Chicken biryani recipe is the most requested reader recipes and I’m very excited to share it with you today.
Succulent and juicy pieces of chicken are cooked in a yogurt marinade then layered with crispy onions, coriander, mint, and basmati rice to supply you a dish that the entire family will enjoy.
The first time I attempted it, i used to be nervous, because it seemed so difficult and daunting and it appeared like there are a gazillion steps but its not that difficult.
We all love biryani, but when it comes to prepare it ourselves we instantly backout. But trust me when you do it right it becomes less hectic. You just adore it.
Chicken Dum Biryani can be of two types, one is kachi biryani and the other is the pakki biryani. Kachi biryani is made by adding all the raw ingredients and layering with rice. It is then sealed and cooked in slow dum process.
Pakki Biryani – the chicken and rice are cooked separately and brought together to be cooked in dum for a shorter time.
Here I have shared the Chicken Dum Biryani recipe in the pakki way.
INGREDIENTS
- 2 cup basmati rice soaked in 3 cups water for 30 minutes
- 6 whole green cardamom
- 4 cloves
- 1 teaspoon salt
- 1.5 tablespoon +1 teaspoon ghee
- 2 medium red onion thinly sliced, divided
- 2 tablespoons broken cashews
- 500g of chicken (medium cut)
- 2 tablespoons milk
- saffron strands or you can use food colours
- 1 inch ginger crushed
- 4–5 large garlic cloves crushed
- 2 green chilies crushed
- 1.5 tablespoons oil
- 1/2 teaspoon cumin seeds
- 1 inch cinnamon stick
- 1 bay leaf
- 3 whole black peppercorns
- 1/3 cup plain yogurt
- 1.5 teaspoon biryani masala
- 1/2 teaspoon kashmiri red chili powder
- 1/4 cup water
- 2 tablespoons chopped cilantro or coriander
- 2 tablespoons chopped mint
- 1.5 teaspoon rose water or kewra water
DIRECTIONS
For Cooking Biryani Rice
- Soak the rice in 3 cups water for half an hour. After the rice has soaked, drain the water using a colander.
- Heat a pot filled with water, add 3 green cardamom, 2 cloves and 3/4 teaspoon salt. Let it come to a boil. Add rice, stir with a spoon.
- Let it cook uncovered (don’t lower the heat) until it’s almost cooked (around 70–75% cooked but not fully cooked).
- This takes around 6 to 7 minutes. Remove pan from heat and drain rice using a colander and add a teaspoon of ghee to the rice. Set aside.
Making Chicken Dum Biryani Gravy
- Heat 2 tablespoons ghee in a pan on medium heat.
- Once hot, add 1 sliced onion and cook until they turn golden brown and caramelize. This takes around 8 to 9 minutes. Remove on a plate.
- Take another pan and saute all the bay leaves, cardamom, cinnamon, cloves, peppercorns, star anise, shahi jeera.
- Add ginger garlic paste and cook till the raw smell has gone.
- Add chicken pieces and cook on medium flame till it turns pale.
- Add salt, turmeric powder, chilli powder, biryani masala, slit green chillies and fry for 3–4 minutes.
- Cover and cook for 4 minutes till the moisture comes out. Then pour yoghurt and mix well.
- Cover and till chicken is cooked and the gravy thickens. (Adjust the salt if needed).
- Layer the rice and sprinkle fried onions, cilantro, mint, saffron milk or food colour, ghee, kewra water. (To make saffron milk add a pinch of saffron to hot milk for 20mins).
- Cover the pot with aluminium foil and then place a tight lid the trap all the steam and flavor.
Stove Top Method
- Heat a tawa and place the pot above it and cook for 15–20 minutes.
Microwave Oven Method
- Take a microwave safe bowl and add the chicken mixture and layer with rice.
- Sprinkle fried onions, cilantro, mint, saffron milk, ghee, kewra water.
- Dum in the microwave for 12–15 minutes in 900watts.
In case you made this, please take a pic and tag me on Instagram (#the.foodseasons), Facebook. Find this pin on Pinterest. I’d love to see your CHICKEN DUM BIRYANI looked . Please leave a comment and review below.
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