Chicken Dum Biriyani (pukki)

Guys we have lot of methods and varieties for Dum biryani. But out of all my tries I found this as my standard cooking style for my biryani . Which became one among tempting dishes for main course for every other weekends to my Family members. I would love to share this recipe (of course adapted from so many videos and web sources) with you all.

Ingredients as follows :-

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For cooking chicken :

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Chicken - 1 1/2 lbs

Biryani masala - 3 tbs

Green Chillis - 6 no.

G/G paste - 2 tbs

Curd - 6 tbs

Whole spices - 2 - 5 no. each (bay leaves+ cardamom + cloves + javntri + peppercorns + cinnamon + Kala jeera + star anise)

Coriander leaves - 1 cup chopped finely
mint leaves - 1 cup chopped finely

Lemon - 1 whole

oil - 3 tbs
Chilli pdr - 1 tbs

Turmeric - 1 tsp

Salt to taste

For cooking Basmati Rice:

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Basmati Rice - 3 cups

Water - 3/ 4 the vessel you use

kala Jeera - 1 tsp

Whole spices - 1 each

oil - 2 tbs

For assmbling & topping the Biryani:

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Dry kismis - 1/2 cup

Cashew broken - 1/4 cup

saffron + food color in Dissolved in 2tsp warm milk

Chopped mint and coriander leaves - few

Biryani masala - 1/2 tsp

Aluminium tray - 1 (or a bakeware tray for cooking the rest 30 % of it)

Aluminium foil - of tray size

Fried onions - 1/2 cup (use store bought, if not can cut a big onion into thin slices and fry nicely in some oil and take that out of it. can use that oil for further process)

Butter - 1/2 slab

Salt to taste

Procedure :-

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For Cooking Chicken ->

-Cut chicken into medium size pieces, clean and marinate with chilli pdr + salt + 1/2 lime + turmeric, and keep aside for 2 hours.

- Mean while get ready with all the ingredients needed for cooking chicken (75%).

- Take a Wide non-stick pan on the medium flame. Add the whole spices allow to splutter, then follow with G/G paste and green chillis. after few minutes add the marinated chicken. Mix well and leve the chicken on medium flame for 5 minutes till it looses all its moisture content.

- Now, it's turn to add Biryani masala, curd, 1/2 lemon, chopped leaves & salt to it. Check Salt lever to be little milder as we are going to add some salt to rice while cook. Blend evenly so that all the ingredients mix up well and adjust your spice level with some chilli powder if want more hot.

- Once you assure that chicken cooked 75% turn off the stove and keep aside.

For cooking Rice ->

-Take excess water in a deep vessel on High flame,add Oil, whole spices, kala jeera, salt to it.

- One the other hand wash the rice finely and drain well, keep aside.

- The moment water starts boiling add the rice to it. Kepp stirring occasionally so that rice wont stick to bottom.

-Turn of the stove once you feel rice cooked 75 % as shown in the picture turn off the stove.

-And drain excess water from rice using a good stainer immediately. Caution of hot doing this job

For Assambling ->

- Get ready with all your topping ingredients before you start assembling.

-Take the aluminium tray arrange the cooked chicken on the bottom of the tray as shown. keep the excess gravy with you separately to put on the rice layer and can serve with biryani while eating as biryani gravy.

- Top the chicken with fried onions. then add rice gently spreading evenly all around.

- Now its turn to add one by one toppings like dry fruits, butter, chopped leaves, sprinkle biriyani masala and the left over gravy.

- Do a crisscross on the rice with saffron milk as shown in the picture.

- Cover the tray with a foil and put that for 1 hr in a preheated oven at 450'F.

- Turn off the stove once the time is over and leave it in the oven for 15 minutes at least. Am sure by this time your house will be diffused of the biryani dum all around. Make sure you leave your Windows open to get free of the smell.

Not but least get ready with a cup of cucumber kachumbri, few lemon wedges and seruwa(Biryani gravy) for your dinner. Enjoy with a diet coke and a movie on your TV screen.

Chicken liver fry

Ingredients:

• Chicken liver-1 lb
• Mustard Seeds- 1/2 tsp
• Cumin- 1/2 tsp
• Onion-1 medium size finely chopped
• Tomato-1 small finely chopped
• Red chilli powder-1 tsp
• Coriander powder- 1 tsp
• Cumin Powder-1/2 tsp
• Garam masala powder-1/2 tsp
• Ginger Garlic paste-1 tbsp
• Turmeric powder-1pinch
• Whole spices-each 1 piece
• Salt-adjust to taste
• Coriander leaves- finely chopped (Garnish)

Procedure:

• Wash the liver properly in lke warm water and apply some turmeric to it.
• In a cooker add cook liver along with whole spices, little salt and little water for 2 whistles and switch off the flame.
• Once the pressure is released open the lid and take the liver and chop it into medium sized pieces.
• Keep the water separated from the boiled livers aside.
• In a separate pan put some oil and add mustard and cumin seeds to it. Let them splutter, then add the chopped onions and fry them on medium flame.
• Once the onions are transperent and cooked, add ginger garlic paste and fry for some more time until the strong flavour leaves.
• Add all the malalas, and stir the mixture on low flame so that masalas do not burn.
• Now add the water from boiled livers. Close the lid and allow the mixture to get cooked well.
• Once the mixture is cooked properly add the chopped livers, tomatoes, coriander leaves and salt.
• Close the lid and let liver get cooked well with the masalas.
• After 5 min lower the flame and fry the livers for few minutes so that the extra water is evaporated.
• Turn off the stove and serve hot with rice or chapatis and enjoy.

Chicken 65.

Ingredients:

• Boneless chicken -1lb (cut into small cubes)
• Pepper powder-1/2 tsp
• Ginger Garlic Paste-1 tsp
• Chilli sause-1 tsp
• China salt-1/4 tsp
• Egg-1
• Salt -as per taste
• Maida (all purpose flour)-1 tsp
• Corn Flour-2 tsp
• Oil for deep frying.

Add all the above ingredients except oil to chicken and marinate it for 1-2 hrs in refrigerator.

Deep fry the marinated chicken pieces in oil and keep aside.

Note: Maida and cornflour are used for binding purpose only .If you add more, chicken pieces may not come soft.

For seasoning:

• Jeera - 1tsp
• Green chilies - 5-6 (slitted length wise)
• Cashew nuts - few (opt)
• curry leaves -few
• China salt-1/4 tsp
• Chilli powder-1/2 tsp
• Food color - 2 pinch
• Sour curd-1 1/2 cup(approx)
• Oil-2 tbsp

Procedure:

• Heat oil in a skillet in medium flame, add cashew nuts and jeera, once the jeera starts spluttering add green chillies and curry leaves, fry for a minute.
• Add beaten curd to it ,stir it once and then add chilli powder, salt, china salt and food color to it.
• Let it boil for a minute and then add fried chicken pieces to it,stir them on a high flame for 2 minutes and simmer it for 2 mins.
• Garnish with onion rings and lemon.
• Now the spicy chicken 65 is ready to serve.
• Serve hot with soup or it goes well with egg fried rice.

You can try the same recipe with different seasonings like chopped ginger, garlic and spring onions without adding curd or by adding lemon juice to it.

Chicken fry...

Ingredients:

• Chicken -500 gms (cut into medium size pieces)


• Onions-1 medium size (finely chopped)
  
• Chilli powder-2 tspoons


• Ginger garlic paste -1 1/2 tspoon


• Garam masala powder-1/2 tspoon


• Green chillies-5(slitted slightly)


• Fresh Curry leaves-handfull


• Turmeric powder-1/2 tspoon
  

Preparation Method:

• Marinate chicken pieces with chilli powder,salt,ginger garlic paste and turmeric powder for an hour.


• Add 3 to 4 tbspoon oil in kadai,let it be hot.Add chopped onions and fry them in medium flame till they turn transparent.


• Now add marinated chicken to it and fry it in high flame for 5 min stirring continuously,reduce the flame cover the chicken with lid and let it be cooked(almost it takes 1/2 hour).


• Add some water if necessary to chicken to be done.


• Once the chicken is well cooked see that gravy consistency is thick ,then add green chillies , curry leaves and garam masala and let it fry in a medium flame stirring occasionally till color of the chicken turns dark brown in color
  
• .Now the delicious,yummy chicken fry is ready to serve.



• Serve hot with steamed rice and this is a nice combination with tomato rasam.

Chicken Manchuria

Ingredients :-

For Chicken - 1/2 kg chicken fillets cut into cubes
1 tbsp soy sauce
1 tbsp corn flour
1 tbsp plain flour
salt to taste
1 egg
1 tbsp ginger garlic paste
oil for deep frying

For Sauce :-

Ginger finely chopped 2 tbsp
Garlic finely chopped 1tbsp
1 tbsp sweet chili sauce
Soya sauce 2 tbsp
Chicken stock 3 cups or 2 chicken cubes
3 tbsp Corn flour mixed with 1/4 cup water
bunch of scallops or spring onions chopped
2 tbsp oil
salt to taste

Method :-

For chicken - Marinate chicken in all the ingredients for 1 hour and deep fry it and keep it aside.

For Sauce :-

Heat the oil and fry the ginger garlic paste and chopped spring onions for 5 minutes. Now add the chicken stock, soy sauce, sweet chili sauce, salt and corn flour mixture and simmer it mixing from time to time till the mixture starts thickening and becomes saucy.
Now add the fried chicken to it and mix well and immediately take off from heat. It is advisable to add the chicken just before serving.
If using chicken cubes add a cup of water. The same recipe can be cooked with cauliflower or a mixture of vegetables

Chicken Tandoori

Ingredients:

• Chicken legs---10 no
  
• Coriander Powder---1tsp
• Cumin Seed Powder---1tsp
• Garam masala powder---1tsp
• Ginger garlic paste---1tsp
• kastoori methi (dry fenu greek leaves)---1tsp
• Lemon Juice---1tbs
• oil---2tbs
• pepper powder---1tsp
• red chilly powder---1tsp
• red color---1/2tsp
• Salt---1tsp
• Turmeric---1/2tsp
• Curd---5-6tbs

Preparation:

• Clean and Cut 2 or 3 long slits on each leg piece.
• Mix half the quantities of salt, lemon juice and chilly powder in a small bowl into paste. Apply this paste allover the pieces. Keep it a side for 15 min.
• Make marination by adding coriander powder, cumin powder, pepper powder, red chilly powder, kastoori methi powder, turmeric, garam masala powder, red color, ginger garlic paste to curd making it into a smooth paste. Add salt and lemon juice to it.
  
• Apply this marination allover the chicken legs. make sure to apply well in the slits. Finally pour oil on the top and mix gently.
• Keep this marinated chicken in the refrigerator for more than 2 hrs.
• Preheat oven to 425 degree Fahrenheit. Cook for 20 to 35 minutes till the chicken is tender. Remove from oven.
• Garnish with steamed onions and green chillies.
• Serve with any preferred sauce as per taste.
  

Chicken pulav

Ingredients:

• Chicken---1/2 kg


• Curd---3tbs(for marination)


• Rice---3cups


• onions---3 med size(cubed)


• Green chillies---10-12no(sliced to halves)


• Ginger Garlic paste---6tsp


• Turmeric---1/2tsp


• coconut milk---2cups


• water---4 cups


• Chilly Powder---1tsp


• Mint leaves(fresh or dried)---2tsp


• Coriander leaves---For Garnish


• Oil---5tbs


• Ghee---2tbs


• Boiled eggs(cut into halves)---2no


• Salt---3tsp(for rice), 1tsp(for chicken)

Spices

• Cloves---12no


• Green Cardamom---8no


• Black cardamom---2no


• Bay Leaves---3no


• Kala zeera---1pinch


• Peppercorns---4-5no


• Cinnamon---1 1/2 inch piece


• Mace---2springs

Preperation:

• Marinate the cut and cleaned chicken with curd. Keep it aside for 30 min.


• Take half the spices of the total mentioned above except Bay leaves, black cardamom and kala zeera, and grind them fine powder and keep it aside.


• Now put the cooker on stove. Put oil and ghee in it. Once it is lightly hot add the remaining half spices along with bay leaves, black cardamom and kala zeera.


• Once they are little fried add cubed onions. Saute them till transperent. then add the turmeric powder and ginger garlic paste.


• Once the ginger garlic paste leaves the strong smell add the greed chillies. Then add the marinated chicken.


• Add the salt for chicken and cook it on low flame with closed lid until chicken is cooked.


• Once the chicken is cooked add cleaned rice, coconut milk, water, salt, chilly powder, mint leaves and garam masala powder which is made by half the spices before.


• Mix it properly. Put the flame high. Keep stirring once in 2 min. Once it starts boiling, reduce the flame to low and close the lid of the cooker.


• Cook on low flame for 15 min then switch of the cooker and put the weight(whistle)after switch offing the stove.


• Remove the lid after 10-15 min.


• Now the biriyani is ready to serve. Garnish with coriander leaves, else can be put while cooking along with mint leaves.


• Serve along with onion curd chutney or any chicken or egg curry.

Spicy Chicken Curry

Ingredients:

Marinate:

• ½ kg chicken, washed and cut into medium sized pieces
• 3 tbsp curds
• 1 tsp red chilli powder (adjust to suit your spice level)
• ¼ tsp turmeric pwd
• salt to taste

Make a paste:

• 6-7 cashewnuts
• 4-5 tbsps milk
• Dry roast and make a fine powder:
• 1” cinnamon
• 10-12 curry leaves
• 3 cloves

Rest of the ingredients:

• 3-4 tbsps oil
• 2 big onions finely chopped
• 1 large tomato finely chopped
• 1 tsp ginger-garlic paste
• 1 tsp coriander powder
• 3/4 tsp black pepper powder (adjust to suit your spice level)
• ¼ tsp cumin powder
• coriander leaves for garnish

Preparation:

• Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 mts.
• While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep aside.
• Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside.
• Heat 1 1/2 tbsps of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat.
• Add coriander pwd, cumin pwd, pepper pwd and combine well and fry for another minute.
• Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste
• Heat 1 1/2 tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.
• Add the ground masala paste, cashewnut paste and ground powder of cinnamon,cloves and curry leaves and combine well. Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.
• Garnish with fresh coriander leaves.

Chicken chettinad

Ingredients:

• 1 kg chicken, washed and cut into medium sized pieces
• 1 cup small onions, shallots (sambar onions)
• 1 cup chopped tomatoes
• 1/2 tsp turmeric pwd
• 10-12 curry leaves
• 1 cup coconut milk (extract from 1/2 coconut)
• fresh coriander leaves for garnish
• salt to taste
• 1 tbsp oil

Make a paste:

• 2 green chillis
• 8 garlic flakes
• 1″ ginger
• 1 tsp poppy seeds (soak in warm water for 10 mts)

Roast and make a powder:

• 1/2 tsp pepper corns
• 1/2 tsp cumin seeds
• 3/4 tsp fennel seeds
• 1 1/2 tbsps coriander seeds
• 6-8 dry red chillies
• 2 cardamoms
• 1″ cinnamon
• 6-7 curry leaves
• 1/2 tsp oil

Preparation:

• Drizzle a vessel with oil and roast the cumin seeds, coriander seeds, peppercorns, fennel seeds, red chillies, cardamoms, cinnamon and curry leaves on medium heat stirring constantly for 2 mins. Remove from fire, cool and grind to a powder.
• Make a paste of the ginger, garlic, green chillies and poppy seeds. Keep aside.
• Heat oil in a cooking vessel, add the small onions and curry leaves and saute till transparent.
• Add the ground paste and cook for a minute before adding the chicken and cook on high heat for approx 4 mins and do stir the chicken once in a while.
• Reduce to medium heat, add salt, turmeric powder and tomatoes and combine well. Let the chicken cook in this for 4-5 mins, uncovered.
• Now add the coconut milk and transfer the contents to a pressure cooker. Pressure cook for 4 mins or until one whistle. Open lid and combine well.
• Finally add the ground masala powder and cook for 3 mins. Don't add all the masala powder, add half and check the test and add accordingly. store the remaining powder in air tight container for next time. Turn off heat and garnish with fresh coriander leaves.
• Serve hot with white steamed rice, biriyani, chapatis or dosas.

Chicken pakoda

Ingredients:

• Chicken---300 gms
• Corn flour---3tbs
• Egg white---of one egg
• china salt---2 pinch
• salt--- adjust to taste
• Chilly powder---1tsp
• ginger garlic paste
  
• oil---2tbs(for marinating)
• oil---(for deep frying)
• Any colour powder---2 pinch
  

Preparation:

• Cut the chicken into small pieces. Marinate with oil for around 45 min.
• Put all the ingredients in chicken except oil.
• Mix them properly and keep aside for 10 more min.
• Now deep fry the chicken pieces one by one.
• Drain the excess oil from chicken pakoda.
• Serve hot with any sauce preferred.

Chicken Curry

Ingredients:

• Chicken---1/2 kg
• Onions---3 med sized(chopped into slices)
• Tomatoes---1 large (chopped into dices)
• Ginger Garlic paste----2tsp
• Green chillies---3half slit
• Curry leaves---15 no
• Cloves---4
• Cardamom---3
• Bay leaf---2
• Cinnamon---1 inch stick
• Mace---1 spring
• Cumin seeds---1/4tsp
• Cumin powder---3/4 tsp
• Coriander powder---1tsp
• Red chilly powder---1tsp(adjust to taste)
• Pepper powder---1/4tsp
• Garam masala powder---1/4tsp
• Salt---1tsp approx (adjust to taste)
• Turmeric---1/4tsp
• Oil---3-4tbs
• Curd---2tbs
• Coriander leaves---for garnish

Preparation:

• Cut the chicken into medium sized pieces.
• Marinate the chicken with curd and keep it asid for 30 min.
• Put the kadai on the stove. put oil in it.
• Add the spices(cloves, cardamom, cinnamon, bay leaf, cumin seeds and Mace).
• Once the spices fried till they give a good smell of aroma, add onion slices, curry leaves and green chillies.
• Add little salt to the onions, so that onions get cooked bit faster. Cook onions till transperent.
• Now add ginger garlic paste to it. Fry the mixture till the ginger garlic paste leaves the strong smell.
• Then add the chopped tomatoes.
• Add to it cumin powder, coriander powder, chilly powder, pepper powder and salt.
• Once the tomatoes are almost cooked add the marinated chicken and little water.
• Let it cook till the chicken is tender and gravy is thicken for required consistancy.
• Add the garam masala powder.
• Garnish with Coriander leaves and serve hot with chapathi or steamed rice.

Chicken Tikkas

Ingredients:

• Chicken Breast piece---200 gms(cut into 2cm squares)
• Capsicum(red, green and yellow)---cut into 2cm squares(10 no)
  
• onions---cut into 2cm squares(10 no)
• Tofu---(cut into 2cm cubes)(10 no)

For marination:

• Olive oil---1tsp
• Cumin powder---1/2 tsp
• Coriander powder---3/4 tsp
  
• Salt---Adjust to taste
  
• Chilly Powder---1 1/2 tsp
  
• Garlic Chopped---3/4 tsp

Preparation:

• Marinate the chicken, capsicum, onion and tofu pieces with all the above marination ingredients for 3 to 4 hours.
• Pierce these pieces to kabab sticks one after the other with gap between each piece.
• Grill in the oven at 250 deg for 8 min.
• Turn the sticks and grill again for 8 more min at same temperature.
• Serve with any sauce as per taste.