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.
Marination Time : 15 minutes / an hour
Cooking Time : 30 minutes
Recipes Cuisine : South India
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 – 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
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
Cilantro & mint leaves – handful
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.
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)
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.
For dum biriyani use heavy bottomed utensil / nonstick.
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).