Dum Chicken Biryani …..deconstructed!

Posted

November 3, 2014


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image A well made Biryani is a reason alone to celebrate! The heady aroma that envelops you, the play of flavors and textures that entice your senses as you have you have your first bite…Mmmmm, need I say more! 🙂

Here I present to you my easy no-fuss step by step method to make this delicious classic that is sure to win your approval!

Method:
Wash, drain and soak 2 1/2 cups Basmati rice in warm water.
Marinate 1 1/2 kg chicken (I used only drumsticks but you can use a full chicken or thigh, breast and legs) with 1/2 cup yoghurt, 3 tbsp ginger garlic paste, salt to taste , 1 heaped tsp haldi, 2 tsp red chilli pwdr and 2 tsp of my Biryani masala /garam masala.
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Coarsely pound lightly roasted dhania seeds and add a tbsp to the marinated chicken. Keep chicken aside for 20 minutes.
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Meanwhile heat 2 tbsp oil, add 2 tsp jeera, 1 large stick cinnamon, 1 big tej patta, 3-4 big elaichi, 4 choti elaichi, 4-5 laung 1 tsp whole black pepper and 4 khadi lal mirch.
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Add 3 large sliced onions and cook on medium heat till the onions turn golden.
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While the onions are cooking. Heat a tbsp of oil in a wide pan and sear the chicken pieces (after shaking off excess marinade) on medium high heat. Reserve marinade do not discard!
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Cook in small batches and while cooking the chicken be careful not to over-crowd the pieces in the pan. At this stage the intention is to seal the outer layer crisp and not completely cook the chicken through!
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Once the onions turn golden. Drain the soaked rice and add to the onions.
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Gently sauté on medium heat till the rice starts to crackle.
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Now oil an oven safe pan (you could use a ceramic dish, a foil tray or a clay pot like I did). Add enough water to cook the soaked rice along with the reserved marinade (about 4 1/2 cups total). Transfer the onion rice mix and the seared chicken pieces into the baking dish too.
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Sprinkle a fistful of freshly chopped mint (or 2 tsp dry mint), 2 tsp ghee, a generous squeeze of lemon juice and a few strands of saffron.
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Cover with alum foil, pinching down the corners to seal
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Place in a 350F oven and bake for about 1 hour.
Switch off oven and let the Biryani rest in the warm oven for another 20 minutes.
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Now take out of oven, remove foil, close your eyes, take a deep breath and let the magical aroma…transport you! 🙂
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Serve warm..and Enjoy with a side of onion tomato raita!
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Other related recipes…
Biryani Masala
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Mutton Biryani
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Mutton Yakhni Pulao
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Apple ki Khatti-Mithi Biryani
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Vegetable Biryani
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