Subham's Kitchen

Chicken dum biryani

• By subham
• September 2, 2016
• No Comments

Preparation time:-  30minutes                                 Cooking Time:- 45 minutes 

Serves :-  4                                                                        Level of cooking:- Moderate

 

Chicken dum biryani is an Indian dish which is very aromatic, full of flavors and is cooked in layers. Most of us think it is very difficult to make, but here I show you a way that is very tasty yet easy to make at home. You will love to make this very often. It is served hot with raita and salan. I am sharing a very easy to follow recipe of the hyderabadi style chicken dum biryani. Hope you like my recipe and try this at home.

 

 

 

 

 

 

Ingredients for brown onions

• Oil- for frying
• Onions- 2 thinly sliced

 

Ingredients for marination

• Chicken on bones- 1 kg (Cut in big pieces)
• Yogurt Thick- 1 cup
• Ghee (Clarified butter)- 3-4 tablespoons
• Browned onions- 2 tablespoons
• Ginger-garlic paste- 2 tablespoons
• Lemon juice- 1 tablespoon
• Turmeric- 1 teaspoon
• Red chilli powder- 1 tablespoons
• Coriander powder- 1 tablespoon
• Garam masala powder- 1 tablespoon
• Salt-1.5 teaspoons or as per taste
• Green chillies- 2 slits
• Biryani masala- 1 tablespoon (Optional)
• Chopped coriander leaves- handful
• Mint leaves- handful

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients for Rice

• Bay leaves (Tez patta)- 2-3
• Green cardamom- 8
• Black pepper corns- few
• Cumin seeds- 1 teaspoon
• Star anise- 2
• Cloves (Laung)- 5-6
• Black Cardamom (Badi elaichi)- 2
• Cinnamon sticks (Dalchini)- 2-3 pieces
• Mace (Javitri)- 1
• Rice- 2 cups (soaked in water for half an hour)
• Water- 6 cups to boil the rice
• Ghee- 1 tablespoon

 

Ingredients for Garnishing and flavoring

• Browned onions- few
• Coriander leaves- few
• Mint leaves- few
• Garam masala- 1/2 teaspoon
• Green cardamom powder- 1/2 teaspoon
• Ghee/clarified butter- 3 tablespoons melted
• Milk- 1/2 cup  (You can add saffron in it)
• Food colors- few drops (Orange & Yellow)
• Rose water- 1 tablespoon

 

1st Part- Browned the onions

Heat oil in a kadhai and add thinly sliced onions. Fry it on a medium heat until it gets equally browned. Take it out in a plate. It will be use in marination and for garnishing.

 

2nd part- Marination

In a deep vessel add washed chicken pieces and add all the ingredients written above for marination. Mix it well with the chicken pieces, cover it and put in fridge and let it marinate over night or atleast for 4-6 hours. This is a must for a good biryani.

 

3rd part- Boil the Rice

Soak the rice in water for 1 hour before boiling.

Take a small square shaped muslin cloth and put all the spices mentioned above in ingredients for rice. Tie all the corners and seal it properly to make a bag.

Boil 6-7 cups of water in a large vessel. Add salt to taste and a teaspoon of ghee. Once it starts boiling, add the spice bag in water, cover it and let it release all the flavors in the water. When it starts to boil, add the soaked rice in it. Boil till the rice gets 60-70% cooked. At this time drain the rice in a strainer and save some water.

 

4th Part- Final Assembling

Take out the marinated chicken from the fridge.

Spread the marinated chicken well on base. Make sure there is no space left.

Now add a layer of cooked rice over the chicken. The rice should be moist and not very dry. If it is very dry, you can add few tablespoons of water in which we boiled the rice. Make sure it does not get watery else your biryani will become very soggy. Spread the rice evenly all over the chicken.

Sprinkle some garam masala, cardamom powder, coriander leaves, mint leaves, browned onions, food color and milk.

Repeat the layer with remaining rice and again sprinkle garam masala, cardamom powder, coriander leaves, mint leaves, browned onions, food color, 3-4 tablespoons of ghee, milk and a tablespoon of rose water.

Put the vessel on medium heat. Cover the vessel with a thick clean kitchen towel and place the lid tightly for the dum.

[Note:- I am using very heavy bottomed vessel. If your vessel is not very heavy you can place a tawa on the gas then put the vessel over the tawa]

Let it cook on medium flame for first 15 minutes then reduce the heat to low and further cook for 30 minutes. After nearly 45 minutes, remove the vessel from the heat and switch of the gas. Open the lid and serve hot with raita or salan.

For serving do not mix the biryani. Put a spatula deep inside one corner of the vessel and take out the chicken piece along with rice. In this way all the layers of rice and chicken will get served on the plate.

Enjoy!

 

 

 

 

 

 

 

 

 

 

 

Notes

• Choose a good quality basmati rice for biryani. Do not use regular rice for this.
• Soak the rice in water atleast for an hour.
• Do not cook the rice for long time, else your biryani will become soggy.
• Always check the salt while boiling the rice else it will not give you a perfect taste.
• If your vessel is not thick bottomed, always place a tawa below the vessel. It will prevent the chicken from burning in the base.