The mere mention of the word Chicken Biryani and you are reduced to a Pavlovian subject, Salivating over the aromatic basmati rice and the marinated succulent chicken with perfect blend of spices.
Now this chicken biryani reminds me that just when you think a recipe can’t get any better, a simple twist can prove you wrong. Adding a twist of dum that is imparting dungar in other words makes this chicken biryani so difficult to stop eating. Just ask my family ( they love it ).
I owe it to my mother in law who has passed this recipe and is always treasured by me as one of the precious possession.
HOW TO MAKE CHICKEN BIRYANI
Recently I made the same chicken biryani and gave Dungar ( Charcoal flavour ) to it. It was amazing. Take a piece of coal and burn it on the gas flame. Now take a aluminium foil and shape it like bowl. Once the coal is burned throughly, transfer the coal into the aluminium bowl using a pair of thongs. drizzle a teaspoon of ghee to release the smoke. Quickly open the lid of the biryani and place the foil of smoke inside the lid. Close the lid for 5 to 10 minutes and discard the coal before serving. The charcoal flavour biryani is ready and it has distinct flavour ( adapted from the book – Cooking delights of the Maharajas).Honestly this chicken biryani, with its perfect balance of flavours, is one of my absolute favourite.