Biriyani is a very popular rice dish in southern parts of India, especially in Hyderabad and TamilNadu. It is liked by almost all of the non-veg eating groups of people. Whenever we go to restaurants we tend to order either chicken/mutton biriyani. I'm going to share Dum biriyani recipe for all those biriyani lovers around the world. It is very easy with the homemade biriyani masala powder.
Ingredients:
1/2 kg chicken pieces, preferably chicken drumsticks
2 tbsp ginger garlic paste
2 tablespoon biriyani masala powder
2 cups of rice (1 cup measuring 160 ml)
2 big onions, sliced longitudinally and thinly
2 big tomatoes
4 tbsp chopped mint leaves
4 tbsp chopped coriander leaves
3 tbsp oil
2 tbsp ghee
few saffron strands/ orange food color
2 tbsp milk
1 tsbp lemon juice
1 tbsp curd
Steps:
1. Wash and soak the basmati rice for 20 minutes.
2. Warm the milk and add saffron strands/orange food color to it. Keep it aside. Here i have used food color.
3. In a pressure cooker, add oil. When it gets warm, add slit green chillies and ginger garlic paste. Saute for 3 minutes.
4. Now, add sliced onions and saute it well so that the onions turn light brown.
5. Add tomatoes and saute till the tomatoes get mashed.
6. Add 2 tbsp of biriyani masala powder. Mix well.
7. Immediately add chicken pieces, lemon juice, chopped mint leaves and beaten curd. Stir it well so that the masala powder blends with chicken thoroughly.
8. Add chopped coriander leaves. Let it be on a medium flame for 8-10 minutes till the gravy gets thicker and there is no water.
Note: Chicken and cure together release some water and hence the gravy becomes watery.
10. The rice needs to be cooked to 3/4 of its size. Do not cook the rice completely. This might take 10 minutes.
11. When the biriyani gravy gets thicker, simmer the stove completely to the lowest flame.
12. Remove water from the boiled basmati rice using a colander.
13. Add the rice to the biriyani masala. Mix the rice well from the bottom of the vessel.
14. Once the rice is mixed well, level it.
15. Add saffron milk here and there. This step is optional if you do not want the coloured biriyani.
16. Add ghee over the rice. No need to mix it.
17. Now comes the dum process. Take thick sheets of paper and cover it over the pressure cooker/pan.
18. On top of paper sheets, add a lid in a reverse way so that the steam doesn't escape from the sides of the pan.
19. On top of the lid, place a heavy weight or another vessel filled with water. Dum should be kept on for 20 to 25 minutes.
20. After 25 minutes, clear off the water vessel, lid and sheets of paper. You will smell the amazing flavour of biriyani with the nice aroma of ghee and saffron.
21. Give it gentle mix from the bottom of the pan without breaking the rice. Wow, mouth watering biriyani is ready to eat !!
22. Biriyani is very well served with boiled egg and any raita. Here i had it with boiled eggs, carrot raita and shrimp thokku.
Ingredients:
1/2 kg chicken pieces, preferably chicken drumsticks
2 tbsp ginger garlic paste
2 tablespoon biriyani masala powder
2 cups of rice (1 cup measuring 160 ml)
2 big onions, sliced longitudinally and thinly
2 big tomatoes
4 tbsp chopped mint leaves
4 tbsp chopped coriander leaves
3 tbsp oil
2 tbsp ghee
few saffron strands/ orange food color
2 tbsp milk
1 tsbp lemon juice
1 tbsp curd
Steps:
1. Wash and soak the basmati rice for 20 minutes.
2. Warm the milk and add saffron strands/orange food color to it. Keep it aside. Here i have used food color.
3. In a pressure cooker, add oil. When it gets warm, add slit green chillies and ginger garlic paste. Saute for 3 minutes.
4. Now, add sliced onions and saute it well so that the onions turn light brown.
5. Add tomatoes and saute till the tomatoes get mashed.
6. Add 2 tbsp of biriyani masala powder. Mix well.
7. Immediately add chicken pieces, lemon juice, chopped mint leaves and beaten curd. Stir it well so that the masala powder blends with chicken thoroughly.
8. Add chopped coriander leaves. Let it be on a medium flame for 8-10 minutes till the gravy gets thicker and there is no water.
Note: Chicken and cure together release some water and hence the gravy becomes watery.
9. Meanwhile, In a vessel boil 5 cups of water. Add a little salt to it. Then add soaked rice to it.
10. The rice needs to be cooked to 3/4 of its size. Do not cook the rice completely. This might take 10 minutes.
11. When the biriyani gravy gets thicker, simmer the stove completely to the lowest flame.
12. Remove water from the boiled basmati rice using a colander.
13. Add the rice to the biriyani masala. Mix the rice well from the bottom of the vessel.
14. Once the rice is mixed well, level it.
15. Add saffron milk here and there. This step is optional if you do not want the coloured biriyani.
16. Add ghee over the rice. No need to mix it.
17. Now comes the dum process. Take thick sheets of paper and cover it over the pressure cooker/pan.
18. On top of paper sheets, add a lid in a reverse way so that the steam doesn't escape from the sides of the pan.
19. On top of the lid, place a heavy weight or another vessel filled with water. Dum should be kept on for 20 to 25 minutes.
20. After 25 minutes, clear off the water vessel, lid and sheets of paper. You will smell the amazing flavour of biriyani with the nice aroma of ghee and saffron.
21. Give it gentle mix from the bottom of the pan without breaking the rice. Wow, mouth watering biriyani is ready to eat !!
22. Biriyani is very well served with boiled egg and any raita. Here i had it with boiled eggs, carrot raita and shrimp thokku.
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