Authentic Chicken Dum Biryani

Authentic Chicken Dum Biryani | Recipe

Рет қаралды 390

17 күн бұрын

Here’s the detailed Chicken Dum Biryani recipe:
Ingredients:
For the Rice:
- 5 cups Basmati rice
- 7 cups water
- 4 cloves
- 4 cardamom pods
- 2 bay leaves
- 1-inch cinnamon stick
- Salt to taste
For the Chicken Marinade:
- 1 kg chicken, cut into medium pieces
- 2 tablespoons ginger-garlic paste
- 2 teaspoons red chili powder
- 1 teaspoon garam masala powder
- Salt to taste
For the Biryani:
- 4 large onions, thinly sliced
- 3 tomatoes, chopped
- 5 green chilies, slit
- ⁠whole spices cinnamon stick -3 inch, cardamom-8, cloves -8, bay leaves-3
- 1 cup fresh coriander leaves, chopped and mint leaves, chopped
- 2 tablespoon ginger-garlic paste
- 1 teaspoon pepper powder
- 2 tablespoons chilli powder
-50 ml oil & ghee ( add more if necessary)
- Saffron strands soaked in 1/4 cup warm milk . Grind to get nice colour
- ⁠yogurt-50 ml
- Fried onions (for garnish)
- A handful of cashew nuts and raisins (optional)
- Juice of 1 lemon
Instructions:
Preparing the Rice:
1. Wash the basmati rice thoroughly until the water runs clear. Soak it in water for about 30 minutes.
2. Boil 7 cups of water in a large pot. Add cloves, cardamom, bay leaves, cinnamon sticks, and salt.
3. Add the soaked rice and cook until the water evaporates. rice will be 70% cooked (it should still have a bite to it).
Marinating the Chicken:
1. In a large bowl, combine the ginger-garlic paste, red chilli powder, turmeric powder, garam masala powder, and salt.
2. Add the chicken pieces to this mixture, coat them well, and marinate for at least 1 hour (preferably overnight for better flavor).
Cooking the Chicken:
1. Heat oil or ghee in a large, heavy-bottomed pan. Add the whole spices
2. Add the sliced onions and sauté until golden brown. It might take more than 20 minutes. Keep some for garnish
3. Add the ginger-garlic paste and green chillies. Cook until the raw smell disappears.
4. Add the chopped tomatoes and cook until they turn mushy, Add the chopped coriander, mint leaves, chilli powder, yoghurt, nuts and raisins. Mix well and cook for a few more minutes. Adjust salt as needed.
5. Add the marinated chicken and cook on medium heat until the chicken is 80% cooked.
6. Add the lime juice and 50 ml water and wait till the oil separates.
7. ⁠Layer the cooked rice on top of the masala.
8. Add Fried onions and add a layer of rice .9. Sprinkle the saffron milk, and fried onions.
10. Cover the pan with a tight-fitting lid or seal it with aluminium foil to trap the steam.
6. Place the pan in the oven for 20 minutes at 180 degrees celsius or on a low flame (you can use a tawa underneath to prevent direct heat) and cook for 25-30 minutes.
Serving:
1. Let the biryani rest for 10 minutes before opening the lid.
2. Gently fluff up the rice and Serve hot with raita, and brinjal chutney.
Enjoy your Chicken Dum Biryani!