Chicken Biryani / Dum ki Chicken Biryani
It’s a famous Hyderabadi Dish relished by everyone across the world. It’s a complete meal by itself. It can be easily made in three simple steps, marination, cooking the rice, and then dum.
| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
Step 1 : Marination
- 200 grams chicken (with bones preferably)
- 1 teaspoon Ginger-Garlic Paste
- 1.5 teaspoon Red Chilli Powder
- 1 teaspoon Salt
- 3/4 teaspoon Garam masala powder
- 1/2 teaspoon Green Chilli- Coriander-Garlic Paste (4 green chillies+1 tbsp fresh coriander leaves+2 cloves garlic)
- 3.5 tablespoon Curd / Yogurt
- 2 teaspoon lemon juice
Step 2 : Cooking Rice
- 200 grams Basmati Rice (washed)
- 1.5 pinch Black Cumin Seeds / Shah Zeera
- 5 pods Cardamom / Elaichi
- 1 pod Clove / Laung
- 2 pieces Cinnamom / Dalchini
- 1 medium Bay Leaf
- 1 teaspoon Salt
- 1/2 teaspoon lemon juice
- 4 medium Green Chillies
- 4 drops oil
- 1.5 litres water
Step 3 : Dum
- 1 teaspoon Ghee / Clarified butter
- 5 strands Saffron
- 3 tablespoon Milk
- 1.5 medium-sized onion (deep fried golden brown onion)
- 1/2 cup Fresh Coriander Leaves / Cilantro (Finely Chopped)
- 1/2 cup Fresh Mint Leaves (Finely Chopped)
- 8 tablespoon oil
Ingredients
Step 1 : Marination
Step 2 : Cooking Rice
Step 3 : Dum
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Instructions
- Firstly wash and strain the chicken. Then in medium sized cooking pot marinate the chicken by adding ginger garlic paste, red chilli powder, salt, garam masala powder, lemon juice and green chilli paste and keep aside for 10 minutes.
- Then in a small bowl soak the saffron strands in milk to form saffron milk and keep aside.
- Mean while slice the onion and deep fry them in 8 tablespoon oil on a medium high heat. When the onions turn golden brown in color remove them from oil and keep aside.
- Now add 3/4 of the fried onions and half of the chopped mint and coriander leaves to our marinated chicken and mix well. Beat the curd thoroughly and add it to the marinated chicken and mix well. Then add about 3/4 of oil that has been used for frying onions. Now leave this for another 10 minutes.
- Meanwhile to cook rice in a large cooking pot heat the water and allow the water to boil. Once the water starts boiling add black cumin seeds, cardamom, cinnamom, bay leaf, clove, green chillies and salt and allow to boil for about a minutes so that the spices leave their aroma.
- Then add the washed basmati rice to the water and boil it until the rice is about 70 percent cooked.
- When the rice starts boiling add lemon juice and oil to it so that the rice doesn't stick together.
- When the rice is about 70 percent cooked drain it in a colander.
- Drain the rice thoroughly and start layering the biryani for dum.
- For layering add half of the rice over marinated chicken and to this add a layer of left over brown onions and left over coriander and mint leaves. Now add the remaining rice.
- Make about 4-5 holes in the rice by using an inverted spoon and add the left over deep fried onion oil to it a little by little in each hole. Then add the ghee in the same manner. Top this with the saffron milk which has to be added in a circular manner.
- Then cover the pot with an aluminium foil or clean kitchen cloth and cover with a lid.
- Keep this pot on a high flame for about 5 minutes.
- After 5 minutes are over lower the flame to sim mode and place some heavy weight over the lid and cook for another 15 minutes on sim mode. Switch off the flame and allow to rest for 10-15 minutes. Serve hot with raita.
