Chicken dum Biryani is the kings of all biryani recipes which is colorful, flavorful and aromatic.For a perfect biryani the meat has to be flavored first and then the flavors oozes out from the meat and is distributed throughout the rice.This recipe is very very easy to make and it taste absolutely delicious. Since we are marinating the chicken overnight the meat is going to be tender and juicy and the pieces will have lot of flavors in it.
Marinating the meat plays a vital role in getting perfect Hyderabadi chicken Biryani and also the amount of spices used should be scaled, do not over spice the pieces. And another important thing is the rice use good quality long grain basmati rice for making this Chicken Dum Biryani.
Cooking the rice also plays an important role ,be careful while cooking the rice do not over cook the rice.Another main thing to be taken into consideration is the chicken, use chicken pieces with bones, some skin an some fat to get the best flavor and taste and also make sure to cut the pieces little bigger for making chicken biryani.
You may also like:
- Egg Biryani Recipe
- Prawn Biryani Recipe
- Fish Biryani Recipe
- Chicken biryani in pressure cooker
- Mutton Biryani in pressure cooker
Serving Size : 5 people
Preparation Time : 15 minutes
Resting Time : 2 hours - overnight
Cooking Time : 15 + 10+ 15 minutes
| Difficulty: | 
|
Spice Level: |  |
| Quantity | INGREDIENTS |
|---|---|
| For Marinating the Chicken | |
| 1 Kg | Chicken with bones |
| 1 Tbsp | Ginger Garlic Paste |
| 1 Tbsp | Chili powder |
| 1 tsp | Garam masala powder |
| 1/4 tsp | Turmeric powder |
| 3 cardamom , 4 cloves , 2 Cinnamon Stick | |
| 1 Tbsp | Lemon Juice |
| 1/2 cup | Yogurt / Curd |
| 1 Tbsp | Oil |
| 5 | Green Chilies |
| Fried Onions (2 onions fried) | |
| some | Coriander leaves |
| some | Mint Leaves |
| Salt | |
| For Flavoring the Rice | |
| 1 Tbsp | Ghee |
| 1/2 tsp | 2 bay leaves , 3 cardamom , 4 cloves , 1 Cinnaon Stick ,1 Start anise |
| 2 cups | Basmati Rice |
| Water | |
| Salt to taste | |
| For Assembling the Biryani | |
| 2 tbsp | Ghee / Clarified Butter |
| Brown Onions | |
| Handfull | coriander and Mint leaves |
| 2 Tbsp | Saffron Milk |
Cooking Method |
Step 1) In a mixing bowl add the chicken pieces and season it with ginger garlic paste, turmeric powder,, garam masala powder, chilli powder, green chilies, lemon juice, Yogurt, fried onions, mint leaves , coriander leaves , oil and salt. mix it nicely and coat the chicken pieces well with the masalas. Marinate the chicken for a minimum of 2 hours to overnight.For best results marinate the chicken for overnight in the refrigerator.
Step 2) The next step is to flavor the rice , in a big pan heat a tbsp. of ghee and add the whole spices
bay leaves , cinnamon stick , star anise, cloves and cardamom and mix it once .After extracting all the flavors add enough water and season it with salt.once the water comes to a rolling boil add the basmati rice which has been soaked in water for 30 minutes and allow the rice to cook until the rice is 50 % done.
bay leaves , cinnamon stick , star anise, cloves and cardamom and mix it once .After extracting all the flavors add enough water and season it with salt.once the water comes to a rolling boil add the basmati rice which has been soaked in water for 30 minutes and allow the rice to cook until the rice is 50 % done.
Step 3) Meanwhile lets layer the chicken pieces.In a heavy bottomed pan place the chicken pieces flat on the surface and once the rice is 50 % done "if you press it with your fingers you should be able to feel the texture in the rice" now at this point turn off the heat and spread it over the meat (do not drain the water completely there should be some moisture in the rice) and on the top sprinkle some fried onions ,coriander leaves and mint leaves .Again layer the remaining rice and sprinkle some fried onions ,coriander and mint leaves. Finally on the top add ghee and also add saffron milk to get a nice color (soak few strands of saffron in warm milk for 10 minutes and add)
Step 4) This is the most important step we need to lock all the flavors inside so to make it airtight take some dough (any dough I have taken chapathi dough) and apply it to the edges of the lid and press firmly So that it forms a tight seal. if you have any opening in the lid for steam cover that as well.
Cooking Time :
15 minutes on a medium heat
10 minutes on low heat
and after that place the biryani pot on a hot tawa and cook for another 15 minutes on medium to low heat.
Cooking Time :
15 minutes on a medium heat
10 minutes on low heat
and after that place the biryani pot on a hot tawa and cook for another 15 minutes on medium to low heat.
Spread the Joy of Cooking :)
Hi, I made this today and it came out quite dry. Could it be because I skipped the saffron milk?
ReplyDeleteno it is not because of the saffron milk .We need to add some water to keep the rice moist so i have added some saffron milk ,you can also give the moisture by adding some water also do not drain the water completely from the rice there should be some moisture in the rice so that the rice will not turn dry.
DeleteHi...I have a correction for you. Under Ingredients, the 3rd heading says "For Marinating the Fish". It should say "For Assembling the Biryani". :)
ReplyDeleteThank you for pointing the mistake.I have corrected :)
DeleteSo I find it surprising that the chicken gets cooked without stirring or cooking them separately. Did you put uncooked chicken at the bottom?
ReplyDeleteyes I have added uncooked chicken at the bottom, chicken cooks very fast .since we are going to cook it for 40 minutes the chicken will be fully cooked.
DeleteThanks Steffi for the clarification. I always try out your recipes and will try this one as well.
DeleteAlso... instead of the pot and dough seal, can I use pressure cooker and instead of using the whistle seal the vent with dough??
DeleteI think it would be impossible to seal the pressure cooker vent with dough because the pressure will be much higher when released through a narrow opening. Also in case of our sealing method if pressure gets too high it can escape through the cracks in the dough, in pressure cooker it can damage your safety valve. So you can use a pressure cooker but don't seal with dough, try the regular cooker-whistle under a low heat setting and then place the cooker on the tawa. All the best !!
DeleteDear Angela, this chicken dum biryani recipe was awesome. I loved the way you described the ingredients by using a formatted table, really made understanding the whole recipe much easier. Cool pictures you posted. Thanks for sharing!
ReplyDeleteThank you very much for your feedback Jenny.I am happy that you liked the recipe. :)
DeleteHi Steffi, I tried your recipe and came out very well. I intend to cook for 10 -12 people what would be the quantity of ingredients especially for marinating the chicken and the cooking time required
ReplyDeleteHi Steffi, I tried your recipe and came out very well. I intend to cook for 10 -12 people what would be the quantity of ingredients especially for marinating the chicken and the cooking time required.
ReplyDeleteSam
Hello Steffi, I tried your briyani recipie and successful. Thanks.
ReplyDeleteHi Thank you so much for your feedback. I am glad that you liked the recipe.
Delete2 cups will weigh how many grams of rice?
ReplyDeleteAs an Asian i love biryani. But there are many types of biryani preferred all over the world. However, I personally love Bombay Biryani.
ReplyDeleteVery helpful post, I use Robot Coupe Food Processor to chop my biryani recipe.
ReplyDeleteThis dish came out very well. But the salt is very low. Can you mention salt measurement which will be very helpful to beginners?
ReplyDelete