Kachi Murg ki Dum Biryani

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Ooooh la la!! This delightful dish is often served at celebrations in India, be it a wedding, birthdays, anniversaries,  office parties any, any kind of celebrations. People from all ages love it.  Succulent meat wrapped with long nailed aromatic basmati rice, cooked in Dum, the end result is beyond description.

There are various techniques and methods of cooking Biryani. Taste and flavors also vary . Each methods are unique in its own ways.  The two main versions are one Kachi Biryani (cooked with raw meat) and Pakki  Biryani(cooked with precooked meat). Kachi Biryani is cooked in Dum. Dum means choking. In this technique meat and rice with spices are put in a vessel and sealed, cooked in slow fire.  The steam gets choked in the vessel  and evenly distributed over the ingredients  and  allows to cook  the meat in its own juices.  . Rice absorbs the flavor and aroma of the meat.  The end result is incomparable with any other biryani.

This could be cooked with mutton, lamb or Chicken. Best is with mutton or lamb. However, kachi biryani with mutton or lamb needs long time for tenderizing the meat and infuse all spices. Kachi Biryani with chicken is easier in terms of time and tenderizing process. If you are trying it for the first time, its advisable to try it  with chicken.

Today I am sharing Kachi Murg/chicken Biryani which I had cooked on Eid. I told in my previous blog, that  I had guests on that day. Everybody was excited to celebrate the occasion with home made Biryani and Sewai Kheer.  Both the dishes came out super . I felt content to make them happy.  I have shared in my earlier blog the recipe of Shahi Garam masala, if you have it with you, it becomes easier and does not require to obtain each spices separately. So follow my bog for getting the recipe of Shahi Garam Masala before you plan to prepare the Biryani.

Aao cook karein:

Ingredients:

  1. Chicken – Biryani cut- 750 gms.
  2. Basmati rice – 600gms94 measuring cup)
  3. Shahi Garam Masala– 1 tblspn
  4. Kashmiri/Degi mirch powder- 1 tspn
  5. Turmeric powder- ½ tspn
  6. Green Cardamom- 5-6
  7. Cinnamon stick- 1 of 2”
  8. Cloves- 4-5
  9. Black cardamom- 1 big
  10. Star anise- 1
  11. Ginger paste 1 tspn
  12. Garlic paste 1 tblspn
  13. Grated Onion- 2 tbspn
  14. Onion slices- 1 cup
  15. Curd- 70 gms
  16. Milk- ½ cup
  17. Chopped coriander- ½ cup
  18. Green chilis 3 halved
  19. Desi Ghee/Refined oil – 1 cup (Best result is with desi ghee)
  20. Salt- 2 tspn
  21. Sugar – 1 tspn
  22. Bay leaf- 2
  23. Water- 4 cups
  24. Saffron- 4- 5 strings
  25. Rose petals- 1 tblspn or kewra water- ½ tspn

Marination of Chicken:

Clean the chicken and wash it in running water. Keep it on strained so that extra water is strained out.

Take a bowl and prepare the marination. Put curd in the bowl and whip it using your fingers or  hand beater. Add shahi Garam masala powder, ginger and garlic, onion paste, red chili powder, 1 tspn salt. Mix it nicely. Now add the chicken pieces  and coat each pieces with the marinate. Keep it in fridge to marinate at least 4-6 hrs.

When you are ready for cooking, 1st deep fry the onion slices  it is caramelized. Take out and keep aside.

Take out the marinated chicken and add half of caramelised onion in it. Mix it nicely with the chicken and keep aside.

Marination of Rice:

Wash the rice in water. Pure basmati rice does not require washing in water. However, we cannot cook food without washing it. So do it once or twice.

Take   water in a bowl. Add all whole spices, cardamom, cinnamon, cloves, star anise. Put salt, sugar and add soaked rice in it. Stir the water and let it rest covered at least for an hr. Let the aroma of the spices are absorbed in rice and it will become more aromatic.

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Method for cooking Biryani:

Cook the rice in the same water in which it has been soaked. Add 1 tblpn of ghee in it and put the lid. Keep the fame high till the water starts boiling, then reduce the flame and cook in medium flame till the rice is half cooked, still firm. Be careful at this stage, it should not be fully cooked. Rest of the cooking will happen along with the chicken.

Pick the whole spices from the half cooked rice. Do not waste it, there is still more aroma left in it. I always reuse these spices in some where or other.

Soak the saffron in Luke warm milk or the turmeric powder in milk.

Take a flat heavy based pan, karai, handi or Lagan. I have a heavy based karai  and I cook pulao & biryanis in the same vessel.

Heat it and pour 3 tblspn ghee in it. Put the spices picked up from the rice. Add bay leaves.  Put the flame at low.

Arrange the chicken pieces alongwith its marinate on the base. Pour all the marinate over it. Put half cup water in the marination bowl. Gather all the left over marination and pour it over  the chicken.

Now spread half of caramaised onion and rose petals over the meat.

IMG_20170626_130826Then pour the rice and spread it evenly over the chicken.

You have saffron or turmeric  soaked milk, spoon it evenly over the rice.  Also spoon 1 tblspn of ghee over it. Sprinkle chopped coriander leaves and balance caramelised onions over it. You may spread rose petals or kewra water over the rice. My famiy does not like the strong flavor of kewra, so I have not used it.

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For dum, I had a tight lid of this karai. So 1st I covered it with silver foil and tucked it tightly covering the Karai. Then I put tight lid over it. The purpose is that steam should be locked inside the karai.

Now whole thing should be cooked in slow fire. 1st fifteen mins  I cook it in slow fire directly over gas stove. Then I place a hot iron tawa or  griddle over the gas stove and place the karai over it and cook it for another 15 mins.

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This process is done to ensure that the meat should not get burnt due to direct flame.  Rather with the tawa below it,  the biryani gets cooked in the heat of produced by hot tawa and steam accumulated inside the Karai.

The whole process  takes 30 mins. The aromatic super luscious Biryani is Ready to serve.

Do not remove the karai from  tawa till you want to serve it.

Remove the lid only when you want to serve. Serve directly from the Karai.

 

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Best accompanied with kheera or spicy boondi raita, a yogurt dip.

{Other method for dum cooking is: make a dough of wheat flour. Roll it long enough to cover the whole edge of the vessel. Place it over the edge and press the lid over it tightly to hold the steam inside.

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3 Comments Add yours

  1. joyeeta81 says:

    Indeed.. beyond explaination!!!! KEEP CALM And HAVE BIRIYANI!!!!!

    Like

    1. Thank u so much dear.

      Liked by 1 person

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