Tell me one non-vegetarian who doesn't like Chicken dum biryani. I am yet to find one. Am no exception too. I love this biryani or let me put it this way, I have a love-hate relationship with this biryani. Love it cos it is mind-blowingly delicious, hate it cos it is outrageously painstaking and labor-intensive... All with its chopping, sauteing, frying and more chopping, it gives you one hell of a time. But end of the day, I can assure you that you will be getting a plate of pure bliss that will leave you wanting for more. That is "the fruit of labor" that you are left with.
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I can never stand in the kitchen for hours, chopping onions, frying 'em in one burner of the stove and sauteing 'em in the other, making the masala, fluffing the rice and finally putting them together. I am not that kind and so I never think about trying my hands on the ever famous Chicken Dum Biryani. Moreover hubby prefers the one-pot pressure cooker biryani to this and that makes things easy. Also when you have an SME at home you never have to worry about it.
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Amma makes the best dum biryanis and when it is dum biryani at home, appa dons the chef's hat too. He helps her (BTW he is so good at chopping onions), chopping onions like a breeze, cleaning chicken with such skill, following her instructions to the 'T'. So whenever I have that craving for home amma-cooked dum biryani, I call them down and enjoy it to the fullest. Its that simple, so now you know why I never bothered to give it a shot.
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This time when she made it, I was there with my camera to click step by step pics but having a kid on his toes never helps with things going the planned way. Finally I had to abandon the camera and the task too. But I did take decent shots of the dum biryani and I so wanted to share it with you. I will update the post with the tutorial soon.
HowI She Made it:
Prep work:
Grind coconut into a smooth mixture. Grind mint leaves, coriander leaves, green chilli and curd into a coarse mixture. Set aside. Soak the rice for 10 mins. Lets prep it up next. Heat oil in a big kadai, add ghee, fry the crushed cardamom, cloves, cinnamon, bayleaf. Add the rice and fry foir 5 mins till the water evaporates. Add the water, salt and cook till 75% done. Remove and fluff with work. Set aside to cool down. Heat oil to fry the onions. Deep fry the sliced onions till brown. Remove and set aside. Similarly fry the cashews and raisins.
Method:
In the same pan, add the remaining chopped onions and fry till golden brown. Add the ginger garlic paste and fry till the raw smell goes off. Add the chopped tomatoes and fry till oil separates. Add the masala powders and fry well. Add the chicken and cook till the water separates and half done. Add the coconut mixture and fry well. Once the sauce starts thickening up, add the coriander-mint paste and cook till you get a semi-gravy. Season with salt.
Take a large cooker and grease with ghee. Add a layer of rice followed by a layer of gravy. Sprinkle fried onion, cashews, raisins, chopped mint leaves and a pinch of garam masala. Repeat till you are out of rice and gravy finishing with rice, fried onions and mint leaves and saffron milk. Close with the pressure cooker lid with the whistle on. Place this setup on top of a dosa tawa filled with sand and cook in low flame for 15-20 mins or till the mint leaves on the top get cooked.
Serve hot with raitha and boiled egg!!!
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** My Notes:
** The cooking time of the rice is very important so be careful.
** When cooking on dosa tawa, do it on very low flame.
** Also add a dollop of ghee on the top for more flavor.
So thats it Folks...
With Love,
Signs off!!!
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.jpg) Servings - 6 to 8 Chicken - 1/2 kg Oil, Salt For the Rice: Basmati rice - 2 1/2 cups Water - 5 cups Ghee - 2 tbsp Cardamom - 2 Cloves - 3 Cinnamon - 2 1" piece Bay leaf - 1 Turmeric powder - 1/4 tsp Salt For the masala Onion - 1/2 kg Tomato - 200 g Ginger garlic paste - 2 tsp Chilli powder - 1/2 tsp Coriander powder - 1 1/2 tsp Garam masala - 1/4 tsp Turmeric powder - 1/4 tsp For frying Sliced onions - 1 cup Cashew - a handful Raisins - a handful Ghee/oil - to fry To grind Coriander leaves - half a bunch/a handful Mint leaves - half a bunch/ a handful Grated coconut - 1/4 cup Green chilli - 4 Sour curd - 1/4 cup Saffron - 1/4 tsp soaked in warm milk |
How
Prep work:
Grind coconut into a smooth mixture. Grind mint leaves, coriander leaves, green chilli and curd into a coarse mixture. Set aside. Soak the rice for 10 mins. Lets prep it up next. Heat oil in a big kadai, add ghee, fry the crushed cardamom, cloves, cinnamon, bayleaf. Add the rice and fry foir 5 mins till the water evaporates. Add the water, salt and cook till 75% done. Remove and fluff with work. Set aside to cool down. Heat oil to fry the onions. Deep fry the sliced onions till brown. Remove and set aside. Similarly fry the cashews and raisins.
Method:
In the same pan, add the remaining chopped onions and fry till golden brown. Add the ginger garlic paste and fry till the raw smell goes off. Add the chopped tomatoes and fry till oil separates. Add the masala powders and fry well. Add the chicken and cook till the water separates and half done. Add the coconut mixture and fry well. Once the sauce starts thickening up, add the coriander-mint paste and cook till you get a semi-gravy. Season with salt.
Take a large cooker and grease with ghee. Add a layer of rice followed by a layer of gravy. Sprinkle fried onion, cashews, raisins, chopped mint leaves and a pinch of garam masala. Repeat till you are out of rice and gravy finishing with rice, fried onions and mint leaves and saffron milk. Close with the pressure cooker lid with the whistle on. Place this setup on top of a dosa tawa filled with sand and cook in low flame for 15-20 mins or till the mint leaves on the top get cooked.
Serve hot with raitha and boiled egg!!!
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** The cooking time of the rice is very important so be careful.
** When cooking on dosa tawa, do it on very low flame.
** Also add a dollop of ghee on the top for more flavor.
So thats it Folks...
With Love,
Signs off!!!
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