In the past I have had the pleasure of eating and cooking various types of Biryani’s, but when it came to select the first to be prepared here, my obvious choice was Chicken Pukhi Biryani.Chicken is by far the most commonly available and desired for Biryani. Secondly cooking Biryani the Pukhi style is easier than the Kachhi style
Things You’ll Need
- Basmati Rice – 500grams
- Water or Milk – 50ml
- Saffron – few Threads
- Cashew Nuts – 20 (optional)
- Raisins – 10 (optional)
- Green Cardamom – 4
- Cloves – 2
- Black Pepper Corns – 5
- Star anise – 1
- Onion – 2 large
- Oil – 4tbsp
- Salt to taste
- Chicken – 1kg
- Coriander Leaves – 50grams
- Mint Leaves – 50grams
- Onion – 2 large
- Tomatoes – 4 large
- Natural Yoghurt – 100ml
- Ginger – 3 inch size
- Garlic – 15grams
- Red Chilli Powder – 3tbsp
- Coriander Powder – 11/2tbsp
- Cumin Powder – 1/2bsp
- Garam Masala Powder – 1/2tbsp
- Turmeric Powder – 1/2tsp
- Oil – 3tbsp
- Salt – to taste
Sealing the Pan during Dum process
- All Purpose Flour – 100grams
Golden Touch Mise en Place [2 hours]
- Chicken – use to your choice . Whole or Boneless, cut to small bite size pieces. Remove skin
- Mix Yoghurt with Ginger/Garlic paste and all powders in the Chicken section. Use this to marinate Chicken for 2 hours
- Soak Rice for 30 mins. Drain and keep aside
- Make a paste of Ginger and Garlic
- Soak the Saffron in Water or Milk for 20mins
- Finely chop Onions, Tomatoes, Coriander & Mint leaves. Store separately
- Spice Potli 1 (pouch)- In a muslin cloth tie up Cardamom, Cloves, Black Pepper Corns and Star anise
Golden Touch Steps [60 mins]
Preparing the Chicken
- Heat 3tbsp Oil in a heavy bottomed-pan. Add half of the Onions and sauté till golden brown.
- Add Tomatoes and sauté till Oil separates from Tomatoes
- Add marinated Chicken, bring to boil, lower the flame, cover and simmer for 20 mins. Stir at regular intervals to prevent Chicken from sticking to the bottom of the pan.
- Add ½ of the Coriander and Mint leaves, cover and leave for another 5 mins.
Preparing the Rice
- To boiled Water add 2 tbsp oil 2, salt to taste, the Spice Potli & Rice. Bring to boil, simmer cook till Rice is 75% done.
- Now drain Rice, remove & discard the Spice Potli
- Meanwhile in a pan heat 2tbsp Oil, sauté Cashew Nuts and Raisins for 4 mins. Drain and store
- In the same Oil add chopped Onions & sauté till fried and crispy.
The DUM Cooking Process
- Take a deep heavy bottomed pan.
- Add a layer of Chicken with a generous serving of gravy 3.
- Top it up with a layer of Rice. Sprinkle Cashew Nuts, Raisins, Coriander and Mint leaves along-with a few drops of Saffron Milk
- Repeat this process till all Rice and Chicken is used
- Sprinkle fried onions as a top layer
- Make a dough using the Flour. Roll it out and use it to seal 4 the edges of the pan to make it air-tight
- In an oven cook for 20mins with a temperature of 350 0F and a Gas Mark of 4
- Remove carefully, allow to cool.
- Break the seal, discard the sealant
- Now while you are removing the lid you will be able to breathe in wonderful aroma 5 of the Spices, Mint and Coriander leaves.
1 – This process is for all those who do not like biting into the Spices while enjoying the Biryani
2 – Oil helps keep the grains of Rice separate from each other
3 – Gravy on the bottom will prevent Rice from sticking to the bottom in Dum process
4 – Instead of Dough as I use, you could try, using a brick, or a heavy metal object to press the lid down
5 – In my previous post Shambar, hope you would remember I spoke about enjoying the aroma of food. Train yourself to this wonderful experience of smelling foods. You’d love it
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