Chicken Dum Biryani

Ingredients

• Chicken – 2 1/2 lb
• Basmati Rice – 4 cups , washed and drained
• Bay leaves – 2
• Black cardamom – 2
• Green cardamom – 8
• Cinnamon sticks – 2 (2 inch)
• Cloves – 8
• Biryani Masala (Jaiphal Powder – 1/2 tsp +Javitri powder – 1/2 tsp + Zafrani Garam Masala Powder – 2 tsp)
• Zafrani garam masala powder – 2 tsp
• Red chili powder – 1 tbsp
• Ginger-Garlic paste – 3 tbsp
• Yoghurt – 1/2 cup
• Onions, thinly sliced – 2 medium
• Tomatoes, chopped – 2
• Ghee
• Saffron strands (soaked in 2-3 tbsp warm milk)
• Oil
• Kewra water
• Essence
• Salt to taste
• Boiled Egg – 6 (optional)
• Potato – 2 medium (optional) , cut into 4 pieces

Method

1. For the chicken gravy, heat 3-4 tbsp ghee or oil in a thick-bottomed pan add whole garam masala( 1 cinnamon, 1 black cardamom, 4 green cardamom, 4 cloves, 1 bay leaf).
2. Now add ginger garlic paste and fry for 2 – 3 minutes.
3. Add tomato , salt, red chili powder, garam masala powder , cook till soft. 
4. Now add the chicken, followed by yoghurt (while adding yoghurt remove pan from heat) and salt. Mix well. Add little water if necessary.
5. Lower the heat and cook covered till the chicken is tender ( around 15-20 mins).
6. Meanwhile take a large cooking pot, heat some water add salt into the water for taste.
7. Add whole spices such as cinnamon, cardamom, cloves, bay leaf into the water.
8. Bring the water to a boil.
9. When the water boils add soaked rice into it.
10. Cook the rice until it is 70% (parboil) done. Strain the rice completely.
11. In a pan or kadai add oil and fry the onion slices till nicely brown.
12. Add salt to the boiled eggs and fry in the same pan. Keep aside.
13. Now cut each potatoes into 4 pieces , boil them with salt. In the same pan, after finishing the egg, fry the boiled potatoes till they are golden in color.
14. Now in a thick bottomed handi or pan, add the 1/3rd of the cooked chicken at the bottom.
15. Top it with half of the parboiled rice. Add eggs, potatoes, 1/3rd of the cooked chicken, 1 1/2 tsp biryani masala, 1 tbsp ghee , 1 tbsp kewra water , 3-4 drops of essence , half of the soaked saffron and top it up with fried onions. Add salt if required.
16. Now again repeat step 15.
17. Seal the pan with flour dough or aluminium foil, then put the lid.
18. Place a skillet/tawa below the cooking pot while giving dum , it will prevent burning of the lower layer.
19. Keep the heat to low and cook the Biryani in this ‘Dum’ process for about 30 minutes. Turn off the heat and let it rest for another 10 mins.
20. Chicken dum biryani is ready to serve.

OVEN METHOD

1. Preheat oven 300F.
2. Layer chicken and rice in a oven safe bowl.
3. Seal the bowl with aluminium foil.
4. Cook the Biryani in this ‘Dum’ process for about 30 minutes. Let it rest for another 10 mins.
5. Chicken dum biryani is ready to serve.

 

Chicken Kofta Biryani

Ingredients

For the Koftas

• Chicken Keema (minced meat) – 1/2 lb
• Onion – 1 , medium , chopped
• Ginger Garlic paste – 1 1/2 tbsp
• Red chili powder – 1 tsp
• Garam Masala Powder – 1 tsp
• Green chili – 2
• Coriander leaves – 1/4 cup , chopped
• Bread slice – 1
• bread crumb – 1/2 cup
• Salt to taste
• Oil to fry

For the gravy

• Oil/Ghee – 2-3 tbsp
• Ginger garlic paste – 2 tbsp
• Tomato – 1 , medium , chopped
• Yoghurt – 1/4 cup , whisked
• Turmeric Powder – 1/4 tsp
• Red Chili Powder – 1 tsp
• Garam Masala Powder – 1 tsp
• Salt to taste

For The Rice

• Basmati Rice – 1 cup
• Bay leaves – 1
• Green cardamom – 4
• Cinnamon sticks – 1 (2 inch)
• Cloves – 4
• Salt to taste

Other

• Kewra Water
• Essence
• Fried Onion – 1/4 cup (Heat the oil in a pan and fry the sliced onion in it until crispy and golden)
• Biryani Masala (Garam Masala+Jaiphal Powder+Javitri Powder) – 1 1/2 tsp
• Saffron strands (soaked in 2-3 tbsp warm milk)
• Potato – 1 medium (optional) , cut into 4 pieces , fried
• Ghee

Method

1. Mix all ingredients for koftas except breadcrumbs.
2. Now grind this mixture to make a fine paste using grinder or food processor. Do not add any extra water.
3. Now add the breadcrumb, mix well and keep it refrigerated for 20-30 minutes.
4. Grease your palms with little oil. Take minced meat in your palm and make equal size (6) balls.
5. Heat oil in a heavy bottomed pan. When oil is hot, transfer meatballs in it and fry till golden brown. Keep aside.
6. For the kofta gravy, heat 2-3 tbsp ghee or oil in a thick-bottomed pan add ginger garlic paste and fry for 2 – 3 minutes.
7. Add tomato , salt, red chili powder, garam masala powder , cook till soft.
8. Remove the pan from heat , add yoghurt , mix well. now add the koftas. Mix well. Turn off heat.
9. Meanwhile take a large cooking pot, add water and salt. Add whole spices such as cinnamon, cardamom, cloves, bay leaf into the water. Bring it to boil.
10. When the water boils add soaked (soaked for 30 mins) rice into it.
11. Cook the rice until it is 70% (parboil) done. Strain the rice completely.
12. Now add the parboiled rice over koftas.
13. Top it with potatoes, 1 1/2 tsp biryani masala, 1 tbsp ghee , 1 tbsp kewra water , 3-4 drops of essence , soaked saffron and fried onions. Add salt if required.
14. Seal the pan with flour dough or aluminium foil, then put the lid.
15. Place a skillet/tawa below the cooking pot while giving dum , it will prevent burning of the lower layer.
16. Keep the heat to low and cook the Biryani in this ‘Dum’ process for about 20 minutes. Turn off the heat and let it rest for another 10 mins.
17. Chicken Kofta Biryani is ready to serve.

OVEN METHOD

1. Preheat oven 300F.
2. Add rice over koftas in a oven safe bowl.
3. Seal the bowl with aluminium foil.
4. Cook the Biryani in this ‘Dum’ process for about 20 minutes. Let it rest for another 10 mins.
5. Chicken Kofta Biryani is ready to serve. 

Mutton Dum Biryani

Ingredients

• Mutton – 2 1/2 lb
• Basmati Rice – 4 cups , washed and drained
• Bay leaves – 2
• Black cardamom – 2
• Green cardamom – 8
• Cinnamon sticks – 2 (2 inch)
• Cloves – 8
• Biryani Masala (Jaiphal Powder – 1/2 tsp +Javitri powder – 1/2 tsp + Zafrani Garam Masala Powder – 2 tsp)
• Zafrani garam masala powder – 2 tsp
• Red chili powder – 1 tbsp
• Ginger-Garlic paste – 3 tbsp
• Yoghurt – 1/2 cup
• Onions, thinly sliced – 2 medium
• Tomatoes, chopped – 2
• Ghee
• Saffron strands (soaked in 2-3 tbsp warm milk)
• Oil
• Kewra water
• Essence
• Salt to taste
• Boiled Egg – 6 (optional)
• Potato – 2 medium (optional)

 

Method

1. Drain and wash the mutton under cold running water. Pressure cook mutton with enough water and salt until half done. Keep the remaining water.
2. For the mutton gravy, heat 3-4 tbsp ghee or oil in a thick-bottomed pan add whole garam masala( 1 cinnamon, 1 black cardamom, 4 green cardamom, 4 cloves, 1 bay leaf).
3. Now add ginger garlic paste and fry for 2 – 3 minutes.
4. Add tomato , salt, red chili powder, garam masala powder , cook till soft. 
5. Remove the pan from heat , add yoghurt , mix well. now add the half cooked mutton pieces. Add little water if necessary.
6. Lower the heat and cook covered till the mutton is tender ( around 15-20 mins)
7. Meanwhile take a large cooking pot, add the remaining water left after pressure cooking mutton into it. Add more water if necessary.
8. Add salt into the water for taste.
9. Add whole spices such as cinnamon, cardamom, cloves, bay leaf into the water.
10. Bring the water to a boil.
11. When the water boils add soaked rice into it.
12. Cook the rice until it is 70% (parboil) done. Strain the rice completely.
13. In a pan or kadai add oil and fry the onion slices till nicely brown.
14. Add salt to the boiled eggs and fry in the same pan. Keep aside.
15. Now cut each potatoes into 4 pieces , boil them with salt. In the same pan, after finishing the egg, fry the boiled potatoes till they are golden in color.
16. Now in a thick bottomed handi or pan, add the 1/3rd of the cooked mutton at the bottom.
17. Top it with half of the parboiled rice. Add eggs, potatoes, 1/3rd of the cooked mutton, 1 1/2 tsp biryani masala, 1 tbsp ghee , 1 tbsp kewra water , 3-4 drops of essence , half of the soaked saffron and top it up with fried onions. Add salt if required.
18. Now again repeat step 17.
19. Seal the pan with flour dough or aluminium foil, then put the lid.
20. Place a skillet/tawa below the cooking pot while giving dum , it will prevent burning of the lower layer.
21. Keep the heat to low and cook the Biryani in this ‘Dum’ process for about 30 minutes. Turn off the heat and let it rest for another 10 mins.
22. Mutton dum biryani is ready to serve.

OVEN METHOD

1. Preheat oven 300F.
2. Layer mutton and rice in a oven safe bowl.
3. Seal the bowl with aluminium foil.
4. Cook the Biryani in this ‘Dum’ process for about 30 minutes. Let it rest for another 10 mins.
5. Mutton dum biryani is ready to serve.