Skip to main content

CHICKEN DUM BIRYANI recipe

Greetings!!!!!

Welcome to FEAST FOR YOUR TUMMY's blog page.

Best Homemade food is always a FEAST FOR YOUR TUMMY.
I have Shared a EVER FAVOURITE CHICKEN DUM BIRYANI recipe (go to recipe) with you......


RECIPE NOTE:
 
Biryani  is a mixed rice dish with its origins among the Muslims of India. It can be compared to mixing a curry, later combining it with semi-cooked rice separately. This dish is especially popular throughout the Indian subcontinent, as well as among its diaspora. It is also prepared in other regions such as Iraqi Kurdistan. It is made with Indian spices, rice, meat (chicken, beef, goat, pork, lamb, prawn, or fish), or eggs. The word 'biryani' is derived from a Persian word, birian, which means fried before cooking. It is one of the most popular dishes, which has acquired a niche for itself in South Asian cuisine.

According to Pratibha Karan, who authored the book Biryani, the biryani is of South Indian origin, derived from pilaf varieties brought to the Indian subcontinent by the Arab traders. She speculates that the pulao was an army dish in medieval India. The armies, unable to cook elaborate meals, would prepare a one-pot dish where they cooked rice with whichever meat was available. Over time, the dish became biryani due to different methods of cooking, with the distinction between "pulao" and "biryani" being arbitrary

This is not a recipe that actually follows the hyderabadi Dum Biryani procedure. I have just to bring in those flovours into it.Do give it a try.


RECIPE TYPE:LUNCH
NO.OF. SERVING:4
CUISINE TYPE:INDIAN
PREP TIME:30-40MINS


INGREDIENTS NEEDED

  • CHICKEN - 1/2 KG
  • ONION-3 LARGE SIZED (SLICED)
  • TOMATO-2 MEDIUM SIZED (SLICED)
  • GREEN CHILLI-1 (LONG SIZED)
  • OIL-3 TBSP
  • CINNAMON-2 SMALL PIECES
  • CARDAMOM-3
  • CLOVES-4
  • BAY LEAF-1
  • STAR ANISE -1
  • FEENNEL SEEDS-1 TSPN
  • GINGER GARLIC PASTE- 2 TBSP
  • CHILLI POWDER -1 1/2TBSP
  • TURMERIC POWDER-1/2 TSPN
  • GARAM MASALA POWDER-1 1/2 TSPN
  • CORIANDER POWDER- 1 TSPN
  • SALT - AS PER TASTE
  • CURD -3 TBSP
  • MINT LEAVES-ONE HANDFULL
  • BASMATI Rice- 2 CUPS (soaked for 15mins)
  • WATER- 3 CUPS

BRIEF RECIPE:

TAKE A COOKER-OIL-WHOLE GARAM MASALA -FENNELSEEDS-MINT LEAVES- ONION-GINGER GARLIC PASTE-TOMATO-CHICKEN -GREEN CHILLI-SPICE POWDERS- CURD-WATER-SOAKED RICE-DUM -CHICKEN BIRYANI READY.

DETAILED RECIPE:

METHOD OF PREPARATION:
  1.  Add oil in a cooker. Once it is heated add in cinnamon, bay leaf,cardamom,cloves and fennel seeds into it.
  2.  After a minute add in the mint leaves.
  3.  Add in the chopped onions into it and fry until golden brown.
  4.  Now add in the ginger garlic paste and saute until the raw smell goes off.
  5.  Add in the chopped tomatoes and the green chillie.
  6. Add  the chicken pieces ( marinated with salt, turmeric powder and 1/2 tspn of ginger garlic paste)
  7.  Once the tomatoes have cooked soft and juicy also the chicken leaves out water, Add in all the spice powders and saute until the raw smell goes off.
  8.  Add in the curd to it.Wait for 2-3mins (or until the oil seperates).
  9.  Add in the water and wait till it boils.
  10.  Now put in the soaked rice in to it.
  11. Once the rice is half cooked put it in dum for 15 mins in low flame.

 Yummy and tasty CHICKEN DUM BIRYANI is ready to serve.
 


Labels:

Comments

Post a Comment

Popular posts from this blog

HOW TO MAKE HOME MADE MAYONNAISE VEGAN MAYONNAISE-EGGLESS MAYONNAISE- MAYONNAISE WITHOUT EGG - GARLIC MAYONNAISE

RECIPE NAME : HOME MADE MAYONNAISE RECIPE TYPE : SIDE DISH NO.OF. SERVING : 2 PREP TIME : 10 MINS BRIEF RECIPE : VERSION 1 IN MIXER - MILK - OIL -SALT - PEPPER -LEMON JUICE. Greetings !!!!!! WELCOME TO MY PAGE !!!!! NOTE ABOUT THE RECIPE: Mayonnaise, known as mayo is basically a sauce or can also be used as dip for french fries, nachos.It can also be used as a dressing for sandwiches, burgers etc. The origin of Mayonnaise is Spain and France. A traditional Mayonnaise is made from raw eggs, vinegar and olive oil. The basic ingredients are added in a bowl and using a whisk its beaten for a specific time because of which some emulsification happens and it forms a thick consistency. As there is a saying that raw eggs are not so good for consuming, In this recipe we have replaced egg with milk. A home made product is always a right pick. Made this Mayonnaise with the left over milk and it turned out to be a success.  I used it as a dressing for the vegetab
1 comment
Read more

VAZHAIPOO KOLA URUNDAI

VAZHAIPOO KOLA URUNDAI  Greetings!!!!! Welcome to FEAST FOR YOUR TUMMY's blog page. Best Homemade food is always a FEAST FOR YOUR TUMMY. I have Shared a healthy VAZHAIPOO KOLA URUNDAI recipe (go to recipe) with you...... RECIPE NOTE: Vazhaipoo is the Banana Blossom we get from the banana plant.Usually people avoid using Vazhaipoo in Cooking as it requires time for cleaning it. It is a very healthy veggie and rich in fibre. It is very good to consume it atleast once in a week. It is said that all parts of the banana are very good in curing kidney problems. We try to include vazaipoo in our food quite often. Variety of dishes can be made with it. I am going to share with you guys the tasty and healthy Vazhaipoo Kola urundai. Vazhaipoo Kola urundai is a recipe that is said to famous among the Chettinad Cuisine. It takes similar steps of the Mutton kola urundai. Once if the cleaning is done, this recipe is not gonna take much of your time. Vazhaipoo Kola Urundai is made up by mincing
Post a Comment
Read more

MUTTON THOKKU/MUTTON MASALA - SOUTH INDIAN STYLE MUTTON GRAVY-SPICY MUTTON THOKKU

MUTTON THOKKU-MUTTON MASALA - SOUTH INDIAN STYLE MUTTON GRAVY-SPICY MUTTON THOKKU RECIPE NAME: MUTTON THOKKU/MUTTON MASALA DRY RECIPE TYPE:LUNCH NO.OF. SERVING:4 CUISINE TYPE:INDIAN PREP TIME:45 MINS BRIEF RECIPE: BOIL THE MUTTON - IN KADAI- ADD OIL- ADD WHOLE GARAM MASALA-FENNEL SEEDS-CURRY LEAVES-ONION(GOLDEN BROWN)-GINGER GARLIC PASTE-TOMATOES-SPICE POWDERS-BOILED MUTTON-MUTTON STALK-COOK TILL DRY-GARNISH- SERVE HOT.
Post a Comment
Read more