Mercury level has dropped considerably down from 47s to 20s and it is getting cold here.Evenings are breezy and feels like India. Oh there are sudden surprise showers as well ! Not bad for the desert land huh?
Weather calls for some hot and spicy dishes. So I made Chicken briyani this weekend. Undoubtedly, it is one of the most liked recipes around the world. Everyone has their own method of briyani and today I present you my way.
I always make it as a single pot meal in a pressure cooker but I have never got the consistency of the rice right. This time I tried the dum method to avoid the rice turning mushy. Dum is a method of is slow cooking in a casserole or thick based pot in a very less heat.
My first trial with dum was a success and the basmati rice cooked just I like I wanted it to be!
What you need
- Chicken – 1/2 kg
- Basmati rice – 2 cups
- Onions – 2
- Green chilies – 3
- Tomatoes – 2
- Ginger garlic paste – 2 tbsp
- Coriander leaves – 1/2 cup
- Mint leaves – 1/2 cup
- Garam Masala powder
- Turmeric powder
- Red chili powder
- Coriander powder
- Bay leaves
- Cooking oil
- Cut chicken to medium-sized cubes.
- In a bowl, add 1/2 a tsp turmeric powder, ginger garlic paste, red chili powder and 1-2 spoons of yogurt.
- Add the chicken cubes and mix well with the masala and yogurt, adding required salt.
- Keep this for 10-15 minutes.
- Chop onions and tomatoes lengthwise. Slit the green chilies.
- Roughly chop the fresh coriander and mint leaves.
- In a pressure cooker, heat oil along with ghee. I added an equal amount of oil and ghee.
- Add the bay leaves, cinnamon, cloves, cardamom and fry for few seconds.
- Now add onions and the green chilies. Fry them till transparent and add the ginger garlic paste.
- Saute till the raw smell goes off. When the paste starts sticking to the bottom of the cooker, you know it is cooked.
- Now add the tomatoes and cook till it turns mushy and the oil oozes out.
- Throw the chopped coriander and mint leaves, add garam masala powder, red chili powder, coriander powder and cook for a minute or two.
- Add the marinated chicken and mix well so that the chicken cubes are coated with the masala.
- Cook for 1-2 minutes, till the water from the chicken comes out.
- Now add required salt (please be mindful, that there is salt in the marinated chicken) and add required water for the chicken to get cooked.
- I pressure cooked for 3-4 whistles.
- Now heat a thick based casserole. I used the bigger pressure cooker (7.5 litres) for cooking in dum.
- Transfer the pressure cooked chicken along with the masala to the new casserole.
- Add 3.5 cups of water and bring to boil.
- Check for the salt and add as required. You can add red chili powder at this stage if you feel the heat is less. Don’t add any other masala powders now as they would give a raw flavor to the dish.
- Add the rice and mix well. Let it boil till the rice is 3/4th done. This will take 5-10 minutes.
- Now reduce the flame to simmer. Surround the casserole/cooker mouth with a thick cloth or towel. Place a lid/paste and close the casserole. The towel should don’t leak any heat or steam outside.
- Now place a weight on top of the plate/lid. I used a flat plate and chapathi rolling stand as a weight. You can even use a bowl of water for the same purpose.
- Leave this setup for about 7-10 minutes. Don’t open or mix the rice.
- After 10 minutes, open the lid and slowly mix the rice with a broad ladle from the bottom.
- You can see the basmati rice cooked spot on without turning mushy.
- Serve hot with a simple onion raita.
Try yourself this simple dum briyani this festive season and let me know how you liked in the comments below. Wish you all a very happy and safe diwali ! 🙂