Chicken Dum Biryani Recipe - Yummy Traditional

Chicken Dum Biryani Recipe


chicken-dum-biryani-recipe-with-step-by-step-photos

Chicken Dum Biryani | Hyderabadi biryani is a mixed rice dish. It is made with spices, rice and meat.usually is cooked on slow dum processing  around 50-60 minutes, this is aromatic, flavored and mouth-watering spiced biryani, can be used any type of meat as desired
This recipe is basically adapted from Hyderabadi cuisine India, which in later is used in many other cuisines due to its fabulous and flavored taste
Dum biryani is a classic dish of the Mughal  nizams is eye-catching aromatic rice loved by all, we all love biryani, but when it comes to preparing them most of us step back because of the tedious process
But trust me, once you learn the right process, it is such an easy breezy way of making restaurant-style chicken dum biryani you will adore
Chicken dum biryani can be prepared in two ways,kachi(raw) method and half done method
                                
hyderabadi-biryani

In the kachi method of making biryani, the raw ingredients are just marinated and placed at the bottom of a utensil and layered with partially cooked rice saffron, etc, sealed and cooked on slow dum processing, trapping the steam inside for even cooking
Pakki is the other method where the meat and rice are cooked separately and then the rice saffron etc are layered
Sealed and cooked on a dum process for a shorter time
In this method, I m sharing the first method of making i.e
Kachi dum biryani made in a Hyderabadi style this recipe yield very aromatic biryani rice with delicious, soft tender and succulent chicken with bursting flavor
This is my style of making Hyderabadi Chicken Biryani or Chicken dum biryani at home so let’s begin with step by step photos…..
                                                      

Preparation of making chicken dum biryani:
To prepare this recipe first wash the rice a few time till the water runs clear, soak in ample amount of water for 3 hours keep aside
                       
soak-the-rice

Wash the chicken pieces thoroughly under the running water set aside until required
                    
wash-the-chicken-pieces

Collect all veggies and prepare them
                   

Soak saffron thread in a little milk

soak-the-saffron-in-milk

Prepare biryani masala powder precise to my spice recipe or store-bought masala also can be used...
            
prepared-biryani-masala

Heat the oil in a wok pot or pan, add sliced onion and fry evenly until golden_When they turn dark brown, drain them out from oil
        
fry-the-onion

Bring  11/2 to 2-liter water to a boil in a pot or a pan, add bay leaf, shah zeera, green cardamom, black peppercorn. cloves, cinnamon stick, star anise, and salt
Note, If you don’t like to get a bite of the spices in the rice, you can also tie these in a muslin cloth and put in the water

boil-the-rice

When the water comes to a boil, add soaked and drained rice along with white vinegar and cook until al dente or 50% done
Mean to say you must feel the bite when you bite through a rice grain, the rice should be firm and grainy but not mushy, drain them out from the water 

cook-the-rice-until-half-done

And set aside until required

boiled-rice

While the rice cooks let us make the chicken marinate for an hour
                                                                       
marinaated-chicken

Marinade chicken:
Take a large-sized bowl put all washed chicken along with spices     
           
Marinade-the-chicken

Stir to combine well then add remaining spices, further mix till everything is incorporated

add-remaining-spices-to-the-chicken-for-marination

At this stage can adjust the salt and chili to taste, then add ghee and further stir to combine well

put-ghee-in-the-chicken

Keep in the refrigerator for marination for an hour

marinade-chicken-for-an-hour


Partially Cook Chicken:
Take a large capacity and heavy bottom pot transfer all marinated chicken to the pot
Let the chicken heat up for 2-3 minutes on high flame until oil comes on top and separated, don’t stir the spoon at all

cook-the-chicken-slightly

Take out oil from top of chicken gravy for using at the time of dum

take-out-oil-from-top-of-chicken-gravy

Then put some tomato slices along with some green chilies

                                 
add-tomatoes-and-green-chillies

Layering the Rice dum biryani:
Right after layer the rice over the chicken gravy
             
layer-the-rice-on-top-of-gravy

Then sprinkle soaked saffron, fried brown onion coriander and mint leaves along with gravy oil
                 
sprinkle-saffron-onion-on-top-of-rice

Lastly, sprinkle biryani essence and cover with an airtight lid to trap the steam or dum  
                     
sprinkle-biryani-essence

Seal the pot firmly with dough or foil sheet press it off on to the pot for an airtight seal
                
seal-the-pot-with-foil-sheet

Place the pot on preheated Tawa
First gives it to high flame for 10 minutes then reduce the heat to low
And allow slowing cook on low heat for 50-60 minutes

preheat-the-tawa

Once done turn off the flame and remove the foil sheet from the top allow to rest for at least 20 minutes

remove-the-foil-sheet

Now slightly mix them

slightly-mix-biryani

Aromatic dum chicken biryani is done, transfer to the serving dish/tray
                    
aromatic-biryani-is-ready

And serve with raita for more raita can search on my blog

                   






Chicken Dum Biryani is a mixed rice dish. It is made with spices, rice, and meat.usually is cooked on slow dum processing around 50-60 minutes.

Ingredients for chicken:
  1. 1 kg, chicken 8 pieces
  2. 4 tbsp, homemade biryani masala
  3. 250g, homemade yogurt
  4. 2 tbsp, ginger garlic paste freshly ground
  5. 4 medium-sized, red tomatoes chopped
  6. 1 handful, coriander leaves chopped
  7. 1 tbsp, mint leaves chopped
  8. 10-12 small-sized, green chilies
  9. 2 tbsp, lemon juice
  10. 300g, pure ghee/banaspati ghee
  11. 400g, onion thinly sliced or fried brown onion
  12. 250ml, oil for frying onion slices
For Rice:
  1. 1 kg,seela banaspati rice soaked
  2. 4-5, black peppercorn
  3. 4 pods, green cardamom
  4. ½ flower, star anise
  5. 1 tbsp, white vinegar
  6. 1 tsp, black cumin 
  7. 1 tbsp, salt
  8. 1 inch, cinnamon stick
  9. 3-4 pcs,cloves
  10. 1 pcs, bay leaf
  11. 1 ½ liter, water
For Dum rice:
  1. Brown fried onion
  2. 1 medium-sized, tomato
  3. 3-4 pcs, green chilies
  4. 1 tbsp, coriander leaves
  5. 8/8 inches foil sheet
  6. 5-6 leaves, mint
  7. 3-4 drops, biryani essence
  8. 10-12 threads, saffron soaked in little milk 
How to make the dum biryani?
Instructions:
  1. Take a large-sized bowl put all washed chicken pieces, ginger garlic paste, lemon juice, biryani spices powder, chopped tomatoes, beaten yogurt, fried onion, coriander, and mint leaves
  2. Stir to combine well till everything is incorporated
  3. At this stage can adjust the salt and red chili to taste
  4. Then add ghee and further stir to mix well
  5. Keep in the refrigerator for marination for an hour
  6. Take a large capacity and heavy bottom pot transfer all marinated chicken to the pot
  7. Let the chicken heat up for 2-3 minutes on high flame until oil comes on top and separated
  8. Don’t stir the spoon at all
  9. If you seem chicken is getting stick from bottom reduce the heat to medium-low and just shake up the pot with a kitchen towel
  10. Take out oil from the top of chicken gravy for using at the time of dum
  11. Then put some tomato slices along with some green chilies
  12. Right after layer the rice over the chicken gravy
  13. Then sprinkle soaked saffron, fried brown onion coriander and mint leaves along with gravy oil
  14. Lastly, sprinkle biryani essence and cover with an airtight lid to trap the steam or dum  
  15. Seal the pot firmly with dough or foil sheet press it off on to the pot for an airtight seal
  16. Place the pot on preheated Tawa
  17. First, give it to high flame for 10 minutes then reduce the heat to low
  18. And allow slowing cook on low heat for 50-60 minutes
  19. Once done turn off the flame and 
  20. Remove the foil sheet from top and slightly mix them
  21.  Allow resting for at least 20 minutes
  22. Aromatic dum chicken biryani is done
  23. Transfer to the serving dish/tray and serve with raita for more raita can search on my blog
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