Chicken Biryani

aroy

Well-Known Member
I agree with aroy broadly.

But on another front and for a variation. You can cook the marinated chicken on dum without adding rice at all, and you would get a chicken dish which would neither be dry nor a curry product depending on the moisture your marinade had and the quantity of yogurt that you added, but make sure that you don't add too much spices in the marinade. Usually we add more spices to take care of the rice as well.

This would save you the chore of making masala which some people find very cumbersome and daunting because most of the people fail in "bhunao technique" and can't do it properly.
That would give you "Dum Chicken", an excellent dish on its own, but then it is not Biryani:rolleyes:

The Biryani served in Nehru Place follows this method. The Rice with a lot of oil/ghee is made separately, and the depending on what Biryani you want, they will mix the curry (Mutton, Chicken, Egg or Veg), a versatile innovation, but not the real thing.:shock:
 

anupmathur

Super Moderator
Staff member
./...The Rice with a lot of oil/ghee is made separately, and the depending on what Biryani you want, they will mix the curry (Mutton, Chicken, Egg or Veg), a versatile innovation, but not the real thing.:shock:
In our family we have a well established tradition to distinguish this treachery from the real thing - we call this a 'pullao', as opposed to a biryani! :)
 

PeeKay

New Member
:supz: Finally got the dish completed ! \\:D/
=D> and, all the vessels are empty now. Not a single morsel is left in the vessels =D>
I am being royally treated :rock:
Thanks a lot Roy saheb & gulloo, for the recipe and all the guidance! :partyman:
 

classicrajat

The Legend
:supz: Finally got the dish completed ! \\:D/
=D> and, all the vessels are empty now. Not a single morsel is left in the vessels =D>
I am being royally treated :rock:
Thanks a lot Roy saheb & gulloo, for the recipe and all the guidance! :partyman:
any clicks so that we can also 'taste' the delish ?
 

PeeKay

New Member
any clicks so that we can also 'taste' the delish ?
Sorry, didn't do it!

First, I am not good at food photography and this was my first attempt to cook Dum Biryani!!

I may attempt it in future, if the association with greats like you continue...!!
 
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abhijitvp

New Member
Hi Aroy,

Tried your recipe yesterday, outcome was great. Thanks a ton for sharing. For the first time in life I managed to cook chicken and rice perfectly in Biryani. Next time I will make mutton Biryani. What is the alteration needed to make Mutton Biryani? Any Tip?
 

aroy

Well-Known Member
Hi Aroy,

Tried your recipe yesterday, outcome was great. Thanks a ton for sharing. For the first time in life I managed to cook chicken and rice perfectly in Biryani. Next time I will make mutton Biryani. What is the alteration needed to make Mutton Biryani? Any Tip?
Pleas refer to my Dum Biryani recipe http://www.bcmtouring.com/forum/recipes-f82/dum-biryani-t36512/

1. Cooking time is 2.5 to 3 hours
2. Mutton pieces need to be big ~ 80-100g each
3. Marinate the mutton longer for great taste
4. Cooking temperature has to be low, hence use a Tawa between the Gas and the cooking vessel

Wish you best of luck
 

aroy

Well-Known Member
Resurrecting this thread. Last three weeks I have made Chicken Biryani 3 times. Twice with 1 kg Chicken, and the last one with just 3 full leg pieces (left after the rest of the pieces of 3 chicken were consumed - soup, dog and fries). This was just to see if a very small batch will work with a small vessel. Well it did and the total time starting from taking the chicken out of freezer to opening the pot was 2H 15min.
Forgot to take picture of the dry spices. They are same as other case, but 1/2 the quantity of 1 kg chicken

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Coarse grind spices

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Herbs

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Chopped chicken legs

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Spices and herbs prior to mixing with curd

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Marinade with curd

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Two chopped onions

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Onions frying

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1 1/2 cups of rice

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Spices for rice

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Onions nearly fried

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Spices for rice in water. Now a days I boil the spices in a bit of water and then strain and add it to the water in which rice is cooked

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Slight variation. I am mixing all the fried onions and the oil with chicken. That gives a better taste for small batches.

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Chicken, marinade, fried onions and water to get the levels right.

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Colour of water after the spices have boiled for some time

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Strained spices

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Rice in water with spice extract

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Rice boiled. It should be just firm enough. With Basmati it means that the volume is just less than double

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First Layer

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Second Layer

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Add 1 table spoon of Keora water

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Biryani on gas for heating the meat up.
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Cooking over

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After mixing it up

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On the plate
 

aroy

Well-Known Member
Another batch, this time with four leg and four wings pieces (all I had). I will avoid the legends as the images are self explanatory (at least I hope so).
. Marinate Chicken
. Wash the rice and soak it
. Boil rice and fry onions are carried out simultaneously
. Mix onions with chicken
. Layer the rice
. Put it on Dum
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Added the drumsticks also
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