Close Button

Chicken Dum Biryani

Chicken Dum Biryani

Cooking Time

Preparation Time : 35

Cook Time : 45

Total Time : 80

Ingredients

Serves 4

  • for rice: Long grained basmati rice 2 cups

  • Water 2 -2 1/2 litre

  • Shahi Jeera 1 tsp

  • Small Bay Leaf 1 nos

  • thin cinnamon 2 inch

  • green cardamoms 3 nos

  • cloves (optional) 4 nos

  • for gravy: Oil 3 tbsp

  • medium onions sliced thinly 2 nos

  • star anise 1 nos

  • green cardamoms 3 nos

  • black cardamom 1 nos

  • cloves 4 nos

  • cinnamon stick 1 inch

  • shahi jeera 1/2 tsp

  • bay leaf 1 nos

  • ginger garlic paste 1 tbsp

  • chicken (500 to 600 grams) 1/2 kgs

  • Salt 1 1/2 tsp

  • turmeric powder 1/4 tsp

  • biryani masala 2 tsp

  • red chili powder 1 tsp

  • green chilies slit 2 nos

  • thick fresh curd 1 cups

  • mint finely chopped 4 tbsp

  • finely chopped coriander leaves 4-5 tbsp

  • kewra water(optional) 1 tsp

  • tiny rose petals (optional) 8-10 nos

  • ghee(Optional) 2 tbsp

  • sautéed cashews 8-10 nos

Directions

  • 01

    Wash rice few times until the water runs clear. Soak for 30 mins. Drain the water.

  • 02

    Bring 8 to 10 cups of water to a boil in a large pot. Add bay leaf and shahi jeera

  • 03

    When the water comes to a boil, add salt and drained rice.

  • 04

    Rice should be firm, grainy and you must feel the bite into the grain when you bite it. Drain it off to a colander.

  • 05

    making the gravy:

  • 06

    While the rice cooks, Saute onions in hot oil until brown

  • 07

    set aside the onions after draining the oil

  • 08

    Lower the flame and saute bay leaf, star anise, shahi jeera, cloves, cardamom.

  • 09

    Add ginger garlic paste and fry until the raw smell has gone completely.

  • 10

    Add chicken and fry on a medium heat until it turns pale or white.

  • 11

    Sprinkle salt, biriyani masala, red chili powder, slit green chilies and turmeric. Mix well and fry for 3 mins.

  • 12

    Cover and cook on a low to medium flame for 3 to 4 mins to let the moisture out from the meat.

  • 13

    Pour the curd and mix well. Cover and cook on a medium heat until the meat is completely cooked and the gravy thickens

  • 14

    Lower the flame, sprinkle some mint and coriander leaves. Stir well.

  • 15

    Layer the rice evenly. Sprinkle fried onions, mint, coriander leaves, kewra water & ghee.

  • 16

    Cover the pot with a foil or a moist kitchen cloth. Place a tight lid to trap the steam or dum

  • 17

    You can mix 1 ½ cups atta with water and make a dough. Stick the dough to the rim of the lid. Press it off on to the pot, for a air tight seal.

  • 18

    Once done switch off and allow to rest for at least few minutes before plating

  • 19

    add sautéed cashews, some fried onions and rose petals on top for garnish

  • 20

    serve hot with raitas or saalan of your choice

Review

0

Please Login to comment

Link copied