Chicken Dum Biryani with Coconut Milk

9
SHARES
0
VIEWS

Chicken Dum Biryani with Coconut Milk

Chicken Dum Biryani with Coconut Milk

 

Chicken Dum Biryani with Coconut Milk is not like my easy recipes, but it is finger-licking delectable. Biryani, derived from the Farsi word ‘Birian’. Biryani originated somewhere in Persia or the Far East and entered India through Afghanistan to North India. It is said that the Nomads would bury an earthen pot full of meat, rice and spices in a pit, eventually, the pot was dug up and there was the Biryani ready and delicious!

About Biryani

Biryani was famous in Delhi, Lucknow and gradually the Nizams of Arcot and Hyderabad gave it a cult status. Biryani should be named the eighth wonder of the world coz it is so popular and relished by one and all.  It is a meal in itself and needs no entrees or appetizers. In Andhra, Biryani is eaten in abundance and cooked in most houses on a Sunday or eaten at a restaurant. There are many who do not share their Biryani recipes, as they are closely guarded family heirlooms passed on from one generation to another.

I sourced this recipe from an old Muslim lady cook in my mom’s house and she was very reluctant to share the recipe with me. And I am sure she has not revealed all the ingredients. But I believe that food is the one common thing binding all humans and sharing recipes leads to sharing love and life.

In most Indian homes, biryani is cooked as a complete meal along with onion raita. I love cooking it and watch the kids together tucking into it gleefully and polishing off their plates until the last grain. I learnt the basics of slow cooking from my mom, fast cooking from my sister-in-law and the rest was trial and error and experimenting by myself. Every time I cooked biryani, I would invite my nephews as they loved the treat and it was a festive atmosphere having all of them enjoying the meal together.

Chicken Dum Biryani with Coconut Milk

Chicken Dum Biryani with Coconut Milk has a potpourri of subtle flavours; of dried spices, ginger and garlic, mint and coriander, green chillies toned down with fresh coconut milk and a generous ladle of pure ghee poured over the aromatic long-grained basmati rice. All these ingredients blend together to create a dish that tickles the palate of any food lover. Try to cook Biryani with Basmati rice which is long-grained and has a heady aroma.

Cooking Biryani is an art. It may look easy, but you need a lot of patience and your full attention. It is a royal dish fit for kings and it needs special culinary skills. The ingredients need to be just right. Any authentic Biryani is made on dum; layered chicken and rice, sealed in a handi (pot) and cooked over a slow fire ( in the past over coals)

Check out my unique Chicken Baked Biryani, Boneless Chicken Biryani, Mushroom Biryani

Recipe for Chicken Dum Biryani with Coconut Milk

This is a step by step pictorial I am sharing below and if you follow that you cannot go wrong with this recipe.

The Spices you need;

Spices

Cloves, cinnamon, bay leaf, Anise flower, cardamoms and peppercorns.

spices for biryani

Heat the ghee or butter and add the spices.

Chicken Dum Biryani with Coconut Milk masala

Add the ginger-garlic paste and saute.

Chicken Dum Biryani with Coconut Milk with onions

Next, add the chopped onions and saute till golden brown.

Chicken Dum Biryani with Coconut Milk with chicken

Add the chicken and saute.

Chicken Dum Biryani with Coconut Milk with tomatoes

Once the chicken is a bit tender, add the chopped tomatoes and the slit green chillies.

Chicken Dum Biryani with Coconut Milk with coriander mint

Add the Coriander-mint-green chilli paste.

fresh coconut milk

Keep the coconut milk ready as you have to cook the rice and chicken in it.

Chicken Dum Biryani with Coconut Milk being cooked

Add the coconut milk and the rice to the chicken and transfer to the slow cooker.

Chicken Dum Biryani with Coconut Milk half cooked

Let the rice cook and blend with all the other ingredients.

Chicken Dum Biryani with Coconut Milk 1 (1)

Once the rice is cooked, drizzle the ghee over the Chicken Dum Biryani with Coconut Milk. Garnish and serve hot.

INGREDIENTS:

1kg chicken

2 tbsp ginger garlic paste

2 onions chopped long

1 small bunch of Mint, Coriander and 4 green chillies made into a coarse paste

2 cups of coconut milk

4-5 green chillies

2 tomatoes chopped

1 tbsp red chilli powder

Four green cardamoms

2 black cardamoms

Few cloves

1 inch Cinnamon stick

2 Anise-flower

A few peppercorns

2 bay leaves

4 tbsps ghee or clarified butter

Fried cashew nuts to garnish

1 sprig Coriander leaves to garnish

4 cups Basmati rice soaked for 15 mins

Chicken Dum Biryani with Coconut Milk collage

METHOD:

Firstly, heat 2 tbsp ghee in a pan, add the four green cardamoms and 2 large, few cloves, Cinnamon stick, Anise-flower, 2 bay leaves.

Next, add the ginger-garlic paste, sauté, and then add the sliced onions and sauté until pink.

Now, add the chicken and cook until slightly tender. See that you do not overcook the chicken as it will cook with the rice and it may become overcooked by then.

Subsequently, add the slit green chillies, diced tomato, salt, red chilli powder and the coriander-mint paste.

Consequently, Sauté and then add the soaked basmati rice, coconut milk and enough water.

Cook in the pan or transfer to a rice cooker which is easier and better as it is slow cooking like dum. ( You can’t go wrong cooking in the rice cooker as it comes down to keep warm mode once the water dries up and you can keep on watching Netflix without worrying that it would burn)

Add a little less water than the normal double, as the rice was pre-soaked and in the Biryani every grain in the rice remain separate. When the rice is almost cooked drizzle the ghee (I poured homemade ghee) over the biryani.

Once you open the lid the heady aroma will waft through the house and may even tickle your neighbour’s nose!

Finally, garnish Chicken Dum Biryani with Coconut Milk with coriander, fried egg and cashews and serve it piping hot with onion raita.

OR

Layer a handi with the rice and chicken and seal it with dough and cook it on slow fire to give dum. All the aromas will permeate nicely into the rice and meat, resulting in a lip-smacking wholesome meal.

For the Dahi and onion Raita

Whisk a cup of yoghurt; add a pinch of salt and a tsp sugar.

Chop a small onion finely. Add salt to it and keep aside for 10 minutes then wash and squeeze the water out from the onion, so that you remove the pungency from it and add to the yoghurt.

Garnish with freshly ground cumin powder, black salt, pepper, chilli powder, grated carrot and coriander leaves.

Chicken Dum Biryani with Coconut Milk

Notes

For the coconut milk- grate fresh coconut and blend it in the mixer with a little water. Add 2 cups warm or normal water and strain it. You have fresh coconut milk ready to use.

Make it as Dum or normal biryani

Cashews and boiled eggs are optional

 


Chicken Dum Biryani with Coconut Milk
Chicken Dum Biryani with Coconut Milk
Print Recipe
Chicken Dum Biryani with Coconut Milk
Chicken Dum Biryani with Coconut Milk
Print Recipe
Instructions
  1. Firstly, heat 2 tbsp ghee in a pan, add the four green cardamoms and 2 large, few cloves, Cinnamon stick, Anise-flower, 2 bay leaves.
  2. Next, add the ginger-garlic paste, sauté, and then add the sliced onions and sauté until pink.
  3. Now, add the chicken and cook until slightly tender. See that you do not overcook the chicken as it will cook with the rice and it may become overcooked by then.
  4. Subsequently, add the slit green chillies, diced tomato, salt, red chilli powder and the coriander-mint paste.  
  5. Consequently, Sauté and then add the soaked basmati rice, coconut milk and enough water.
  6. Cook in the pan or transfer to a rice cooker which is easier and better as it is slow cooking like dum. ( You can't go wrong cooking in the rice cooker as it comes down to keep warm mode once the water dries up and you can keep on watching Netflix without worrying that it would burn)
  7. Add a little less water than the normal double, as the rice was pre-soaked and in the Biryani every grain in the rice remain separate. When the rice is almost cooked drizzle the ghee (I poured homemade ghee) over the biryani.
  8. Once you open the lid the heady aroma will waft through the house and may even tickle your neighbour's nose!
  9. Finally, garnish Chicken Dum Biryani with Coconut Milk with coriander, fried egg and cashews and serve it piping hot with onion raita.
  10. OR
  11. Layer a handi with the rice and chicken and seal it with dough and cook it on slow fire to give dum. All the aromas will permeate nicely into the rice and meat, resulting in a lip-smacking wholesome meal.
  12. For the Dahi and onion Raita
  13. Whisk a cup of yoghurt; add a pinch of salt and a tsp sugar.
  14. Chop a small onion finely. Add salt to it and keep aside for 10 minutes then wash and squeeze the water out from the onion, so that you remove the pungency from it and add to the yoghurt.
  15. Garnish with freshly ground cumin powder, black salt, pepper, chilli powder, grated carrot and coriander leaves.
Recipe Notes

For the coconut milk- grate fresh coconut and blend it in the mixer with a little water. Add 2 cups warm or normal water and strain it. You have fresh coconut milk ready to use.

Make it as Dum or normal biryani

Cashews and boiled eggs are optional

Harjeet Kaur

Harjeet Kaur

My writing was limited to school essays and projects for my kids and out of the blue, my writing career began with writing articles for the magazine section of a reputed national newspaper. I rediscovered my best subject at school and began writing with gusto. I had a weekend column in the newspaper which was well appreciated. I started off writing about Interiors and Gardens and later diverse topics like Fashion, trends, food and events in the city. Juggling my time between various jobs down the years and my writing, I have written content for fliers, brochures for colleges, speeches, social media content and also website content. I love writing and I am open to writing on a plethora of topics. My blog has some interesting insights into my life and travels but now it is mainly a food blog as I am growing organic vegetables and cooking my own produce is very therapeutic. Read my blogs to know me better. I write from my heart and what I write is what I feel... I feel a feel, A funny feel A funny feel, feel I! If you feel the feel I feel You'll feel the same as I!!

Related Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome Back!

Login to your account below

Create New Account!

Fill the forms bellow to register

Retrieve your password

Please enter your username or email address to reset your password.

Discover latest Indian Blogs