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Chicken dum biryani.. This can be a one dish meal. Biryani is made is different ways but nothing beats dum biryani. It has real taste and flavor. This is one of the chicken recipes in which chicken and rice is steamed. This is a very aromatic and delicious Mughlai recipe. Let’s learn to make chicken dum biryani.
Ingredients:
For Marinating Chicken:
• 1 Cinnamon
• 5 peppercorns
• 4 Cloves
• 1 Black cardamom
• 1 Green cardamom
• 1 Star anise
• 1 Mace
• Few Stone flower
• 1 tbsp Ginger garlic paste
• 1/2 tsp Turmeric powder
• 1 tsp Lemon juice
• 1 tsp Salt
• 2 Green chillies
• 1/4 cup Curd
• 1 tsp Red chili powder
• 1 tsp Coriander powder
• 1/2 tsp Cumin powder
• 1/4 cup Finely chopped Coriander leaves
• 2 tsp Mint leaves
For Rice:
• 4 cups Water
• 1/2 tsp Shahjeera
• 4-5 Peppercorns
• 1 Black cardamom
• 1 Cinnamon
• 4-5 Cloves
• 2 Bay leaves
• 1 tsp Ghee
• 2 tsp Salt
• 1 cup Basamati rice
Assemble:
• Ghee
• 2 tsp Water
• Marinated Chicken
• 1/2 cup Fried onion
• Boiled Rice
• 10-12 Saffron strands
• Mint leaves
• Fried onion
• Chapati dough
Method:
For Marinating Chicken:
• For making biryani masala, take cinnamon, peppercorns, cloves,
black cardamom, green cardamom, star anise, mace, stone flower
into a blender pot.
• Blend everything into powder. Do not make fine paste. Let the
biryani masala be a little coarse.
• Take chicken into a bowl. Try to use leg pieces and big chunks of
chicken for making biryani.
• For marinating add ginger garlic paste, turmeric powder, lemon
juice, salt, biryani masala.
• Leave 1 tsp biryani masala in the pot.
• Add curd, red chili powder, coriander powder, cumin powder, finely
chopped coriander leaves and mint leaves. Mix everything well
together.
• Cover and transfer chicken into freeze for marination over night.
For Rice:
• Boil water. Add shahjeera, peppercorns, black cardamom,
cinnamon, cloves, bay leaves, ghee and salt. Let the water come
to boil.
• Take basamati rice and wash it really good. Soak rice in enough
water for 30 minutes.
• After 30 minutes, drain excess water and add soaked rice into
boiling water.
• Cook rice on medium heat for 5 minutes.
• After boiling rice for 5 minutes turn off the gas.
Assemble:
• Take the chicken out of the freeze 1 1/2- 2 hours before making
biryani. Let it come to room temperature.
• Take chapatti dough and make a thin string of it.
• Stick it to the lid with which we will cover the pan for making
biryani.
• Doing so we ensure no steam is escaped while making biryani.
• Take thick bottom pan. Add ghee and spread it at the bottom of
the pan.
• Give a layer of marinated chicken. Add water that chicken has
released while marinating.
• Add more water. Add ghee, fried onion. Drain the boiled rice and
layer it over the chicken.
• You can let a little water remain in the rice. Add 2 tsp water in
which we boiled rice.
• Take saffron strands into a microwave safe bowl and add water in
it. Microwave it for 30 seconds.
• Add this saffron water over rice.
• Add the leftover biryani masala over this rice.
• Sprinkle coriander and mint leaves, fried onion and lots of ghee.
• Seal the pan with the dough lined lid.
• Cook the biryani on medium heat for 10 minutes.
• Cook it for another 10 minutes on low to medium heat.
• Finally cook it for another 15 minutes on lowest possible heat.
• Turn off the gas and let it be like that for 5 minutes more.
• Open the lid and check. Chicken dum biryani is already.
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