Chicken Dum Biryani Recipes

HYDERABADI CHICKEN DUM BIRYANI RECIPE

Steps:

• Add salt to the chicken, red chili powder, turmeric powder, ginger garlic paste, cinnamon sticks, cloves.
• Also, add cardamom powder, shahi zeera, garam masala powder, yogurt, green chili paste, mix well
• Add crushed fried onions and mix everything well.
• Add black pepper powder, oil, chopped mint leaves, lemon extracted juice, coriander leaves, mix well.
• Cover and Marinate in refrigerator for at least 1 to 2 hours.
• Add good amount of water in a cooking pot.
• Add whole spices such as cinnamon stick, cloves, shahi jeera, cardamoms, black peppercorns, salt to taste, oil.
• Bring the water to a boil.
• Add soaked basmati rice into the boiling water.
• Stir in between and cook the rice until 75% done or for about 10 minutes.
• Strain the rice.
• Place a tawa.
• Place a cooking pot on the tawa.
• Add little oil at the base, add the marianated chicken, spread evenly.
• Add the strained rice.
• Spread evenly.
• Top it with crushed fried onions, chopped coriander and mint leaves, saffron strands soaked in milk, saffron food color, clarified butter/ ghee
• Cover tightly with an aluminium foil.
• Cover with a lid.
• Dum on high flame for 10 minutes and on low flame for 30 minutes.
• Biryani is ready to serve.

HYDRABADI CHICKEN DUM BIRYANI

Steps:

• First of all start by marinating chicken. Wash and pat dry the chicken and place it in a bowl.
• Add salt, red chilli powder, turmeric powder, garam masala powder, coriander powder lemon juice and ginger paste into the bowl and rub the chicken with this rub.
• Cover the bowl with a cling film and let this chicken marinate for 20-30 minutes, longer is better but 30 minutes also works good here.
• Wash and soak long grained basmati rice till the water runs clear.
• Now place the casserol over heat and add 1.5 tbsp of ghee to the casserole.
• Add Cumin seeds and whole garam masala spices , stir and cook them till they are aromatic which will take about 1 minute .
• When spices become fragrant add sliced red onion and ginger paste/grated ginger and cook till onions are light brown in color.
• Add chopped tomatoes and cook them till they are mushy which will take 5-6 minutes and add salt, red chilli powder, turmeric powder and mix it well.
• Add whipped yogurt and cook it for 3-4 minutes while stirring it continusouly.
• Now take out the marinated chicken pieces and add everything in the casserol and coat it well with cooked masala. cover the lid and put the heat to the minimum.
• By the time chicken is cooking you can boil water in a pan and cook rice till they are 70% cooked { You can watch this video to learn how to boil rice for Biryani } .
• Cook chicken for 10 minutes till small brown bits start to appear on the chicken.
• Now take half cooked rice and make a layer over chicken layer ( you can see it in video above ) and chicken will remain as base layer.
• spread rice layer evenly and sprinkle chopped mint leaves and coriander leaves on the rice layer and follow it up with layer of fried onion also known as birista ( here is how to make birista )
• In the last sprinkle the saffron milk and cover it with a heavy lid. The lid of Lecreuset casserol is great for this purpose you really don't need to seal it.
• Let the biryani cook on slowest heat for 25-30 minutes and serve it how with plain yougurt or boondi raita

CHICKEN DUM BIRYANI RECIPE

Steps:

• In a pan, heat the ghee and add the sliced red onions. Saute on medium heat for 10-15 minutes, until onions are golden brown. Keep the caramelized onions aside - 3/4 of this will be used in the marinade and 1/4 for the final garnish.
• In the same pan, add a teaspoon more ghee and saute the cashews and raisins on medium heat, until the cashews start to turn golden brown. Keep aside for the final garnish.