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Chicken Dum Biryani This will help you in getting the perfect dum biryani. Making chicken dum biryani gravy While the rice cooks, Saute onions in hot oil to make fried onions. Lower the flame and saute bay leaf, star anise, shahi jeera, cloves, cardamom. You can cook Chicken Dum Biryani using 50 ingredients and 31 steps. Here is how you achieve it.

Ingredients of Chicken Dum Biryani

  1. You need For of Ingredients for Chicken preparation.
  2. It’s 1 kg of Chicken with bones.
  3. It’s 3 of chopped Onions.
  4. You need 2 big of Onion beresta(fried onion) from onions.
  5. It’s 2 cups of plain Yoghurt(beaten).
  6. You need 2 tbsp of :Ginger-garlic paste.
  7. You need 3 tablespoons of Biryani masala(recipe given below).
  8. You need 2 teaspoons of Saffron infused water.
  9. You need 2 tsp of minced green Chilli or as per your taste.
  10. You need 2-3 sprigs of Mint leaves.
  11. It’s 1 teaspoon of Kashmiri red chilli powder.
  12. Prepare 1 tablespoon of Lemon juice.
  13. It’s 2-3 of Alu Bukhara (dry plum).
  14. Prepare to taste of Salt.
  15. It’s as required of Sufficient oil to deep fry onions to make beresta.
  16. It’s For of Ingredients for Rice preparation.
  17. You need 1 kg of long grain Basmati rice.
  18. It’s 3-4 of Cloves.
  19. You need 2-3 of Cinnamon sticks(1 inch each).
  20. You need 3-4 of green Cardamom.
  21. It’s 5-6 of black Peppercorn.
  22. You need 1 teaspoon of Shah jeera.
  23. It’s 1 tablespoon of Ghee.
  24. You need 1 tablespoon of leftover oil of fried onions.
  25. Prepare 1 tablespoon of lemon juice.
  26. Prepare 2 tablespoon of Salt.
  27. Prepare 3-4 litre of Water.
  28. Prepare For of Ingredients for layering Biryani.
  29. You need 1-2 handful of Mint leaves.
  30. Prepare 1 cup of Fried Onions (beresta).
  31. You need 1 cup of Milk.
  32. You need 5-6 of Saffron strands soaked in 1/4th cup of Milk.
  33. You need 1 tablespoon of Ghee.
  34. You need Few of drops of Biryani essence.
  35. You need Few of drops of Kewra water.
  36. You need 1 tsp or as per your taste of Salt.
  37. Prepare For of Ingredients of homemade Biryani masala.
  38. Prepare 3 tbsp of Coriander seeds.
  39. You need 2 tablespoon of Shah jeera.
  40. It’s 1 teaspoon of Fennel seeds.
  41. Prepare 5-6 of dry red Chillies.
  42. It’s 1 tablespoon of Black proper corns.
  43. You need 1 tablespoon of Cloves.
  44. Prepare 8-9 of green Cardamom.
  45. It’s 2 of Black Cardamom.
  46. You need 3-4 (1 inch) of size Cinnamon.
  47. It’s 2-3 of Bay leaves.
  48. Prepare 1 of small piece of Nutmeg.
  49. It’s 1 of small piece of Mace.
  50. It’s 1 tablespoon of dry raw mango.

Chicken Dum Biryani Recipe is one such recipe which is loved by everyone in the family. Biryani is derived from the Farsi word 'birian' originated in Persia, biryani was introduced to India during the British rule. Each of the variation being loyal to its regional history. Down south in most regions like Karnataka and Tamil Nadu.

Chicken Dum Biryani instructions

  1. To prepare Biryani masala dry roast(until aromatic) all the ingredients mentioned above for the masala except, dry mango, nutmeg, and mace..
  2. Grind all the ingredients together to make the spice powder. Set aside..
  3. For Onion barista Slice 3-4 onions thinly and uniformly..
  4. Fry with sufficient cooking oil until light golden brown. Drain excess oil and spread it to a kitchen towel. It's very important to fry onions properly as it is one of the most important ingredients of biryani. Fry until just lightly golden brown. Over frying may make them bitter in taste..
  5. To make Rice wash, rinse rice 3-4 times and soak for an hour with sufficient water..
  6. Place a broad vessel with 3-4 liter of water. Add in salt(a little more than normal), cloves, black peppers, green cardamom, cinnamon, shah jeera, ghee, lemon juice, and leftover oil of onion barista..
  7. Bring to a roaring boil. Then add in the soaked (drained water) rice, stir lightly and cook in medium heat for 3-4 minutes or until the rice cooked to 75% to 80%..
  8. Drain the cooked rice into a broad colander and spread them so that they won't stick to each other. The intention is to release the vapor from the rise. Set aside until vapor releases completely..
  9. Procedure to marinade the chicken..
  10. Cut chicken in medium-sized pieces with skin on. Wash properly and drain excess water..
  11. Soak saffron strands with 2-3 tablespoons of water..
  12. To a big mixing bowl, add in the chicken pieces..
  13. To that add in chopped onion, fried onion, ginger-garlic paste, minced green chilies, beaten curd, 2-3 tbsp home-made biryani masala (use as per your choice, if you like light spiced biryani then add in 2 tbsp or if you like spicy biryani, add in 3-4 tablespoon), Kashmiri red chili powder, saffron water, mint leaves, salt, and lemon juice..
  14. Mix well with your hand, cover, and keep aside for at least 2 hours at room temperature..
  15. Also, add in 2-3 aloo Bukhara/dry plum..
  16. After marinading the chicken it is time to fry the chicken. For that add in ghee and leftover oil of onion barista to a heavy-bottomed pan..
  17. Pan and fry in medium-low heat for about 10-15 minutes. These steps really help to enhance the flavor of the chicken. No need to cook the chicken completely. They will perfectly cook with rice in "dum"..
  18. Layering process. First, soak some saffron strands with 1/4th cup of milk..
  19. Take a big heavy bottomed vessel and put some rice(prepared early) at the bottom of the vessel to make a thin layer. Use 1/3rd of the rice. Discard any whole spices you find..
  20. Next place the prepared chicken along with the gravy..
  21. Over that sprinkle a handful of onion beretta/fried onion and few sprigs of mint leaves. Over that spread 1/2 of the remaining rice..
  22. Again sprinkle 2- a tablespoon of saffron milk, fried onion, and few mint leaves..
  23. Now spread the remaining rice on the top..
  24. Put 1 cup of milk and 1 cup of water in the pot where we cooked the chicken. A lot of spices remain in the pot. We don't want to throw them. To that add in 1 tablespoon of ghee, a little salt, few mint leaves, 1/2 teaspoon of biryani masala, and the remaining saffron milk..
  25. Mix well and pour over the rice..
  26. Finally sprinkle some more fried onions, mint leaves, biryani essence, and kewra water..
  27. Cover the vessel 1st with aluminum foil and then with a lid. The vessel should cover tightly..
  28. Place the vessel on to stovetop. Cook in high heat for 3-4 minutes and then simmer the flame and cook in dum for 20-25 minutes..
  29. After cooking, remove from heat, set aside for 10 minutes,
    and then remove the lid and foil. Wow.Done.
  30. Very carefully, with a flat spatula, release the biryani from sides to serve..
  31. Serve hot with some raita and salad. It's really aromatic, mildly spiced biryani..

Chicken dum biryani is a ever green classic that needs no introduction in parts of countries like Persia, India and others! Dum biryani is goodness of rice and meat that comes in layers! Layers of rice and meat cooked with rich and finger licking good masala in it's own steam pressure until rice is fluffy and meat cooked just to perfection. Chicken dum biryani is the most popular biryani from South India. There are many variations that you can make to this chicken dum biryani.

source: cookpad.com