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We hope you got benefit from reading it, now let’s go back to chicken dum biryani with potatoes recipe. To cook chicken dum biryani with potatoes you only need 35 ingredients and 16 steps. Here is how you achieve it.
The ingredients needed to prepare Chicken dum Biryani with Potatoes:
- You need 1 kg chicken with bone
- You need 6 potatoes
- Prepare 1 cup thinly sliced onions
- Use Oil as required
- Get 4 tablespoon ghee
- Get 3-4 drops kewra essence
- Prepare 1 cup full cream milk
- Take Whole wheat flour as required for the dough
- You need For Marination:
- You need 3 cup fresh homemade sour gurds
- Use 2 cup fried onions
- You need 3 tablespoon ginger-garlic paste
- You need 4-5 pieces green chillies
- Provide 2 teaspoon cumin powder
- Take 2 teaspoon red chilli powder
- Prepare 2 tablespoon Coriander powder
- Get 2 teaspoon garam masala powder
- Prepare to taste Salt
- Take For the rice:
- You need 1 kg Chinigura rice
- Provide As needed water
- Take 4 cloves
- Prepare 4 sticks cinnamon
- Prepare 4 green Cardemoms
- Provide 4 black papercorns
- Provide 1 teaspoon cumin seeds
- Prepare 2.5 teaspoon salt
- You need For the tempering:
- Use 1 cup oil
- Provide 4 cloves
- Use 2 sticks cinnamon
- You need 1 green Cardamom
- Get 3 black papercorns
- Prepare 1/2 mace
- Provide 4 bay leaf
Steps to make Chicken dum Biryani with Potatoes:
- As soon as they splutter,add the half fried potatoes and the marinated chicken along with all the marinade and mix well.Immediately turn off the heat.
- To make this Biryani,at first we have to prepare the chicken for dum.wash the chicken throughly and drain out the water. Cut into medium sizes and transfer to a mixing bowl.
- Add all the ingredients mentioned for the marinade and give it a good rub.
- Now eighter the chicken can be marinated overnight and stored in the refrigerator in which case the fried onions should be added the next day,some time before cooking,or it can be marinated 2-3 hours before cooking where the fried onions can be added at the same time.
- Heat the milk and set aside cool.Rinse the rice grains twice under clean water and soak in sufficient water for about half an hour.
- Boil the above mentioned water for cooking the rice and add the whole spices and salt to it.when the water starts boiling then drain the soaked rice grains and add them to the water along with lemon juice.keep the flame high and give it a good stir.
- One the water starts boiling again keep the heat to medium.cheak the rice within above 3-4 minutes.If rice is about 70% cooked it is the right time to drain it from the boiling water.
- Set the drained rice aside.In the meantime,start deep frying the onions to get birista.Drain the onions from oil when it turns into golden brown colour.
- Peel the potatoes and cut two halves.fry then in the same oil for 3-4 minutes.
- Place a flat iron griddle on the stove top and start heating it on low flame for the dum.At the same time to assemble the biryani, heat a heavy bottomed pan and add the oil for tempering to it.
- When it heats up,add the mentioned whole spices to it.
- As soon as it splutter,add the half fried potatoes and the marinated chicken along with all the marinade and mix.Turn off the heat immediately.
- Spread all the cooked rice over the chicken mixer so as to cover the chicken completely.Top with ghee and kewra essence.Spread birista over the rice.
- Place a tight lid over the pan and seal all edges with a roll of kneaded dough(made from the flour).
- Place the pan over the hot griddle for the dum keeping the flame high for the first 5 minutes and low for about 30 min more.
- After cooking open the lid and give it a mix.Serve the delicious chicken biryani with salad by side.Enjoy !!!
Layers of rice and meat cooked with it's own steam pressure until rice Hyderabadi chicken dum biryani has to be made with long grain rice like basmati rice. Do try not to replace basmati rice with other normal rice to. To make aloo dum biryani you can use tiny potatoes or large potatoes, I have used cubed large potatoes here. If using large potatoes make sure you cube them bigger than you would for potato fry. As in any biryani recipe, make sure to use good quality aged basmati rice and soak it in plenty of.
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