Chicken Dum Biryani |How To Make Chicken Dum Biryani
Chicken Dum Biryani is a popular non-vegetarian dish. It is cooked with chicken, rice and aromatic spices. Though it is a very lengthy process but at the same time, it is the easiest and tastiest biryani. It is layered with rice and chicken and cooked as an almost one-pot meal until rice becomes fluffy and chicken cooked to perfection. It’s a perfect mouth-watering party dish when you invite family and friends for dinner.
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Servings: 6 People
Ingredients
- Basmati rice- 1kg
- Bay leaves- 2
- Cloves- 4
- Cinnamon stick- ½ inch
- Cardamom pods- 2
- Black cardamom pods -2
- Mace a small piece
- Star anise - 1
- Shah Jeera – 1tsp
- Fried onions- ½ cup
- Ghee- 4tbsp
- Oil- 1tsp
- Milk- ¼ cup
- Saffron few strands
- kewra water – 1tsp
- Salt to taste
- Coriander leaves- a handful
- Mint leaves- a handful
For Chicken Marination:
Chicken – 1kg
Yoghurt- 4tbsp
Lemon juice – 2tsp
Ginger garlic paste- 2tsp
Turmeric powder – 1tsp
Red chilli powder -2tsp
Biryani powder – 3tsp
Garam masala – 1tsp
Fried onions – 4tbsp
Green chillies- 2
Coriander leaves a handful
Mint leaves a handful
Oil – 2tbsp
Salt to taste
Instructions
- Marinate the chicken pieces with the ingredients mentioned under marination.
- Cover it with cling film and keep in the fridge overnight or at least 1 hour. ( here I kept the chicken marination overnight.
- Wash and soak the basmati rice in enough water for 30 minutes.
Cooking the chicken
- Heat a heavy bottom non-stick pan with ghee, oil and add chicken pieces along with marination.
- Fry the chicken pieces on a medium flame for 5 minutes. Cover and cook the chicken for another 5 minutes and then switch off the flame. Keep aside.
- Meanwhile, warm the milk. Add saffron strands to the milk and mix well. Keep aside.
Cooking Rice for Biryani
- Heat a heavy bottom saucepan with water and bring it to a boil. Add salt and check the seasoning.
- Drain the rice and add it to the water and cook the rice for 8-10 minutes or until the rice is 50% cooked. It should not be cooked fully.
- Then using a colander drain the rice and keep aside.
Assembling the Biryani
- Take the saucepan in which chicken is cooked, on top of that chicken first add one layer of rice followed by some mint, coriander leaves, fried onions and again top with another even layer of rice.
- Sprinkle saffron milk, mint leaves, coriander leaves and some fried onions.
- Finally, on the top of the rice add the remaining mint, coriander leaves and fried onions followed by 1 tablespoon of ghee and kewra water.
- Cover the pan with silver foil and close the lid tightly.
- Cook on low – medium flame for 30 minutes. To Prevent burning, at the bottom place the saucepan on a tawa and cook.
- Once 30 minutes is done, switch off the flame. Keep the pan aside.
- Leave the pan like that for some time without disturbing it.
- Then fluff the chicken Dum biryani lightly with the spoon and transfer into a serving plate and enjoy tasty and spicy biryani with chicken curry or raita.
Notes
- While cooking the rice make sure it is only 50% is cooked.
- The water in which we cook the rice should be a little salty.
- Instead of chicken, you can use mutton or vegetables to make this biryani.
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