Monday, July 16, 2012

Chicken Dum Briyani (Oven Top)


  • 4 tablespoons vegetable oil
  • 2 tablespoons butter
  • 4 large onions, finely chopped
  • 3 medium tomatoes chopped
  • 3 cloves garlic
  • 1 Big fresh ginger root
  • 1/2 a bunch fresh mint leaves
  • 1/2 a bunch fresh coriander leaves
  • 4 to 6 nos green chillies
  • 1 small lemon
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon kari masala powder
  • pinch of nutmug powder (If you have)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon cumin seeds
  • 8 nos cardamom
  • 8 nos cloves
  • 2 pieces cinnamon stick
  • start anise small piece
  • mace little
  • bay leaf
  • 1 teaspoon salt

  • 1/2 a cup plain yogurt
  • 1/2 a cup coconut milk

  • 6 nos chicken drumstcik (Its your choice)

Giner & Garlic Paste: Add ginger,garlic,cumin,fennel, (4 nos) cardamom,( 1 piece) cinnamom,(4 nos)cloves and pepper together and make it as a fine paste. This would serve as a fresh briyani powder add on. 
  • 3 cups basmati rice - Soak rice more than an hour and drain the water completely and keep aside.


Pic 1

  1. In a large skillet, add butter stir still it turns into ghee (clarified butter) and 4 tablespoons vegetable oil and then seasoned with cloves, cardamom, cinnamon, star anise, bay leaf and mace(javitri).  then add cut onions, fry them until onions become soft and golden. Add ginger-garlic paste and salt. Adding salt at this stage helps onions and the paste cook fast. Stirring constantly until content smash well gives you the oil out. It would take long time may be around 15 to 25 mints. Pic 1 shows the stage when to add tomatoes.

  1. Once the onions and ginger & garlic paste turned into give you pungent smell of finely smashed content add the green chilies, mint & coriander leaves saute till it blend well then add cut tomatoes. Saute the tomatoes till it become smashed and mix well with the contents to give you a blend paste of all the ingredients and could be see the oil on top. This is crucial stage that determine the delious taste of the briyani. You should have a real patience to saute to get the oil out and float on top of the ingredients. Trust me if you strictly follow the instruction it will definitely result in appetizing taste Briyani. This would take considerable amount of time.

  1. Then add all the powders as mentioned above saute and mix well.
  2. Once the raw smell of powders has gone add the cleaned chicken pieces and lemon juice.

  1.  Cook everything for 15 mints 
  2. Add the drained rice and mix well. The water measurement is for a new rice 1:2 ( 2 cups of water for 1 cup of rice) ;for old rice 1:2.5( 2 and half cup of water for 1 cup of rice)

  1. In this preparation I have taken 3 cups of new rice so I need totally 6 cups of water. As I'm taking 1/2 cup yogurt and 1/2 cup coconut milk ( totally 1 cup) and the rest 5 cups of water. At this stage check for salt and add right amount as per your taste. Perfect water measurement is a very important criteria  and gives you perfect dry, unsticky briyani. 
  2. Good job...we have done our work..awesome. Now putting into dum is our next step. Set the oven at 420 degree at broil mode and Pre heat the oven. 

  1. Pour entire content into the container which is going to go into the oven. Seal the container with aluminium foil and close with tight lid. Put inside the oven carefully and leave it for an Hour. The complete cook time is one hour. Every 20 mints slightly mix the content without breaking and disturbing the structure of the rice. So that we could get the super lenghty rice.
  1. After an hour remove the container from the oven and remove the foil. Ooooo...what a smell...The BRIYANI is ready for  

 Bon Appetite! - Yummy Chicken Briyani...

1 comment:

Anonymous said...

yum! mouth watering....