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He alth  y & delicious custom-made recipes from the Kitchens of Charus, Tharu & Divya 

Curries & Chutneys Curries & Chutneys 

Friday, 13 January 2012Friday, 13 January 2012

Hyderabadi Chick en Dum Biryani in Slow Cooker

I would say that cooking Dum Biry ani is an art by itself. Myself and my husband were trying to master it si

UK. Preparing the chicken marinade,the half cooked rice to perfection and the final dum stage, all put toget

a job. Either the masala proportion goes wrong or the r ice gets overcooked. One of my husband's colleague

cooked in a slow cooker for his office's pot luck. The meat was very juicy,tender and the taste was absolutel

decided,why not give a try for our biryanis, curries and stews with the slow cooker. We got a brand new, bl

stylish,Russell Hobbs 3.5 L slow cooker for this Christmas and tried dum biryani with chicken in it. It was u

got the texture,consistency and taste similar to that of the restaurants. The meat was cooked to perfection

must say, for the first time we got it right! All you need is a whole lot of patience! The 3.5 L capacity of the

 be ideal for couples and 4 people can have a meal at a time. Myself and my husband had it for dinner and r

for next day 's lunch.And the slow cooker...is really worth the buy! Looking forward to cook soups,stews an

Ingredients

Basmati Rice - 2 1/2 cups

Chicken with bones - 750 gms

Oil - 1/2 cupDesi Ghee - 3 T ablespoon

Onion - 1 big (chopped Lengthwise)

Green chilli - 5 (chopped)

Fresh Mint leaves - 1 cup (finely chopped)

Fresh coriander leaves - 1 cup (finely chopped)

Saffron - 7 strands

Milk - 1/2 cup

 Water - 1 /2 cup (if required)

Lime juice - Juice of 1/2 lime

To Marinate

Ginger Garlic paste - 2 Tablespoon

Turmeric powder - 1/4 Tablespoon

Red chilli powder - 1/2 Tablespoon

Indian Black Pepper

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Coriander powder - 2 Tablespoon

Biryani masala powder - 1 1/2 Tablespoon (optional)

 Yoghurt - 5 T ablespoon

Lime juice - Juice of 1 large lime

Cloves - 7

Cinnamon - 3 sticks (of 1 inch each)

Cardamom - 6

Bay Leaves - 3

Salt - to taste

For the Rice

Cloves - 5Cinnamon - 2 sticks (of 1 inch each)

cardamom - 4

Cumin seeds - 1 Tablespoon

 Water - 2 1/2 cups (1:1 ratio with that of rice)

Salt - to taste

Method

Follow the steps in accordance to get it right :-)

1. Fry the onions in the oil until they become golden brown and strain the excess oil. Reserve the oil, do not

2. Clean and wash the chicken and drain the excess water. Add all the ingredients mentioned in the, to mari

chicken. Also add the oil reserved which we got in step 1, 1/2 of the fried onions and half of the chopped cor

green chillies to the chicken. The oil gives nice flavour and aroma to the biry ani.Mix everything with your h

sure each chicken piece is coated well with the masalas. You can also taste the marinade,if you feel anythin

add them to y our convenience and pop it into the fridge. Allow it to marinate for 2-4 hours or overnight. Th

 better!

3. Once the chicken is marinated, take it out of the fridge and allow it to rest for a while so that the st iffnes

to the chillness go away.

4. Take a pan and fry the chicken in it for just 5 minutes. (This is because you cannot put the raw meat dir

cooker, as per the cookbook instructions)

5. Preheat the slow cooker along with the cookpot in high mode for 20 minutes (This should be done with n

in the cookpot, just the empty pot)

6. Wash the rice in the water twice and drain the water completely. Now take the rice along with the ingred

in, for the rice list in a microwave oven safe bowl and microwave it for 15 minutes in high mode or a little lo

until there is not water left in the bowl. Stir the contents once in 10 minutes just to even the cooking of rice

 you can also check the amount of water left in the bowl. The rice will be 50% - 60% cooked at the end as w

1:1 rice and water (The perfect consistency we need for the dum)

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7/30/2019 Curries & Chutneys_ Hyderabadi Chicken Dum Biryani in Slow Cooker

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7. Now take the cookpot out of the slow cooker with the oven gloves and grease the inner side of the cookpo

 butter.

8. Now spread all the chicken at the bottom of the pot and half of the rice on top of the chicken and garnish

chopped coriander leaves, mint leaves,fried onions and green chillies (reserve some for the second layer of

desi ghee and spread 1 1/2 tablespoon on top of the rice and squeeze few drops of lime juice.

9. Now spread rest of the rice on the top and garnish with the remaining coriander,mint,fried onions and gr

spread the remaining ghee on top and squeeze the lime juice.

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7/30/2019 Curries & Chutneys_ Hyderabadi Chicken Dum Biryani in Slow Cooker

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10. Boil the milk along with the saffron strands and spread it on top of the top layer of rice (not necessary o

layer of the rice).

11. Now cover the cookpot with the aluminium foil, put the lid on top and seal all the edges thoroughly with

(This acts as the dum preventing the escape of the heat v apours) and place the cookpot carefully in the slo

7/30/2019 Curries & Chutneys_ Hyderabadi Chicken Dum Biryani in Slow Cooker

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12. Now turn the slow cooker mode to low and cook it for 3 1/2 to 4 hours.

13. You can open it after 1 1/2 hours and give a light stir on the top just to prevent the rice from drying out

the rice and chicken together at this stage. You can sprinkle some water on top if you feel that the r ice is ve

 whole house will be filled with the wonderful aroma by now.

14. T urn off the cooker after 4 hours and take the cookpot out and stir the r ice and chicken together gently

the rice.

You will see the meat coming off the bones and will be juicy and tender to the core.

Serve it hot with boiled eggs,chicken fry and onion,cucumber, y oghurt salad.

Note

* Following the steps in order will get you the perfect biryani.

* Do not cook the rice very early because it might get mushy and sticky , if you leave it outside for a long tim

* You can also cook the rice in 7-8 cups of water on the stove and strain the excess water once the rice is c

 wash the rice with cold water to prevent further cooking. But trust me, this never worked for me, you need

experience though! You can reserve a cup of the strained water and add it along with ghee and spread on t

layers.

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Posted by Charulatha at 1/13/2012 02:09:00 pm

Labels: Chicken Dish, Rice

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4 comments:

Unknown 3 February 2013 06:23

Hey, I just tried this recipe and my house is filled with the wonderful biryani aroma....the rice was perfectly cooked

cooker for 4 hrs.....b ut it got done it 2.5 hrs....we loved the biryani...the recipe is a keeper ....however there were 2

sides was dry and hard, starting to burn......and the chicken was bit dry....any guess what could have gone wrong.recipe

Reply

Charulatha 26 April 2013 14:45

Hi there, apologies for the very delayed reply. Thank you for the comments. Am happy that you enjoyed t

with your issues, 1. Apply oil, ghee or butter to the sides of the cookpot before putting in the chicken and ric

inbetween to check on the rice, you can scrape the sides slightly without disturbing the rice layers to avoid bu

2. Do not use the chicken directly from the refrigerator, bring it to the room temperature. When you pan f

not cook it in a very high flame which will bring out all the juices and end up with dry meat. Add yoghurt w

help in retaining moisture....hope this helps! Cheers!

Les Iliff 26 April 2013 11:06

great taste,cooks in 2.5hrs, no dry rice, chicken moist.

Reply

Charulatha 26 April 2013 14:26

Thank you. Glad that you enjoyed the recipe. Cheers!

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