Chicken Dum Biryani does not require any kind of introduction. The key to fragrant, signature rice dish is to cook the marinated chicken and rice in an airtight pot on a very low flame (process is known as “dum” in Hindi), so the rice absorbs the rich flavours of the chicken. The grains of rice should remain separate and unbroken. This recipe is cooked with such precision that you are bound to make this dish again and again to relish the delicate flavours. I am sharing a really simple chicken biryani that is delicious and full of flavour.
Level:Intermediate(Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
- 3-4 medium size onion chopped (slices)
- 2-1/2 Cup (600gm) Basmati or normal rice
- 4-5 green chilly (slits)
- Coriander leaves- fistful (finely chopped)
- 1 teaspoon grated ginger (or paste)
- 1 teaspoon grated garlic (or paste)
- Mint Leaves- fistful
- 1 Bay leaf
- 1 inch Cinnamon stick
- 5-6 green cardamom pods
- 1 black cardamom pod
- 2-3 cloves
- 2-3 whole black pepper
- 6-7 cashew (Optional)
- 1 teaspoon cumin(Shahi or normal Jeera) seeds
- 1 teaspoon coriander powder
- 3-4 teaspoon Biryani masala
- 1/2 teaspoon lemon juice
- 3/4 teaspoon turmeric powder
- 2-3 teaspoon kashmiri red chilly powder
- 1 teaspoon rose water (Optional)
- 3-4 teaspoon Oil
- 2-3 teaspoon ghee
- Salt as per taste
For Chicken Marination-
- 6 Chicken leg piece
- 5-6 teaspoon (or 1/2 cup) thick curd
- 1-2 Bay leaf
- 1 inch cinnamon stick
- 4-5 cloves
- 5-6 whole black pepper
- 1 star anise (chakr phool)
- 2-3 strands of mace
- 3-4 green cardamom pod
- 1 black cardamom pod
- 3/4 teaspoon coriander powder
- 1 teaspoon ginger garlic paste
- 1/2 teaspoon turmeric powder
- 1-1/2 teaspoon kashmiri red chilly powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon black pepper powder
- Salt as per taste
How to make Chicken Biryani:
Step1: Wash chicken piece throughly and drain off the water. In a large bowl add whisked curd along with other mentioned dry species in the marination section. Mix everything well then add washed chicken leg pieces and coat it well with all the spices and curd mixture. For marinating chicken keep it aside for 2 hours in refrigerator.
Step2: Wash rice till the water stays clear then soak it for 20 minutes. In the meanwhile we will prepare masala for biryani.
Turn on flame and heat large heavy bottom pan. Add 3-4 teaspoon oil and let it heat, then add half of the finely chopped onion and fry it for 3-4 minutes on medium-high flame to make it crispy. Once it is crispy and dark brown in colour remove it on a paper towel to soak extra oil.
Step3: In the same pan add 1-2 teaspoon oil, once oil is heated add bay leaf, 3-4 green cardamom, 1 black cardamom, cinnamon stick, cloves, black pepper saute everything for 1 minute then add rest of the chopped onion. Mix everything well and cook till the onions are golden brown in colour. Then add ginger-garlic paste and saute for 2 minutes.
Step4: Reduce the flame to low-medium and add turmeric powder, chilly powder, coriander powder, mix everything well and saute it for 2-3 minutes on low-medium flame. Then add marinated chicken leg piece. Mix and saute everything well with masala.
Add salt as per taste (Note: we will also be adding little salt while boiling rice) along with cashew, green chilly and chicken biryani masala, mix it well. Cover and cook chicken and masala on low-medium flame for 10 minutes, keep stirring in between.
Step5: In the meanwhile when chicken pieces are cooking we will boil rice. Take a large pan and add approx 3 cup of water and let it boil on medium-high flame. As soon as it comes to a boil, add 1 teaspoon ghee, 1 teaspoon cumin seed, 2-3 green cardamom, 1/2 teaspoon lime juice along with soaked rice and some salt. Cook it partially on medium flame till the rice is 90% cooked.
Check rice if it is 90% cooked then drain off all the excess water using strainer and keep it aside.(Note: Do not make the rice mushy)
Step6: Now its time to check the chicken pieces, using fork or knife check the chicken whether it is cooked well and soft (It should be 80% cooked). If not cook it for additional 2-3 minutes while stirring in between.
Step7: Now it time to make Dum of it. Evenly place the chicken leg pieces, then sprinkle half of the fried onion along with some mint leafs. Then layer it with cooked and strainer rice over the top of the chicken masala. Spread it evenly then add remaining fried onion along with mint leaves, rose water and 2-3 teaspoon of ghee.
Step8: Cover the pan using aluminium foil then place a tight lid on it. To trap the dum additionally seal it with the roti dough from all sides.You can also keep heavy stone over the top of the lid. Now let it cook for 10-12 minutes on low-medium flame.(Note: If you are using burner stove having flames then place a Tawa and keep pan over it so that heat is evenly distributed. After 10-12 minutes you will notice vapours inside the lid, when the vapours starts dripping on the foil then turn off the flame. Leave it as it is and let it cool for 20-30 minutes.
Chicken Dum Biryani is ready. Garnish it with fresh coriander leaves. Serve it warm with lemon, onion, raita and papad. Enjoy!!