muslim chicken biryani recipe – how to make hyderabadi muslim chicken dum biryani recipe

muslim Chicken Dum Biryani | Pakki Method

How to make muslim chicken biryani recipe
Hyderabadi  dum biryani,  a  classic dish of the Mughal Nizams is an eye-catching  aromatic rice loved by all. We all love biryanis, but when it comes to preparing them most of us, step back beause of the tedious process. But trust me, once you get used to the right process, it is such an easy breezy way of making restaurant style biryanis. You will adore it.

 

There are 2 methods of making this hyderabadi muslim chicken biryani – kacha (kachi) Method and Pakki Method. In Kachi method the raw ingredients are just marinated and placed at the botom of a utensil and layered with partially cooked rice, saffron etc.,sealed & cooked on a slow dum process, trapping the steam inside for even cooking. Pakki is the other method where the meat  and rice are cooked separately  and then the rice, saffron etc are layered , sealed and cooked on a dum process for a shorter span.The authentic way of cooking these biryanis is by sealing the mouth of the utensil with dough to trap the steam and aroma.

 

Earlier I had posted hyderabadi chicken dum biryani recipe (kachi method), today will be sharing the pakki method. Same ingredients are used in both the methods, only the cooking procedure differs. Both taste same too, except that the meat in kachi biryani is soft, mouth melting and more aromatic.

 

Using a pressure cooker too we can trap the dum but only for pakki biryani. Do not let it whistle, this is one of the simplest and mess free methods, if you are worried that rice might get burnt beneath , just place it over a hot tawa and cook for 10 mins on a low to medium flame.
 
If you are looking for more chicken biryani recipes, take a look at my friends’s chicken biryani, andhra chicken biryani, muslim chicken biryani in pressure cooker

 

muslim chicken biryani recipe below

Ingredients (serves 3 to 4)

 

1 ½ cups aged basmathi rice (good quality) (soaked for 20 to 30 mins, drain and set aside)
450 gms chicken with bones
Fried onions from 1 large onion (use half after marination to mix, ¼ for layering and ¼ for garnishing)
Fistful of chopped coriander leaves
Fistful of chopped mint leaves
2  to 3 tbsps  sunflower oil or ghee
¼ tsp saffron strands soaked in 3 tbsps hot milk
1 onion sliced
1 tbsp ginger garlic paste
¼ tsp turmeric
3 green chilies slit ( adjust to suit your taste)
130 ml yogurt
2 tbsps Lemon juice (optional)
3/4  tsp Kashmiri / byadgi red chili pow (others too will work, but adjust according to your variety)
1 to 1½  tsp biryani masala pow
Salt to taste
Dry spices for sauting
1 bay leaf
2 green cardamoms
1 black cardamom
2 inch cinnamon stick
4 cloves
¼ tsp shahi jeera
Dry Spices for rice (you can use as per your desire) (if you wish you can make tie these in a cloth so that you can discard later)
2 ½ cups water
1 tsp oil
2 strands of mace
2 black cardamom (optional)
4 green cardamom
3” cinnamon stick
6 cloves
2 bay leaf
½ tsp pepper corn
½ tsp shahi jeera / caraway seeds

 

step by step pictures on muslim chicken biryani

1.     Heat a water in an utensil to cook rice. Add 1 tsp oil, dry spices and salt, let the water boil for 5 mins, this way the aroma released is best. Add the soaked rice and cook till it is ¾ done. Remember this is very important. Do not make the rice mushy. Drain off if any excess water is left

            

2.     While the rice cooks, proceed with this step. Heat oil in a utensil or pressure cooker, add all the dry spices, sauté for a min

3.     Add green chilies, onions and fry for 2 to 3 mins,

4.     Add ginger garlic paste and sauté

5.     Add the chicken and fry on high flame till it turns white in color

6.     Add yogurt, garam masala, red chili pow, turmeric, lemon juice, salt, mint and coriander leaves and mix well


7.     Close the lid & Continue to cook on a low flame till the chicken is fully cooked. If desired can add little water or yogurt, this depends on how moist your chicken is.
8.     Once the chicken is fully cooked, the consistency must be like a gravy refer pic. Else the rice can get burnt. So if needed adjust the consistency by adding  very little yogurt or water. Mix well and bring it to a boil
9.     Set side half of the chicken with gravy.
 10.                       Layer the rice, mint,fried onions and coriander leaves
11.                       Add the chicken pieces, not the gravy
12.                       Layer the rice, mint, fried onions and coriander leaves and pour the saffron milk
13.                       Pour the left over gravy and close the lid tightly. Either use dough to seal or a moist cloth and lid over it or pressure cooker lid
14.                       On a very low flame, as low as the indian burners, flame must barely reach the utensil or cooker, let it cook for about 10  to 15 mins.
 Note: The cooking time is only for the mentioned quantity of rice and chicken. Alter the cooking time accordingly if your quantity varies.
Open the lid after 15 minutes, fluff up the rice gently and serve with any raita or salan

 

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