Introduction:
If there is any single dish that would summarise the basic essence of Indian food, it has to be the Chicken Dum Biryani. This rice preparation is aromatic and full of flavours and the technique of preparation of ‘dum’ where layers of marinated chicken and basmati rice are prepared and then steamed under a lid. The result? A meal that will bring down the house and make your mouth and tongue sing. No matter if you have been cooking for years or this is your very first time this guide will help you through all the steps and give you some handy tips to create this restaurant-like biryani right at your home. Ready to dive in?
Table of Contents
What is Chicken Dum Biryani?
Chicken Dum Biryani isn’t just rice and chicken; it is rice, chicken and spices arranged one above the other and slow cooked on a slow fire. “Dum” technique was developed in the palaces of India to make use of an upside-down closure instead of a lid on cooking vessels. What was once considered a local Middle Eastern dish has now become a favorite in countries worldwide: Chicken Dum Biryani is delicious proof of India’s flavorful history.
Origin and History of Chicken Dum Biryani
Biryani’s culinary origins date from Mughal empire, and merges Persian and Indian cooking styles. This method is known as the ‘dum’ style, of covering the pot and then cooking on a low heat flame which gives the flavour a distinct edge. In the course of time or due to climatic influences, different regions grow their style, but Chicken Dum Biryani remains one of the most favored for the equilibrium of taste and texture.
How to prepare a delicious Chicken Dum Biryani?
A taste of Chicken Dum Biryani is much than a recipe which is originally from South Asia is much more than a recipe; it’s an art, cultural practice and a symphony of aroma. In each piece, it was a marriage of different flavors, the tender spiced chicken and fragrant basmati rice rolled into one amazing, different texture.
Ingredients You’ll Need
Using right ingredients at right amount is the secret of making perfect chicken dum Biryani. The ingredients are the whole and soul of the Chicken Dum Biryani.
For maginating the chicken
- 500g chicken, cut into pieces
- 1 cup yogurt
- 2 tbsp ginger-garlic paste
- 2 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- Salt to taste
- A nice combination of freshly ripped mint and coriander leaves
For Rice
- 2 cups basmati rice to be soaked for 30 minutes
- 4-5 cups water
- 2-3 green cardamom
- 1 cinnamon stick
- 4-5 cloves
- 1 bay leaf
For Biryani Layer
- 2 large onions sliced, fried until the onions turn caramel coloured
- Saffron powder mixed in a small spoon full of hot water
- Ghee or oil for cooking
About the Ingredients:
Basmati Rice
According to the type of rice, the best biryani uses long-grain basmati rice due to their nice smell and lightly textured. Although the latter is richer in taste I prefer using basmati rice and ensure that is rinsed well in order to remove excess starch in order to get a fluffy biryani.
Chicken Pieces
Like every other meat, the biryani made from bone-in chicken pieces are juicy and flavorful as result. Thighs and drumsticks are chosen because the skin on these parts does not dry up when the chicken is cooked slowly.
Fresh Herbs and Spices
Depending on the recipe, nine spices including cumin, coriander, cinnamon, cloves and green cardamom yield a warm depth of flavor. Greenery like Coriander and Menthe gives a boost to freshness to the food.
Yogurt and Saffron
It makes the chicken tender as well as contributes a little sour cream touch. Saffron, gives color as well as a mild warm sweet earthy flavor when steeped in milk.
Step by step preparation of chicken dum biryani
After gathering all the necessary ingredients to prepare the biryani. It’s time to dive into the making of Biryani step by step starting from marinating the Chicken to Cooking the Biryani.
Step 1: Marination of chicken:
- Mix the Marinade: In a very big bowl, take yogurt, ginger garlic paste, red chili powder, turmeric, garam Masala and salt. For a herby scent, fresh mint and coriander should also be included, chopped.
- Coat the Chicken: Place the chicken pieces in and ensure that they get covered. Mix well, cover and let it stand for about 2 hours, but preferably all night long. This will ensure that the above mentioned spices permeate the heat by soaking right through the chicken.
Step 2: Preparing the Rice
- Boil Water and Spices: In a large pot combine water with spices, cardamom, a stick of cinnamon, cloves and a bay leave to boil. Add salt to season the water.
- Partially Cook the Rice: Pour the soaked rice to the boiling water and let it boil until they are 70 percent done. Pour out the water on the rice and let them stay in the container for some time.
Did You Know? Cooking the rice partially allows it to cook during the ‘dum’, thus it soaks up the colours and flavours of a biryani without turning out mushy.
Step 3: Layering Rice and Chicken
- First Layer (Chicken): In a large, heavy bottom kadai/onion tomato pot, spread a spoonful of ghee /oil. Put the marinated chicken first as the first layer.
- Second Layer (Rice): Pour some rice over the chicken and make it come right to the top.
- Third Layer (Fried Onions): Garnishing should be done last, with fried onions, fresh coriander, mint and pouring saffron milk on rice. This contributes a good hue and fragrance to it.
- Repeat: If your pot is deep enough, make the layers to go on until all the ingredients have been used.
Step 4: Dum Cooking
- Seal the Pot: Place the lid on the pot tightly rolling it with the dough or thermocole sheets. This is useful to kind of steam and cook the biryani primarily using the steam it has produced.
- Slow Cook: Add the pot on a slow heat and allow the food to simmer for 25-30 minutes. It takes quite a long time allowing all the different tastes to blend well.
Alternative: If you fear direct heat, then place a flat tawa beneath the pot so that heat can be well diffused.
Cooking Methods for Authentic Flavors of Biryani
Two main methods are popular: The use of the stove-top, and the oven technique to prepare the dish; both have a unique taste yet approved by many.
Stove-Top Dum Cooking
Put the sealed pot on low fire and cook for 25-30 minutes. The thick bottom of this pan helps not to burn biryani.
Oven Dum Cooking
To do this, put the oven on preheat at the temperature of 180 degrees celsius or 350 degree fahrenheit. Put this in the oven with the sealed pot and bake for 25-30 minutes. Unlike the direct braise method, this one is quite easy and uniform heat is applied to the food.
Serving Suggestion
Best relished when served hot accompanied with Raita (yogurt combined with cucumber or mint or boondi) and salad. Papad or pickles also can be served as an improvement of the flavor to the birthani.
Health Benefits and Nutritional Value
Chicken Dum Biryani contains protein and carbohydrate food which makes it a balanced energy food item. The spices give it a high vitamin and mineral content and this is a highly satisfying dish when taken in small portions.
Tips for making Biryani Restaurant style
- Use Long-Grain Basmati Rice: The longer grain rice is preferred because it does not stick together when it is being cooked.
- Fresh Spices Make a Difference: When ground, spices lack the whole fragrant appearance of whole spices and will offer the food a whole new different flavoring.
- Don’t Skip Fried Onions: They complement spiciness and bring much needed sweet taste in most dishes.
- Adjust Spice Levels to Your Preference: For extra spice lovers, put green chili in a marinade session, if not, then don’t worry.
Common mistakes to avoid
Do not overcook the rice, add too much water or fail to marinate your meat and or vegetables, all these are a big no no when it comes to preparing rice dishes.
Conclusion:
Chicken Dum Biryani is a true example of creativity related to food, combining spices and gentle techniques for one perfect meal that will always be ready. This recipe makes it easy for you to get an excellent and appealing biryani meal at the comforts of your home. Savor every bite and just to remind you, the sweeter the dish the more love you gave it.
FAQ’s
1. How long does the chicken need to be marinated to be used in biryani?
Ideally, marinate for at least one hour or best done over night in the refrigerator.
2. What other types of rice is appropriate to use in biryani? If you prefer, use other long grain rice other than basmati, although it will change the flavor and texture slightly.
3. What is the indication that the Biryani is well cooked? You have to look for the tenderness of the rice and chicken every time you lift the lid when “dum” cooking. Otherwise, if it’s too dry, it might require some humidity during layering of film emulsion.
4. What side dishes are good for Chicken Dum Biryani?
These go very well with side dishes like raita, papad, and a simple lettuce-and-tomato-and-cucumber salad. It can also be eaten as a side dish with salty pickled vegetables that just takes it to another level.
5. What can I do to curb the spiciness of the biryani which is so common in the recipes?
You can increase or decrease proportion of green chillies and red chilli powder used in the marinade. It’s also possible to add a little more yogurt for those who prefer a lower spiciness of the dish.