Biryani is our all time favorite, is there anyone who hates biryani... I think no... That too my mom is an expert in cooking biryani... She adds the prefect amount of onions tomatoes and spice... And she cooks in a jiffy that is all because she is always an cooking expert ...I remember whenever I go back home from hostel, sure mom will make chicken biryani for me but every time she does the same way .One day she saw this recipe in a cook book and they had the measurements in grams.
So that I and dad helped her in cooking biryani for the first time and it was great fun,dad measured every ingredients in a weighing scale, and i ground masala and chopped onions and tomato. My mom was so happy that we helped her out and she was surprised too how come we have become so good…But the main reason was we were so hungry and thought if she does alone will take time so we helped her out and the biryani was so tasty…And dad was telling my grand ma that he cooked biryani…So try this out and sure you will have fun in cooking and tasting.
Chicken with bones - 3/4 kg
Oil - 1/4 cup
Onion - 1 cup
Green chilly - 2
Ginger garlic paste - 3 tbs
Curd - 1/2 cup(whisked)
Tomato - 1 cup
Red chilly powder - 1&1/3 tsp
Garam masala - 1/3 tsp
Coriander leaves - few
Rice - 2 cup(Soaked for 30 mins)
Water - 7 cups
Clove - 2
Cardamom - 2
Cinnamon - 1 stick
Bay leaf - 2
Oil - 1/2 tbs
Half cooked rice
Ghee - 1&1/2 tbs
Saffron - 4-6 strands + 1 tbs of milk
Coriander leaves - 1/3 cup
Take a kadai pour in oil,then add sliced onions saute till golden then add in slit green chilly and ginger garlic paste and saute till the raw smell of ginger garlic leaves out.Then add in chicken and saute till chicken turns white.
Then pour in curd and red chilly powder and saute well till masala is coated,then add in chopped tomato and garam masala.
Saute the chicken,add in 1/4 cup water and coriander leaves and cook till the chicken cooked well and oil leaves out completely.
Take a big pan pour in water add in all the spices when it starts to boil well add the soaked rice with 1 tbs of oil and boil for exactly 7 mins.
Then drain the excess water from rice and set aside.
1st layer(Rice):Take a broad heavy bottom non-stick pan apply ghee completely at the bottom and sides then divided the rice into 2 equal parts then add in 1st portion of rice as a first layer.
2nd layer(Chicken,Coriander leaves and Saffron milk):Then add in full chicken curry few of coriander leaves and saffron milk.
3rd layer(Rice,Coriander leaves and Saffron milk):Then add in remaining portion of rice followed by coriander leaves and remaining milk.
Take a dosa pan heat the flame to medium place the layered kadai on top of pan,cover the kadai with cloth,place a plate on top and place a heavy kadai filled with water and place in dum for 15-20 mins.Then remove and use a fork to separate the grains.
Serve this sinfully delicious chicken dum biryani with Keerai thandu raitha
Don't reduce the amount of oil it adds in more flavor to biryani. Saute the onions till golden so this gives in more flavor to biryani.
Don't cook the chicken till dry,leave at least 1/4 cup of masala,because the rice will be half done and it needs some moisture to cook in soft.
While cooking rice check after 4 mins,because some rice needs more time to cook and some rice cooks faster so take care that your rice is not over cooked.If its over cooked when keeping in dum the rice gets mushy.
Applying ghee allover the sides is good,this prevents the rice from getting burnt at the bottom. Saffron milk gives nice color and flavor to rice so do not skip that.