Chicken Dum Briyani

Preparation time

15 Minutes

Cooking time

45 Minutes

Serves

4

A one pot dish known the world over for it's warm flavours and humble textures

Embed

Learn how to cook this South East Asian version of an authentic Indian dish with this easy recipe.

Cooking Tips

1. If you have time and you want an even better tasting briyani, then marinate the chicken pieces in the blended masala for 1-2 hrs before cooking.
2. You may also like to add some cashew nuts and dried raisins to the rice (before cooking) if you like some nutty and fruity flavours.

Ingredients

400
grams
Basmati Rice
3
Cinnamon Sticks
3
Bay Leaves
Star Anise
Black Peppercorns
400
grams
Chicken
, preferably Chicken Legs
4
medium size
Onions
, fried
Salt
, to taste
Cooking Oil
Coriander & Mint
, chopped
Cashew Nuts & Raisins
, optional
2
tablespoons
Ginger
, minced
2
teaspoons
Garlic
, minced
3
tablespoons
Garam Masala
3
tablespoons
Briyani Masala
3
tablespoons
Curd
, thick Yoghurt
1/2
teaspoon
Dhania (Coriander) Powder
1/2
teaspoon
Cumin Powder
1/4
teaspoon
Turmeric Powder
1/2
teaspoon
Paprika Powder
Water
3
Green Chillies
, roughly sliced
1
medium size
Tomato
, roughly chopped
1
handful
Fried Onions
1/2
cup
Saffron with Milk
2
tablespoons
Ghee
Cashew Nuts & Raisins
, optional

Directions

Bring a pot of water a to boil. Add oil, salt, cinnamon sticks, bay leaves, star anise, peppercorns and basmati rice. Partially cook it until the rice gets a white colour. Drain the water and keep it aside.
Heat another pot with oil, add ginger, garlic, garam masala, biryani masala, water, paprika powder, turmeric powder, cumin powder, dhania powder and mix all the spices together. to form a thick paste.
Add curd to spice paste and mix.
Place chicken legs into paste and stir well.
Add in tomatoes, green chilli and mint leaves.
Drain rice and layer half evenly over paste.
Garnish with cashew nut, fried onion and coriander
Spread another layer of rice with the remaining rice.
Garnish with fried onions, saffron with milk and some ghee.
Cover the top of the pot with a kitchen paper towel and cook on low heat for 25 minutes
Mix well and serve.

My Watchlist

To create a watch list please or register.