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Preparation Time : 20
Cook Time : 50
Total Time : 70
Basmati rice 1 1/2 kg
Chicken or mutton 2 kg
garam masala powder 1 tbsp
Ginger garlic paste fresh 3 tbsp, heaped
Turmeric powder 1 tsp
Salt 4 tbsp
Whole garam masalas a handful (Cinnamon sticks about 5 to 6, cardamom 5 to 6, cloves 5 to 6, black pepper corns 8 to 10, caraway seeds 1 tsp and bay leaves)
Coriander and mint leaves finely chopped 1 small bunch each
Green chillies 5
Red Chilli powder 2 to 3 tbsp
Onions sliced thinly 4 large
Oil 2 cups for frying the onions
Ghee 2 tbsp
Saffron food colour a pinch mixed in 2 tbsp milk
For the smoky effect, charcoal piece small 1
Oil or ghee 1 tsp
Small katori 1
Soak rice for 20 minutes. Boil it along with the whole masalas, just until the first bubbles appear. Cook it a little more before draining it
Deep fry the onions and keep aside. This same oil in which we fried the onions is used even for marination when cooled.
Marinate the mutton or chicken for atleast 2 hours or overnight with all the masalas along with the fried onions and the oil which has been brought to the room temperature.
For the mutton use a meat tenderizer or raw papaya paste about 2 tbsp.
Before keeping it on dum, pour 2 tbsp of ghee on the top along with the colour. You can even sprinkle some coriander and mint leaves finely chopped along with the fried onions.
Keep the biryani on high flame for the first 10 minutes rotating the vessel every 2 minutes so that it doesn't get burnt at the bottom.
After 10 to 12 minutes. Bring the flame to low and let it simmer for atleast 20 to 25 minutes.
Do not open the lid at all. If possible seal it with a thick cotton cloth or the aluminium foil. I personally prefer the aluminium foil. Cover the mouth of the vessel with the foil and place the lid on top.
Just before serving add the last essential magic smoky flavour effect by heating about a tbsp of oil. Place the coal in the aluminium foil and keep this in the centre of the biryani in the vessel. Pour the hot oil or ghee on top and immediately cover it up.
You can see the smoke coming out. Leave it undisturbed until the fumes stop. This will take 10 minutes atleast.
Serve this delicious biryani with raita alongside.
Smoked Chicken dum biryani was my first try a few years back. Try it out and experience for yourselves the magic spell of this awesome biryani. The smoky effect has such an aromatic flavour added to it. A lovely variation to the monotonous biryani versions we have. And i used the same Hyderabadi (dum) style for cooking this biryani Happy Cooking!
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