CHICKEN DUM BIRYANI
Marinated chicken, a fragrant onion masala and parcooked rice are layered and slowcooked for this profoundly delicious dish. It takes some time and effort, but for a special occasion, it’s more than worth it. The recipe requires a number of ingredients not found at large supermarkets—just visit a South Asian grocer or singals.ca for a one-stop shop.
CHICKEN
2 tbsp (30 mL) ginger-garlic paste
6 tbsp (90 mL) full-fat yogurt
1 tbsp (15 mL) lime juice
1 cup (250 mL) chopped cilantro (both leaves and stems)
1 cup (250 mL) chopped mint
1 tbsp (15 mL) Deggi Mirch chili powder
1 tbsp (15 mL) garam masala
1 tbsp (15 mL) paprika
Salt to taste
2 tbsp (30 mL) canola oil
2 1/4 lbs (1.02 kg) bone-in skinless drumsticks
MASALA
3/4 cup (175 mL) canola oil
2 tbsp (30 mL) ghee
1 tbsp (15 mL) cumin seeds
1 tbsp (15 mL) coriander seeds, crushed
2 1/2 tsp (12 mL) black peppercorns, crushed 4 black or green cardamom pods
1 bay leaf
1/2 cinnamon stick
2/3 cup (150 mL) ginger-garlic paste
1 tbsp (15 mL) green chilies, sliced
1 tsp (5 mL) salt
2 1/4 lbs (1.02 kg) onions, sliced
1 large tomato, chopped
2 tbsp (30 mL) lime juice
1 tsp (5 mL) sugar
2 tbsp (30 mL) ground cumin
4 tsp (20 mL) garam masala
1 tbsp (15 mL) Deggi Mirch chili powder 1 tbsp (15 mL) paprika
RICE
4 tsp (20 mL) canola oil
Salt to taste
4 pieces star anise
1 bay leaf
1/2 cinnamon stick
2 1/4 lbs (1.02 kg) basmati rice, about 5 1/3 cups (1.33 L)
JHOL
1/2 cup (125 mL) heavy cream 6 tbsp (90 mL) ghee 2 pinches saffron threads
1/4 tsp (1 mL) rosewater 1/4 cup (60 mL) roasted cashews 2 tbsp (30 mL) raisins
RAITA
1 cup (250 mL) full-fat yogurt
1/4 cup (60 mL) finely diced red onion 1/4 cup (60 mL) finely diced radishes 1/4 cup (60 mL) finely diced cucumber 1 tbsp (15 mL) chopped cilantro
1 tbsp (15 mL) chopped mint
1 green chili, chopped
Pinch ground cumin
Pinch sugar
Salt to taste
Papadums for serving
1 For the chicken, whisk together all the ingredients except chicken in a large mixing bowl. Add chicken and turn to coat in marinade. Transfer to an airtight container. Refrigerate overnight.
2 For the masala, in a large heavy-bottomed pot, heat oil and ghee over medium heat.
Add cumin seeds, coriander, peppercorns, cardamom, bay leaf and cinnamon. Toast until fragrant, 1 to 2 minutes. Add ginger-garlic paste, chilies, salt and onions. Stir to combine and reduce heat to low. Cook until onions are brown, stirring often, 35 to 40 minutes. Add tomato, lime juice and sugar. Cook for another 3 to 4 minutes. Add cumin, garam masala, chili powder and paprika. Cook for 5 minutes more. Add chicken and its marinade. Stir to coat in masala. Cook for 5 to 7 minutes. Remove from heat.
3 For the rice, bring a large pot of water to a boil. Add oil, salt, star anise, bay leaf and cinnamon. Add rice and cook, stirring occasionally, until half-done, 4 to 5 minutes. Drain.
4 For the jhol, place cream and ghee in a medium microwaveable bowl. Microwave for 1 minute. Stir in saffron, rosewater, cashews and raisins. Set aside.
5 Stir chicken, then pour parcooked rice overtop in a thick layer. Do not mix! Pour jhol evenly over rice and cover. Cook over low heat until chicken is done and rice is cooked, 30 to 35 minutes. (Don’t lift lid until ready to check for doneness!)
6 While biryani is cooking, make raita. Place yogurt, red onion, radishes, cucumber, cilantro, mint, chili, cumin, sugar and salt in a bowl. Stir to combine. Cover and refrigerate.
7 When biryani is ready, bring pot to the table to serve with raita and papadums.
Serves 8 to 10