Chicken Dum Biriyani using homemade biryani masala and home grown leaves

Written by: 7aumsuvai

Biriyani recipes are always special as it is not only tasty but also fills your heart with happiness. In this post, you will watching me preparing chicken dum biryani with homemade biryani masala and home grown mint and coriander leaves. 

Serves 3 to 5
    • 2 cups - Seeraga samba rice/Basmati rice
    • 1/2 kg - Chicken 
    • 1 no - Onion (Sliced)
    • 1 no - Tomato
    • 2 to 4 no’s - Green chilies
    • Salt to taste
    • 4 cups - Water (1:2 rice:water ratio)
For green masala:
    • 1 small - Onion
    • 2 to 4 cloves - Garlic
    • 1 inch - Ginger
    • 1 handful - Mint leaves
    • 1 handful - Coriander leaves
For biryani masala:
    • 4 to 5 no’s - Dry red chilies
    • 2 tsp - Coriander seeds
    • 1 tsp - Fennel seeds
    • 1 tsp - Cumin seeds
    • 1/4 tsp - Poppy seeds
    • 2 to 4 no’s - Cloves
    • 1 small - Cinnamon stick
    • 1 no - Bay leaf
    • 1 or 2 pieces - Kadal paasi
    • 1 no - Star anise
    • 1 or 2 no’s - Cardamom
    • 2 to 3 tbsp - Butter
    • 2 to 3 tbsp - Oil
    • 1 small - cinnamon sticks (broken into pieces)
    • 2 no– Cloves
    • 1 no – Star anise
    • 1/2 tsp – Fennel seeds
    • 1/2 tsp - Cumin seeds
    • 1 no– Cardamom
    • 1 no-  Bay leaves
    • 1 or 2 pieces – Kadal paasi
    • 2 to 3 tbsp – Cashew nuts broken    

Preparation method:
Prep for chicken biryani:
  1. Wash and chop chicken into desired pieces. Marinate chicken pieces with yogurt, salt, ginger garlic paste, turmeric powdered chilli powder, coriander powder, garam masala and set it in the refrigerate until use.
  2. Heat a pan, dry roast the items given in the list for “biryani masala” until nice aroma comes and grind it to a fine powder. Set it aside.
  3. Grind items from the list for “green masala” to a fine paste without adding any water.Wash and soak the rice for 30 minutes, then drain the water completely.
  4. Wash and soak the rice for 30 minutes, then drain the water completely.

Making of Biryani:
  1. Heat butter and oil in a pressure pan, season it with items given in the list for “seasonings” until cashew nuts turn brown.
  2. Add the green paste(onion paste) and sauce until the oil separates and raw smell goes. Add sliced onion and green chilies along with little salt, sauce until translucent.
  3. Followed by chopped tomato, saute until the tomatoes are mushy. Now add the marinated chicken and give it a good mix for 2 to 3 minutes.
  4. Add freshly ground biryani masala and enough salt, mix well thoroughly and let the chicken cook until they are half cooked.
  5. Meanwhile heat butter(approximately 1 tbsp) in a pan, add the soaked and drained rice to it, gently roast it over slow flame for 2 minutes( fry until the extra moisture from the rice goes). Then add the remaining mint leaves and continue to saute for 1 to 2 minutes.
  6. Now add the roasted rice to the chicken, mix well thoroughly and pour the water (1 :2 ratio for rice :water), along with enough salt. Bring it to boil until the rice is 3/4 cooked.
  7. Once the rice has absorbed all the water, mix well gently using the back side of the spoon/ spatula. Then add little butter all over the rice and flatten it using a spatula. Cover with a lid and cook over slow flame (dum) for 10 to 15 minutes (or until well cooked), switch off the stove.
  8. After 10 minutes, open the pan and transfer the cooked biryani to a hot pack or any serving vessel. Serve hot with onion raita, boiled egg and salna.

  • You may increase or decrease the quantity of dry red chillies and green chillies based on your spice level. Because we are not using any spice powder except dry red chillies and green chillies in this recipe.
  • Marinating chicken (for atleast 30 mins)is very important to get soft and juicy chicken.
  • Always wash chicken with lemon juice once or twice in order to avoid the stinky smell from chicken (kavuchi smell).
  • You may also pressure cook the chicken biryani for 2 to 3 whistles or until well cooked instead of putting in dum process.

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