Chicken dum biryani

Name: Chicken dum biryani
Total time: 1200 s
Yield: 7-8 servings
Cuisine: Indian
Ingredients: 750 gm Basmati rice; 1 kg Chicken; 4 Boiled And Peeled Potatoes; 4 Boiled And Peeled Egg, Optional; 8 Onions (sliced finely for the birista); 20 Garlic cloves; 2 inch Ginger; 4 Green chillies (slit lengthwise); 1/2 cup Milk; 1/4 tsp Saffron strands; 1 tsp Kewra water; To Taste Salt; 500 gm Fresh Curds; 4 Small Tomatoes (cubed); 1 tsp Turmeric powder; 2 tsp or to be adjusted Red chilli powder; 3 tsp Cumin powder; 3 tsp Garam /Biryani masala; as required Birista (crispy fried onions); 2 tbs Ginger garlic paste; 1 1/2 tsp Salt; 2 tbs Homemade Ghee; 6 Cloves; 3 (1" each) Cinnamon pieces; 4 Green Cardamoms; 2 Black Cardamoms; 5 Black Peppercorns; 3 Bay leaves; 1 tsp Cumin Seeds; 1/2 cup Oil

Pooja M. Pandit @pan_poo_

#momlove
Biryani, is a dish famous not only in India now but all around the world too! Biryani is a rice preparation using chicken, mutton, eggs or even vegetables. The method of preparing a biryani and the ingredients used generally differ from one region to another. But, the love for biryani still remains the same!

Lucknowi biryani, Awadhi biryani, Hyderabadi biryani are the names of few of the famous biryanis in India. There are other famous biryanis in the south of India too.

Presenting here the Chicken Dum Biryani which is my mom's favourite. My mom, an enthusiastic cook, has passed down her passion for cooking as well as some wonderful recipes to me. This delicious biryani is one of them!

Lucknowi biryani, Awadhi biryani, Hyderabadi biryani are the names of few of the famous biryanis in India. There are other famous biryanis in the south of India too.

Pooja M. Pandit @pan_poo_

Lucknowi biryani, Awadhi biryani, Hyderabadi biryani are the names of few of the famous biryanis in India. There are other famous biryanis in the south of India too.

Saved

Ingredients

20 min

7-8 servings

750 gmBasmati rice
1 kgChicken
4Boiled And Peeled Potatoes
4Boiled And Peeled Egg, Optional
8Onions (sliced finely for the birista)
20Garlic cloves
2 inchGinger
4Green chillies (slit lengthwise)
1/2 cupMilk
1/4 tspSaffron strands
1 tspKewra water
To TasteSalt
For the marinade :
500 gmFresh Curds
4Small Tomatoes (cubed)
1 tspTurmeric powder
2 tsp or to be adjustedRed chilli powder
3 tspCumin powder
3 tspGaram /Biryani masala
as requiredBirista (crispy fried onions)
2 tbsGinger garlic paste
1 1/2 tspSalt
2 tbsHomemade Ghee
Whole spices for tempering for the chicken masala :
6Cloves
3 (1" each)Cinnamon pieces
4Green Cardamoms
2Black Cardamoms
5Black Peppercorns
3Bay leaves
1 tspCumin Seeds
1/2 cupOil
Whole spices for the rice :
3CLoves
2 (1" each)Cinnamon pieces
2Green Cardamoms
4Black Peppercorns
1/2 tspCumin seeds

Saved

Steps

20 min

1

To make the Chicken Dum Biryani, first wash the basmati rice and soak in sufficient water for about half an hour.
2

Heat water, approximately equal to tripe the quantity of rice and add the whole spices and about three teaspoons salt to it.
3

As soon as the water starts boiling, add the drained rice and cook on high to medium heat till almost done but not completely cooked (cook till one grain of rice remains).
4

Drain all the rice from the remaining water into a large sieve and keep covered till use.
5

In the meantime, boil the potatoes and the eggs and peel them. Halve the potatoes and make vertical slits in the boiled egg.
6

Heat the milk and add the saffron strands and keep aside.
7

Deep fry the sliced onions till brown and crisp. This is called birista. Reserve half the birista for the marinade and half for layering and garnishing.
8

Grind the garlic and ginger to a paste to get about three tablespoons of smooth paste using about two tablespoons for marinade and one for tempering.
9

Clean and wash the chicken thoroughly. drain and cut into medium sized pieces. Marinate with the mentioned ingredients.
10

In a heavy bottomed pan, heat the oil and add the whole spices. As soon as they splutter add one tablespoon of ginger garlic paste. Saute for a while.
11

Next, add the marinated chicken and saute on high flame. Add salt to taste. Cover and cook. When the chicken is almost cooked, add the boiled potatoes, eggs and slit green chillies and mix well.
12

When the chicken is fully cooked, open the lid and cook on high flame stirring occasionally till the gravy thickens. Set aside.
13

To prepare the dum, first place a thick griddle on the stove top on low flame.
14

In the meantime, start the layering for the biryani in a heavy bottomed pan.
15

Spread a little oil at the bottom,then a little gravy and then about half the rice over it.
16

Cover this with all the chicken gravy and some birista.
17

Spread all the remaining rice on top and drizzle some homemade ghee and the Kewra water over it. Now make four vertical holes in the biryani from the top and pour the saffron milk in it. Seal the holes with the rice.
18

Spread the remaining birista over it and cover the pan with a foil. Place the lid tightly over it and keep the pan on the hot griddle for dum for about 15 to 20 minutes. For the first seven minutes keep the flame high and then reduce to minimum for the remaining time.
19

After the said time, switch off the flame and keep covered for another ten minutes.
20

Open the lid and garnish with the remaining birista and halved boiled eggs.
21

Serve the Chicken Dum Biryani with some burrani raita and sliced onions and tomatoes by the side!

Saved

Cooksnaps

Saved

Pooja M. Pandit @pan_poo_

on May 09, 2019 11:36

I am a home cook, and I like to cook traditional as well as fusion food. Learnt to cook by trial and error and lots of experiments, reading cook books and watching cooking shows whether Indian or from abroad! I like to be perfect in my work, and the same applies to cooking as well! I have a blog on WordPress.com https://tastyrecipesfrompooja.wordpress.com/ where I share the recipes of my home cooked food!