Salma aunty, my mom’s neighbour….simple lady with a heart of gold. Allhumdulliah she is blessed with 5 beautiful daughters (of which two are married and have got children too) and an adorable son. Though she has never been to school, she assists her husband in running a small ice factory. Apart from working, cooking is her only passion. With house full of children, I see aunty mostly in her kitchen. Every alternate week some or other ceremony or function makes aunty super busy all the time. I must tell you, she always grinds the masala’s fresh before starting to cook. I really wonder from where on earth she gets the energy. Upon asking she always smiles and says…..’You never get tired of doing what you love and I love cooking so I never get tired of it’…
Of many recipes she cooks for her family and shares with us, this Kachche Murgh ki Dum Biryani is my favorite. When I told this to her, she was so generous to give me her family recipe and also allowed me to peek in her kitchen when she was making this biryani. Though it took time for me to get my skills refined on making this Kachche Murgh ki Dum Biryani…I really enjoy making it at least once a week.
You might have observed most of the biryani recipes in my blog are made of normal ‘Sona Masoori’ rice. The sole reason is…biryani is made at least once a week and to my notion, biryani tastes best the next day it is made. When biryani is made with basmati rice, it will be heavy on single serving and I cannot have more…greedy me…..isn’t it?? I do make biryani with basmati rice only on special occasions like Eid or Parties…
Try using fine quality ‘Sona Masoori’ to make a perfect biryani. I bet you will love this more than the biryani made with basmati rice. Now coming to the recipe….This is a long recipe….so please read it completely before you start making it…Check if you have all ingredients at home before you start to make.
Kachche Murgh ki Dum Biryani
- 1 kg. Chicken, cleaned, washed and drained
- 2 tbsp. Red chili powder
- ½ tbsp. Turmeric powder
- 1 tbsp. Garam Masala
- ½ cup Birista, deep fried Onions
- 2 tbsp. Ginger-Garlic paste
- 3 tbsp. Hara Masala
- ¾ cup Curd, beaten
- 2 tbsp. Salt
FOR HARA MASALA:
- 2 medium Onions, sliced
- ½ cup Coriander leaves
- 5 Green chilies
- 1 kg. Sona Masoori, wash and soak for ½ hr
- 1½ tbsp. Ginger-Garlic paste
- 5 Cardamoms, 5 Cloves and 2 1” inch pieces of Cinnamon
- 1 Badi Elaichi/Black Cardamom, 1 Star Anise and 1 Bay leaf
- 1 tbsp. Salt
- ½ tbsp. Saffron/Orange food color
- 3 tbsp. lukewarm Milk
- 3 tbsp. minced Coriander leaves
- 2 tbsp. minced Mint leaves
- ¾ cup Ghee or you can use ½ cup Oil + ¼ cup Ghee
- 4 Onions, finely sliced
- 4 tbsp. fresh Lemon juice
- 1 tbsp. Garam Masala
- Grind the ingredients listed under ‘Hara Masala’ to coarse paste.
- Marinate the chicken pieces with the ingredients listed under ‘For Marination’ and leave it in fridge for 6-7 hours or overnight by covering with a plastic foil or tight lid.
THE NEXT DAY OR AFTER 6-7 HOURS:
- Take out the chicken from the fridge and leave it on the kitchen counter to bring it down to room temperature.
- In a heavy bottom cooking vessel, add ghee and drop in cardamoms, cloves and cinnamon. When the spices start to leave their aroma, add in finely sliced onions.
- Fry till crisp and nice brown. (Be careful, fry on low flame, stirring frequently). Now carefully using a slotted spatula separate fried onion slices from ghee and take out on to a kitchen tissue. Set aside. Collect ghee in a cup and set aside.
- Add 2 tbsp. of hot oil to the marinated chicken and mix well.
- In a heavy bottom cooking vessel (used for cooking rice) add 12-15 cups of water (if more also no problem, as we will drain off the water), salt, ginger-garlic paste, 3 cardamom’s, 3 cloves, 2 sticks of cinnamon, black cardamom, star anise and bay leaf. Bring water to boil. When the water starts to boil add soaked rice and cook till rice is just done.
- After adding rice, don’t go anywhere, stand near the stove and keep an eye on rice. As we are using sona masoori, the rice will take less time to cook and we need just done rice not completely cooked rice.
- When you hold the rice in between your thumb and index finger, the rice grain should be soft not mushy (cooked 3/4th). At this point, turn off the flame.
- Drain and collect the water using a sieve in a cooking vessel. Drain well and start working soon.
- Now in the same vessel add little ghee (the one which we fried onions) and spread it over the bottom. Sprinkle some fried onions and spread over the marinated chicken pieces. Sprinkle half of garam masala, little deep fried onions, 2 tbsp. of lemon juice, fresh coriander and mint leaves.
- Cover it up with cooked rice. On it add remaining ghee (the one which we fried onions), kesar, fried onions, garam masala, 2 tbsp. lemon juice, fresh coriander and mint leaves.
- Transfer the vessel on to the stove and cook by covering with a lid. Keep the strained water on top of the lid or seal with foil or dough.
- In traditional way, biryani pot is sealed with whole wheat flour dough, which is made mixing 2 cups of whole wheat flour, 1 tbsp. salt, 2 tbsp. of ghee and enough water to make firm dough. Seal the cooking vessel and lid with the dough thoroughly. This process helps in retaining the steam and aroma of the recipe.
- Cook for nearly 40-45 minutes on low flame.
- Turn off the flame and leave the vessel on the stove for another half an hour.
- When you are ready to serve, mix in the biryani slowly and gently. Serve hot garnishing with fresh coriander and mint leaves. If you want you can add fried cashews or half sliced hard boiled eggs before serving.
- Add ½ tbsp. of sugar while frying onions. This gives nice color and caramelisation to the onions.
- Always remember to fry onions on low flame. Avoid burning onion slices as it will impart bitter taste to the biryani. Fried onions are called ‘Birista’.
- Keeping strained water vessel on top of the lid provides weight and helps in locking the aroma.
- As we are using salt in marinating chicken and cooking rice, so adjust accordingly.
Other very famous biryani recipes on ‘Yummy Food are,