The Real Easy: Dum Biryani, Desi Style

Cooking time: 90 minutes

Ingredients

• 600 grams boneless chicken (thigh)
• 1 1/2 cups basmati rice
• 3 tsp oil
• 1 inch stick cinnamon
• 2 bay leaves
• 5-6 pieces of cloves
• 1 tsp cumin seeds
• 3-4 green cardamoms
• 2 medium onions sliced
• 3 green chillies
• 1/4 tsp turmeric powder
• 2 medium tomatoes
• Salt to taste
• 3/4 tsp ginger paste
• 3/4 tsp garlic paste
• 1/2 tsp red chilli powder
• 1 cup thick yoghurt
• 3 medium onions
• 1/2 tsp garam masala
• Ginger, cut into thin strips
• Fresh mint leaves
• Fresh coriander leaves
• 1/2 cup milk

Method

Step 01: In a pan, add some cooking oil and let it cook for 3-4 minutes.

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Step 02: Add cinnamon, bay leaves, cloves, cumin seeds, and green cardamoms in it.

Step 03: Make a paste with the garlic, red chilli powder and yoghurt. Cook the mixture for 2-3 minutes.

Step 04: Add pieces of chicken in the pan.

Step 05: Cook the mixture until it turns light brown.

Step 06: Sprinkle garam masala powder, ginger strips and cook the mixture.

Step 07: Now add mint leaves, coriander and green chilli. Let it cook for 5 minutes.

Step 08: Sprinkle milk, and remaining browned onions.

Step 09: Add strained rice to the mixture.

Step 10: Cook until the spices are well cooked and mixed.

Step 11: Cover and cook on low heat for about ten minutes. Sprinkle coriander leaves.

Man facts about dum biryani

Biryani is derived from the Farsi word ‘Birian’. Based on the name and cooking style (Dum), one can conclude that the dish originated in Persia and/or Arabia. In Farsi, Birian means ‘fried before cooking’. In the olden days, rice was fried (without washing) in ghee (Clarified butter), and served the following purposes — it gave the rice a nutty flavour and burned the outside starch layer gelatinising it. After the rice was stir-fried, it was boiled in water with spices till half cooked.

Recipe by Pure Punjab, Khan Market, New Delhi

From the April 2014 issue of FHM India.