Chicken Dum Biryani
Biryani is traditional ,classic dish and really needs no introduction. There are so many ways a Biryani is made across India.
Here i am sharing Chicken Dum Biryani recipe. This is called Dum biryani because it is cooked by layering half cooked basmati rice over a slow cooked chicken gravy. It tastes very delicious because the chicken is not cooked earlier and is cooked only while giving Dum and therefore, this is a wonderful technique of making biryani.
This recipe is very easy and perfect for home preparation. This is must try recipe which can be served for weekend special dinners and parties.
Preparations
Chicken Dum Biryani
Chicken Dum biryani because is cooked by layering half cooked basmati rice over a slow cooked chicken gravy. This recipe is very easy and perfect for home preparation.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Marination Time 4 hours hrs
Total Time 5 hours hrs
Course Main Course
Cuisine Hyderabadi, Indian, mughlai
For Chicken Marinade
- 1 kg Chicken Pieces
- 4 Large Sliced Onion
- 3 tbsp Biryani Masala
- 1&1/2 tsp salt
- 1-2 tsp Red Chilly Powder
- 3 tbsp Lemon Juice
- 1/2 tsp Turmeric Powder
- 3/4 cup Whisked Thick Yogurt Full Fat
- 1 cup Coriander Leaves
- 1/2 cup Mint leaves
- 4-6 Green Chilies
- 2&1/2 tbsp Ginger & Garlic Paste
- 1 tsp Garam Masala Powder
- 3/4 cup Oil
For Rice
- 750 gm Rice (4 Cups)
- 3 sticks Cinnamon
- 2 Bay Leaves
- 1 Star anise
- 8 Green Cardamom
- 1 tsp Shah Zeera
- 6 Cloves
- 1 Black Cardamom
- salt to taste
- 3-4 liter Water
- 1 tsp Oil
- 2 tbsp Fried Onions
- 2 tbsp Coriander+mint leaves
- 1 tbsp Lemon Juice
- 2 pinch orange food colour Dissolved in water
- 1/2 Cup Ghee/Oil
For Chicken Marination
Deep Fry the sliced onion until Crispy and Golden brown, keep aside.
Make a paste of Coriander, Mint ang Green Chillies and keep aside.
Now Wash and clean the chicken and Marinate the chicken with ingredients mentioned under marinating list. Marinate for at least 4 hours. I prefer overnight.
For Rice
Wash and soak Rice for atleast 1-2 hours.
In a big heavy bottom vessel add water, whole spices,salt,1tsp oil & bring to a boil.
Add soaked basmati rice and boil till 50% done.
Meanwhile heat the marinated chicken over a meduim heat for 5minutes.
Check and Strain the rice & spread the prepared on marinated chicke gravy .
Add some fried onions, chopped coriander & mint,lemon juice, colour, ghee/oil. Cover completely & cook for10min on high flame.
Now place this vessel on a tawa and place a heavy weight on top. Cook this on low flame for 35-40 minutes.Switch off the flame and do not open the lid for atleast 30 minutes.
Serve hot with raita or bagare baigan.
You can add saffron milk on top for more flavour and natural colour. My kids are allergic to saffron that's why i skipped it.
Keyword Chicken Dum Biryani, Hyderabadi Biryani, Rice
