Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, chicken dum biryani. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Chicken Dum Biryani is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Chicken Dum Biryani is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook chicken dum biryani using 29 ingredients and 17 steps. Here is how you cook that.
The ingredients needed to make Chicken Dum Biryani:
- Get 2 cups basmati rice (preferably aged rice)
- Make ready 2-2 1/2 litres water
- Get 1 tsp shahi jeera
- Prepare 1 small bay leaf
- Make ready 2 inch thin cinnamon
- Make ready 3 green cardamoms
- Make ready 4 cloves (optional)
- Make ready 3 tbsp oil
- Get 2 medium onions sliced thinly
- Take 1 star anise / chakri phool
- Prepare 3 green cardamoms / choti elaichi
- Make ready 1 black cardamom (optional) / badi elaichi
- Take 4 cloves / lavang
- Get 1 inch cinnamon stick / dalchini
- Get 1/2 tsp shahi jeera / caraway seeds
- Prepare 1 bay leaf / tej patta
- Get 1 tbsp ginger garlic paste
- Get 1/2 kg chicken (500 to 600 grams)
- Make ready to taste Salt
- Prepare 1/8-1/4 tsp turmeric / haldi
- Get 1 1/2-2 tsp biryani masala (or chickn masala)
- Prepare 3/4-1 tsp red chilli powder / lal mirch powder
- Get 2 green chilies slit (adjust as needed)
- Make ready 1 cup thick fresh curd / dahi / yogurt (do not use sour curd)
- Get Handful mint finely chopped
- Take Handful coriander leaves finely chopped
- Prepare 2 tbsp hot milk with pinch of saffron soaked
- Take 1 tsp kewra water
- Take 1 tbsp ghee / clarified butter
Instructions to make Chicken Dum Biryani:
- Cooking Biryani Rice: :point_down: Wash rice few times until the water runs clear. Soak for 30 mins. Drain the water.
- 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
- When the water comes to a boil, add salt and drained rice.
- 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.
- 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.
- Lower the flame and saute bay leaf, star anise, shahi jeera, cloves, cardamom.
- Add ginger garlic paste and fry until the raw smell has gone completely.
- Add chicken and fry on a medium heat until it turns pale or white.
- Sprinkle salt, biriyani masala, red chilli powder, slit green chilies and turmeric. Mix well and fry for 3 mins.
- Cover and cook on a low to medium flame for 3 to 4 mins to let the moisture out from the meat.
- 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.
- Lower the flame, sprinkle some mint and coriander leaves. Stir well.
- 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.
- 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.
- 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.
- 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.
- Serve chicken dum biryani with salan and raita
So that is going to wrap this up with this exceptional food chicken dum biryani recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
