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Chicken Dum Biryani
Chicken Dum Biryani

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We hope you got benefit from reading it, now let’s go back to chicken dum biryani recipe. You can have chicken dum biryani using 29 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Chicken Dum Biryani:
  1. You need 2 cups basmati rice (preferably aged rice)
  2. Use 2-2 1/2 litres water
  3. Use 1 tsp shahi jeera
  4. Provide 1 small bay leaf
  5. Take 2 inch thin cinnamon
  6. Use 3 green cardamoms
  7. Prepare 4 cloves (optional)
  8. Provide 3 tbsp oil
  9. Provide 2 medium onions sliced thinly
  10. Take 1 star anise / chakri phool
  11. Use 3 green cardamoms / choti elaichi
  12. Prepare 1 black cardamom (optional) / badi elaichi
  13. Take 4 cloves / lavang
  14. Prepare 1 inch cinnamon stick / dalchini
  15. Take 1/2 tsp shahi jeera / caraway seeds
  16. Take 1 bay leaf / tej patta
  17. Use 1 tbsp ginger garlic paste
  18. Provide 1/2 kg chicken (500 to 600 grams)
  19. Take to taste Salt
  20. You need 1/8-1/4 tsp turmeric / haldi
  21. Take 1 1/2-2 tsp biryani masala (or chickn masala)
  22. You need 3/4-1 tsp red chilli powder / lal mirch powder
  23. Prepare 2 green chilies slit (adjust as needed)
  24. Get 1 cup thick fresh curd / dahi / yogurt (do not use sour curd)
  25. Take Handful mint finely chopped
  26. Get Handful coriander leaves finely chopped
  27. You need 2 tbsp hot milk with pinch of saffron soaked
  28. You need 1 tsp kewra water
  29. Provide 1 tbsp ghee / clarified butter
Steps to make Chicken Dum Biryani:
  1. Cooking Biryani Rice: :point_down: Wash rice few times until the water runs clear. Soak for 30 mins. Drain the water.
  2. Bring 8 to 10 cups of water to a boil in a large pot. Add bay leaf and shahi jeera. You can also add cinnamon stick, cardamoms and cloves. You can also tie these spices in a muslin cloth and add to the pot. It can be discarded later
  3. When the water comes to a boil, add salt and drained rice.
  4. Cook until it is done al dente. Rice should be firm, grainy and you must feel the bite into the grain when you bite it. Drain it off to a colander.
  5. Making chicken biryani gravy: :point_down: While the rice cooks, Saute onions in hot oil to make fried onions. When they are golden and evenly done, set aside 1/4 of them aside on a kitchen towel.
  6. Lower the flame and saute bay leaf, star anise, shahi jeera, cloves, cardamom.
  7. Add ginger garlic paste and fry until the raw smell has gone completely.
  8. Add chicken and fry on a medium heat until it turns pale or white.
  9. Sprinkle salt, biriyani masala, red chilli powder, slit green chilies and turmeric. Mix well and fry for 3 mins.
  10. Cover and cook on a low to medium flame for 3 to 4 mins to let the moisture out from the meat.
  11. Pour yogurt and mix well. Cover and cook on a medium heat until the meat is completely cooked and the gravy thickens. At this stage a thick gravy is left for the dum process. Taste and adjust salt as needed.
  12. Lower the flame, sprinkle some mint and coriander leaves. Stir well.
  13. Layer the rice evenly. Sprinkle fried onions, mint, coriander leaves, saffron soaked milk, kewra water & ghee. You can also skip using saffron, ghee and kewra water but these give an authentic touch.
  14. Cover the pot with a foil or a moist kitchen cloth. Place a tight lid to trap the steam or dum. If the lid is not tight then you can place a heavy pot on top of the lid.
  15. To make multilayer hyderabadi chicken dum biryani: Use a small pot. Just before layering the rice, set aside half of the chicken curry. Layer half the rice. Then layer the rest of the curry. Repeat layering rice then ghee, kewra, mint coriander and fried onions.
  16. Dum process on stove top Heat a old tawa or a pan, place this biryani pot and dum cook for 12 to 15 mins on a medium heat. If using a induction stovetop, you can directly place the pot at 3 No for 15 to 20 mins.
  17. Serve chicken dum biryani with salan and raita

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