Welcome to Little Chefs Apron! Today we’ll make an Indian speciality, chicken dum biryani. This recipe is usually aromatic and doesn’t take up a lot of spic but you can customise as per your taste. This recipe is made in two halves.
Bone or boneless chicken
2 tsp Garam masala( if you don’t have that, you can make a homemade masala with star anise, nutmeg, fennel seeds and jeera)
1/2 cup curd
2 tsp Indian spices and salt
1 Cinnamon stick
2 Cardamom seeds
1 1/2 long chopped Onions
3 to 4 tbsp Mustard oil
1 tbsp ginger and garlic paste
2 tbsp mint and coriander leaves
1 bay leaf
2 green chilli
. These measurements are for 8 chicken drumsticks , so remember that the quantities of the above ingredients depends on the amount of chicken or mutton you are using.
. First you have to marinate the washed chicken in a bowl. Whisk the curd so it becomes smooth and add the spices and salt as per taste.
. Add the mint leaves and the ginger garlic paste into the curd and mix it well. At this point , add in the chicken and mix it well. Now , mix in the green chilli , cinnamon, cardamom and bay leaf. Pour some oil and let it marinate for 2 hours or overnight.
. Meanwhile, take a pan and pour a good amount of oil into it. Add the long chopped onions and fry them till they become brown and crisp. They may even turn a little black but that is just a flavour enhancer in this recipe.
. Now take another pan and transfer the chicken into it with the curd and cover it with a lid. Let it cook till it’s about 80% done and then add a little onions.
2 cups rice( you can take any brand but preferably the one with long rice)
1 bay leaf
1 green chilli
1 cinnamon stick
3 cardamom seeds
2 tsp jeera
5 cups water
1 tsp oil
. First, soak the rice in about 2 cups of water and let it sit for 30 min.
. Meanwhile take another vessel and pour 5 cups of water in it. Add all the other ingredients like cinnamon and bay leaf . Keep it on the stove and let it come to a boil.
. Before adding the rice, remember to remove all the coarse ingredients.
. Add the oil and transfer the drained rice into the pot. Cook this only till it is 80% done and then strain it out.
2 tbsp crafted butter or ghee( oil can also be used)
2 tsp mint and coriander leaves
1/4 tsp saffron
2 tbsp lukewarm milk
4 to 5 tbsp atta or dough
. First apply some ghee on the bottom of the deep vessel. Now take a little bit of gravy from the chicken and spread it .
. Take 2 or 3 pieces of chicken and put it in the vessel. Carefully, being sure to not break the rice make a layer over the chicken. Add mint leaves, saffron dissolved in milk, ghee and fried onions. Repeat this 2 more times to for layers.
. Now take a plate or a lid and attach the dough to it for sealing the vessel. This way no steam would be able to escape and their would be an amazing flavour. In Indian cuisine, this is called dum.
. Switch on the flame and place the vessel in high flame for about 1 min. Now lower the flame and let it cook for 10 min. After this is done let the biryani rest for 10 min in the vessel.
. The aroma of the dish when opened is just breathtaking. Plate it and garnish it with some fried onion.
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