Chicken Dum Biryani Recipe

This is for all Biriyani Lovers. Easy to make. Strictly follow the steps.

Ingredients :-

• Basmati Rice - 4 large cups
• Boneless chicken breast - 300 gms(cut into 1" cubes)
• Large onions - 3 no's
• Large Tomatoes - 2 no's
• Medium size potato - 1 no (cut into 1" cubes)
• Fresh curd/plain yoghurt - 1 cup
• Almonds - 8 to 10 pieces (whole)
• Kaju - 8 to 10 pieces
• Raisins - 12 to 15 pieces (whole)
• Garlic - 6 to 8 pods
• Ginger - 1" inch stick
• Ghee - 8 to 10 tsps
• Cinnamon - 1" stick
• Green cardomom - 3 pieces
• Big Black Cardomom - 1 piece
• Jeera - 1/2 tsp
• Shahi Jeera - 1/2 tsp
• Kalonji - 1/2 tsps
• Dry Red chillies - 5 no's
• Kasuri methi - 1/2 tsp
• Dry Dhania seeds - 3 tsp
• Turmeric powder - 1/2 tsp
• Star anus - 1 whole
• 250 gms wheat flour
• salt to taste
• Fresh green coriander chopped fine.

Preparation Method :

1. Clean and wash the chicken pieces and keep aside.
2. Heat 4 cups of water in a vessel and bring to a boil.
3. Make deep slits at 1" gaps on the tomatoes and blanch them in boiling water.
4. Drain tomatoes and peel the skin.
5. Cut two large onions into big pieces.
6. Grind the ginger, garlic, onion and tomatoes to a smooth paste.
7. Heat a kadahi and dry roast dry chillies, coriander seeds, jeera, shahi jeera, kasuri methi, star anus, cinnamon,  green and black cardamoms, kalonji, and before removing from gas just add the turmeric powder and mix well.
8. Grind the roasted ingredients in a mixer to a smooth powder.
9. Add this masala powder to the ground onion-tomato ginger garlic mixture along with one cup of curd/yoghurt and mix well.
10. Add this masala mixture to the chicken pieces,salt to taste, mix well and set aside to marinate for atleast 3-4 hours.
11. Meawhile heat 6 cups of water in a vessel, add a teaspoon of salt and bring to a boil.
12. Wash the basmati rice and add it to the boiling water and cook till the rice is 3/4th to almost cooked. ( Approximately takes 5 to 7 mins ).
13. Drain in a collander and keep aside.
14. Cut one large onion into thin long slices. Heat ghee in a kadahi and seperately fry Kaju, almonds and raisins.
15. Remove and drain.
16. In the left over ghee fry the thinly sliced onions till they are crisp and brown.
17. Remove and drain.
18. Now add the marinated chicken pieces along with the marinade and saute for 10 minutes till chicken is cooked and tender and the ghee seperates from the gravy.
19. Now take a heavy bottomed vessel and coat it with ghee.
20. Add a layer of rice, top it with a layer of chicken gravy and repeat till all the rice and chicken gravy is layered.
21. Now knead the wheat flour to make a nice dough.
22. Take a right fitting lid for the vessel, cover and seal the lid to the vessel with the wheat dough.
23. Take a heavy bottomed tava, heat it and put the gas on simmer.
24. Now keep the vessel on the tava and cook for approximately 20-25 minutes.
25. Remove and garnish with fried onions, almonds, kaju raisins and finely chopped fresh coriander.

Nuchhina Unde

Makes 30 Nuchhina Undes Cooking Time: 30

Nuchhina Unde is a healthy, filling snack, and quite versatile too. You could either serve it as is, or drop it in a curry to add zing to the dish. It is typically added to magige huli and sambars.

Ingredients: -

• 2 cups toor dal (or 1½ cups toor dal and ½ cup chana dal for added taste)
• 2 green chilies
• ½ cup grated coconut
• 3-4 tbsp chopped coriander leaves
• 2-3 tbsp chopped dill leaves (optional)
• 1 tsp grated ginger
• ½ cup chopped onion (optional: This is usually skipped during festivals)
• A pinch of asafetida
• Salt to taste

Preparation Method :

1. Soak toor dal for 2-3 hours.
2. Add green chilies and grind it coarsely without water.
3. Mix in coconut, coriander, dill, asefotedia, ginger and salt.
4. Make oval patties about 2" in diameter and steam for 7-8 minutes on high heat.
5. Serve hot with ghee and curds.

Tip: Use an idli cooker for steaming the nuchhina unde, for ease and convenience