DUM BIRYANI

Chicken dum briyani is one of my favorite briyani. Dum briyanis are considered one of the original and authentic way of preparing briyanis. Try out this recipe and if can send me an feedback.

Ingredients

1. Basmati Rice - 4 large cups
2. Boneless chicken breast - 300 gms
3. ( cut into 1" cubes )
4. Large onions - 3 no's
5. Large Tomatoes - 2 no's
6. Medium size potato - 1 no
7. ( cut into 1" cubes )
8. Fresh curd/plain yoghurt - 1 cup
9. Almonds - 8 to 10 pieces ( whole )
10. Kaju - 8 to 10 pieces
11. Raisins - 12 to 15 pieces
12. ( whole )
13. Garlic - 6 to 8 pods
14. Ginger - 1" inch stick
15. Ghee - 8 to 10 tsps
16. Cinnamon - 1" stick
17. Green cardomom - 3 pieces
18. Big Black Cardomom - 1 piece
19. Jeera - 1/2 tsp
20. Shahi Jeera - 1/2 tsp
21. Kalonji - 1/2 tsps
22. Dry Red chillies - 5 no's
23. Kasuri methi - 1/2 tsp
24. Dry Dhania seeds - 3 tsp
25. Turmeric powder - 1/2 tsp
26. Star anus - 1 whole
27. 250 gms wheat flour
28. salt to taste
29. Fresh green coriander chopped fine.

Preparation

• Clean and wash the chicken pieces and keep aside.
• Heat 4 cups of water in a vessel and bring to a boil.
• Make deep slits at 1" gaps on the tomatoes and blanch them in boiling water.
• Drain tomatoes and peel the skin.
• Cut two large onions into big pieces.
• Grind the ginger, garlic, onion and tomatoes to a smooth paste.
• Heat a kadahi and dry roast dry chillies, coriander seeds, jeera, shahi jeera, kasuri methi, star anus, cinnamon,  green and black cardamoms, kalonji, and before removing from gas just add the turmeric powder and mix well.
• Grind the roasted ingredients in a mixer to a smooth powder.
• Add this masala powder to the ground onion-tomato ginger garlic mixture along with one cup of curd/yoghurt and mix well.
• Add this masala mixture to the chicken pieces,salt to taste, mix well and set aside to marinate for atleast 3-4 hours.
• Meawhile heat 6 cups of water in a vessel, add a teaspoon of salt and bring to a boil. Wash the basmati rice and add it to the boiling water and cook till the rice is 3/4th to almost cooked. ( Approximately takes 5 to 7 mins ).
• Drain in a collander and keep aside.
• Cut one large onion into thin long slices.
• Heat ghee in a kadahi and seperately fry Kaju, almonds and raisins. Remove and drain.
• In the left over ghee fry the thinly sliced onions till they are crisp and brown.Remove and drain.
• Now add the marinated chicken pieces along with the marinade and saute for 10 minutes till chicken is cooked and tender and the ghee seperates from the gravy.
• Now take a heavy bottomed vessel and coat it with ghee. Add a layer of rice, top it with a layer of chicken gravy and repeat till all the rice and chicken gravy is layered.
• Now knead the wheat flour to make a nice dough.
• Take a right fitting lid for the vessel, cover and seal the lid to the vessel with the wheat dough.
• Take a heavy bottomed tava, heat it and put the gas on simmer. Now keep the vessel on the tava and cook for approximately 20-25 minutes.
• Remove and garnish with fried onions, almonds, kaju raisins and finely chopped fresh coriander.