Christmas is never complete without a Biryani .There are so many variation made in Biryani and various cooking methods are flowed but nothing can match a Dum Biryani .I tried Dum Biryani with the authentic Charcoal method. I did cook this in my mom’s place as in Bangalore in my flat I cannot cook like that .I reserved this post especially for Christmas and it was waiting in my drafts for quite a sometime. I have already shared pressure cooker Chicken Biryani, however the flavour that we get in the authentic method is incomparable.
Similar Biryani Recipes that i have already posted in blog : Fish Dum Biryani
Ingredients :
Chicken - Always select chicken pieces that have both bone and flesh together for biryani. Such pieces cook very well with the rice and will be juicy in the biryani.
Whole Spices - We usually temper the biryani with the whole spices, as we fry them in oil or Ghee the spices turn fragrant.
Onion, Tomato, ginger, and garlic paste - These are the basics we add thinly sliced onions and finely chopped tomato in the biryani. We can never cook biryani without ginger garlic paste.
Spice Powders - Just the basic spice powders like chili powder, Garam Masala Turmeric powder, and salt goes into the biryani.
Mint, cilantro, and Green Chilli - Again Mint and Cilantro bring in lots of flavors to the biryani.
Curd or Yogurt, Lemon - Both Curd and Lemon balance the flavors in the biryani and they are mandatory addition.
Saffron- We infuse saffron with luke warm milk and sprinkle them over the rice as we cook the biryani.
Basmati Rice - Use good quality long grained basmati rice. My personal choice is India Gate Basmati Rice.
How to make Chicken Dum Biryani
Cook the Rice
Wash 2 cups of basmati rice or seeraga samba rice in water 3 or 4 times or until the water is clear and set aside.
In a pan add water and start cooking. To the water add the whole spices. Add salt and oil and bring everything to a boil.
Once the water starts boiling add the soaked rice and cook until the rice is 95 % cooked. Switch off the stove.
Drain the excess water and then spread the cooked rice on a wide plate and let it cool.
Remove the whole spices and the Rice is ready and fluffy.
Prepare Biryani masala
In a pan add oil once it heats up add in fennel seeds and then Bay leaves, Cinnamon sticks, Cloves, and Cardamom. Let it splutter.
Next add sliced onions and fry till they are golden brown on a low flame it may take some time.
Reserve some onions for later use. Next, add ginger garlic paste and fry till the raw smell leaves.
Next add Mint and coriander leaves and fry till the leaves shrink.
Next, add chopped tomatoes and cook till they become soft.
Now add the spice powders. I am using Chilli powder, Garam Masala, Cumin powder, and Salt mix well and cook for a min.
Add cleaned chicken pieces for the biryani.
Next add curd/ yogurt.
Combine and cook till the oil separates. Switch off and next lets layer the biryani
Layer the biryani
Spread in one half of the cooked rice and then sprinkle in some saffron-soaked milk.
Sprinkle in some chopped mint and coriander leaves. Layer the some more chicken masala
Top it with the remaining rice. Sprinkle in the saffron milk, mint, coriander leaves, and fried onion. Close the biryani pot. I used my Dutch oven.
Switch on the stove to a very low flame and then place an iron dosa pan or a heavy iron pan and then place the biryani pot on top. Cook in the lowest flame for 20 mins and switch off.
Let the pot remain closed for another 30 mins and then open.
Gently fluff the rice. Delicious chicken Dum biryani is now ready.
Tips
- The authentic Dum Biryani is usually prepared using Charcoal In Dum, however in cities we cannot do the same hence we can do that by place Dosa tawa on stove and the cooking pot on top of that and then keeping a heavy vessel on top of that.
- Tastes best with Raita and Chicken Fry
Similar Recipes
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📖 Recipe
Chicken Dum Biryani
Standard 1 cup measures 240 ml
Ingredients
- ½ kg Chicken
- 3 cups Basmati Rice
- 5 Onion
- 4 Tomato
- 2 tbsp Ginger Garlic paste
- 2 tsp Red Chilli powder
- 2 tsp Garam Masala
- ½ tsp Turmeric powder
- Salt as needed
- 1 tbsp Lemon juice
- 1 tbsp Curd
- ¼ cup Milk
- Saffron few strands
- 1 cup Mint
- 1 cup Coriander leaves
To Temper:
- 2 tbsp Oil
- 1 tbsp Ghee
- 1 tsp Fennel Seeds
- 1 inch Cinnamon stick
- 3 Green Cardamom
- 4 Cloves
- 2 Bay Leaves
Instructions
- In a pan add in oil once it heats up add in fennel seeds and then Bay leaves ,Cinnamon sticks ,Cloves ,Cardamom let it sizzle for a minute. Then add in sliced onions fry till they get golden brown in a low flame it may take some time.
- Reserve some onions for later use ,next add in ginger garlic paste and fry till the raw smell leaves Next add in the chopped tomatoes and cook till they become mushy so that it gets blended well with the onions and other spices.
- Next add in the cleaned chicken and fry for some 5 minutes mix everything together.
- Add in Chilli powder, Garam Masala, Turmeric powder and Salt mix well and cook for another till the chicken almost 90% done.
- Meanwhile cook the Basmati Rice till it is 90% ready and keep aside. Also in a cup take milk and soak in Saffron for about 30 mins and set aside. Also prepare the Dum I used the traditional method for keeping Dum. Chop in Mint and Coriander leaves and set them ready as well.
- Keep all the ingredients ready and now let’s assemble everything in a big vessel for Dum cooking.
- In the Dum Vessel plate the chicken Masala in the bottom as a next layer plate in half of the Basmati Rice.
- Next sprinkle the Saffron Milk and the top some mint and Coriander leaves and some fried onions .Next add in the rest of the cooked rice as a next layer.
- Sprinkle the remaining saffron milk, fired onion and mint, coriander leaves, close the vessel with a tight lid and put the Dum on the top of the lid. Let it rest for another half an hour and then remove the dum and wait for another 10 mins to open the lid everything would have cooked beautifully and perfectly by now releasing a nice aroma, Fluff it carefully with a fork and enjoy the meal with Family
Video
Notes
- The authentic Dum Biryani is usually prepared using Charcoal In Dum, however in cities we cannot do the same hence we can do that by place Dosa tawa on stove and the cooking pot on top of that and then keeping a heavy vessel on top of that.
- Tastes best with Raita and Chicken Fry
Nutrition
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
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