Chicken Biriyani made simple & easy with few tips & tricks! It’s an aromatic blend of the finest Basmati rice and tender Chicken pieces with bones slow cooked with aromatic oriental spices – So fragrant, savory & Tasty!
The Mughal dynasty was founded by Babur in the Indian subcontinent and dates back to 1526. The Mughals invaded India and influenced, altered, diversified the traditional Indian cuisine with aromatic spices, they introduced the “Dum” style cooking (its a slow method of cooking in low flame with lid on and sealed completely), extreme marination of meat in a concoction of yogurt and oriental spices. The Mughal cuisine has very distinctive taste and it’s full of rich aromatic flavors. The only thing to be glad about their invasion is their contribution towards Indian cuisine. They have touched the Indian regional cuisines manifold with exquisite taste and aroma that promisingly casts a spell on you. This is neither a historical post nor do I wish it to sound like a history teacher narrating slices of Mughal history! It’s just that I am a big time fan of Mughlai dishes and wanted to share with you a tiny bit of their multifold augmentation towards Indian cooking and food.
The Biriyani is one such dish that hails from the Mughal dynasty. It’s super aromatic and tastes awesome. The chicken biriyani recipe is simply layers of basmati rice and marinated cooked or uncooked meat cooked together over a slow flame with lid on and sealed completely – dum style cooking. The best quality Basmati rice is chosen for this recipe, this is very important because the biriyani derives its maximum aroma from the rice. This particular method of cooking is known as the “dum” style. The flavors are best infused when cooked this way and the juices of the meat blends in with the exquisitely delicious layers of rice and helps it to reach perfection.
This exotic and easy Chicken biriyani prepared in dum style is totally a bliss., it’s an array of robust flavors and looks wonderfully colorful too. Each and every layer of rice bursts with so much flavor and the juicy meat latent in those layers is utterly soft and juicy. Each and every whole oriental spice used in the recipe imparts a very distinctive flavor to the chicken biriyani cooked in the oven. The caramelized onions take it to an extra level of awesomeness. This dum chicken biriyani is spicy but does not taste overwhelming, it’s mild and fragrant. Just the right taste to anchor you back to its tasty sphere. The saffron soaked milk adds the distinguishing taste to the chicken biriyani and it boosts the biriyanis’ fragrant quotient manifold. This chicken biryani is sure to be the best rice dish that you will ever come across.
Cooking Biriyani is not as simple as it sounds because if you overcook the rice the biriyani will turn into a boiled rice mess, it won’t be biriyani at all. Though you may pass it as “biriyani” to them who has never ever tasted an authentic biriyani, if you dare to serve it to any serious foodie they will desperately plead for the torture of boiled rice mess to end as soon as possible, Lol! Similarly, undercooked rice will make your biriyani a rubbery mess. I don’t want to scare you my dear readers ever from trying out this recipe so I will share some tips to cook the perfect rice that will lead to an extremely delicious Biriyani that your guests will rave about.
The whole process of cooking a dum style Chicken biriyani might seem to be an elaborate method but trust me dear readers it’s not! It just needs a little bit of planning and some patience. That’s all you will need to compile a Biriyani dish from scratch. Let’s get ready to prepare the most gorgeous, beautiful and flavorful rice dish in the whole wide world! Today’s easy chicken biriyani is cooked in a dutch oven and in the oven. I am sure this biriyani made simple with simpler and approachable ways will surely please your taste buds and won’t break your back.
How to make Chicken Dum Biriyani in Oven
INGREDIENTS REQUIRED FOR THE CHICKEN MARINADE:
- 1 pound chicken with bones skinned and cut into medium pieces.
- 1 Cup Greek yogurt (Any thick yogurt.)
- 2 tbsps Turmeric.
- 2 tablespoons + 2 tablespoons mustard oil (Available in any Indian grocery store.)
- Salt (to taste) (According to taste.)
- 1 tbsp Ginger Garlic Paste
- 1 tbsp Coriander Powder (heaped)
- 1 tbsp Cumin Powder (heaped)
- 1/2 tsp Kashmiri Red Chili Powder
- 1/2 tsp Red Chili Powder
- 1/4 Cup Chopped cilantro.
- 1/4 Cup Chopped mint leaves.
- 1 tbsp Biriyani masala. (heaped)
- 3 Whole peppercorns.
- 2 Whole cloves.
- 2 Whole green cardamoms.
- 1/2 inch Whole cinnamon stick.
- 2 Small tomatoes (roughly chopped and crushed with hands.)
INGREDIENTS FOR THE RICE:
INGREDIENTS REQUIRED TO ASSEMBLE THE BIRIYANI:
- 1/3 Cup Chopped cilantro.
- 1/3 Cup Chopped fresh mint leaves.
- 3 Onions. (medium size)
- 1/4 Cup Milk
- 1 pinch Saffron strands.
- 1/4 tbsp Clarified butter or ghee.
HOW TO COOK THE CHICKEN:
- Take the washed, cleaned and skinned chicken pieces in a dry bowl and add all the above ingredients along with 2 tablespoons mustard oil. Next mix them with the chicken pieces with a spatula until the chicken pieces are well coated with the marinade.
- Take two small tomatoes, wash and chop them roughly, then crush them with your hands.
- Mix the crushed tomatoes with the marinade.
- Leave the marinade overnight in the refrigerator.
- Heat your favorite skillet or pan over medium flame. When hot add 2 tablespoons mustard oil and slowly release the chicken pieces along with the marinade. Stir for 7-8 minutes.
- Cover and cook for 15 minutes or until the chicken pieces are well done. You may add some extra water if it's too dry. The consistency of the gravy should not be thick or runny, it should be something in between, it should have sufficient gravy.
- Set the cooked chicken aside.
HOW TO COOK THE BIRIYANI RICE:
- Wash the rice under running tap water until the washed water appears clear.
- Add the biriyani masala and mix with the washed and drained rice. Set aside.
- Take a small muslin cloth to add all the whole spices and make a small pouch out of it by tying a knot.
- Set up your rice cooker, add the rice with 2 cups hot water into the rice cooker pot and 1 teaspoon canola oil.
- Add the pouch of your whole spices and cover and cook.
- This part is a little tricky and requires some amount of practice. The rice tends to stick at the bottom of the rice cooker pan. So, you need to check it a few times and give it a good stir.
- Cook the rice until the al dente stage. Overcooking the rice will not give you biriyani, you will end up with boiled rice and cooked chicken mess! I warn you, dear readers, if you want Biriyani then cook your rice properly. It needs a little practice but it's not an impossible task at all.
- After the rice is done, immediately spread it on a flat surface like a big flat plate and let it cool down.
HOW TO ASSEMBLE THE BIRIYANI AND COOK IT IN A DUTCH OVEN :
- Slice 3 medium onion and deep fry them until golden brown. Set aside.
- Soak the saffron in 1/4 milk. Set aside.
- Take your favorite oven proof large pot with lid, I prefer a cast iron dutch oven. This gives me the best flavors in my biriyani. But you may certainly choose your favorite ovenproof pot according to your preferences.
- Grease the Dutch oven with clarified butter or canola oil.
- Arrange the cooked chicken gravy and the al dente basmati rice in layers. Zest up each layer with some fresh coriander leaves, chopped mint leaves, and fried onions.
- Once done with the layering process drizzle the saffron soaked milk all over the top rice layer.
- Next drizzle the clarified butter or ghee all over the top rice layer.
- Sprinkle some more chopped coriander leaves, mint leaves, and fried onions.
- Put the lid on.
- Preheat your oven to 350 degrees F.
- Cook the biriyani for 40-45 minutes.
- Serve and enjoy!
- Cook the rice until al dente stage! Overcooking the rice will completely ruin your biriyani!
- Adding the biriyani masala with the rice just before cooking it will yield an extremely rich and flavorful biriyani. This procedure will enhance the taste of your biriyani manifold!
- Adding some amount of canola oil while cooking the basmati rice will prevent the rice from sticking with each other.
- Don't forget to give your rice a good stir while cooking it in the rice cooker. This will prevent it from sticking at the bottom of the rice cooker pan!
- Spreading the cooked basmati rice immediately on a flat surface will prevent the rice from getting overcooked from the latent steam in the hot rice.
- You may also cook the basmati rice in chicken broth or stock instead of water. This will enhance the taste of your biriyani. Please note that I cooked it in water.