chicken dum biryani

This chicken dum biryani recipe is a no fail recipe and will give an awesome dum biryani each time.

Chicken Dum Biryani Recipe

basmati rice (preferably aged rice)

½ litres water

tsp shahi jeera

bay leaf (, small)

cinnamon (thin)

green cardamoms

(, optional)

tbsp oil

onions (medium, sliced thinly)

star anise

black cardamom

(/ lavang)

cinnamon stick

½ tsp shahi jeera

bay leaf

tbsp ginger garlic paste

½ kg chicken

Salt

½ to 2 tsp biryani masala

red chili powder

green chilies slit

curd

Handful mint

coriander leaves

saffron

tbsp milk (hot,

tsp kewra water

tbsp ghee

Wash rice few times until the water runs clear. Soak for 30 mins. Drain the water.

Bring 8 to 10 cups of water to a boil in a large pot. Add bay leaf and shahi jeera. You can also add cinnamon stick, cardamoms and cloves. You can also tie these spices in a muslin cloth and add to the pot. It can be discarded later

When the water comes to a boil, add salt and drained rice.

Cook until it is done al dente. Rice should be firm, grainy and you must feel the bite into the grain when you bite it. Drain it off to a colander.

Cooking biriyani rice

While the rice cooks, Saute onions in hot oil to make fried onions. When they are golden and evenly done, set aside 1/4 of them aside on a kitchen towel.

Lower the flame and saute bay leaf, star anise, shahi jeera, cloves, cardamom.

Add ginger garlic paste and fry until the raw smell has gone completely.

Add chicken and fry on a medium heat until it turns pale or white.

Sprinkle salt, biriyani masala, red chili powder, slit green chilies and turmeric. Mix well and fry for 3 mins.

Cover and cook on a low to medium flame for 3 to 4 mins to let the moisture out from the meat.

Pour yogurt and mix well. Cover and cook on a medium heat until the meat is completely cooked and the gravy thickens. At this stage a thick gravy is left for the dum process. Taste and adjust salt as needed.

Lower the flame, sprinkle some mint and coriander leaves. Stir well.

Layer the rice evenly. Sprinkle fried onions, mint, coriander leaves, saffron soaked milk, kewra water &amp; ghee. You can also skip using saffron, ghee and kewra water but these give an authentic touch.

Cover the pot with a foil or a moist kitchen cloth. Place a tight lid to trap the steam or dum. If the lid is not tight then you can place a heavy pot on top of the lid.

Making chicken dum biryani gravy

Use a small pot . Just before layering the rice, set aside half of the chicken curry. Layer half the rice. Then layer the rest of the curry. Repeat layering rice then ghee, kewra , mint coriander and fried onions.

To make multilayer chicken dum biryani:

Heat a old tawa or a pan, place this biryani pot and dum cook for 12 to 15 mins on a medium heat. If using a induction stovetop, you can directly place the pot at 3 No for 15 to 20 mins.

Dum process on stove top

Grease an oven safe bowl, Add the cooked chickn mixture, Layer the rice, sprinkle mint, coriander, saffron milk and seal it with a foil, dum in the preheated oven at 180 c for 15 to 25 minutes.

Serve chicken dum biryani with salan and raita

For oven method

Chicken dum biryani is goodness of rice and meat that comes in layers! The process of cooking in it&#39;s own steam until rice is fluffy and meat cooked just to perfection is called &#39;dum cooking&#39;. A lengthy cooking process but all totally worth it!

📋Chicken Dum Biryani

chicken

onions

tomatoes ((chopped fine))

chilies

ginger-garlic paste

coriander powder

tbsp garam masala powder

coriander leaves (finely chopped)

mint leaves (finely chopped)

vegetable oil

ghee ((clarified butter))

cloves

cinnamon sticks

salt

orange

basmati rice ((long grain rice))

water

yogurt

onion

turmeric powder

cardamom powder

chili

lemon juice

coriander/cilantro leaves (chopped)

mint leaves (chopped)

ground pepper

To cook basmati rice separately:-Soak basmati rice in water for about 10 minutes. Wash the rice gently ensuring to take out only starch and not break the grains.  Mean while add about 4 liters of water in a large vessel and bring it to boil. Once water starts to boil, add about 1 teaspoon of cooking oil and 1 teaspoon of salt. Add the soaked and washed rice, stir gently once and cook for about 3 to 5 minutes(I usually take it off heat by 3 ½ minutes). Keep an eye on rice as some brands of basmati rice cooks very fast and some takes time. My rice was cooked in 5 minutes. Drain the water immediately and spread the rice on a large plate.

Clean and wash the chicken thoroughly for at least 3 times. Add a little salt while washing the chicken(this will help to get rid off the smell to an extent)

Marinate the chicken with ingredients mentioned under marinating list. Marinate for at least 1/2 hour.

In a deep bottomed pan add oil, once oil gets heated add 1 onion slices and fry it until brown (don’t burn the onions). Remove browned onion from oil and keep it aside. This will be used for garnishing and will making the layers.

To the same pan add remaining onions(2 onions) slices and saute till onions turn translucent. Next add ginger-garlic paste and saute till the raw smell goes off.

Add slit green chilies and mix for a minute. Add chopped tomatoes and saute till tomatoes turn slightly mushy. Next add red chili powder, coriander powder, garam masala powder and salt(to taste, remember chicken marinate contains salt as well). Saute for 2 minutes.

Add 3 tbspns of both coriander and mint leaves and mix. Add marinated chicken and mix well. Cook until chicken is fully cooked(chicken pieces should be very tough, if you pull the chicken flesh, it should come off from bones). DO NOT add any water as onion tomato gravy and the chicken marination (as we have used curd) will release enough water. Once chicken is cooked if you find there is excess water remove the water from the gravy and keep it aside. You can use this gravy water while layering and also can serve this with biryani along with raita. The gravy water will taste very close to “salna”.

Take the Dum pan, add ghee and spread it to coat all the bottom and sides of the pan, reduce the flame to low. Add about 2 full tbspns of the chicken gravy(remember it shouldn’t be very watery) spread all over the bottom. Next add cooked basmati rice over the chicken and gently spread the rice to cover the chicken. At this stage you can use the watery gravy that you removed in step 6. Use a tea spoon and remove the top oily layer from gravy and drizzle over the rice, this will add flavors to the rice and also give color or you can add colors(saffron soaked in milk and orange food color)

Repeat step 7 until you have used up all rice and chicken. Over the top sprinkle coriander and mint leaves and browned onions and close with a lid. Ensure the flame is low and place a heavy weight on top of lid to trap the steam inside. Leave it alone for 10 minutes and your dum biryani is ready.

Scoop out biryani from the edges of the pan, making sure not to break the rice grains. Serve hot with onion raita.

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Chicken Dum Biryani Recipe

📋Chicken Dum Biryani

Top 2 chicken dum biryani recipes from across the web

The most viewed chicken dum biryani recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chicken Dum Biryani Recipe

📋Chicken Dum Biryani

The most viewed chicken dum biryani recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine