Sindhi Style Chicken Biriyani | Chicken Dum Biryani Sindhi Style | Sindhi Chicken Biryani | Chicken Biryani With Step by Step Pics | Murgh Biriyani Recipes

 Biryani is my all time favorite which I cook on sunday mostly..Even,for so many it`s a favorite dish who can`t say no if it is in front of their eyes.. I love to try different biriyanis that too which are popular in india..

Lucknowi style chicken biryani/Awadhi chicken dum biryani/step by step pictures/south indian popular chicken biryani recipes

Hi..every one...It`s again time to share a popular indian birynai recipe as a post in blog baby..This time Iam going to introduce,lucknow special Awadhi biryani,which is cooked in dum method with lots n lots of mint n coriander leaves along with some hot spices.When I browsed web n wiki to know the differences between ,I understood that there are very minor differences like using different kind of rice varities,and some spices.. In lucknow chicken biryani,they use whole garam masala spices instead of powders and they don`t use tomatoes..So,curd is going to replace the place of tomatoes..except these two ,other process is sma elike regular biryanis..So,go with step wise pictures and enjoy..

I shared til now 10 chicken biryani recipes and few pulav recipes too.check this link for more recipes...

  non-veg biryani recipes

WHAT YOU NEED

TO MARINATE

chicken drum sticks-900 grams or 1 kg
salt
red chili powder-to taste
turmeric powder-1/2 tsp
curd-1/4 cup
garam masala-1 tsp
ginger garlic paste-1 tbsp
lemon juice-1 tsp

FOR RICE

Basmati rice-2 cups
salt
oil-1 tsp
bay leaf-1
cloves-3
cardamom pods-2
cinnamon stick-1 small

TO MAKE CURRY YOU NEED

onions-2 big
oil-1/4 cup
green chilies-3-4
salt
red chili powder-to taste
turmeric powder-1/4 tsp
garam masala-1/2 tsp

1.cloves-2
2.fennel seeds-1 tsp
3.cumin-1 tsp
4.cardamom pods-1
5.cloves-2
6.staranise-small
7.bay leaf-1
mint leaves-1 cup
cilantro leaves-1 cup
food color-2-3 pinches
milk-1/4 cup

HOW TO COOK

Wash and marinate chicken with given ingedients for oevr night or 1 hour  atleast..Wash and soak rice for 30 minutes...Heat a vessel with enough water...Add rice when water starts boiling...

Add salt and other ingredients which mentioned under FOR RICE..Cook rice 70% and drain in colander..

Heat a pressure cooker with 1/4 th cup of  oil and fry sliced 1 1/2 onion until brown..then remove fried onions and add spices from 1 to 7..Saute well and add remained chopped onions and green chili..Saute for 2 minutes..

Then add marinated chicken and mix well.Cook for 15 minutes in medium flame..mix in betweeen to avodi burning..add spice powders(Chili powder,salt,garam masala,GGP,kasoori methi ) in little bit quantities if you are true spice lover..add some water and cook for 10 more minutes again in low flame again.

Heat a heavy bottomed pan and place cooker...Combine every thing chicken mix well and shift it into a pressure cooker..spread rice on top and add mint and cilantro leaves,fried onions n color water..

now again add remained rice on top and mint and cilantro leaves,fried onions n color water.and if you like can add add some ghee and dry fruits and nutsfor rich taste.close with lid and put a hevay weight on top. cook for 10 minutes in low flame.

Hot n Delicious biryani is ready

SERVE HOT WITH RAITA

COOK WITH LOVE.    SERVE WITH SMILE

HAPPY COOKING..  HAPPY BLOGGING...

BY,

Usha Rani..G

Kolkata style chicken dum biriyani with step wise pictures/Spicy south indian prefect chicken dum biryani/chicken biriyani recipes

Before going to Indian we travelled to dubai for 3 days..There I tasted few biriyanis and mughalai chicken dishes.Ahha..those was awesome... I loved food more than the tourist places in dubai...After tasting those dishes I came to know about the mughalai dishes and their popularity in Indian cuisine..Before leaving dubai,strongly decided to prepare at least few mughalai recipes for my blog.Now the time came.Before last sunday I tried this authentic chicken biryani..When I searched for perfect Kolkata chicken biryani recipe, got few links. Shocking. There is no similarity in all the recipes.. but,I want to give an exact recipe with perfect notes so,searched in google,wikipedia and few blogs, web sites and articles about mughalai cuisine..I said already that when I preplaned every thing before night,it will take very less time to cook.. So, same In the way I prepared every thing in mind and marinated chicken last night..Usually,we people wake ups late on sundays.but,to prepare this wonderful biriyani I wake up early  in the morning and started cooking after my hot coffee ..Believe me.I completed within 1 hour..When you prepare whole items to cook you may need 1 hour like me..I really enjoyed each spoon and DH appreciated honestly.. Here is goes the complete details of the recipe. try it and enjoy..

CATEGORY- NON_VEG/CHICKEN/MAIN COURSE

PREPARATION TIME- 60 MINUTES (MINIMUM)

COOKING TIME- 60 MINUTES (APPROX)

WHAT YOU NEED

TO MARINATE CHICKEN YOU NEED

chicken(with bones)- 500 gms or 13 medium size drum sticks (I used)

chilli powder-1 tsp

salt-1/2 tsp

GGP/ginger garlic paste- 1 tsp

turmeric powder-1/2 tsp

mint leaves-fistful

cilantro leaves fresh-few leaves

green chilis chopped -2 (optional)



OTHER INGREDIENTS YOU NEED 

onions-3 med size

tomatoes-1 big
potato-1 big
black cumin-1 tsp

chilli powder-1 tsp

salt-to taste

GGP/ginger garlic paste- 1 tsp

turmeric powder-1/2 tsp
coriander+cumin powders-1tsp+1 tsp
garam masala or biryani masala-1 tsp

warm milk-1/4 cup
orange food color-2 pinches

mint leaves-hand ful

cilantro leaves fresh-hand ful
boiled eggs-2 or 3
**chopped cashews+almonds+dried apricots-handful

TO COOK RICE YOU NEED

basmati rice-2 cups

oil-1 tsp

cumin-1 tsp

cinnamon stick-1 inch

fennel seeds-1 tsp

salt-little bit or 2 pinches

cloves-3

cardamom pod-1

pepper corns-5-6(optional)

bay leaf-1 small

HOW TO COOK

wash and marinate chicken with half turmeric,salt,1 tsp GGP..Over night marination is good for best recipe or at least keep this aside for 1 hour......*I went with over marination step..

chop 1 onion into pieces and other two chop into thin long slices and chop tomatoes,potato too.......Wash and soak rice for 30 minutes..

Heat a pan with 1/4 cup of oil and fry sliced onions finely..remove from oil and place them on 

heat a pressure cooker with oil and add in back cumin and saute..Then add chopped onions and fry well......

Now heat a big vessel with enough water and add in whole spices which mentioned under "TO COOK RICE YOU NEED"..When water starts boiling add in rice and cook til 70%. rice should be half cooked at least but not completely..

Then drain rice into colander and keep aside.Boil milk and when milk is warm add color and mix.keep aside.

Now in cooker,add in marinated chicken and mix it once..To this add all spice powders as per your taste.(i.e., chili powder,salt,turmeric,cumin,coriander,biryani masala powders,GGP)Next add potato pieces and tomatoes and mix..

Let it cook for 5 minutes under large flame  and 10 minutes in medium flame without lid.

Then add in few cilantro leaves and spread rice on top.Also spread half of the fried onions and mint+coriander leaves.Now place boiled egg pieces carefully and rice on top.

Finally mint+cilantro leaves,remained fried onions,all chopped dry fruits,color mixed milk..

By this time,you must complete all the ingredients which you took for biryani making.means empty bowsl.:)

Now heat a big broad pan and turn on heat.When it`s hot place biryani cooker on top of it and close it with lid or plate.On top of it put a big weight.I kept my water kettle. ;)

Put flame in low(I kept on big gas burnor-not small) let it cook fro 15 minutes without disturbing..

Then turn off and after 15 minutes remove lid.Mix carefully and serve with  raita and any gravy..

MAHAS NOTES

I covered almost each and every point which i followed.but,you should adjust spice powders quantities as per your taste.

If you use very big size drum sticks or chicken pieces you may need to cook more time.

Here Which I used chicken drumsticks are medium in size.After cooking 15 minutes in open method,again cooked 15 minutes in dum method.so,it is a perfect time to me.

Never disturb the biryani vessel while it is on flame in dum method.You may loss the aroma and taste.

First in cooker i fried sliced onions and then removed and fried chopped onions.So,don`t confuse with above pictures

You can add whole spices(which given to cook rice) in cooker to cook chicken,but I skipped..

Potato and boiled eggs are main ingredients in kolkata chicken biryani and it is the main difference when you compare with other biryanis.

I used lots of mint+coriander leaves.for a perfect biryani you need these two leaves definitely.