Spoon Fork And Food

CHICKEN DUM BIRYANI

Course

main course

Cuisine

mughlai

Prep Time

20 minutes

Cook Time

60 minutes

Servings

helping

Ingredients

1 kg chicken , cut, washed and drained completely
2 onions large , finely sliced
2 tbsps coriander leaves chopped
2 Mint leaves tblspns chopped
1 tsp saffron
1/2 cup milk luke warm
salt as needed
2 tbsps ghee
5 tbsps oil
2 tspns water Kewda
1 / lemon lemon juice 1 tblspn juice

For marination:

3/4 cup curd / yogurt thick
8 – 10 chillis green , slitted
1 1/2 tbsps ginger garlic paste
1 tbsp red chilli pwd (adjust)
1/4 tsp turmeric pwd
3/4 tbsp coriander pwd
1/2 cup coriander leaves chopped
3/4 cup pudina leaves
1 lemon juice of
1 3/4 tsps salt

Garam Masala (need to be powdered) :

8 cloves
1 inch cinnamon stick
4 / elaichi cardamom
3/4 tsp jeera shah
12 black pepper corns

Ingredients to cook rice:

4 cups Basmati rice
6 cloves
3 cardamoms
1 inch cinnamon stick
3 bay leaves
1 star anise
10 mint leaves
1 tbsp oil
1 1/2 tbsps salt
as required water

Course

main course

Cuisine

mughlai

Prep Time

20 minutes

Cook Time

60 minutes

Servings

helping

Ingredients

1 kg chicken , cut, washed and drained completely
2 onions large , finely sliced
2 tbsps coriander leaves chopped
2 Mint leaves tblspns chopped
1 tsp saffron
1/2 cup milk luke warm
salt as needed
2 tbsps ghee
5 tbsps oil
2 tspns water Kewda
1 / lemon lemon juice 1 tblspn juice

For marination:

3/4 cup curd / yogurt thick
8 – 10 chillis green , slitted
1 1/2 tbsps ginger garlic paste
1 tbsp red chilli pwd (adjust)
1/4 tsp turmeric pwd
3/4 tbsp coriander pwd
1/2 cup coriander leaves chopped
3/4 cup pudina leaves
1 lemon juice of
1 3/4 tsps salt

Garam Masala (need to be powdered) :

8 cloves
1 inch cinnamon stick
4 / elaichi cardamom
3/4 tsp jeera shah
12 black pepper corns

Ingredients to cook rice:

4 cups Basmati rice
6 cloves
3 cardamoms
1 inch cinnamon stick
3 bay leaves
1 star anise
10 mint leaves
1 tbsp oil
1 1/2 tbsps salt
as required water

Instructions

Marinate chicken with the marination ingredients along with the garam masala powder.
Keep aside for 4 hrs or a min of 2 hrs.
Meanwhile cook basmati rice in almost four times of water along with bay leaves, cloves, cinnamon, cardamom, elaichi, oil, salt till its half cooked. Strain the water and spread the rice on a large wide plate. so that they doesn’t stick to each other. Keep aside and allow to cool.
In a separate pan heat oil and fry the sliced onions till caramelized and keep aside.
Add the saffron to the luke warm milk and combine well. Keep aside.
Take a wide deep vessel / bhagona (preferably aluminum) to prepare the biryani.
Add 3 tbsps oil, add the marinated chicken and spread out evenly in the vessel. Cook on high for 2 mins.
Add a tbsp of oil over the chicken pieces and lower the flame.
Spread half of the rice over the chicken layer, pour half a tbsp of ghee all over the rice, add half of the fried onions and spread over the rice.
Now sprinkle a tbsp of coriander leaves , mint leaves and pour about one fourth cup of saffron milk over the rice. Over this layer, spread the remaining rice. Again pour half a tbsp of ghee all over, add remaining fried onions and spread over the rice. Finally sprinkle a tbsp of coriander leaves and pour remaining saffron milk over the rice.
Cover the lid and place a heavy weight on top of the lid and seal the edges with wheat dough.
Cook on high flame for 2 mins.
Now remove the vessel from the stove and place an iron tawa. Allow to heat.
Reduce to low flame and place back the biryani vessel/ bhagona on the iron tawa and cook biryani for 20-25 mts.
When u see the sealed dough getting hard , turn off the flames and do not remove lid for 10 mins.
After 10 mins, remove lid, add Kewda water and lemon juice.
Using a spatula combine gently mixing from one side.

Recipe Notes

Serve Hot with your favorite curry and raita!