Chicken Dum Biryani

Chicken Dum Briyani

By Elizabeth Liew  

July 17, 2019

0 0 5 0

A one-pot dish known the world over for it's warm flavours and humble textures, learn how to cook this South East Asian version of an authentic Indian dish with this easy recipe.

 

 

Watch the video guide below:

  • Prep: 15 mins
  • Cook: 45 mins
  • Yields: Serves 4

Ingredients

400 g chicken, preferably chicken legs

Salt, to taste

Cooking oil

½ cup saffron with milk, for garnish

2 tbsps ghee, for garnish

1 handful fried onions, for garnish

Coriander, for garnish

Cashew nuts & raisins, for garnish

RICE

400 g basmati rice

3 cinnamon sticks

3 bay leaves

Star anise

Black peppercorns

4 medium-size onions, fried

GRAVY

2 tbsps ginger, minced

2 tsps garlic, minced

3 tbsps garam masala

3 tbsps biryani masala

½ tsp Dhania (coriander) powder

½ tsp cumin powder

¼ tsp turmeric powder

½ tsp paprika powder

Water

3 tbsps curd, thick yoghurt

Mint leaves, chopped

3 green chillies, roughly sliced

1 medium-size tomato, roughly chopped

Directions

1Bring a pot of water a to boil. Add oil, salt, cinnamon sticks, bay leaves, star anise, peppercorns and basmati rice. Partially cook it until the rice gets a white colour. Drain the water and keep it aside.

2Heat another pot with oil, add ginger, garlic, garam masala, biryani masala, water, paprika powder, turmeric powder, cumin powder, dhania powder and mix all the spices together. to form a thick paste.

3Add curd to spice paste and mix.

4Place chicken legs into paste and stir well.

5Add in tomatoes, green chilli and mint leaves.

6Drain rice and layer half evenly over paste.

7Garnish with cashew nut, fried onion and coriander.

8Spread another layer of rice with the remaining rice.

9Garnish with fried onions, saffron with milk and some ghee.

10Cover the top of the pot with a kitchen paper towel and cook on low heat for 25 mins.

11Mix well and serve.

Cooking tips:

1. If you have time and you want an even better tasting briyani, then marinate the chicken pieces in the blended masala for 1-2 hours before cooking.
2. You may also like to add some cashew nuts and dried raisins to the rice (before cooking) if you like some nutty and fruity flavours.

Loading...