Chicken Double Piece Dum Biryani

Name: Chicken Double Piece Dum Biryani
Total time: 3600 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: 2 kg Chicken Bone-in; 2-3 tbsp Ginger garlic chilli paste; 1 tsp Turmeric powder; 2-3 tbsp Red Chilli powder; 1 tsp Garam Masala; 2 tbsp Salt; 400 gm Curd; 1 small bunch chopped Coriander Leaves; 1 small bunch chopped Mint Leaves; 1 kg Basmati Rice; 2 tbsp Salt; 2-3 Cinnamon sticks; 1 tsp Caraway Seeds or Shahjeera; 4-5 Green Cardamoms; 8-10 Cloves; 3-4 Green Chillies; 1 small bunch chopped Coriander Leaves; 1/2 bunch chopped Mint Leaves; as needed Water; 750 ml Oil; 600 gm thinly sliced Onions; 1 tbsp Pure Ghee; 1/4 cup Saffron milk; 1/4 cup Fried Onions or as needed; 1/4 cup chopped Coriander and Mint Leaves

ZMA @zesty5

#SC4
#cookpadindia
Hyderabadi Biryani that is World famous from the City is a well known fact to everyone. In this particular version, double the amount of meat is taken. That is a 2:1 ratio of meat to Rice is taken. That means, it's absolutely amazing with delectable, luscious pieces of extra meat and thus extra awesomeness at it's best.

The meat can be that of Chicken, Lamb or Beef. And because of the extra meat, it is the most loved variations of this super duper hit.
Not only does it makes the Biryani more appealing and attractive, it is the most sought after dish by many a meat lovers. A perfect Hyderabadi Biryani with double Chicken pieces makes for a delightful meal on any special occasion or weekends.
And the method applied is that of Dum. Raw or Kacchi Aqhni Chicken Double Piece Dum Biryani is at your disposal in almost an hour.
But a good marination is necessary for a delicious treat.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

1 hour

6-7 servings

2 kgChicken Bone-in
2-3 tbspGinger garlic chilli paste
Homemade Ginger Garlic Green Chilli Paste
1 tspTurmeric powder
2-3 tbspRed Chilli powder
1 tspGaram Masala
2 tbspSalt
400 gmCurd
1small bunch chopped Coriander Leaves
1small bunch chopped Mint Leaves
FOR THE RICE-
1 kgBasmati Rice
2 tbspSalt
2-3Cinnamon sticks
1 tspCaraway Seeds or Shahjeera
4-5Green Cardamoms
8-10Cloves
3-4Green Chillies
1small bunch chopped Coriander Leaves
1/2 bunchchopped Mint Leaves
as neededWater
FOR THE BIRISTA-
Birista/Deep Fried Sliced Onions
750 mlOil
600 gmthinly sliced Onions
FOR THE FINAL GARNISH-
1 tbspPure Ghee
1/4 cupSaffron milk
1/4 cupFried Onions or as needed
1/4 cupchopped Coriander and Mint Leaves

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Steps

1 hour

1

Soak rice for 20 minutes. Boil it along with the whole masalas, just until the first bubbles appear. Cook a little more and then drain it immediately. The Rice should be cooked al dente. Firm yet fluffy but not mushy at all. 80% is the proper cooking way for this Kachchi Aqhni Chicken Dum Biryani. The whole Spices that we use here is known as Khadey Masale.
2

Deep fry the Onions and keep aside. This same Oil in which we fried the Onions is used even for marination when cooled.
3

Marinate Chicken Bone-in for at least 2 hours or overnight with all the masalas along with the fried Onions and the Oil in which they are fried, which has been brought to the room temperature. Do not use the whole of it. Add it accordingly. If you took 3 cups of it for frying, then add 1 1/4 cups of it to the marination after thoroughly cooled.
4

Before keeping it on dum, pour a tablespoon of Ghee on top along with either the Saffron infused Milk or dry Zafrani (Saffron) colour mixed in Milk. Add just about 2 pinches of it. You can even sprinkle some Coriander and Mint leaves finely chopped along with the fried Onions.
5

Now comes the final part of slow cooking (called as dum). Layer the Rice and meat as per your choice, only thing to taken care of is that the top most layer should be that of Rice. Evenly sprinkle the Saffron coloured milk on the top.
6

Cover it well either by a wet thick Cotton cloth sealing the corners of the lid or the chapati dough. I always prefer a thick Cotton cloth. The cloth should be dipped in clean drinking water and wrunged well until all the water drips. Now wrap the lid of the vessel with this nicely covering the whole lid. Place it on the vessel. Keep the flame for the first 15 minutes on a high and keep rotating the vessel every now and then.
7

Keep doing that so that it doesn't get burnt at the bottom. After 10 to 15 minutes. Bring the flame to low and let it simmer for at least 40-45 minutes further or even a little more if needed..
8

Do not open the lid at all. If possible seal it with a thick cotton cloth or the dough. Cover the mouth of the vessel with it and place the lid on top. This slow cooking process called Dum is the best for Biryanis and is the most perfect one. Aromatic and flavourful Biryani is ready in an hour. Enjoy!

Linked Recipes

Homemade Ginger Garlic Green Chilli Paste

Birista/Deep Fried Sliced Onions

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Cooksnaps

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ZMA @zesty5

on April 25, 2022 15:56

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.