Monday, 9 December 2013

Muslim style chicken dum biryani,muslim wedding chicken biriyani recipe

Posting a biryani recipe after many days .I am quite biased to hyderabadi style of making biryanis but last sunday attempted this Muslim style dum chicken biryani which was also equally yummy.

I googled recipe and finally combined them to create this mouth watering muslim biryani.
Who can resist a delicious Biryani?

Delicate grains of Basmati rice with fragrant whole spices, layered with a deliciously spicy chicken gravy thats bursting with the flavours of powdered spices, ginger-garlic, tomatoes and yogurt. 

If you were lucky to attend a Muslim wedding you would have tasted this superb, fragrant, finger-licking muslim biryani.



Chicken :300gms
Thick Yogurt: 1/2 cup
Red chilli powder: 2 tsps
Coriander powder: 2 tsps
Turmeric: 1/4 tsp
biryani powder : 1 tsp
pinch saffron
Green chilies: 5 slit
Coriander leaves chopped: 2 tbsps
Mint leaves chopped : 2 tbsps
Salt to taste
4 almonds, 3 walnuts and 3 cashews (grind with 1/2 cup water to make a smooth paste)

Chicken Gravy:
Large onions: 3 sliced finely
Green cardamoms: 4
Black pepper: 5 nos
Cumin seeds: 2 tsps
Cinnamon sticks: 2 inches
Black cardamom pods: 2
Raisins : handful 
Bay leaves: 2
Garlic paste: 2 tsps
Ginger: 2 tsps
Red chili powder: 1 tbsp or reduce for less heat
Coriander powder: 1 tbsp
Fennel powder: 3/4 tsp
Tomato: 4 chopped
Salt: 2 tsps or to taste.
Oil: 1 cup 

Basmati rice: (soaked in water for atleast 1/2 an hour): 4 cups
Salt: to taste
Lemon juice: 1 lemon
Bay leaves: 2 nos
Cinnamon sticks: 3 nos.
Black cardamom pods: 3 nos. 


10 Pepper Corns(kalimiri)
10 Cloves(lavang)
½ tsp Cardamom Seeds(elaichi)
½ tsp Sahajeera or Black Cumin
1” Cinnamon Stick(dalchini)

For garnishing
Mint leaves : 1/2 cup finely chopped
potato :1 cut into slices
Coriander leaves: 1/2 cup finely chopped
Browned onions reserved in step 2
Saffron milk: A pinch of saffron to infuse in 1/4 cup of warm milk
Lemon juice: 1/2 lemon
Rose water: 2 tsps
biryani masala: 1/2 tsp
orange food colour :pinch mixed with 1 tbsp water



1.Clean the chicken and cut it into 2” pieces. Wash the chicken and squeeze all the water from it. This is very important that you squeeze all the water away from the pieces or put it a colander to let water drain away.

2. Grind all the ingredients listed under biryani masala to a fine powder.You can even use readymade biryani masala.grind almond and walnut into a fine paste using little water

3. Mix all the ingredients of the marinade and marinate for at least 1 hour or overnight in the fridge.

4. In pan heat oil and fry the cashew,potato fries, almonds until light golden brown.& keep aside. Soak saffron in hot milk.

chicken gravy

1. In a large non stick vessel take oil and heat it. Once hot add the finely sliced onions and fry until it is light golden brown. Keep aside 1/3 of the fried onions on a tissue paper for the final garnishing required while layering the biryani.

2. To the remaining brown onions in the pan add the whole spices ie cloves, cardamoms, black pepper, cumin seeds, cinnamon, black cardamom pods and bay leaves and fry till fragnant. 

3. Next add the ginger and garlic pastes and fry for 4-5 minutes till the raw smell goes away. Next add the powdered spices (chilli, coriander, fennel powders) and fry for 30 seconds before adding the tomatoes and the salt. Fry the tomatoes till they turn soft and moisture completely dries up. Add the marinated chicken and yoghurt mixture to the vessel, mix well. . Close the vessel and allow the chicken to cook for 30-35 minutes on medium heat until almost done, stirring in between. The gravy should be semi thick. 

4. Next check for salt, squeeze over lemon juice to your taste turn off the heat.

cooking rice

1.soak rice for 30 minutes in water ,than drain and keep aside. In a big pot bring water to a boil, add all the spices for boiling rice and mix well.

2. Add rice and continue to cook until you get a one good boil, i.e rice should roll over with boiling water.  Drain the rice and keep aside. 

Arranging biryani

3.Now its time to arrange chicken and rice in layers, one layer of chicken and two layers of rice. In a heavy bottom sauce pan, pour ½ the oil at the bottom, arrange the chicken pieces and sprinkle some oil on top of the chicken.

4. Arrange ½ the boiled rice on the chicken pieces, sprinkle some oil/ghee, ½ the fried onions and ½ the saffron milk,1/2 fried cashew almonds,half coriander mint leaves

5.Repeat the above step for the last layer, I.e, arrange the last layer of rice. Spread the rest of the rice, sprinkle all the oil, fried onions,fried cashew almonds ,half coriander mint leaves and the saffron milk.

6. Using spoon make few holes through the rice and meat layer. Pour in drops of saffron milk through few holes and pour rose water through the remaining hollow pour in drops of lemon juice and rose water. Sprinkle some biryani masala powder and sprinkle few drops of ghee over the rice.

7. Finally pour orange food colour water on few parts of the topmost rice layer.

8. Now, we need to seal the the container and make it air tight so that the steam doesn’t escape when we cook. In India, flour dough or a big cloth is used to seal the container and the cover together.

9.Put a heavy object (motor pesto or heavy pan or skillet) on the top of the container, so that the steam doesn’t escape easily. Cook for 10 min on high flame.

10. Remove the saucepan from fire and place a iron tawa (griddle) over low flame. Place back the sauce pan on the iron tawa and cook on low flame and cook biryani for 15-20 mts. Turn off heat and do not remove lid for 10 min.


11. Mix the rice ,garnish with chopped coriander and serve it hot with raita or mirchi ka salan.

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