Brown Rice Dum Biryani Recipe

Brown Rice Dum Biryani Recipe (NON-VEG RECIPE)

Chicken Biryani. The two single most magical words a Pakistani can hear. There is something about the combination of spices the meat is cooked in, and the layering of boiled rice atop it before final, collective steam that homogenizes the two in umami like no other. It’s hard to explain, and I don’t think I really need to, considering how popular this dish has become globally, as it is now adopted in many nations. The exact origins of biryani are uncertain, but we can agree that biryani was born in South Asia, and developed and made popular by the royal kitchens of the Mughals. While biryani is made with mutton, beef, and even fish and shrimp now, I think it’s safe to say that chicken is the most popular choice of protein in biryani.

Ingredients:

• 1 cup diced cauliflower

• 1 cup diced carrot

• 2 tablespoon chopped ginger

• 1/2 cup yogurt (curd)

• 20 gm cashews

• 20 gm pistachios

• 2 bunch coriander leaves

• 2 pinches cinnamon

• 4 tablespoon virgin olive oil

• 2 teaspoon ghee

• 2 pinches saffron

• 2 cup water

• 1 cup diced green beans

• 2 tablespoon chopped garlic

• 4 sliced onion

• 1/2 cup chicken stock

• 20 gm almonds

• 2 bunch mint leaves

• 2 teaspoon green cardamom

• 4 bay leaf

• 1 teaspoon rose water

• 200 gm brown basmati rice

• 2 teaspoon black cumin seeds

For Marination:

• 1 tablespoon garam masala powder

• 2 teaspoon cumin powder

• 2 tablespoon green chili

• 4 pinches salt

• 1/4 teaspoon powdered turmeric

• 1 teaspoon chili powder

• 1 teaspoon white pepper powder

For The Main Dish:

• 400 gm chopped chicken

Recipe:

• Step 1

  For preparing this absolutely delicious biryani recipe, first, fry the sliced onions and when done, keep them aside. Then, marinate the chicken pieces with cumin, turmeric, chili powder, green chili, garam masala, fried onion, salt, and pepper. Keep this aside for about 2 hours.

• Step 2

  On medium flame, heat a deep-bottomed pan and heat oil in it over moderate flame. Then and add cardamom, bay leaf, cinnamon, and saute for a minute. When the ingredients begin to crackle, add onion. Saute till the onion turns brown and translucent. Add ginger and garlic.

• Step 3

  Add the marinated chicken and saute till sealed. Add vegetables, dry fruits, and chicken stock and cook for 15 minutes. Switch the stove off. Top it with coriander and mint leaves. Cook soaked and drained brown rice separately with cardamom, bay leaf, cinnamon, shahi jeera in salted water. Cook till it's half done.

• Step 4

  Now take a heavy-bottomed pan with a heavy lid. First, add all of the cooked chicken which is almost cooked at the bottom. Top it with the cooked rice and cook it half. Dilute some saffron in 2 spoons of milk or water. Add this and rose water on top of the rice. Cover this rice with brown onions, coriander, and mint. Cook it on slow fire with the lid tightly closed for 15 minutes. Let the biryani cook in its own steam. Serve with papad, raita, and pickle.