Murgh Dum Biryani - Chicken Biryani
There is nothing quite like the aroma that wafts through the house when one opens a sealed vessel of Dum Biryani. Sigh! After having posted the Beef-Mutton Biryani recipe a few months back, I have received numerous requests for Chicken Biryani. I have been promising friends to put up this recipe for ever so long. I love Mutton Biryani! The only Chicken Biryani I will happily tuck into is the one made by Anu, that is why when Grumpy (read: husband) requested for Chicken Biryani, this November, for his Parsee-Calendar birthday, I was one happy puppy! I immediately decided I would keep my promise to my friends, take pictures of the process and share the recipe. After all, it was long overdue. I have to admit, cooking this dish is not my cuppa tea. Biryani is Anu’s forte, hence, like the Beef-Mutton Biryani, this Chicken Biryani comes to you, courtesy Anu (my daughter from another mother). Enjoy!
Ingredients for Marination:
1½ kilo chicken, cut into pieces
3 tablespoons ginger-garlic paste
5 tablespoons chili powder
1 teaspoon turmeric powder
1 tablespoon coriander powder
Salt to taste
5 black peppercorns
1 inch piece cinnamon
½ kilo yogurt /dahi /curd
- Marinate chicken in ginger-garlic paste, chili powder, turmeric powder, coriander powder, salt, black peppercorns, cardamoms and cinnamon for 3 hours, or overnight, in the fridge.
- After completion of marinating time, add yogurt to the chicken and marinate for 30 more minutes, at room temperature.
Ingredients for Rice:
1 kilo rice (I used Daawat Basmati – blue colored packet)
2 bay leaves
2 teaspoon caraway seeds /shahjeera
1½ inch piece cinnamon
12 black peppercorns
4 tablespoons oil
Salt to taste
- Wash the rice and soak in clean water for ten minutes. Drain.
- Boil a large quantity of water in a large
- Add bay leaves, caraway seeds, cinnamon, black peppercorns, cloves, cardamoms, salt and oil.
- When the water comes to a boil, add the drained
- Parboil the rice till it is 50% cooked and immediately
drain the water from the rice in a colander.
7 large potatoes, parboil to 70%, peel and each potato cut into 2
½ bunch coriander leaves, roughly chopped
½ small bunch mint leaves, roughly chopped
3 tomatoes, sliced into rounds
6 green chilies, slit
7 onions, sliced, fried to crisp golden brown
3 large pinches saffron
6 tablespoons butter
6 tablespoons oil
8 tablespoons clarified butter
Ingredients to seal the vessel:
2 cups wheat flour
Water to bind the dough
- Knead the dough with the water to make semi-stiff dough.
- Cover and leave aside.
Layering the Biryani:
- Soak saffron threads in 125 mils hot water.
Cover and allow to steep for 30 minutes.
- In a large thick bottomed vessel, add the
- Over the chicken add roundels of tomatoes,
coriander leaves, mint leaves, slit chilies and ¾ quantities of the crisp,
- Carefully, but quickly, layer the hot parboiled rice over the layered greens. (IMPORTANT: Please layer the chicken,
tomatoes and greens, in advance, while the rice is boiling as you need to
layer the drained parboiled rice quickly, while it is hot).
- Quickly spoon the saffron and the saffron water
over the rice.
- Spoon the oil over the rice.
- Add blobs of butter and clarified butter all over
the layer of rice.
- Sprinkle the remaining crisp, fried onions.
- Cover the vessel with a lid and seal the edges of the vessel and lid with the kneaded dough.
- Put a griddle on the stove and heat the griddle.
- Once the griddle is hot, put the sealed vessel on the griddle.
- Keep on medium-high flame for 15-20 minutes, then lower heat to minimum flame. Allow it to cook on low heat till the chicken and rice are cooked through. This should take approximately an hour.
- Turn off the stove. Once you turn off the stove, leave the Biryani to rest on the stove for ten minutes.
- Carefully break open the sealed dough and serve
with onion rings or Dahi Kachumber and lemon wedges.
Dahi Kachumber: An Indian Salad…
A salad comprising of chopped onions, chopped tomatoes, chopped green chilies, chopped coriander leaves, mixed with smoothened yogurt, seasoned with salt and black pepper powder.
- The first most IMPORTANT point I’d like to make is… When I mentioned 1½ kilo chicken, please note I do NOT use a big bird. I ALWAYS use a 1 kilo bird and then use half of another bird weighing 1 kilo thus totaling the weight of the bird used to 1½ kilo.
- A big bird is sometimes tough to cook plus I believe, from experience, that a 1 kilo bird is ideal for tender chicken meat Unfortunately, I cannot say the same for large sized birds, hence always opt for 1 kilo birds..
- Only the photos and photo set-up for this recipe is done by me. This recipe is courtesy, Anita (Anu). My daughter, for the last 23 years, from another mother. <3
- Depending on the chicken you use the time taken to cook the chicken may vary by 5-10 minutes. A fresh-cut bird will cook faster, while a frozen broiler may take a bit longer to cook.
- You may steep the saffron in hot milk instead of water; Anu usually does that but this chose to use water.
- You may share the direct blog-link of the
recipe/s but do NOT publish my recipes and my photographs on any blog-site
or website without my explicit consent or attempt to pass off my recipe/s
as your own. You will be held accountable for plagiarism.