This recipe calls for Tikka Masala Paste Pots
Our authentic blend of aromatic ground spices for a beautifully balanced Tikka Masala dish, packed into a handy pot for two.
Chicken Dum Biryani
Our Dum Biryani is a one-pot-wonder! Moist and flavourful, this layered dish of Tikka Masala spiced chicken and fluffy rice is perfect for sharing.
Ingredients
Serves 8 people
Biryani Sauce
1 large onion, sliced
1 tsp. ginger puree
1 tsp. garlic puree
1 Pot (70g) Patak’s Tikka Masala Paste Pot
100ml water
200ml full fat yoghurt
80ml double cream
4 tbsp. tomato puree
Half a tin (100g) of chopped tomatoes
1kg boneless, skinless chicken thigh
Biryani Rice
1kg basmati rice
4l Water
1 tbsp. oil
Garnish
1 medium onion, fried (or a handful of ready-fried onions)
3 green chillies
Method
Biryani Sauce
- Heat oil in a pan. Then, add sliced onions and cook until soft and golden brown.
- Add ginger paste, garlic paste, Patak’s Tikka Masala Paste Pot and 100ml water. Cook on medium heat until all the water evaporates.
- Add tomato puree and chopped tinned tomatoes. Cook for 3-4 minutes.
- Remove the pot from the heat and cool down for 2 minutes. Whisk in the yogurt, then bring back to heat on simmer.
- Add the double cream and chicken and mix well. Cover and cook on simmer till the chicken is cooked (approximately 30 minutes) and keep aside.
Biryani Rice
- Boil water in a pot. Once the water is boiling, stir in the rice.
- Cook the rice until al dente (almost, but not fully, cooked).
- Cool it on a tray until warm.
Assembly and Final Cook
- Take an oven-proof pot with a lid. Grease with some butter or oil. Add 2 large tablespoons of sauce at the bottom, followed by a thick layer of cooked rice. Set half of the cooked pieces of chicken on the rice, and spoon some sauce onto them. Spread another layer of cooked rice over the chicken.
- Repeat the above process, making sure the final layer is cooked rice.
- Sprinkle the fried onions & green chilli over the rice. Cover with aluminium foil. Cook, with the lid on, in a pre-heated oven at 180°C for 30 minutes.
- Serve hot with plain raita.
-
Serves 8 people
Biryani Sauce1 large onion, sliced
1 tsp. ginger puree
1 tsp. garlic puree
1 Pot (70g) Patak’s Tikka Masala Paste Pot
100ml water
200ml full fat yoghurt
80ml double cream
4 tbsp. tomato puree
Half a tin (100g) of chopped tomatoes
1kg boneless, skinless chicken thigh
Biryani Rice
1kg basmati rice
4l Water
1 tbsp. oil
Garnish1 medium onion, fried (or a handful of ready-fried onions)3 green chillies
-
Biryani Sauce
- Heat oil in a pan. Then, add sliced onions and cook until soft and golden brown.
- Add ginger paste, garlic paste, Patak’s Tikka Masala Paste Pot and 100ml water. Cook on medium heat until all the water evaporates.
- Add tomato puree and chopped tinned tomatoes. Cook for 3-4 minutes.
- Remove the pot from the heat and cool down for 2 minutes. Whisk in the yogurt, then bring back to heat on simmer.
- Add the double cream and chicken and mix well. Cover and cook on simmer till the chicken is cooked (approximately 30 minutes) and keep aside.
Biryani Rice
- Boil water in a pot. Once the water is boiling, stir in the rice.
- Cook the rice until al dente (almost, but not fully, cooked).
- Cool it on a tray until warm.
Assembly and Final Cook
- Take an oven-proof pot with a lid. Grease with some butter or oil. Add 2 large tablespoons of sauce at the bottom, followed by a thick layer of cooked rice. Set half of the cooked pieces of chicken on the rice, and spoon some sauce onto them. Spread another layer of cooked rice over the chicken.
- Repeat the above process, making sure the final layer is cooked rice.
- Sprinkle the fried onions & green chilli over the rice. Cover with aluminium foil. Cook, with the lid on, in a pre-heated oven at 180°C for 30 minutes.
- Serve hot with plain raita.
