Chicken Dum Biryani - How to Make Chicken Dum Biryani - Easy Chicken Dum Biryani Recipe

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CHICKEN DUM BIRYANI
INGREDIENTS:
Chicken - 500 gm
Basmati rice - 2 cups
Onions - 2 large
Tomato - 2
Ginger garlic paste - 1 1/2 Tbsp
Green chilli - 3
Coriander leaves - 1/2 cup
Mint leaves - 1/2 cup
Yoghurt - 1/2 cup
Biryani Masala - 2Tbsp(Scroll down for recipe)
Cardamom-2
Cinnamon - 1"
Cloves-2
Salt - 2 tsp
Water - 1 1/2 l
Cashews
Raisins
Ghee- 2 1/2 Tbsp
saffron- a pinch
Milk- 1/4 cup
Red chilli powder - 1 tsp
PREPARATION:
1. Chop mint leaves and coriander leaves
2. Soak saffron strands in warm milk
3. Whisk the yoghurt
4. Take cleaned chicken in a bowl
5. Add half of the mint and coriander leaves, 1/2 Tbsp ginger garlic paste, 1/2 tsp salt, the whisked yoghurt and the biryani masala
6. Mix well and marinate for half an hour to overnight
7. Slice onion and tomatoes and Wash and soak rice for half an hour, soaking just before making the Biryani would take the same time
DIRECTIONS:
1. Heat the ghee in a wide bottom pan, once molten add in cashews saute till golden and remove it to a separate bowl
2. Add raisins, once puffed up drain it and transfer it to a bowl
3. Add onions, saute till golden
4. Once golden drain about 2 Tbsp of onions and transfer it to the bowl
5. Add remining ginger garlic paste and green chillies to the rest of the onions
6. Saute for a minute and add the remining coriander and half of the remining mint leaves
7. Saute for half a minute and add in the chopped tomatoes, saute till soft and mushy
8. Mean while take the water, cinamon, cardamom, cloves and rest of the mint leaves to another wide bottom pan and place it in the second stove to cook rice
9. Once tomatoes are soft add red chilli powder saute for a minute and add the marinated chicken
10. Saute on high flame for 5 minutes
11. Cover and cook for 15 to 20 more minutes on medium flame stirring in between.
12. Once chicken is done and meat starts leaving bones, add the rice to the water we kept for boiling, water should come to rolling boil by now
13. Cook rice till 80% or for 6 minutes on high flame
14. Heat up an old griddle or dosa tawa and once it is hot enough place the chicken pan over it
15. Drain the rice using a colander ladle and layer it over the biryani
16. Garnish it with cashews, raisins and fried onions and some mint leaves
17. Add the saffron milk for color
18. Close it with flat lid and place the hot rice water pan over the lid for Dum process
19. Simmer and heat the griddle for 10 more minutes
20. Turn off the flame and rest the whole set up for 10 more minutes, Fluff up the Biryani, Serve and enjoy
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