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Chicken dum biryani recipe with step by step pictures. We all love biryani, but when it comes to preparing them most of us, step back because of the tedious process. Hyderabadi Chicken Dum Biryani is a World famous Dish, it is made using chicken which is marinated then cooked and then is added to cooked rice and again.
To get started with this particular recipe, we must prepare a few ingredients. You can have chicken dum biryani using 38 ingredients and 21 steps. Here is how you can achieve it.
Composition needed to cook Chicken dum biryani:
- 750 gm Basmati rice
- 1 kg Chicken
- 4 Boiled And Peeled Potatoes
- 4 Boiled And Peeled Egg, Optional
- 8 Onions (sliced finely for the birista)
- 20 Garlic cloves
- 2 inch Ginger
- 4 Green chillies (slit lengthwise)
- 1/2 cup Milk
- 1/4 tsp Saffron strands
- 1 tsp Kewra water
- To Taste Salt
- For the marinade :
- 500 gm Fresh Curds
- 4 Small Tomatoes (cubed)
- 1 tsp Turmeric powder
- 2 tsp or to be adjusted Red chilli powder
- 3 tsp Cumin powder
- 3 tsp Garam /Biryani masala
- as required Birista (crispy fried onions)
- 2 tbs Ginger garlic paste
- 1 1/2 tsp Salt
- 2 tbs Homemade Ghee
- Whole spices for tempering for the chicken masala :
- 6 Cloves
- 3 (1" each) Cinnamon pieces
- 4 Green Cardamoms
- 2 Black Cardamoms
- 5 Black Peppercorns
- 3 Bay leaves
- 1 tsp Cumin Seeds
- 1/2 cup Oil
- Whole spices for the rice :
- 3 CLoves
- 2 (1" each) Cinnamon pieces
- 2 Green Cardamoms
- 4 Black Peppercorns
- 1/2 tsp Cumin seeds
Dum biryani is goodness of rice and meat that comes in layers! Ingredients in Chicken Dum Biryani Recipe: Cooked in dum style, this chicken biryani is infused in saffron milk and cooked in spices such as cardamom, clove, cinnamon and mace. Our Dum Biryani is a one-pot-wonder! Add the double cream and chicken and mix well.
Instructions to cook Chicken dum biryani:
- To make the Chicken Dum Biryani, first wash the basmati rice and soak in sufficient water for about half an hour.
- Heat water, approximately equal to tripe the quantity of rice and add the whole spices and about three teaspoons salt to it.
- As soon as the water starts boiling, add the drained rice and cook on high to medium heat till almost done but not completely cooked (cook till one grain of rice remains).
- Drain all the rice from the remaining water into a large sieve and keep covered till use.
- In the meantime, boil the potatoes and the eggs and peel them. Halve the potatoes and make vertical slits in the boiled egg.
- Heat the milk and add the saffron strands and keep aside.
- Deep fry the sliced onions till brown and crisp. This is called birista. Reserve half the birista for the marinade and half for layering and garnishing.
- Grind the garlic and ginger to a paste to get about three tablespoons of smooth paste using about two tablespoons for marinade and one for tempering.
- Clean and wash the chicken thoroughly. drain and cut into medium sized pieces. Marinate with the mentioned ingredients.
- In a heavy bottomed pan, heat the oil and add the whole spices. As soon as they splutter add one tablespoon of ginger garlic paste. Saute for a while.
- Next, add the marinated chicken and saute on high flame. Add salt to taste. Cover and cook. When the chicken is almost cooked, add the boiled potatoes, eggs and slit green chillies and mix well.
- When the chicken is fully cooked, open the lid and cook on high flame stirring occasionally till the gravy thickens. Set aside.
- To prepare the dum, first place a thick griddle on the stove top on low flame.
- In the meantime, start the layering for the biryani in a heavy bottomed pan.
- Spread a little oil at the bottom,then a little gravy and then about half the rice over it.
- Cover this with all the chicken gravy and some birista.
- Spread all the remaining rice on top and drizzle some homemade ghee and the Kewra water over it. Now make four vertical holes in the biryani from the top and pour the saffron milk in it. Seal the holes with the rice.
- Spread the remaining birista over it and cover the pan with a foil. Place the lid tightly over it and keep the pan on the hot griddle for dum for about 15 to 20 minutes. For the first seven minutes keep the flame high and then reduce to minimum for the remaining time.
- After the said time, switch off the flame and keep covered for another ten minutes.
- Open the lid and garnish with the remaining birista and halved boiled eggs.
- Serve the Chicken Dum Biryani with some burrani raita and sliced onions and tomatoes by the side!
Kerala Style Chicken Biryani or Chicken Dum Biryani recipe made easy for you with step by step Chicken Biryani is a South Asian rice dish originates from Indian Muslims. Delicious Hyderabadi Dum Biryani is a world-famous dish from India, native to Hyderabad. Chicken Dum Biryani is a very popular recipe. Learn how to make/prepare Indian Chicken Dum Biryani by following this simple & easy recipe. Usha Aunty's Madras Chicken Biryani (Dum Method).
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