Cilantro Chicken Dum Briyani !!!


Today’s recipe is cilantro chicken dum biriyani !! it is easy to prepare & having a great flavor of cilantro & mint. Avoid red chili powder, instead of it I added green chilies. 

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Marination Time : 15 minutes / an hour

Cooking Time : 30 minutes

Recipes Cuisine : South India

Ingredients:

Oil – 2 – 3 tbsp

Onion – 1 no. medium thinly sliced

Fried onions – 1/2 cup

Cashew nuts – 1 tbsp

Dry grapes – 1 tbsp

Green chili – 3 nos. chopped

Shahi jeera – 1 tsp

Cinnamon – 1 large stick

Cardamom – 4 nos (crushed)

Black cardamom – 2 nos. (crushed)

Star anise – 1 nos

Black pepper – ½ tsp (crushed)

Cloves – 4 nos

Poppy seeds – 1 tsp

Unsalted butter – 1 tbsp

Saffron – a pinch (soaked in milk)

Salt to taste

Chicken Marination:

Chicken – 500gms

Turmeric powder – 1 tsp

Salt – 2 tsp

Curd / yogurt – ½ cup

Lime juice – 1 tbsp

Javintri / mace flower powder – 1 tsp

Nutmeg powder – 1 tsp 

Cilantro – Ginger – garlic paste:

  • Ginger – 1 large pieces

  • Garlic – 7 cloves

  • Green chilies – 5-8 nos. (as per palate)

  • Cilantro – 1 cup

  • Mint – 1/2 cup

Rice preparation:

Basmathi Rice – 500 gms

Salt – ½ tsp

Sombu / anise seed – ½ tsp

Cardamom – 2 nos crushed

Cinnamon – 1 small stick

Cloves – 2 nos

Mint & cilantro leaves – 1 tbsp

Garnishing:

Cilantro & mint leaves – handful

Method:

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Step 1:

Marinating Chicken:

  • First clean the chicken & remove the moisture by using paper towel.

  • Start to mix the turmeric, cilantro-ginger-garlic mixture, javintri powder, nutmeg powder, salt & curd in a large bowl.

  • Add the chicken to the mixture and marinate it for at least 15 minutes / an hour in the refrigerator.

  • Now keep the large pan on low heat, add oil, butter, cashew nuts, raisins, whole garam masala, green chili & saute it for a minute.

  • After that add thinly sliced onions & fry until golden brown.

  • Add marinated chicken & cook the mixture for 10 minutes.

Step 2:

Rice Preparation:

  • Soak the basmathi rice for 30 minutes with enough water.

  • Boil the water in a large pot, add cloves, cardamom, cinnamon, mint, coriander leaves, bay leaves & salt.

  • Now drain the water from the soaked rice & add to the boiling water.

  • Turn off the flame, when the rice half cooked; drain water & wash the rice in the cool water for a minute (prevents rice from over cooking)

Step 3:

Layering the Dum Biriyani:

  • Now layer cooked chicken masala with the half cooked rice over top of it.

  • Pour saffron mixture, add fried onions top of the rice.
  • Garnish mint leaves and cover it with tight lid.

  • Cook it on high flame for first 10 minutes.

  • After that cook it on dum, for another 15 – 20 minutes on very low flame.

  • Serve it hot & enjoy with onion raitha & brinjal curry.

Hints:

  1. For dum biriyani use heavy bottomed utensil / nonstick.

  2. Don’t worry if you are not having tight lid, cover the pan with news paper / muslin cloth & close it with lid [or] keep heavy vessel over top of the lid (this helps for perfect dum, without releasing pressure).

 

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