Sindhi Chicken Dum Biryani

Today we are starting with 4th week of Blogging Marathon 58. My theme for the week is "Rice Dishes".  From savory items to sweet dishes there are thousands of recipes which we can think of making with rice. Rice is widely consumed staple food for large part worlds human population, specially in Asia. Rice is cooked by boiling or steaming. Rice is cooked plain and served with any vegetable curry or Non veg curry. Rice is also cooked along with some vegetable, meat and fish with some spices to flavor to the  rice. They are either called Pulao, Pilaf or Biryani.

For day 1, am here with Sindhi Style Chicken Dum Biryani.  Rice is layered along with chicken curry which is cooked with some spices and potatoes. Biryani is one of our family favorite and made at least twice or thrice a month. This recipes goes to BM 58, Week 4, day 1.

Ingredients:

Chicken 1 kg / 2 lbs
Onion 1 large
Tomato 2 medium
Potato large 3
Ginger garlic paste 1 1/2 spoon
Green chili 3
Mint leaves 1/2 cup
Cilantro / Coriander leaves 1/2 cup
Basmathi rice 6 cups
Yogurt 1 1/2 cup
Cinnamon  2 -2 inch sticks
Cardamom 4
Cloves 6
Fennel seeds 1/2 spoon
Bay leaves 2
Sajeera / caraway seeds 1/2 spoon
Fried onions 1 cup
Red / orange food color
Oil 3/4 cup
Shan Sindhi Chicken Biryani Masala 4 - 5 spoons



Preparation to make Chicken Curry:

Thoroughly wash the medium size chicken pieces.
Dry roast caraway seeds and make a powder.
Marinate chicken with yogurt, 1 spoon  ginger garlic paste, Chopped green chilies and salt.
In a large pan heat 1/2 cup oil and add whole garam masala.( sajeera,  4 cloves, 1 cinnamon stick, 3 cardamom, 1 bay leaf).

Saute for a minute and add sliced onions and slit green chilies.
Saute till the onions turn light brown then add ginger garlic paste.
Cook till raw smell disappears.
Now add the marinated chicken and chopped tomato.
Cook on high for 5 minutes and then add potatoes which are cut into a bite size.
Add 3 spoons shan biryani masala,  caraway seeds powder, chopped cilantro and mint leaves.
Cook till chicken and potatoes are cooked nicely and all the  water evaporates.
Remove from flame  and let  the chicken curry  rest for some time.


Preparation to make Rice:

Wash rice twice or thrice.
In a large cooking pan add rice and 14 cups water.
Also add rest of the oil, whole garam masala, shan masala powder and salt to taste.
Mix well and bring it to boil.
You have to cook rice till its 70 % done.
Now drain the excess water using strainer.

Preparation to Dum the Biryani:

If using oven take a oven safe cooking bowl where you want to layer the biryani.
If cooking on stove top take  large cooking pan.
Spread 1/2 of the rice on the bottom of the cooking pan.
Top it with some fried onions, chopped mint and cilantro and some food color drops.
Now layer with the chicken curry.
Final layer goes with rest of the rice.

On top repeat with fried onions, chopped cilantro,  mint leaves and some drops of food color or saffron soaked in warm milk.
Wet the paper towel and squeeze out all the water.
Spread this paper towel on top of rice to cover the whole bowl.
Now cover with lid tightly.
If using oven cook on 350 degrees F for about 45 minutes.
If cooking on stove top place a flat pan or dosa pan on flame and then place the biryani pan on top.
Cook on low flame for about 1 hour.
Once done let it sit for 10 to 15 minutes to remove the lid.
Serve hot with any gravy curry or raita

Check to see what my fellow bloggers are cooking for BM 58.