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When boiling unpeeled potatoes, add a teaspoon of salt to the water. This will prevent the potatoes from cracking open.
More Cooking Tips
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| Homestyle Chicken Dum Biryani |
Added: 5th Jun, 2007 | Viewed 6639 times |  |  |
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| I have tried making different kinds at home, with different meats and different preparation methods .... the true Hyderabadi Biryani taste always elusive. Then I came upon this gorgeous little book of traditional Hyderabadi recipes. This book had three versions of Chicken Biryani or Murgh Dum Biryani, the last one being the closest to the authentic one. If you make it often enough, you will get faster and better. This one is a must try! Perfect for large numbers at an Indian Style banquet, this Chicken Biryani cooked at home in the oven with a modern "dum", is truly delicious. |
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| Ingredients |
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1 large chicken, cleaned and cut into pieces
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2 cups basmati rice, washed and drained
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2 large red onions, halved and thinly sliced + 1 small red onion
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1/2 cup yoghurt
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1/2 cup almonds
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1/2 cup cashewnuts
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1/4 cup raisins
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1 inch piece of ginger
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8 garlic cloves
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2 green chillies
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1 inch piece of cinnamon
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5-6 cloves
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6-8 cardamom pods
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3 bay leaves
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1 tsp red chilli powder
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1/2 tsp turmeric powder
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2 tsp cumin powder
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1 tsp garam masala
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1 tsp chicken masala [optional]
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1 cup milk
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1 cup water
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6-8 strands of saffron
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3 tbsp ghee [clarified butter]
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1/4 cup fresh cream
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salt to taste
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2 tsp sugar
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freshly chopped coriander and mint leaves for garnish |
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| Method |
Warm milk and add saffron strands. Add water, cover and set aside.
Combine 1 small red onion, garlic, ginger, almonds, cinnamon, cloves, cardamoms, green chillies, turmeric powder and red chilli powder in a mortar and grind with the pestle to form a coarse paste. Add salt to taste and yoghurt. Mix well and coat the chicken pieces with this marinade. Cover and set aside.
In a heavy bottomed deep pan, heat ghee on medium heat. When hot, add bay leaves, cashewnuts, raisins, sugar and sliced onions. Cook, stirring continuously for a few minutes till onions are golden and soft. Add the marinated chicken pieces and cook on high heat for 15 minutes, tossing and mixing, till the chicken pieces are golden and lightly browned. Add all the remaining spices. Adjust seasoning according to taste. Reduce heat to low, add cream and mix well. Remove from heat.
In an oven-proof deep dish [I like to use a huge Claypot or heavy bottomed saucepan with a lid], spoon in a layer of soaked rice. Top with a layer of the cooked chicken. Add another layer of rice, followed by a layer of the chicken, finishing off with a layer of rice. Gently pour the milk and saffron mixture over the rice. Cover with the lid and bake in a pre-heated oven for 40-50 minutes at 200 deg C. When done, remove the lid and test the rice. If fluffy and cooked, remove from the oven and stand with lid covered for approximately 30 minutes.
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| | Serving suggestions |
| Garnish with freshly chopped coriander and mint leaves. |
| Serve hot with yoghurt or fruit raita. |
| | Gel's Notes |
| When I put the biryani in the oven to cook, I add a weight [usually the pestle of my stone 'mortar and pestle set'] on top of the closed lid. This seals the air in and creates a pressure which cooks the ingredients to perfection. A modern style "dum" | |
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