Delhi Dumpukht Biryani

As a kid, I had at least two trips to Delhi every year. The lovely restaurants in Purani Dilli served awesome Biryanis like, Doodh Biryani and Sponge Biryani, and my favorite Dumpukht Biryani.

I love the way the the Biryani is slightly soft and have strong taste of spice as well, since it has Mace as one of the main spices. The screw pine water and saffron gives out a lovely fragrance and makes the Biryani look and smell even more delicious.

This Biryani requires you to marinate the chicken and you can do it overnight as well. The cooking time isn’t too much and its a great recipe for beginners.

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Delhi Dumpukht Biryani

Dumm Biryani from Delhi.

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Cuisine

Indian, Mughlai

Prep Time

20 minutes

Cook Time

30 minutes

Passive Time

45 minutes

Servings

people MetricUS Imperial

Ingredients

• 2 Lbs Chicken [with bones] cut to medium to small size pieces
• 4 cups Long grain Basmati Rice Washed and soaked for 20 minutes
• 1 TBSP melon seeds Chaar Magaz
• 1 TBSP poppy seeds Khuskhus
• 2 TBSP Dry coconut powder
• 8 No. Cashews
• 1/4 tsp saffron strands
• 3 No. Tomatoes Pureed
• 1/4 tsp Nutmeg powder
• 1/4 tsp mace powder
• 2 No. Bay leaves
• 2 No. Cinnamon sticks medium size
• 3 No. Star Anise
• 3 No. Onions Sliced
• 2 tsp Salt More or less according to your taste
• 1/2 cup olive oil
• 3 TBSP Ginger garlic paste
• 2 tsp screwpine water Kewra paani
• 1/2 cup Yogurt whisked
• 1 tsp Turmeric Powder
• 1 tsp Red chili powder
• 6 No. Green chilies sliced
• 1/2 cup Coriander leaves chopped

Cuisine Indian, Mughlai Prep Time 20 minutes Cook Time 30 minutes Passive Time 45 minutes Servings people MetricUS Imperial Ingredients 2 Lbs Chicken [with bones] cut to medium to small size pieces 4 cups Long grain Basmati Rice Washed and soaked for 20 minutes 1 TBSP melon seeds Chaar Magaz 1 TBSP poppy seeds Khuskhus 2 TBSP Dry coconut powder 8 No. Cashews 1/4 tsp saffron strands 3 No. Tomatoes Pureed 1/4 tsp Nutmeg powder 1/4 tsp mace powder 2 No. Bay leaves 2 No. Cinnamon sticks medium size 3 No. Star Anise 3 No. Onions Sliced 2 tsp Salt More or less according to your taste 1/2 cup olive oil 3 TBSP Ginger garlic paste 2 tsp screwpine water Kewra paani 1/2 cup Yogurt whisked 1 tsp Turmeric Powder 1 tsp Red chili powder 6 No. Green chilies sliced 1/2 cup Coriander leaves chopped

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Instructions

1. Marinate the chicken with Yogurt, Turmeric powder , Red Chili powder, Green chilies, salt and coriander leaves. Refrigerate for an 1 hour.

   
2. Soak poppy seeds, coconut, chaar maghaz, cashew nuts in 1/2 cup of water for 15 minutes and make a fine paste.

   
3. Add Oil a pan and add the sliced Onions. Fry them till they turn golden brown. Take 2-3 TBSP out for garnishing later and leave the rest in the pan. Add ginger garlic paste. Fry for 2 minutes, till the raw smell goes away.

   
4. Add blended tomatoes and cook till oil separates. Season with little salt.

   
5. Add marinated chicken to the pan and mix well. Let it all come to a boil.

   
6. Add the cashew-coconut-poppy-melon seeds puree to the chicken.

   
7. Cook on low to medium heat till the chicken is tender and gravy is thick. Add crushed mace and nutmeg powder.

   
8. Add oil to a pan. Add Star anise, Bay leaves and cinnamon sticks. Once they splutter add 10 cups of water and salt. Add the soaked rice [draining the water they were soaked in]. Once the rice is 70% cooked, drain and keep aside.

   
9. Make a layer of boiled rice in a skillet, and cover it with a layer of chicken gravy. Repeat the layer pattern. Finish by saffron diluted in screw pine water, and some brown onions.

   
10. 5. Cover and seal with dough around the pan. Keep this pan on a tawa and dumm the Biryani on high flame for 5 minutes and on low flame for 30 minutes. Once the dumm is over, carefully break the seal and serve the Biryani by digging the layers till the bottom.