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WEDNESDAY, JUNE 2, 2010

Hariyali Murgh Dum Biryani with Murghi ka Salan and

Kachumber
Murgh/Chicken biryani....dum pukht style, is one the most famous blend
of spices, meat and rice...a rich culinary tradition of Awadhi cuisine from
the Dastarkhwan (the dining spread) of Nizams and from the city
of nazaqaats and tehzeeb, Lucknow, Northern India.

What is called Mughlai cuisine is actually the cuisine of Moghuls or

Mongols as we know with influences from Persia, Middle East, Northern
India and even Punjab and Kashmir. Awadhi cuisine bears a near
resemblence to Mughlai type of slow cooking of meat with addition of 
aromatics, dry fruits and aphrodisiacs too.

My bias nature towards royal cooking always leaves me wanting for

more and more historic information about how this rich exoctic cuisine
has evolved right from the time of Nawab Asf-ud-Daulah to the great India
gourmet Nawab Wajid Ali Shah.

This humble biryani has fashionably matured into many variations

during the royal period and is still in every household. For more on
Awadhi cuisine watch out my other blog 'Indulgence' in the coming few
days...have gathered quiet a few interesting facts all these years, high
time I pen it down and share some knowledge.

Coming back to the biryani, I wore my khansama (chef ) cap and entered
my bawarchikhana (kitchen) to cook up this chicken biryani, dum pukht
style (in simple terms it means to cook the biryani in its own steam,
slowly in a pot sealed with flour and water) with homemade green
chutney. Traditionally the pot is buried in hot sand to mature with hot
coals on top......but then click click come back to the real world.....isn't
oven the best invention of all. My oven makes up for the hot sand, tandoor
and even for patther ke kebabs (these kebabs are cooked over a hot stone
slab).

This biryani is simple,do not get scared with the long list of ingredients
and don't let the double marination put you off, just follow the recipe. The
chicken is marinated twice for added flavor and is half cooked separately.
The gravy in which the chicken is cooked can be served as an
accompainment to the biryani as Murghi ka Salan (chicken curry). The
biryani is also incomplete without a cucumber, tomato and yogurt salad
-Kachumber (Diced cucumber and tomatoes, mixed in yogurt with salt )

Ingredients:
Chicken 1 kg (cut into chunks, as desired)
Basmati/Fragrant rice 2-1/2 cup
Fried Onion/Brista 1 cup (sliced onions fried in fat until caramalised and
dark in color)
Cumin/Jeera powder 1 tbspn
Coriander/Dhania powder 2 tbspn
Cardomam/Elaichi powder 1/2 tspn
Yogurt/Curd/Dahi 1 cup
Salt to taste
Ghee/Clarified butter 1/2 cup
Garnish a wedge of lemon

Whole Spices:
Cardamom/Elaichi 2-3

Cinnamon/Dalchini 1
Clove/Laung 2-3
Black Cardamom/Badi elaichi 1

1st marination:
Ginger 1/2 tspn
Garlic 1/2 tspn
Lemon Juice 1/2 tspn
Red chilli/Lal  mirch powder 1/2 tspn
Salt 1/4 tspn

2nd Marination:
Hari/Green chutney:
Coriander/Cilantro 1 cup
Mint/Pudina 1/2 cup
Green chilli/Hari mirch 3-4 (as desired)
Onion 1
Garlic 2
Salt  1/4 tspn

Sealing the pot:

Flour 3 tbspn
Water 1 tbspn or as required
Make a stiff dough and keep aside.
Or
Simply use a tight lid pot and place anything heavy on the lid to save the
steam from escaping.
Or
As I have used a special claypot used specially for cooking biryani for that
perfect aroma.

Method:
 1. Clean, skin and cut the chicken as desired.
2. Rub the 1st marination onto the chicken and keep aside for 20 mins.
3. Grind all the ingredients of the 2nd marination and keep aside.
4. After 20 mins rub the second mariantion on the chicken and
massage slowly. Keep aside upto 3-4 hours or overnite.
5. Wash and soak rice for 1 hour.
6. Boil a pot of water with whole spices and parboil rice till 3/4 done.
Drain and keep aside with the spices still in the rice.
7. Fry the sliced onions in oil/ghee until caramalised and dark in color.
Drain and keep aside.
8. Take ghee in a deep hot pan, add the chicken with all the marination
and cook on high flame, browning all sides for 3-4 mins.
9. Turn the flame to medium and cook, stirring at regular intervals.
10. Throw in the cumin and coriander powder and saute.
11. After 5 mins add the yogurt and stir. Let it cook for another 8-10
mins slowly.
12.Add water as required. Turn the gas off and keep warm. Do not
discard the gravy, use in the biryani as required to keep the biryani
moist. Rest serve as salan.
13.Take a separate pot to layer the biryani.
14.Start with some ghee on the bottom of the pot. Spread a layer of rice
evenly at the bottom, topped with the fried onions and chicken with
a spoonful of gravy.
15.Sprinkle cardomam powder on top and layer again with rice, onion,
chicken and cardomam powder.
16.Lastly spread the rice and fried onions on top.
17. Close the lid tight with the flour and cook in a moderate oven at 140-
150 deg C for 1-1/2 hours.
18.The leftover gravy from the cooked chicken can be used to serve with
the biryani  as Murghi ka salan (chicken curry).
19.Serve the biryani hot with salan and kachumber.

You might also like:

Zarda

Khichdi with Bajra nu Dhebra and Ringnna Bateta.

Chicken Curry- Mauritian style

LinkWithin

POSTED BY CHETANA SUVARNA GANATRA AT 8:42 PM

LABELS: ACCOMPAINMENT, AWADHI CUISINE , CHICKEN, CHUTNEY, COMFORT FOOD,
CURRY, DUM PUKT, LUCKNOWI CUISINE , RICE, ROYAL CUISINE , SALAD, SLOW
COOKING

15 COMMENTS:

PranisKitchen said...

i am a biryani lover..no words for this dish..what a delicious

biryani..nice presentation

JUN E 2, 201 0 8:57 P M

Priti said...

Biryani looks so perfect...yummy ..nice pics

JUN E 2, 201 0 9 :01 P M

Spice said...
 I can almost smell the flavors....no doubt biryani is tasty but I really
like the clay pot....love earthern cookwares....did u get it from
India...

JUN E 2, 201 0 9 :27 PM

Sushma Mallya said...

wow what a beautiful biryani..mouthwatering & tempting pics

chetana,would love to try this asap

JUN E 2, 201 0 1 0:1 4 P M

GayathriRaj said...

Hey thats really yummy one...i love any biryani and urs is aperfect
one to try for sure.....mouth watering dish....and that serving plate
is awesome... :)

JUN E 2, 201 0 1 0:44 PM

Padhu said...

What a yummy biriyani!! New here .U have a lovely blog with a nice
collection of yummy recipes.Do drop by
http://padhuskitchen.blogspot.com
when u find time

JUN E 2, 201 0 1 1 :06 P M

Rach said...

Just bumped into your blog and had a visual treat with all your
recipes. This biryani looks incredible :)

JUN E 3, 201 0 2:32 AM

Chetana Suvarna Ganatra said...

Spice...thks dear.
Got dis wonderful claypot fm a speciality store here.

Gayathri....yeah my fav plate too...thks.

Thk you all...

Hugs.

JUN E 3, 201 0 7:00 AM

Maria said...

good information

JUN E 3, 201 0 11 :32 AM

Krishnaveni said...

delicious and yummy biriyani looks so beautiful

 JUN E 3, 201 0 3:47 P M

Domestic Goddess said...

Yummy and delicious.....the pics looks so tempting....I surely will

try. Thanks for sharing....keep going!!!

JUN E 4, 201 0 3:58 AM

Hamaree Rasoi said...

Thanks for dropping by my blog and leaving wonderful comments.

Glad to be here. First thing that I would like to mention here is your
food photograpy....excellent dear. Liked your Zarda preparation
also. Biryani looks awesome so is the clay pot :-) Do visit me
again....Following you...

Deepa
Hamaree Rasoi

JUN E 4, 201 0 7:1 5 AM

Suman Singh said...

murgh dum biryani looks perfect and delicious...lovely pics too...

JUN E 4, 201 0 1 :34 P M

Sridevi said...

What a lovely presentation and a wonderful Biriyani.

JUN E 8, 201 0 2:1 5 PM

Trish said...

yummmmmmmm!!I love all your food pics!

BTW,where can I find the clay pot in Melbourne,any idea?

JUN E 1 1 , 201 0 1:1 0 AM

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