I have posted many Biryani recipes earlier ,in this post I'm sharing the Original Dum Biryani method with more detailed steps in video (scroll to the bottom of post)
There are 2 ways to Cook Biryani
Method
There are 2 ways to Cook Biryani
1. Pakki Biryani - In which meat is cooked before layering with almost cooked rice.Here is the Lamb Briyani recipe posted earlier
2. Kacchi/Dum Biryani - In which meat is uncooked before layering with half cooked rice. Here is Lamb Dum Biryani posted earlier
This recipe is for Kacchi or Dum Biryani ,which is more packed with flavors and this is how its traditionally prepared in Hyderabad.
Note some of the secrets to cooking perfect biryani [I've shared this before ,but this is so essential that I'm reminding them again in this post :) ]
*Use a meat tenderizer like raw papaya paste to quicken the cooking process .Marinating overnight is also effective in tenderizing the meat. For chicken biryani meat tenderizer can be skipped
*Use heavy bottom wide skillet to prevent any burning.
*Marinate the meat for at least 3-4 hours.
*Rice should be cooked just partially with a bite to it before layering with meat. use good quality Long grain basmati rice.
*The layering of meat and rice should be done promptly .Do not allow rice to cool.
*Use fresh ground spices and fresh herbs for the most flavorful biryani
*The layering of meat and rice should be done promptly .Do not allow rice to cool.
*Use fresh ground spices and fresh herbs for the most flavorful biryani
*The lid of the skillet should be a good fit.Use the dough seal to seal of the lid of the skillet .To make the dough seal mix a cup of wheat flour with water enough to form a firm dough.
*If your skillet is not thick at bottom ,rest your skillet on an iron tava below when cooking on low heat
Serves 4-6
Ingredients
4 cups (1/2 kg) Long grain Basmati rice
1 teaspoon of meat tenderizer(raw papaya paste) - optional for chicken.
2 lbs (about 1 kg) Chicken cut in medium pieces
1 tablespoon Ginger garlic paste
1 1/2 cup Thick Yogurt
1 tablespoon Garam Masala - Ground spices cloves, cinnamon ,coriander seeds and cumin seeds
few whole spices - pepper corns , cloves ,tej patta ,cinnamon stick ,cardamom
1 cup fresh cilantro(coriander) and mint,coarsely chopped
1 cup fresh cilantro(coriander) and mint,coarsely chopped
1 teaspoon hot chili powder
1 teaspoon turmeric
2 medium Onions,thinly sliced
1 lime, juiced
3 teaspoons salt
pinch of saffron dissolved in 2 tablespoon warm milk
3-4 tablespoon canola oil (for frying onions)
Marinate Chicken
*Marinate cleaned chicken with yogurt and other spices for 3-4 hours(or overnight in refrigerator). Thaw for an hour before cooking.
Fry Onions and Partially Cook the Rice
*In a large heavy bottom skillet heat the oil and add onions and pinch of salt. Fry until golden brown ,strain all oil and set aside.
*Rinse the rice in cold water 3-4 times and soak for 10 minutes.
*In the same skillet in which you fried onions(remove the oil) add about 8 cups of water along with whole spices(Tej patta ,cinnamon and cloves) and salt and bring to a boil.Drain all the water from soaked rice and carefully add to the boiling water. Let cook while occasionally stirring . When the rice is half cooked start the layering .
Layer with meat
*While rice is cooking gather all the ingredients(the marinating chicken,fried onions,chopped herbs,lime juice and saffron milk) to make the layers promptly .
*When rice is half cooked,drain all the water using a colander.Return the skillet to the stove on medium high heat.
*Add 1 tablespoon of left over oil from fried onions. Lay all of the marinated chicken evenly on the bottom.
*Sprinkle half of the fried onions,lime juice and the herbs all over.Now spread the partially cooked rice.Then sprinkle the saffron milk all over rice along with the remaining lime juice,fried onions and herbs.
*Rinse the rice in cold water 3-4 times and soak for 10 minutes.
*In the same skillet in which you fried onions(remove the oil) add about 8 cups of water along with whole spices(Tej patta ,cinnamon and cloves) and salt and bring to a boil.Drain all the water from soaked rice and carefully add to the boiling water. Let cook while occasionally stirring . When the rice is half cooked start the layering .
Layer with meat
*While rice is cooking gather all the ingredients(the marinating chicken,fried onions,chopped herbs,lime juice and saffron milk) to make the layers promptly .
*When rice is half cooked,drain all the water using a colander.Return the skillet to the stove on medium high heat.
*Add 1 tablespoon of left over oil from fried onions. Lay all of the marinated chicken evenly on the bottom.
*Sprinkle half of the fried onions,lime juice and the herbs all over.Now spread the partially cooked rice.Then sprinkle the saffron milk all over rice along with the remaining lime juice,fried onions and herbs.
Seal and Cook
*Cover and seal using the prepared dough.Cook on medium high heat for 25 minutes then reduce to medium heat , and cook for another 25 minutes. One can also have an iron tava(pan) under skillet if it fits. After turning off heat let rest for 30 minutes before removing the seal and mixing the layers of rice and chicken.
*Cover and seal using the prepared dough.Cook on medium high heat for 25 minutes then reduce to medium heat , and cook for another 25 minutes. One can also have an iron tava(pan) under skillet if it fits. After turning off heat let rest for 30 minutes before removing the seal and mixing the layers of rice and chicken.
Enjoy with Family and Friends!
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