Recipe by: Afsana Verma

Source: Various websites

Serve with vegetable raita (curd) and pickles

Afsana Verma's Indian Chicken or Mutton Dum Biryani
Afsana Verma’s Indian Chicken or Mutton Dum Biryani

Ingredients (Biryani)

  • 500 g marinated chicken / mutton, with bone
  • 4-5 red onions, sliced and caramelized
  • 3 Tbsp milk
  • Pinch of saffron
  • 1 Tbsp ghee (clarified butter), see photo in attached file
  • ½ cup wheat flour
  • Fresh coriander leaves, chopped, for garnish

Ingredients (Marinate)

  • ½ tsp biryani masala
  • ½ tsp red chili powder
  • ½ tsp coriander powder
  • ½ tsp cumin powder
  • 1 tsp salt
  • 1 tsp ginger garlic paste
  • Pinch of turmeric powder
  • 2 Tbsp yogurt
  • 2 green chilies, chopped
  • Fresh coriander leaves, chopped
  • 4 Tbsp oil
  • ½ lemon, juiced

Ingredients (Rice)

  • 2 cups basmati rice
  • 1/2 tsp salt
  • 2 bay leaves
  • 1 Tbsp oil

Instructions (Marinate)

  • Mix all of the marinate ingredients.
  • Mix in with the chicken / mutton and marinate in the fridge 6-7 hours.

Instructions (Rice)

  • Soak the rice for 20 mins before cooking.
  • Boil 3 cups of water in a pot. Add the salt, bay leaf and oil.
  • Add rice and boil until half cooked, ~ 10 min. Strain the rice.

Instructions (Biryani)

  • Soak the saffron in the milk.
  • Add the marinated chicken / mutton to the base of a deep pot.
  • Put the half cooked rice on top of the marinated chicken / mutton as the 2nd layer.
  • Spread the caramelized onions on top as the 3rd layer.
  • Pour the saffron milk evenly on top.
  • Put blobs of ghee all over.
  • Seal the lid on top with dough (made from the wheat and flour 4 -5 Tbsp water) to ensure the steam does not escape the pot.
  • Cook on a high flame for the first 5 mins, then let cook for 15 mins on low flame.
  • Place a flat pan between the pot and the gas and cook for 20 mins more.
  • Serve with vegetable raita (curd) and pickles.

Download PDF here:  Indian Chicken or Mutton Dum Biryani Afsana Verma

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