Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to make a special dish, chicken dum biriyani. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Chicken dum biryani recipe can be prepared in two ways, kacha (kachi) Method and Pakki Method. In the Kachi method of making biriyani, the raw ingredients are just marinated and placed at the bottom of a utensil and layered with partially cooked rice, saffron etc. Sealed & cooked on a slow dum process, trapping the steam inside for even cooking.
Chicken Dum Biriyani is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Chicken Dum Biriyani is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook chicken dum biriyani using 13 ingredients and 19 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Dum Biriyani:
- Get 250 gms chicken
- Get 3 cups basati rice
- Prepare 5 onions
- Take 1 tomato
- Prepare 1 cup pudina leaves
- Make ready 1 cup corriander leaves
- Prepare Chilli powder
- Make ready Ginger garlic paste
- Make ready Salt
- Get Dhaniya powder
- Make ready Turmeric
- Get Garam Masala powder
- Get 1/4 cup curd
You can also put a foil paper over the dough, and then cover the lid. This will help you in getting the perfect dum biryani. Biryani comes in all shapes and sizes depending on what part of India you are in. This Chicken Dum Biryani is a fairly straight forward one and cooks quite quickly.
Instructions to make Chicken Dum Biriyani:
- Marinate the chicken for about an hour in curd, chilli, powder, salt, turmeric, daniya powder, garam masala powder and ginger garlic paste
- Cut onions into thin slices and shallow fry in oil (Use oil generously. Excess can be drained later)
- Fry onions till they are brown and crispy. Drain and keep aside
- Add chicken into a kadai and fry in medium flame
- When water starts oozing, add chopped tomatoes. And cook until tomatoes become soft
- Add pudina leaves and chopped corriander leaves. Cook for 5 more mins. Make sure chicken is almost cooked.
- Add some of the fried onions and switch off the flame. Keep aside
- Rinse the basumati rice. Boil it in sufficient water for about 8-10 mins. Add two bay leaves to the water. It should be 3/4th cooked.
- Drain the water once the rice is 3/4th cooked. Make sure it is not completely cooked, as it might make the final biriyani very mushy
- Take a heavy bottomed container or a clay pot. Grease it with ghee
- Start layering. Start with a layer of rice
- Followed by a layer of cooked chicken
- Optionally add a layer of corriander leaves
- Add another layer of remaining rice
- Top it with another layer of the corriander leaves
- Finally layer it with all of the fried onions
- Pour around 4-5 tablespoons of milk
- Close the container with a lid. Place a weight on top of it. Cook in low flame for about 35-40 mins.
- Remove from flame and mix the contents well before serving it hot
It's a recipe that I have modified to work in the modern kitchen (puff pastry to replace a whole wheat dough, steaming in the oven instead of on the stove etc) but it still works. Cooking the Chicken Masala for making Hyderabadi style chicken dum biryani Heat ghee in a heavy pan. Heavy pan is necessary as we will put the Hyderabadi style chicken dum biryani for "dum" later in the same pan. Add in the marinated chicken to the pan. Keep the flame on medium and cover the pan with a lid.
So that’s going to wrap this up for this special food chicken dum biriyani recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
