After many failed attempts, finally I’m able to get that authentic taste of this biryani. This authentic dum biryani is cooked slowly in its own steam, juices, aroma which is very rich in flavors and taste. Perfect dish for weekend and specially for guests!
Biryani needs lot’s of fried onion which enhance it’s taste, but I tried to make it little healthy by using baked onions instead of frying onions. At least, we can enjoy biryani without guilt 😛
1-1/2 onions thinly sliced and deep fried or baked
saffron milk( pinch of saffron soaked into 3 Tbsp warm milk)
fistful of chopped coriander leaves
small bunch of mint leaves
1 1/2 tbsp clarified butter/desi ghee
250 to 300 gm chicken(cut into medium)(with bones)
1/2 inch ginger
3-4 garlic cloves(if big) otherwise more
1/4 cup curd/yogurt
1/2 Tsp shahi jeera
2 Small black cardamom
1/2 Inch cinnamon stick
2 whole black pepper
2 bay leaf
2 tsp cumin coriander powder
1-2 tsp red chili powder
1/2 Tsp turmeric
12-15 mint leaves
salt as per the taste
1/2 Green chili, chopped
1/4 of fried onions
Clean and wash chicken pieces. drain all the water and place into a big bowl. Make ginger garlic paste. add into the washed chicken. Now take all other ingredients, add it to the chicken and mix well. In the end add oil and mix well. Keep it marinated for overnight or at least 2 hours(more will bring extra flavors).
To cook Rice:
3/4 cup rice
2 green cardamom
2 Black cardamom
2 bay leaf
1/4 or little more shahi jeera
1/2 inch cinnamon
2-3 black pepper
salt (around 2 Tsp)
1/2 tsp desi ghee
wash and soak rice in enough water for 30 minutes. In vessel bring enough (around 4 cups)water to boil. Add the whole spices and remaining ingredients. add soaked rice. mix well and let it cook till rice cook 70% or 3/4 done(cook until you get good boil and rice should roll over in the water). Drain the excess water.
To prepare biryani:
Take a thick bottomed big vessel or which has big open mouth. Warm it and place to marinated chicken at the bottom of vessel. Spread it evenly.
Add little fried onions and little mint.
Now make a layer of cooked rice, spread it evenly.
On the surface spread fried onions, crushed mint leaves and little chopped coriander. Add saffron milk and cover it with lid.
Close the edges of vessel with some wheat flour dough to block the steam and aroma. Now place thick vessel on thick bottomed preheated pan.
Cook for 20 minutes on medium to low heat, then turn the heat to low and cook for another 10-15 minutes. Turn of the gas and let it be as it is for another 15-20 minutes.
1)All the ingredients are must for this recipe.
2)Marinating chicken is also most important for flavors. The more you marinate, the more taste you will get. If you have less time, still it should be marinated for 2 hours at least.
3) Soaking rice is also important. Cook for only 6-8 minutes on medium to high flame. when you check, it should feel hard. If rice gets soft, You will be unable to cook it with meat as it will become very soft and it will ruin you whole dish.
4) Make sure you add little more salt in rice, as its gonna drained with water.
5) Make sure to use thick bottomed vessel, it will help to prevent burning. We are using another thick bottomed pan for same reason.
6) Dum means it gets cooked in its own steam and aroma, so closing rims is the most important. otherwise you wont get that authentic flavor.