Chicken Biryani is one of the most sought after biryani and in general I feel Biryani is something that has many admirers. At least the popularity of this healthy Veg Biryani and Healthy version of Egg Biryani recipes on my website tells me this. After posting the Egg recipe video on my FB pageI got repeated requests for the chicken Biryani. Incidentally, this Biryani is most popular FB Video on my Facebook page.
Out of all the popular types of biryani recipes, Hyderabadi dum biryani is my favorite mainly because it’s more flavourful. As far as my understanding goes, what makes Hyderabadi biryani different from the other version of biryani is the use of saffron or kesar which is a quite pronounced flavour.
There are two versions of Hyderabadi Dum biryani, Kacchi biryani in which raw marinated meat is cooked with layers of rice and Pakki Biryani in which Rice is cooked with cooked dry gravy of cooked chicken with layers of rice over dum {A technique in which food is cooked over very low heat, and the vessel in which is cooked is sealed so that the flavours and aroma are sealed inside which makes the food much more flavorful}.
The restaurant version of Hyderabadi chicken biryani which is served these days may be a blend of Mughlai and Andhra cuisine which is quite spicy. I am not going much into details here but my version of Hyderabadi chicken biryani relies mainly on slow cooking which results in flavourful and fragrant rice dish.
As I said, rice and meat should be cooked on dum, so the cooking pot is most important here. Traditionally a very heavy bottomed vessel is used in which layers of rice and meat/vegetables are cooked for long periods. But if you are cooking for a small family it is practically feasible to have those huge pots in your kitchen.
When I partnered with Le Creuset India for my YouTube Channel as a Cookware partner first thing when I thought was Biryani. Contrary to popular belief that these fancy looking french cookwares are only for continental cooking
I found that Le Creuset cookware are perfect for the Indian style cooking, where so many traditional dishes vegetarian and nonvegetarian involve sauteing, roasting and slow cooking.
As many of you know Le Creuset is a French brand which makes these handmade cast iron enameled cookware (Now, of course, they have started a tri-ply stainless steel range too but these cast iron pans remain the signature.
As a cookware brand, this is considered one the premium cookware brands and some of us who love to cook really swear by it. I won’t say I had a collection before this but 2 casseroles of Le Creuset that I had have been a good asset in my kitchen.
I have seen many people who have inherited it from their parents ( These are long lasting ) and gradually build up a good collection.
What makes Le Creuset Cast Iron Enameled cookware ideal for Indian Cooking is, It heats perfectly and evenly, and also it retains the heat effectively, that allows the food to cook in its own steam and juices which out any fear of burning of the food.
Enamel coating in Le Creuset is Porcelain enamel which does not absorb odors or flavors of the food. Lids seal in moisture and flavor which makes the food tastier and that you can cook food with very less fat because it does not stick to the bottom.
So, first of all, I am starting with the shallow LeCrueset cast Iron Enamel pan which is ideal for making any casserole dish , dry curry, sauteing, roasting, basically most of the everyday and party cooking. And that How pretty it looks sitting on your stovetop or countertop is such a visual delight.
So I can’t wait to cook in many other delicious dishes like this Hyderabadi Biryani and experiment with other products of their interesting cookware range.
You can enjoy this Hyderabadi chicken biryani with Hyderabadi baghare baingan or Mirchi ka Salan with a bowl of chilled raita. And Next in this series is going to be an interesting tagine recipe which will be my next recipe from traditional Monday Series
I am really in love with with these beautiful and equally functional LeCreuset cookware, and I am looking to add more and more in my collection.
Step by step video
Other Biryani Recipes on My Tasty Curry
You may like to try
Hydrabadi Chicken DUm Biryani
Ingredients
- 600 grams chicken
- 300 grams rice
For Marination
- 1 tablespoon ginger garlic paste
- 2 tablespoon lemon juice
- 1 tablespoon garam masala powder
- 1 tablespoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- to taste salt
- 2 tablespoon Ghee / vegetable oil
- 2 red onion Sliced medium sized
- ginger Grated
- 3 Tomatoes Chopped medium sized
- to taste salt
- 1 teaspoon red chilli powder
- 2 tablespoon mint leaves
- 2 tablespoon coriander leaves
- ¼ cup milk
- 6 - 7 Strands saffron
Instructions
- First of all start by marinating chicken. Wash and pat dry the chicken and place it in a bowl.
- Add salt, red chilli powder, turmeric powder, garam masala powder, coriander powder lemon juice and ginger paste into the bowl and rub the chicken with this rub.
- Cover the bowl with a cling film and let this chicken marinate for 20-30 minutes, longer is better but 30 minutes also works good here.
- Wash and soak long grained basmati rice till the water runs clear.
- Now place the casserol over heat and add 1.5 tablespoon of ghee to the casserole.
- Add Cumin seeds and whole garam masala spices , stir and cook them till they are aromatic which will take about 1 minute .
- When spices become fragrant add sliced red onion and ginger paste/grated ginger and cook till onions are light brown in color.
- Add chopped tomatoes and cook them till they are mushy which will take 5-6 minutes and add salt, red chilli powder, turmeric powder and mix it well.
- Add whipped yogurt and cook it for 3-4 minutes while stirring it continusouly.
- Now take out the marinated chicken pieces and add everything in the casserol and coat it well with cooked masala. cover the lid and put the heat to the minimum.
- By the time chicken is cooking you can boil water in a pan and cook rice till they are 70% cooked { You can watch this video to learn how to boil rice for Biryani } .
- Cook chicken for 10 minutes till small brown bits start to appear on the chicken.
- Now take half cooked rice and make a layer over chicken layer ( you can see it in video above ) and chicken will remain as base layer.
- spread rice layer evenly and sprinkle chopped mint leaves and coriander leaves on the rice layer and follow it up with layer of fried onion also known as birista ( here is how to make birista )
- In the last sprinkle the saffron milk and cover it with a heavy lid. The lid of Lecreuset casserol is great for this purpose you really don't need to seal it.
- Let the biryani cook on slowest heat for 25-30 minutes and serve it how with plain yougurt or boondi raita
Hello, Rekha Ji...chicken biryani is an all-time favorite of mine & you explain it very well. love your recipe. I will bookmark this recipe for my future use.
Great recipe
Both the taste and visual appeal of chicken dum Biryani
should stand out in its preparation. Now while this recipe takes care of the taste, the visual appeal comes only through rice grains. Right?