Chettinad Chicken Dum Biryani / Chicken Dum Biryani
Being a spicy food lover, I love chettinad cuisine. We know Chettinad cuisine is very famous for its extra hot taste & rich aroma of spices. Its recipes bursts with flavor. I got the below recipe for the popular spicy hot chettinad chicken dum biryani and it was a super hit. The very thought of this biryani & its traditional mouthwatering taste will tickle the tastebuds of all non-veg lovers. Enjoy this extra hot recipe of spicy chicken biryani..!
For Marinating chicken:
Chicken - ½ kg
Lemon juice - 1 tbsp
Turmeric pwd - a pinch
Red chilly pwd - ¾ tsp
Salt - ½ tsp
For preparing Biryani:
Jeeraga samba or Basmati rice - 2 cups
Ghee - 2 tbsp
Oil - 2 tbsp
Cloves - 2
Marati moggu - 1
Bay leaves - 2
Cardamom - 2
Cumin seeds - ½ tsp
Big size onion - 2
Green chilly - 1 or 2
Mint & coriander leaves chopped - 1 cup
Ginger garlic paste - 1 tbsp
Tomato - 2
Red chilly pwd - 1 tsp
Garam masala pwd - ½ tsp
Curd - ½ cup
Salt to taste
Wash and soak rice in water for 10 mins.
Drain and reserve.
In a bowl, make a paste of lemon juice, turmeric pwd, salt and red chilly pwd.
Wash and marinate chicken with this marinade.
Heat a thick bottom vessel or cooker suitable for biryani.
Add ghee and oil.
Add cloves, cinnamon, Marathi moggu, bay leaves, cardamom, cumin and sauté.
When a pleasant aroma comes out, add the chopped onions.
Sauté in medium flame , till the onions are tender and golden brown.
Add green chillies, mint leaves, coriander leaves and fry well.
Continue stirring till the ghee attains a greenish tint from the mint and coriander leaves.
Add ginger garlic paste and saute for 3 minutes.
Add chopped tomato pieces and cook until the tomatoes are mashed well and the ghee floats on the top.
Now add the marinated chicken, red chilly pwd, garam masala pwd, curd and fry for few minutes.
Add enough salt and 3 ½ cups of water.
Add the rice and mix gently.
Close the vessel with lid and cook on medium flame, until the rice is almost done & all the water in the biryani is absorbed.
Remove from direct flame & cook the biryani in “dum “ for 20 mins.
For cooking in “ dum “, place the biryani vessel on dosa tawa or any flat pan with little water.
Keep the flame on medium. As the water on the tawa gets used up, add more until
the rice is fluffy and cooked completely. ( approximately 15 to 20 mins )
You will smell a nice aroma, so that you will know the biryani is ready now.
Now turn it off the heat and remove the vessel.
Let the biryani rest for 10 mins.
Open the lid and give a gentle stir.
Garnish with freshly chopped coriander leaves.
Serve hot with onion raitha.