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.

Carrot rice...

Ingredients:

• Basmathi rice -2 1/2 cups(cook with grain seperate) Add 1 tspoon oil and salt while rice boiling.Cool down the cooked rice.
• Carrots-5 no.finely grated
• Onion-1 medium sized(chopped lenghtwise)

Powder:

• Channa dal-1/2 cup
• Corriander seeds-1/2 cup
• lavanga 2 no
• cinnomon stick-small piece
• Whole Dry red chillies-10 no(adjust to ur spicy level)

Fry all the above ingredites in dry pan for few second and grind to powder.

Seasoning:

• Urad dal-1/2 tspoon
• Mustard seeds-1/2 spoon
• Jeera-1/2 tspoon
• Curry leaves -few.
• Turmeric powder-1/2 tspoon.

Procedure:

• Take a kadai and heat 5 tbspoons oil and add seasoning,once it starts spluttering add sliced onions and fry till they turn transluent.
• Once the onions are fried add grated carrot fry for few minutes and then add grinded powder along with turmeric powder and fry till the raw smell goes off in a low flame.
• Adjust the amt of powder according to your taste.Reserve the excess powder for future use.
• Add little bit salt and mix well and tranfer this to cooked rice and mix thourghly.
• Heat the required quantity of rice before serving .
• Serve hot with any raita.

Ulli Annam(Spicy Garlic Rice)..

Ingredients:

• Basmati Rice -2 cups


• Jeera-1 tbspoon


• whole red chillies-8(adjust to ur spicy level)


• garlic-1/2 cup(2 whole )


• Water -4 cups

Seasonings:

• mustard 1/2 tspoon


• redchilli -4 pieces


• Curry leaves-few

Preparation Method:

• Grind jeera and red chillies into a fine paste.


• Take any thick bottomed vessel add 4 tb spoon oil,add seasonings.When mustard seeds splutters add garlic and fry them few minutes till color changes.


• Now add the paste of red chillies and jeera,stir it twice in medium flame and then add washed basmati rice to it. Fry for 2 to 3 minutes and add water. Now add salt and 1/4 tspoon turmeric powder. cook this in medium flame untill rice is cooked.


• Serve hot with curd or onion raita .

Tomato Rice.....

Ingredients:

• Rice -2cups
• Tomotoes -5 medium size(finely chopped)
• Onions-1/2 medium sized.(cut into lengthwise)
• Cardomom(Elachi)-6no
• Cloves-6 no
• Cinnomon stick -2 pieces of 1 inch each.
• Green chillies-6
• Bayleaf-2
• Ginger garlic Paste-2 tspoons
• Chilli powder-1 tspoon
• Corriander Powder-3/4 tspoon
• Cashew nuts -few
• Water -31/2 cups
• Ghee-2tbspoons
• oil 2 tspoons
• . Salt- to taste.
  

Preparation method:

• Take a deep bottomed vessel add ghee and oil.
  
• Let it be hot,add all the spices ,cashew nuts ,green chillies and onions.


• Fry them all in medium flame till onions turn into transparent in color.


• Add chopped tomotoes ,fry them untill they are well cooked and till oil seperates from it.


• Now add ginger garlic paste ,fry for 2 min .


• Add rice ,mix alltogther and fry all for few minutes and add water to it.


• Increase the flame to high and let it starts boiling.


• Once it starts boiling, add chilli powder,salt,corrainder powder.


• Reduce the flame and let rice be cooked in medium flame .


• Now the delicious tomoto rice is ready to serve.


• Serve hot with onion raita or with any veg curry.

Pulagam

Ingredients:

• Rice-2cups



• Moongdal-1/2 cup



• Grated coconut -1/2 cup



• Finely chopped ginger-2 tbspoons



• Green chillies-6(appro,adjust to ur spice level)



• cashew nuts or channa dal -few(op)



• water-6 cups(i use 1:3 ratio)



• Turmeric powder-1/2 tspoon



• salt as per taste
  

Seasoning:

• Hing,mustard seeds,redchilli pods,curry leaves.
  

Procedure:

Fry moong dal in a dry pan on medium flame till the color changes and nice aromo emantes switch of the stove and mix this moongdal into rice and wash it ,drain the excess water and keep aside.

• Take a deep bottemed vessel on stove,add oil and cashew nuts then seasonings ,let them splutter.
  


• Now add green chillies,chopped ginger and grated coconut .



• Fry all in a medium flame for 2-3 min and then add cleaned rice and turmeric powder, fry for 2 min and then add required amount of water.



• Once the rice is 3/4 th cooked ,then add salt .



• Serve hot with coconut chutney or with tomoto perugu pachadi or it simply goes with any pickle also.

Note:If you add salt before ,the dal may not cook properly.

Tamarind rice

Ingredients:

• Cooked Rice---2cups
• Tamarind pulp---3tbs
• Sugar or Jaggery---2pinch
• Roasted Ground nuts or Cashew nuts---5-6
• Curry leaves---10-12
• Red chilly pieces---5-6
• Green chillies---2-3(cut into pieces)
• urad dal---1tsp
• Asafoetida (hing)---2 pinch
  
• Channa dal---1tsp
• Mustard seeds---3/4 tsp
• Cumin Seeds---1tsp
• Ginger---4-5 small pieces
  
• Turmeric powder---1/2 tsp
• Salt ---Adjust to taste
• Oil---3tbs
• Lemon Juice---1tsp
• Roasted Sesame powder---3tbs(In a frying pan take some sesame seeds, sprinkle some water on it and fry it till it gives out fine aroma, cool for few min and make to powder in mixer)
  

Preparation:

• Put skillet on the stove.
  
• Heat oil in it, add mustard seeds, cumin seeds, Urad dal, chana dal, red chilly pieces, green chilly pieces, ginger pieces, hing, turmeric powder one after the other.
  
• Once the urad dal and chana dal are fried properly add Tamarind pulp with 1/2 cup water, add sugar or jaggery to it.
• Once the tamarind juice is thick and changes colour and oozing water out, switch off the stove. let it cool.
• Now take the cooked rice, add salt to it and mix evenly. Add the roasted cashew nuts or ground nuts or both, tamarind pulp, Lemon juice and mix properly.
  
• Finally mix with the sesame seed powder and serve.
  

Zeera Rice

Ingredients:

• Basmathi rice---1cup


• Butter---1tbsp


• Oil---2tsp


• Coriander leaves---For ganish


• Green chilli---2 no


• Jeera (cumin)---3 tsp


• Salt---Adjust to taste


• Pepper Powder---1 pinch


• Cumin powder---2 pinch


• Garam masala powder---1 Pinch


• Water---2 cups

Preparation:

• Soak the cleaned rice in water for 30 min before cooking.


• Heat oil and butter in a pan.


• Add cumin ,green chillies, Once they splutter, add water.


• Bring the water to boil and add salt.


• Add pre soaked rice bring it to boil, add cuni powder, garam masala powder, pepper powder,reduce the flame and cook till rice is done.
• Instead of garam masala powder you can add whole garam masala (1 cardamom, 2 cloves, 1/2 " cinnamon, bay leaf)


• Once the rice is ready. Garnish with coriander leaves.


• Serve hot with any vegetable or non-veg curry.

Peas pulav

Ingredients:

• Basmathi Rice---1 cup


• Green peas---1/2cup


• Carrot---1/4 cup(diced or grated)


• Onion small---cut into big dices


• Cumin seeds---1/2 tsp


• Cloves---3-4


• Cardamom---2-3


• Cinnamon---1" piece


• Bay leaf---1


• Oil---2tbs


• Butter or ghee---1tbs


• Green Chillies---3-4


• Red Chilly Powder---1/2 tsp


• Ginger Garlic paste---2tsp


• Water---2cups


• Salt---Adjust to Taste


• Coriander leaves---For Garnish

Preparation:

• Clean the rice and soak in water for 30 min before cooking.


• Tak a cooker or deep bottomed vessel.


• Heat ghee and oil in it. Once hot add the spices and cumin seeds.


• After 30 sec add onion pieces and Green Chillies.


• Add little salt, let the onions ooze out all the moisture from it and get cooked to transperent.
• Then add Ginger Garlic paste. let the ginger garlic paste leave the strong flavour.


• Add the Green peas, Carrot, salt and water.


• Once the water boils reduce the flame and let the peas and carrot get cooked. Carry on this process with closed lid.


• Once they are almost cooked add the rice, red chilly powder and mix it properly.


• Let the rice cook while stirring once in 10 min. Once the rice is donegarnish with coriander leaves.


• Serve hot with any vegetable curry or non -veg curry.

Coconut rice

Ingredients:

• Basmathi rice---1cup


• Coconut milk---1 1/4cup


• Cloves---3-4


• Cardamom---2-3


• Cinnamon---1 " piece


• Bay leaf---1


• Green chillies---3-4


• Cashew nuts---6-8 no


• Ginger Garlic Paste---1tsp


• Coriander powder---1tsp


• Whole Red chilly---1 med sized


• Water---1 1/4 cup


• Garam masala Powder---1 pinch


• Salt---1 tsp(adjust to taste)


• Oil---2tbs


• Ghee---1tsp

Preparation:

• Clean the rice and soak in water for 3o min before cooking. Drain the water from rice before cooking.


• Put the cooker or any tick cottemed vessel on the stove.


• Put oil and ghee in it.


• Add the red chilly and other spices.


• Fry for few sec and add Cashew nuts and Green chillies.


• Now add ginger garlic paste fry for 2 min and then add rice.


• Mix properly add coconut milk, water, coriander powder and salt.


• Once it starts boiling add Garam masala powder, reduce the flame and cook in low flame until the rice is cooked.


• Serve hot with Onion raita and Potato kurma.

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.