Recipe of Award-winning Chicken Dum Biryani

Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, chicken dum biryani. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Chicken Dum Biryani is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Chicken Dum Biryani is something which I’ve loved my entire life. They are fine and they look wonderful.

Making chicken dum biryani gravy While the rice cooks, Saute onions in hot oil to make fried onions. Lower the flame and saute bay leaf, star anise, shahi jeera, cloves, cardamom. For making Chicken Dum Biryani when applying dum, make sure it is air-tight, else the biryani will not have a great taste. You can also put a foil paper over the dough, and then cover the lid.

To begin with this particular recipe, we must prepare a few components. You can cook chicken dum biryani using 50 ingredients and 31 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Dum Biryani:

1. Get Ingredients for Chicken preparation
2. Prepare Chicken with bones
3. Make ready chopped Onions
4. Take Onion beresta(fried onion) from onions
5. Get plain Yoghurt(beaten)
6. Get :Ginger-garlic paste
7. Take Biryani masala(recipe given below)
8. Make ready Saffron infused water
9. Prepare minced green Chilli or as per your taste
10. Get Mint leaves
11. Make ready Kashmiri red chilli powder
12. Take Lemon juice
13. Take Alu Bukhara (dry plum)
14. Make ready Salt
15. Take Sufficient oil to deep fry onions to make beresta
16. Get Ingredients for Rice preparation
17. Make ready long grain Basmati rice
18. Prepare Cloves
19. Prepare Cinnamon sticks(1 inch each)
20. Make ready green Cardamom
21. Take black Peppercorn
22. Make ready Shah jeera
23. Take Ghee
24. Prepare leftover oil of fried onions
25. Get lemon juice
26. Take Salt
27. Take Water
28. Make ready Ingredients for layering Biryani
29. Make ready Mint leaves
30. Prepare Fried Onions (beresta)
31. Prepare Milk
32. Take Saffron strands soaked in 1/4th cup of Milk
33. Prepare Ghee
34. Make ready drops of Biryani essence
35. Make ready drops of Kewra water
36. Make ready Salt
37. Prepare Ingredients of homemade Biryani masala
38. Get Coriander seeds
39. Get Shah jeera
40. Get Fennel seeds
41. Prepare dry red Chillies
42. Make ready Black proper corns
43. Get Cloves
44. Take green Cardamom
45. Make ready Black Cardamom
46. Make ready size Cinnamon
47. Take Bay leaves
48. Make ready small piece of Nutmeg
49. Make ready small piece of Mace
50. Get dry raw mango

Chicken Dum Biryani Recipe is one such recipe which is loved by everyone in the family. Biryani is derived from the Farsi word 'birian' originated in Persia, biryani was introduced to India during the British rule. Each of the variation being loyal to its regional history. Down south in most regions like Karnataka and Tamil Nadu.

Instructions to make Chicken Dum Biryani:

1. To prepare Biryani masala dry roast(until aromatic) all the ingredients mentioned above for the masala except, dry mango, nutmeg, and mace.
2. Grind all the ingredients together to make the spice powder. Set aside.
3. For Onion barista - Slice 3-4 onions thinly and uniformly.
4. Fry with sufficient cooking oil until light golden brown. Drain excess oil and spread it to a kitchen towel. It's very important to fry onions properly as it is one of the most important ingredients of biryani. Fry until just lightly golden brown. Over frying may make them bitter in taste.
5. To make Rice wash, rinse rice 3-4 times and soak for an hour with sufficient water.
6. Place a broad vessel with 3-4 liter of water. Add in salt(a little more than normal), cloves, black peppers, green cardamom, cinnamon, shah jeera, ghee, lemon juice, and leftover oil of onion barista.
7. Bring to a roaring boil. Then add in the soaked (drained water) rice, stir lightly and cook in medium heat for 3-4 minutes or until the rice cooked to 75% to 80%.
8. Drain the cooked rice into a broad colander and spread them so that they won't stick to each other. The intention is to release the vapor from the rise. Set aside until vapor releases completely.
9. Procedure to marinade the chicken.
10. Cut chicken in medium-sized pieces with skin on. Wash properly and drain excess water.
11. Soak saffron strands with 2-3 tablespoons of water.
12. To a big mixing bowl, add in the chicken pieces.
13. To that add in chopped onion, fried onion, ginger-garlic paste, minced green chilies, beaten curd, 2-3 tbsp home-made biryani masala (use as per your choice, if you like light spiced biryani then add in 2 tbsp or if you like spicy biryani, add in 3-4 tablespoon), Kashmiri red chili powder, saffron water, mint leaves, salt, and lemon juice.
14. Mix well with your hand, cover, and keep aside for at least 2 hours at room temperature.
15. Also, add in 2-3 aloo Bukhara/dry plum.
16. After marinading the chicken it is time to fry the chicken. For that add in ghee and leftover oil of onion barista to a heavy-bottomed pan.
17. Pan and fry in medium-low heat for about 10-15 minutes. These steps really help to enhance the flavor of the chicken. No need to cook the chicken completely. They will perfectly cook with rice in "dum".
18. Layering process. First, soak some saffron strands with 1/4th cup of milk.
19. Take a big heavy bottomed vessel and put some rice(prepared early) at the bottom of the vessel to make a thin layer. Use 1/3rd of the rice. Discard any whole spices you find.
20. Next place the prepared chicken along with the gravy.
21. Over that sprinkle a handful of onion beretta/fried onion and few sprigs of mint leaves. Over that spread 1/2 of the remaining rice.
22. Again sprinkle 2- a tablespoon of saffron milk, fried onion, and few mint leaves.
23. Now spread the remaining rice on the top.
24. Put 1 cup of milk and 1 cup of water in the pot where we cooked the chicken. A lot of spices remain in the pot. We don't want to throw them. - To that add in 1 tablespoon of ghee, a little salt, few mint leaves, 1/2 teaspoon of biryani masala, and the remaining saffron milk.
25. Mix well and pour over the rice.
26. Finally sprinkle some more fried onions, mint leaves, biryani essence, and kewra water.
27. Cover the vessel 1st with aluminum foil and then with a lid. The vessel should cover tightly.
28. Place the vessel on to stovetop. - Cook in high heat for 3-4 minutes and then simmer the flame and cook in dum for 20-25 minutes.
29. After cooking, remove from heat, set aside for 10 minutes, and then remove the lid and foil. Wow.Done
30. Very carefully, with a flat spatula, release the biryani from sides to serve.
31. Serve hot with some raita and salad. It's really aromatic, mildly spiced biryani.

Each of the variation being loyal to its regional history. Down south in most regions like Karnataka and Tamil Nadu. Chicken dum biryani is a ever green classic that needs no introduction in parts of countries like Persia, India and others! Dum biryani is goodness of rice and meat that comes in layers! Layers of rice and meat cooked with rich and finger licking good masala in it's own steam pressure until rice is fluffy and meat cooked just to perfection.

So that’s going to wrap this up with this exceptional food chicken dum biryani recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!