Dum Chicken Briyani

Ingredients

200g Basmati rice
100ml cooking oil
1 medium onion, sliced
50g garlic, peeled and sliced
50g ginger, peeled and sliced
4 green chillies, sliced
3 tomatoes, chopped

Dry masala:

1/2 teaspoon coriander powder
2 teaspoons red chilli powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
15 black peppercorns
10 green cardamoms
3 cinnamon sticks
7 cloves
3 bay leaves
Salt, to taste
100g yoghurt
250g chicken fillet, cut into pieces
2 potatoes, peeled and halved
300ml water
4 saffron threads

Spice mix:

5 green cardamoms, bruised
1 teaspoon cinnamon powder
1/2 teaspoon grated nutmeg
100g butter, unsalted
20g coriander leaves, chopped
1 teaspoon rose water
Sealing dough

Method

Wash the rice and leave it to soak for 45 minutes in about 1 litre of water.

Heat the oil in a claypot and add the onions, garlic, ginger and chillies. Sauté until lightly browned. Add the chopped tomatoes, dry masala, salt and yoghurt. Stir for 10 minutes over a low flame. Add chicken and potato halves to the mixture and allow it to cook for 15 minutes.

Drain the rice, and add to the mixture. Pour in the water and add the saffron. Stir mixture until there is only 1cm of water remaining above the rice.

Now add the spice mix, butter, coriander leaves and rose water.

Roll the dough into a long strip and line the rim of the pot cover with the dough. Place the cover on the pot to seal it completely. Reduce the heat to the lowest setting and cook for 12-15 minutes. Set aside for about 5 minutes before opening the lid. Serve immediately, garnished with mint, etc.

For more food and wine stories and recipes, pick up the latest issue of [Flavours (Sep – Oct 2005)], Malaysia’s premier food magazine, available at major bookstores and newsstands or email cir.ccu@thestar.com.my for subscription details.


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