As i said before in my vegetarian dum biryani post, I was going to try different variations, and i started with the easier Chicken Dum Biryani. It is so so so yummy that we both polished off our plates. The meat was off the bone tender and it gave the rice such amazing flavours, it was a perfect match. And when paired with Ben’s favourite raita/tzatziki sauce, it is definitely the best biryani I have had.
I tried making my own fried shallots today and used the shallot oil to make the rest of the dish! It is so aromatic that i would definitely do it again!
- 1/2 small chicken, chopped
- Spice mix: 1tsp turmeric, 1/2tsp cumin, 1tsp garam masala, 1tsp salt, 1/2tsp chilli powder, dash of pepper, 1tsp coriander powder
- 3 cloves garlic, chopped
- 1tsp minced ginger
- 1/2 cup yogurt
- 1 cup of basmati rice cooked in 1 1/2 cupwater + abit more
- About 1 cup of shallots, sliced
- 3 star aniseed, 3 cinnamon sticks, pinch of cumin seeds
- 1/8 cup water
- 1 cup coriander, chopped
- Pinch of saffron soaked in 2tbsp hot water
- Marinate chicken in spice mix, garlic, ginger and yogurt for a few hours or overnight.
- Cook rice until slightly undercooked. Season with some salt and set aside.
- Heat some oil in a hot wok, fry shallots until golden brown.
- Dish up the crispy fried shallots and leave the oil in the wok.
- Add in star aniseed, cinnamon and cumin seeds. Toast until fragrant.
- Add the chicken and all the marinate into the wok and brown all sides.
- Pour in 1/8 cup of water, mix well and simmer for 10-15minutes depending on size. Add in coriander in the last few minutes.
- Place chicken masala mixture into a baking dish.
- Spoon half of the rice over the masala, top with half the fried shallots and saffron water.
- Spoon another layer of rice and top with the rest of the fried shallots and safforn water.
- Cover with aluminum foil and bake in a preheated oven at 190deg for 30 minutes.
- Fluff up the rice and mix gently. Cover with foil again and let it rest for about 10-15minutes.
- Best served with raita/ tzatziki sauce.