chicken biriyani

Chicken Dum Biryani Recipe

INGREDIENTS OF CHICKEN DUM BIRYANI

8 Servings

• 1 kilograms chopped chicken
• 500 grams boiled,soaked,washed & dried basmati rice
• 50 grams sliced onion
• 200 grams ghee
• 10 grams clove
• 10 grams cinnamon stick
• 10 grams bay leaf
• 100 mililitre fresh cream
• 1/2 teaspoon rose water
• 1/2 teaspoon black cumin seeds
• 25 mililitre lemon juice
• 500 mililitre water
• 1/2 teaspoon kewra
• 2 pinches powdered green cardamom
• 1/2 teaspoon mace powder
For Marination
• 25 grams ginger paste
• 25 grams garlic paste
• 1/2 teaspoon powdered turmeric
• 1 teaspoon powdered red chilli
• 3 teaspoon coriander powder
• 1 teaspoon cumin powder
• 250 grams yoghurt (curd)
For Dough
• 100 grams wheat flour
For Garnishing
• 50 grams mint leaves
• 6 strand soaked saffron
• 1 medium thinly sliced onion
For The Main Dish
• 250 grams beaten yoghurt (curd)
• 25 grams garlic paste
• 25 grams ginger paste

HOW TO MAKE CHICKEN DUM BIRYANI

Step 1 / 7

To prepare this Mughlai recipe, take a large bowl mix yoghurt (curd) with red chilli powder, turmeric powder, cumin powder, coriander powder, along with ginger and garlic paste. Mix all the ingredients well and add chopped chicken into the mixture and let the chicken marinade for about an hour. When the chicken is marinated, add thinly sliced onions and salt to it.

Step 2 / 7

To cook the chicken, put a copper vessel on low-medium flame and heat ghee in it and add all the whole spices. Let the spices crackle and add the marinated chicken into the vessel. Saute the chicken well.

Step 3 / 7

Now add ginger and garlic paste into the chicken along with the sliced onions, and saute them again for a minute.

Step 4 / 7

Then add the beaten curd and saute the chicken till the oil separates. When the oil is separated, add mace and cardamom powder into it and saute the chicken for a minute. And then add the water and cook the chicken on low-medium flame. Put the lid on vessel once the chicken is cooked.

Step 5 / 7

Now on another burner, boil water in a pan and add the whole spices along with salt and lemon juice. Once the water starts boiling, add the basmati rice and cook till the rice are cooked into it.

Step 6 / 7

Open the copper vessel's lid and layer the rice on top of the cooked chicken. Above the rice layer, add ghee and cream nicely. Now, make a final layer of the garnishing with mint leaves, saffron an thinly sliced onions.

Step 7 / 7

Make a dough of the whole wheat flour and line the lid with it. Seal the copper vessel and let it cook over medium flame. Once the biryani is cooked, slowly remove the dough and serve it hot with raita.