Nawabi Chicken Dum Biryani, a delicious Biryani made with soft succulent chicken pieces in a rich gravy makes a wonderful meal for any time.
Disclaimer: Licious company sent me this product to cook with their fresh chicken. The opinion and the recipe used is my own.
This is the first time I am accepting a product to try at home. Daddy always wants to get packed meat, as he feels it will help us in cooking during Sunday. So having this thought in mind, I went ahead with ordering Biryani Cut Chicken as we make Biryani on Sunday.
Licious is a meat and seafood company and they’ve recently launched in Chennai. I received the chicken biryani cut in a vacuum sealed pack and was impressed to see that the meat was cut expertly and cleaned thoroughly.
My kids love Biryani and we make almost some Biryani every Sunday. They only eat chicken and we have a huge list of Biryanis that they have approved of. The ones they like gets repeated for a couple of times.
Our Sunday routine is getting our help buy us freshly cut chicken from Chicken shop. Sometimes we have to wait for her to get back soon as we will have to marinate the chicken for at least 2 to 3 hours for the biryani.
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Before sharing this wonderful Nawabi Dum Biryani recipe that Amma has been making the last couple of weeks, I would like to share our experience handling the chicken from the shops and how different it has been with Licious Biryani Cut Chicken.
With Chennai facing severe water scarcity, we have a tough time every week with cutting and cleaning the chicken we get from the chicken shop. So when we got chicken from Licious, Amma said the chicken needed just one water rinse and it can be marinated. Apart from being very clean, the chicken didn't smell, unlike the chicken we get from the shop.
Few other points that I would like to share were about how the Biryani Cut Chicken pieces were of the correct size. Since the product is weighed after cleaning, we get the same amount of meat we are ordering. It is freshly cut, cleaned and packed. The flesh is very soft and hardly takes time to get cooked.
I wanted to buy the Kozhi Milagu Varuval, however, they were very sweet enough to send that also along with Biryani cut. We found that very easy to use as the masala is already mixed in and only takes about 30 mins to get cooked.
I am happy to share that as a special offer, Licious is offering some discounts for my readers. You can use the Coupon Code: srivalli150 to avail this. T&Cs - Flat 150 OFF on orders above 500, Valid on discounted products, Valid only on first order and valid till 20th Nov 2019.
Step By Step Pictures for making the Biryani
Nawabi Chicken Biryani with Licious Biryani Cut Chicken
Ingredients Needed:
For Gravy
1/2 kg Chicken
2 tsp Ginger Garlic Paste
Salt to taste
A Pinch Turmeric a pinch
1 cup Onions
1.5 tsp Coriander Powder
2 tsp Chilli Powder
6 nos Cashew Nut
6 nos Almond
4 tbsp Cooking Oil
1/2 cup Curds
1/2 cup Milk
For Making the Rice
3 cups Basmati Rice
7 nos Cloves
2 inch Cinnamon
5 Green Cardamom
1 tsp Shah Jeera
2 to 3 nos Mace / Javitri
3 to 4 Black Stone Rathi Povvu /Dagad Phool /kalpaasi
1 long Marathi Moggu
3 Green Chilies
2 Bay Leaf
Salt to taste
2 tbsp Ghee
4.5 cups Water
For Assembling the Dum Biryani
2 tbsp Milk
4 to 5 strands Saffron
Handful Coriander Leaves
Handful Mint Leaves
1 tsp Ghee
Method to make:
For making the Chicken
Since the Licious Biryani Cut meat comes washed and neatly packed, you just have to wash it once before you marinate the chicken.
Drain the chicken and take it in a wide bowl.
Add ginger garlic paste, red chili powder, coriander powder, turmeric powder, and salt. Mix well and let it rest for at least 1/2 hour.
Meanwhile, soak the nuts in water and grind to a smooth paste.
When ready to make the gravy, chop the onions very fine.
Heat a Kadai and add cooking oil, add the onions and saute till it turns slightly brown.
Add the marinated chicken along with the masala and cook on low flame till the masala is well cooked. Keep stirring in intervals.
This takes about 10 to 15 mins.
Add curds and milk and combine well. Cook on high flame.
Next, add the nuts paste and continue cooking on high flame, till the water becomes thick and the chicken is well coated.
Switch off the flame when the chicken is soft and well cooked and you still have some gravy to the chicken. Keep it aside until you assemble the biryani.
For the making the Rice
Wash and soak the basmati rice for 30 mins. Drain the rice and keep it aside.
Take a pan and heat ghee, add bay leaf, and all whole spices along with slit green chilies.
Sauté well till the green chilies and spices are cooked well.
Add the drained rice, sauté the rice well.
Add 4.5 cups of water and bring to a boil.
Simmer till well cooked, let it settle down.
Assembling the Biryani
Warm the milk and add saffron.
Finely chop the mint, coriander leaves.
Grease a wide nonstick pan with ghee.
Divide the rice into 3 parts.
Make the chicken gravy into 2 parts.
Add the first layer of rice and spread well.
Next, add the first chicken gravy and spread well.
Now add another layer of rice, add the second layer of gravy and spread well.
Sprinkle the coriander and mint leaves.
Now finally add the last layer of rice, sprinkle the herbs.
Sprinkle the saffron milk.
Cover with a lid tightly and cook on low flame for dum at least 15 mins.
Once done, fluff and serve hot.
Nawabi Chicken Dum Biryani with Licious Biryani Cut Chicken
Ingredients
For Gravy
- 1/2 kg Chicken
- 2 tsp Ginger Garlic paste
- Salt to taste
- A Pinch Turmeric powder
- 1 cup Onions
- 1.5 tsp Coriander Powder
- 2 tsp Chilli Powder
- 6 nos Cashew Nut
- 6 nos Almond
- 4 tbsp Cooking Oil
- 1/2 cup Curds
- 1/2 cup Milk
For Making the Rice
- 3 cups Basmati Rice
- 7 nos Cloves
- 2 inch Cinnamon
- 5 Green Cardamom
- 1 tsp Shah Jeera
- 2 to 3 nos Mace / Javitri
- 3 to 4 Black Stone Flower / Rathi Povvu /Dagad Phool / Kalpaasi
- 1 long Marathi Moggu
- 3 Green Chilies
- 2 Bay Leaf
- Salt to taste
- 2 tbsp Ghee
- 4.5 cups Water
For Assembling the Dum Biryani
- 2 tbsp Milk
- 4 to 5 strands Saffron
- Handful Coriander Leaves
- Handful Mint Leaves
- 1 tsp Ghee
Instructions
For making the Chicken
- Since the Licious Biryani Cut meat comes washed and neatly packed, you just have to wash it once before you marinate the chicken.
- Drain the chicken and take it in a wide bowl.
- Add ginger garlic paste, red chili powder, coriander powder, turmeric powder, and salt. Mix well and let it rest for at least 1/2 hour.
- Meanwhile, soak the nuts in water and grind to a smooth paste.
- When ready to make the gravy, chop the onions very fine.
- Heat a Kadai and add cooking oil, add the onions and saute till it turns slightly brown.
- Add the marinated chicken along with the masala and cook on low flame till the masala is well cooked. Keep stirring in intervals.
- This takes about 10 to 15 mins.
- Add curds and milk and combine well. Cook on high flame.
- Next, add the nuts paste and continue cooking on high flame, till the water becomes thick and the chicken is well coated.
- Switch off the flame when the chicken is soft and well cooked and you still have some gravy to the chicken. Keep it aside until you assemble the biryani.
For the making the Rice
- Wash and soak the basmati rice for 30 mins. Drain the rice and keep it aside.
- Take a pan and heat ghee, add bay leaf, and all whole spices along with slit green chilies.
- Sauté well till the green chilies and spices are cooked well.
- Add the drained rice, sauté the rice well.
- Add 4.5 cups of water and bring to a boil.
- Simmer till well cooked, let it settle down.
Assembling the Biryani
- Warm the milk and add saffron.
- Finely chop the mint, coriander leaves.
- Grease a wide nonstick pan with ghee.
- Divide the rice into 3 parts.
- Make the chicken gravy into 2 parts.
- Add the first layer of rice and spread well.
- Next, add the first chicken gravy and spread well.
- Now add another layer of rice, add the second layer of gravy and spread well.
- Sprinkle the coriander and mint leaves.
- Now finally add the last layer of rice, sprinkle the herbs.
- Sprinkle the saffron milk.
- Cover with a lid tightly and cook on low flame for dum at least 15 mins.
- Once done, fluff and serve hot.
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