How to Cook Namkeen Chicken Dum Pukht Rosh Recipe - CHEF Style / in Best Pressure Cooker Karahi

Dum Pukht, a cooking technique that originated in the royal kitchens of Awadh, is renowned for its slow-cooking method that allows the flavors to meld seamlessly, resulting in dishes that are rich, aromatic, and truly indulgent. One such dish that exemplifies the art of Dum Pukht cooking is the Namkeen Chicken Dum Pukht Rosh. This exquisite recipe combines succulent pieces of chicken with a fragrant blend of spices, creating a dish that is sure to tantalize your taste buds.

Ingredients:

• 1 kg chicken, cut into pieces
• 1 cup yogurt
• 2 tablespoons ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• Salt to taste
• 1 cup fried onions (birista)
• 1 cup fresh cream
• 1 cup chopped coriander leaves
• 1 cup chopped mint leaves
• 1 cup ghee
• 1 cup milk
• 1 teaspoon saffron strands, soaked in warm milk
• 2 cups basmati rice, soaked for 30 minutes
• Whole spices (bay leaves, cardamom, cloves, cinnamon)

Instructions:

1. Marinate the Chicken:

   • In a large mixing bowl, combine the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, coriander powder, cumin powder, and salt. Ensure that the chicken is well-coated with the marinade. Allow it to marinate for at least 2 hours, or preferably overnight, in the refrigerator.

2. Prepare the Rice:

   • Boil water in a large pot and add salt. Drain the soaked basmati rice and add it to the boiling water. Cook until the rice is 70% done. Drain and set aside.

3. Layering the Ingredients:

   • In a heavy-bottomed pan, heat ghee. Add the whole spices and sauté until they release their aroma.
   • Add the marinated chicken to the pan and cook until the chicken changes color.
   • Layer half of the partially cooked rice over the chicken. Sprinkle half of the fried onions, chopped coriander, and mint leaves.
   • Pour half of the fresh cream over the rice layer.

4. Repeat the Layers:

   • Repeat the layering process with the remaining rice, fried onions, coriander, mint leaves, and fresh cream.
   • Drizzle saffron-soaked milk over the top layer for a delightful color and aroma.

5. Dum Cooking:

   • Cover the pan with a tight-fitting lid. Seal the edges with dough or aluminum foil to trap the steam.
   • Cook on low heat for about 30-40 minutes, allowing the flavors to infuse and the chicken to cook tenderly.

6. Serve and Enjoy:

   • Once done, gently fluff the layers with a fork. Serve the Namkeen Chicken Dum Pukht Rosh hot, garnished with additional fried onions, fresh coriander, and mint leaves.

Conclusion:

Namkeen Chicken Dum Pukht Rosh is a culinary masterpiece that brings together the traditional flavors of Dum Pukht cooking with the zesty twist of namkeen (salty) spices. With its aromatic blend of spices and tender chicken, this dish is a true celebration of Indian cuisine. Prepare it for special occasions or when you want to treat your taste buds to an unforgettable experience of flavors and textures. Enjoy!

If you want to make dum pukht same than you should have Chef best pressure cooker karahi....