Home / Cooking Style / Baking / Easy Chicken Dum Biriyani using National Masala
5 April, 2020

Easy Chicken Dum Biriyani using National Masala

Posted in : Baking, Chicken, Christmas, Dinner, Indian, Lunch, Ramadan, Rice, Rice, Stove top, Thanksgiving on by : sujeesha Tags: , , , , , , , ,

There are thousands biriyani recipes and I make at least half a dozen recipes mylself. But this recipe is my new found favorite because its quick and easy to make and is an absolute crowd pleaser resulting in restaurant-style dum biriyani.

I have tried many brands of biriyani masalas before but none is as good as National Biriyani Masala. You can follow the recipe from the back of the package. But I use a slightly different method to make my biriyani here.

The best rice to use to make biryani or pulao is Sela Basmati rice. This is a well-aged premium basmati rice that turns out really long and fluffy. Its not a brand, but a variety of basmati rice in most popular brands. All Indian stores carry Sela Basmati. If you can’t find it, just ask an employee.

You can use any cut of chicken, best is to use bone-in chicken legs quartered. All I had was boneless chicken legs in my freezer and hence i used just that. I didn’t want to go to the store during this COVID-19 shutdown just for chicken. Being responsible here!

Prep work:

Marinate the chicken: Make a paste using juice from 2 limes, chili powder, turmeric powder and Himalayan pink salt in a medium bowl. Dump 1 lb chicken into the paste and rub nicely getting the marinade into all the crevices. Cover the bowl tightly using cling wraps and refrigerate overnight.

Soak the rice: 2 hours prior to making biriyani, wash 2 cups of sela basmati rice with plenty of water 3-4 times until water runs clear. Soak the rice in plenty of water.

Soak Saffron: Soak a pinch of saffron in 1/4 cup of warm milk or just use saffron water (I used saffron water in this recipe)

Preheat oven: Preheat oven to 350 degrees F

Prepare the baking tray: Grease a baking tray generously with ghee.

Things to remember:

  • Saffron adds a fantastic flavor to biriyani. However, you can also use saffron water sold in the Indian or Persian markets. I have used saffron water in this recipe
  • Kalpaasi is my secret recipe to making absolutely flavorful biriyanis. Also known as black stone flower, I use it only in biriyanis or meat curries. Its a big bag, but would last you a few years. Its a must have in my kitchen. A little goes a long way, so use sparingly. You can find Kalpaasi on Amazon.
  • You can cut down the prep time by not marinating the chicken overnight. But its advisable to marinate chicken for at least a couple of hours. Remember, marinated chicken tastes much better because the marinade beaks down the meat allowing fluids and seasonings to enter the meat. This will result in a moist and flavorful meat.
  • Soaking rice for a couple of hours before cooking results in really long and fluffy rice. You can cut down prep time by just soaking for 20 minutes instead. It will still result long fluffy rice, but not as long when its soaked for a couple of hours. One thing to remember is to wash the rice a few times before soaking it. Washing rice after soaking will break the rice kernels.
  • Whenever I make fried chicken or chicken 65, I save the peanut oil to use in other recipes. I never use the oil to deep fry again. Using this chicken-fried-oil for biriyani just elevates the flavor.

Here how you make this biriyani:

Cook the rice: Bring plenty of water with some salt to a rough boil. Add soaked rice and cook until semi cooked. About 8-10 minutes. Rice should not be fully cooked. Thats the key. Dum process will cook it further.

When the rice is semi-cooked, dump it into a colander set in the sink to filter out the water. Fluff up the water from time to time so rice cools evenly.

Make the Masala base: While rice is cooking, heat oil & ghee mix in a skillet. Throw in some kalpaasi aka black stone flower. DO NOT use any other seaweed. You won’t get the flavor.

When kalpaasi turns fragrant, add onion and green chili and fry till onion are light golden.

Add ginger garlic paste,  tomatoes, biriyani masala and some yogurt and fry until chicken is cooked and water is all absorbed and oil is released by the masala (do not add any extra water if using chicken. Water released by chicken is enough)

Dum process: Spread 1/3 of rice on the bottom of the greased baking tray. Spread half the chicken mixture over rice followed by a half of of roughly chopped mint and cilantro. Spread half of remaining rice over chicken. Spread all of remaining chicken over rice and some more of mint and cilantro. Spread rest of the rice on top of chicken layer. Basically, start and end with rice layer.

Sprinkle saffron milk or saffron water and 2 tbsp of rose water (optional) on top of rice.

Spread remaining chopped cilantro and mint on top.

Cover with tinfoil so no steam escapes. Bake for 10-12 mins.

Serve with raitha!

Easy Chicken Biriyani using National Biriyani Masala

By sujeesha Published: April 5, 2020

  • Yield: 8 Servings
  • Prep: 2 hrs 0 min
  • Cook: 45 mins
  • Ready In: 2 hrs 45 mins

There are thousands biriyani recipes and I make at least half a dozen recipes mylself. But this recipe is my new found favorite …

Ingredients

Instructions

  1. Marinate chicken in chili powder, turmeric, fresh lime juice over night.
  2. Wash basmati rice few times until water runs clear and soak in plenty of water for an hour.
  3. Soak a pinch of saffron in 1/4 cup of milk or just use saffron water (i just used saffron water).
  4. Bring plenty of water with some salt to a rough boil in a pot. Add soaked rice and cook until semi cooked. About 7-10 minutes.
  5. When rice is semi-cooked, immediately pour it into a colander set in the sink to filter out water.
  6. Heat oil & ghee in a skillet. Throw in kalpaasi aka black stone flower and fry until fragrant.
  7. Then add onion and green chili and fry till onion turn light golden.
  8. Add fresh ginger garlic paste, tomatoes, biriyani masala and some yogurt and cook covered until chicken is cooked, water is all absorbed and oil starts releasing from the masala (do not add any extra water if using chicken. Water released by chicken is enough).
  9. Preheat oven to 350 degrees F.
  10. Spread 1/3 of rice on the bottom of the greased baking tray. Spread half the chicken mixture over rice followed by a half of of roughly chopped mint and cilantro. Spread half of remaining rice over chicken. Spread all of remaining chicken over rice and some more of mint and cilantro. Spread rest of the rice on top of chicken layer. Basically, start and end with rice layer.
  11. Cover with tinfoil so no steam escapes. Bake for 10-12 mins.
  12. Serve with raitha!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.