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Chicken Dum Biryani Recipe

Chicken Dum Biryani Recipe

Classic & Flavorful

Features:
  • Non Vegetarian
Cuisine:

Chicken Dum Biryani recipe cooked in dum style

Ingredients

Directions

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What is Chicken Dum Biryani Recipe and how to make Chicken Dum Biryani?

Chicken dum biryani is a classic Mughlai dish that involves aromatic and fluffy rice layered in the succulent chicken along with flavourful spices and infused with saffron. This biryani is cooked in dum style in which all the ingredients are sealed in a pot and cooked on low heat with steam trapped inside. By doing so, Ingredients release the utmost flavor and aroma which makes biryani more delicious.

Tips to make Chicken Dum Biryani

To prevent you from biryani from scorching or burning, heat a tawa or a pan and put this biryani pot on it. Dum, cook it for 15 minutes by placing a flame on medium heat.

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Marination

To marinate chicken, take a large mixing bowl and combine yogurt, red chili powder, turmeric powder, cumin powder, coriander powder, and ginger and garlic paste. Mix all the ingredients well and then combine chopped chicken into this mixture. Coat the chicken pieces thoroughly in this mixture and allow it to marinate for an hour. When the chicken is marinated, add sliced onions and salt to it.

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Cooking rice

Rinse rice 3-4 times under running water and then soak for about 30 minutes.

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Once the rice is soaked in water, take a vessel and add bay leaf, cardamoms, cloves, and black cumin seeds in it, add a 7-8 glass of water and add rice to it. In the end, add salt into it and let the rice cook in water. You don’t have to cook thoroughly. Once the rice is 80% done, switch off the flame and strain the rice through a colander and keep it aside in a vessel with covered lid.

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Making Dum Biryani

Take a pot and heat some oil in it. Add sliced onions in it and once they turn golden set ¼ of the onions aside on a paper towel for garnishing.

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In the pan, add bay cumin seeds, ginger garlic paste, and sauté till the raw smell leaves.

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Add marinated chicken and fry it on medium heat. Once it turns pale or white, add salt biryani Masala, red chili powder, green chilies, turmeric powder and sauté it well.

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Put the lid on the pot and cook chicken on medium flame so moisture can come out from the meat.

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Add yogurt and mix it well. Once the meat is properly cooked, and gravy is thickened, lower the flame and start layering the cooked rice evenly. Sprinkle fried onions, coriander leaves, mint leaves, saffron soaked milk, ghee, and some water. Now, cover the pot using a foil or with a cloth. Put the lid lightly on the pot, so steam is trapped inside the pot. Cook it on low flame for another 10-15 minutes. Once it is cooked, serve hot with raita.

Step 9
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For multilayer biryani

Before adding rice, scoop out half of the chicken curry. Layer half of the cooked rice. Layer curry and then a layer of rice again. Repeat the process till rice and curry is done. Add ghee, coriander leaves, mint leaves, and fried onions at the top and cook for 10 minutes.

  • 23 Views
  • 60 Min
  • Serves 4
  • Medium

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Ingredients

Adjust Servings:
2 Cups Basmati Rice
2 Ltr Water
1 tsp Cumin Powder
1/4 tsp Cardamom Powder
1 Inch Cinnamon Stick
3 Cloves crushed
1/2 tsp Black Pepper
Salt As per taste
4 tsp Garlic Ginger Paste
1/2 tsp Turmeric Powder
2 tsp Coriander Powder
250 gm Fresh Curd
1 tsp Chili Powder
1 tsp Cumin Powder
1 tsp Garam Masala Powder
3 Onion sliced
Mint leaves few
Fried Onion As per taste
A pinch of Saffron powder in milk
2 tbsp Milk

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