CHICKEN DUM BIRYANI

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CHICKEN DUM BIRYANI 

Recipe:

(Kindly use ingredients as per your choice)
I have used 1 kg chicken & 3/4th kg basmati rice. 

Ingredients for Chicken curry:

  • Ginger garlic paste
  • Ghee
  • Kashmiri red chilly powder
  • Garam masala powder
  • Biriyani masala powder
  • Green chillies
  • Curds
  • Whole garam masala spices
  • Salt to taste.
  • Lemon juice

Ingredients for rice:

  • Basmati rice
  • Whole garam masala spices 
  • Lemon juice
  • Salt.
  • Ghee.

For garnishing:

  • Fried onion
  • Roasted Dry fruits of your choice
  • Coriander leaves 
  • Mint leaves
  • Saffron

Method:

  • Fry 3 large sliced onions & keep aside. 
  • Roast few dry fruits & keep aside. 
  • Soak a pinch of saffron in 1/2 cup water & keep aside.

Marination:

For 1kg chicken pieces, add little lemon juice, salt, 2 tbsp ghee, 1&1/2 tbsp ginger -garlic paste, 3 tbsp Kashmiri chilly powder, 2 tbsp garam masala, 2 tbsp biriyani masala, few coriander & mint leaves, 2-3 slit green chillies, 1/4th fried onions, 1/2 litre curds. 

Mix everything well & marinate for 2-3 hours or overnight. 

Preparation of gravy:

Heat 1 tb sp ghee in a large vessel add 2 cardamoms, 3 cloves, 1 stick cinnamon, 2 bay leaves, fry for 10 seconds.

Add marinated chicken & cook on a medium flame till chicken is tender. 

Remove 3/4th portion & retain 1/4th portion in same vessel. 

Rice preparation:

Wash & Soak 3/4th kg basmati rice for about 15 minutes. Drain & keep aside. 

Heat 1 tbsp ghee in a deep vessel, add whole garam masala spices ( 3 cardamoms, 3 cloves, 1" cinnamon stick, 2 bay leaves) & stir for 1 minute. 

Add rice, 1 tsp lemon juice, salt to taste & ample amount of water to cook. Cover & cook. Keep on checking. When the rice is half cooked, drain water.  

Final preparation:

Add quarter portion of half cooked rice to 1/4th portion of chicken & spread. Sprinkle little saffron water, few roasted nuts, little fried onion, few chopped coriander-mint leaves.

Spread 1/4th meat over rice spread again 1/4th rice, nuts, saffron water & remaining ingredients. 

Repeat this process till all meat & rice gets over. Cover & can seal with leftover chapathi dough. 

Cook on a very slow flame for 8-10 minutes & put off the flame. Leave it for 10 minutes. 

Serve with cucumber raitha. 
Delicious chicken dum biriyani is ready. 

Comments

  1. Valet PintoNovember 11, 2020 at 11:54 PM

    That's absolutely awesome and restaurant style preparation. Great job.

    ReplyDelete
  2. LydiaJuly 9, 2021 at 12:15 PM

    Nice recipe .which brand biriyani masala u used

    ReplyDelete

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