Now the rice starts to absorb the water. Once the water and rice comes to the same level, steam comes out. Then open the lid and check for salt and give it a mix. Close it for 1 minute and once the steam comes out through all the sides, cut the flame down and let it sit for about 10 minutes.
The final step is to dum or layer the biriyani: Add the hot rice to the hot chicken masala. Once the first layer of rice is complete, sprinkle a pinch of garam masala, ghee, coriander leaves, fried onions, cashews, and raisins. Repeat the layering process. For better flavour, you can either add saffron mixed in rose water or milk in between the layering process. Now foil the Chembu and keep a hard lid on top of the foil, so that steam doesn't go out and dum it in low flame for 10 minutes. It's best if you can place hot charcoal pieces on top of the lid during the dum process. Remove the foil and inhale the smell of our chicken biriyani.
Serve it hot with salad, lemon pickle, and pappadom, and enjoy the yummy Chicken Dum Biriyani from The Perfect Cook Book.
Try out and enjoy. See you all in my next cooking blog.
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| Chicken Dum Biriyani- The Perfect Cook Book |
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