Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a special dish, delhi's layered chicken dum biryani. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Biryani, a rich layered delicacy of meat, spices and long fragrant basmati rice from the royal kitchen of Mughals and Nizams. Biryani was actually brought to India by Mughals and now in India it is traditionally associated with Awadhi cuisine of Lucknow, Mughlai cuisine of Delhi and as Hyderabadi cuisine in southern India. When it comes to one-pot recipes where ingredients are arranged in layers & cooked on dum, Biryani is probably the best example there is. And to take dum cooking a level above, we present this layered porotta dish by Shyam & Tania Menon.
Delhi's layered chicken Dum Biryani is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Delhi's layered chicken Dum Biryani is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook delhi's layered chicken dum biryani using 33 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Delhi's layered chicken Dum Biryani:
- Take First marination
- Prepare 1 kg Chicken
- Prepare Juice of 1 lemon
- Prepare 400 gms thick yoghurt
- Make ready 1 Tbsp ginger paste
- Make ready 1 Tbsp garlic paste
- Make ready 2 tsp Salt
- Get Second marination
- Take 3 medium size onions Finely chopped
- Take 2 Tbsp homemade biryani masala
- Prepare 2 big size tomato finely chopped
- Take Handful coriander leaves chopped
- Take Handful fresh mint leaves or 1 tbsp dried and crushed mint
- Get 3-4 whole green Chilli
- Prepare 1 tsp turmeric powder
- Prepare 2 Tbsp coriander powder
- Take 1 Tbsp red chilli Powder
- Prepare 1 Tbsp garlic paste
- Get 1 Tbsp Ginger paste
- Get 1/2 inch cinnamon stick
- Take 2 bay leaves
- Get 4-5 cloves
- Prepare 1/2 cup oil
- Prepare 1 tsp salt
- Prepare For rice
- Make ready 1 kg India gate basmati rice
- Make ready 4 Tbsp ghee or oil or half and half of both
- Get 2 bay leaves
- Make ready 1 inch cinnamon stick
- Take 3-4 green cardamom
- Take 4-5 cloves
- Prepare Salt to taste
- Make ready Around 1.5 litre of water
For every veg biryani, there were six chicken biryani orders. Also Read - Egg Dum Biryani: Here's How You Can Make Sumptuous. How to make Layered Chicken Biryani Recipe. Her recipe has evolved and changed over years and now she has two versions, one is the more homely one-pot chicken biryani and the other is a layered chicken biryani, the recipe of which she got from a caterer in our local club and adapted over the years to suit our tastebuds.
Instructions to make Delhi's layered chicken Dum Biryani:
- Fry the chopped onions in 4 Tbsp oil to make birista or brown onions. Cook it until golden brown and crispy.
- Clean, wash and pat dry the Chicken and add all the above mentioned first marination ingredients to the chicken. Marinate it with your hands to coat each and every part especially the bones because the smell of the meat remains if the bones are not well marinated. Marinate it in the refrigerator for atleast an hour or if you have time in hand then marinate overnight.
- After the first marination is done take it out from the refrigerator and add all the above mentioned ingredients for second marination including the birista except bay leaves, cinnamon stick, cloves, ginger and garlic paste. Mix those all very well make sure every part is well coated better to use your hand for this. As for chillies either green or red add more or less depending on your taste. Once mixed well marinate it again for 40-50 minutes in the refrigerator.
- Please check my previous post for the homemade biryani masala.
- Once chicken is marinated then heat up oil in a wok add cinnamon stick, bay leaves and cloves followed by ginger and garlic paste. Saute till the rawness goes away then add the marinated chicken. Cook it on a high flame for 8-10 minutes or untill the chicken start to release it's own water along with the water of other ingredients then lower the flame cover it and cook it till completely done and oil oozes out stirring in between to avoid from sticking to the wok.
- For the rice wash and soak it for 30 minutes. I am using same amount of rice and chicken you can add 700 gms rice also. After 30 minutes drain out the excess water from the rice. Heat up ghee or oil in a pan add all the above mentioned ingredients for rice tempering when they start to splutter add water and salt and allow it to boil. Once start boiling add the soaked rice and cook till 70% done. Drain out the excess water but don't discard this because it has all the flavours of spices and ghee
- Store that water in the refrigerator for further use. Press the rice between your fingers and you feel the tightness of the rice. Don't over cook it because it will not remain intact as it will cook further on dum. After that leave it for 10-12 minutes then start assembling by this it will tighten up a bit. Tip-You can add 2-3 tsp more ghee or oil in the boiling water to avoid rice from sticking and breaking.
- For assembling–In a bowl take 2 tbsp warm milk add 5-6 strands of saffron mix and keep it aside. In another bowl take a tsp of orange food colour in a tsp of water mix and keep it aside. Fry one large finely chopped onion until golden brown and crispy. In another bowl take 3 tbsp ghee melt it and keep it aside. In a separate bowl take 1 tbsp dried mint and keep aside.
- Some chopped coriander leaves (totally optional) and 1/2 tsp prepared biryani masala to sprinkle on top.
- Time for assembling the cooked chicken and rice for that take a big wok. It should be big enough so that when we keep it on dum the rice got space to expand. Take 1/3rd of the rice as a 1st layer then add half of the cooked chicken as a 2nd layer then add some brown onions or birista then drizzle some ghee then add little food colour here and there sprinkle some dried mint. Some saffron milk add then again 1/3 rd rice as 3rd layer then the remaining cooked chicken as 4th layer.
- Again sprinkle and drizzle some birista, orange food colour, saffron milk, ghee and dried mint. Now the final 5th layer remaining 1/3rd rice and finally top it with all the remaining ghee, milk, onion, mint, colour and add some Chopped Coriander leaves (optional). And it's ready to keep on dum.
- Place a griddle or tawa place the wok on it and cover it with an aluminium foil then the lid. Now cook it on high flame for 10 minutes then lower the flame and cook for another 10 minutes then off the flame and keep it as it is for 10-15 minutes then serve.
- Delhi's layered chicken Dum Biryani is ready to be served.
How to make Layered Chicken Biryani Recipe. Her recipe has evolved and changed over years and now she has two versions, one is the more homely one-pot chicken biryani and the other is a layered chicken biryani, the recipe of which she got from a caterer in our local club and adapted over the years to suit our tastebuds. Biryani (/ b ɜːr ˈ j ɑː n i /) is a mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and meat (chicken, beef, goat, pork, lamb, prawn, or fish), or vegetables and sometimes, in addition, eggs and/or potatoes in certain regional varieties. Biryani is popular throughout the Indian subcontinent, as well as among its diaspora.
So that is going to wrap it up for this special food delhi's layered chicken dum biryani recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
