Chicken Dum Biryani
| Marination time: 30 Min | | Cook time: 1 Hr | | Total time: 1 Hr 30 Min |
| Recipe type: Sweet | | Cuisine: Indian | | Yield / Serves: 2 |
| Taste: Spicy | ||
Ingredients:
For Cooking Rice:
Basmati Rice - 1 Cup
Water as Required
Bay Leaves - 1
Cinnamon - 1 inch stick
Cloves - 1
Oil - 1 tablespoon
Salt - to taste
For Marinating:
Chicken - 250 grams
Salt - to taste
Turmeric Powder - ½ teaspoo
Chilli Powder - 1 teaspoom
Ginger Garlic Paste - 1 tablespoon
Jeera Powder - 1 teaspoon
Corinder Powder - 1 teaspoon
Yogurt/Curd - 2 tablespoon
Mint Leaves - fistful
Coriander Leaves - fistful
For Tampering and Sauting:
Ghee - 1 tablespoon
Bay Leaves - 1
Cinnamon - 1 inch stick
Cardamom - 1
Star Anise - 1
Sliced Onion - 1
Green Chillis - 2
Tomato - 1 big
Ginger Garlic Paste - 1 tablespoon
Other Ingredients:
Milk - ⅓ Cup
Saffron - a generous pinch
Step by Step Photos on how to make Chicken Dum Biryani:
- Add in all the ingredients listed under to marinate and mix them well. Allow them to marinate atleast 30 minutes.
- Heat ghee in a pan.
- Add the ingredients listed under to tamper and start tempering. Add in the sliced onion and start sauting. Add in Green chillies and saute them.
- Add tomato and salt and saute until mushy. Add ginger garlic paste and saute them. Add in the marinated chicken and start sauting.
- Cook the chicken until it is cooked only 90% as the remaining would be cooked in the Dum process. Parallely take ⅓ cup of Warm milk. Add a generous pinch of saffron in the milk. Let it for 10 minutes until the saffron infuses with milk.
- Soak Basmati rice in water for 10 minutes. Heat required water in a pot. Add in the bay leaves, cinnamon and cloves.
- Add in salt to taste. Add in a tablespoon of water. Drain the water soaked in rice. Add the rice into the boiling water.
- Cook until the rice is 75 % cooked. Drain the excess water.
- Now get ready to start the dum process. I used my non stick pan. Start heating the non stick pan. Place a handi type vessel. Add the chicken to the bottom of the vessel.
- Next layer the rice on top of the chicken. Add the remaining juice from the chicken on top of the rice. Add the saffron milk on top of it. Garnish with coriander leaves if you like.
- Close the lid with a tight lid. If required you can use a napkin and close with a lid, so that the steam does not escape. So our dum setup is ready. Now reduce the flame to low and cook in Dum for 20 minutes.
- Delicious Chicken Dum Biryani is now ready to serve.
Tips:
- I have added 2 green chillis and 1 teaspoon of green chilli. My spice level was very minimum. Increase the chilli powder and green chillis as er your spice requirements.
- Cook the rice upto only 75 %. As the rice cooks again in the dum process.
- The more time of marination the tastier the chicken is.
Serving Suggestion:
Chicken Dum Biryani is served with Raitha. Onion Raitha, Carrot Raitha, Cucumber Raitha are different types of raithas available in this space.
Irresistible. ... mouth-watering. ...yum ... tempting. ... i have no words ... feel like grabbing it...
Ohhhh! Crazily tempting. I absolutely love biryani.
Thank you...
Thank You...