Dum Pukht Biryani by Chef Shireen Anwar

By on October 1, 2011

 Dum Pukht Biryani by Chef Shireen Anwar


Chicken boneless cubes ½ kg
Rice ½ kg
Tomatoes blended 4
Oil ¼ cup
Brown onion ½ cup
Poppy seeds ground 1 tbsp
Coconut ground 1 tbsp
Mace ground ¼ tsp
Nutmeg ground ¼ tsp
Saffron (soaked in ¼ cup milk) ¼ tsp
Ginger garlic paste 2 tbsp
Cashew nut ground 2 tbsp
Salt 1 ½ tsp
Ingredients for Marination
Yogurt 1 cup
Green chilies chopped 4
Salt 1 tsp
All spice 1 tsp
Turmeric ¼ tsp
Coriander leaves chopped 2 tbsp
Chili powder 1 ½ tsp


Cut ½ kg chicken into 2 inch cubes, marinate chicken with 1 cup yogurt, 4 chopped green chilies, 2 tbsp coriander leaves, 1 tsp salt, 1 ½ tsp chili powder, 1 tsp all spice and ¼ tsp turmeric, heat ¼ cup oil, add 2 tbsp ginger garlic paste with 2 tbsp ground cashew nut, 1 tbsp poppy seeds and 1 tbsp coconut, mix well, add 4 blended tomatoes, fry well, add marinated chicken, cover and cook till chicken is done. Arrange half the boiled rice in a pan, top with chicken mixture, sprinkle with ¼ tsp mace and ¼ tsp nutmeg, cover with remaining rice, topped with saffron and milk mixture, also spread brown onion on top, cover pan, cook over low heat for 30 minutes till done, serve with kachoomar.