Chicken dum biryani

Chicken biryani is a simple, aromatic and delicious one pot meal that can be prepared on several occasions like potluck parties, kitty parties, get togethers etc. A plate of chicken biryani is a perfect balance of good proteins and carbs. This chicken biryani is prepared using chicken, basmati rice, curd, onion, ginger garlic paste and a melange of whole ground spices. For preparing this amazing and mouthwatering biryani recipe chicken is marinated with curd and a mix of spices then cooked using slow cooking method. Chicken biryani is prepared in multiple ways across the country using different cooking techniques, variety of ingredients used but here I am going to tell you my version of biryani which is easy to make, tastes delicious and my family's favourite. So let's quickly jump on the recipe.

Preparation time - 40 mins

Cooking time - 60 mins

Servings - 6

Ingredients required :

1.) Chicken - Approx 600 gm

2.) Basmati rice - 500 gm

3.) Onion - Total 8 medium size

a.) 4 onions thinly sliced for making birista ( fried onions)

b.) 4 onions finely chopped for making curry

4.) Ginger garlic paste - 2tbsp

5.) Curd/yoghurt - 1 cup

6.) Badi elaichi / black cardamom - 3

7.) Dalchini/Cinnamon stick - 1 inch piece

8.) Choti elaichi / green cardamom - 3-4

9.) Tej patta /Bayleaf - 2

10.) Laung /Clove - 3-4

11.) kashmiri red chilli powder - 2 tsp

12.) Coriander powder - 2 tbsp

13.) Garam masala powder - 1 tbsp

14.) Salt - as per taste

15.) Food colour (Red) - 1tsp

16.) Oil - 3 tbsp for cooking chicken, 1/2 cup for frying onion

17.) Water - as required

18.) Green chillies - 3 finely chopped

19.) Turmeric powder - 1 /2 tsp

Method of Preparation:

1.) Preparing Birista ( Fried onions) - Heat oil in a Pan for frying, once hot add thinly sliced onion, fry on medium flame, keep stirring continuously. Fry untill onion becomes crispy and colour turns golden. Crispy fried onions used in biryani is called Birista.

2.) Chicken Marination - Marinate chicken with 1 cup yogurt, 1 tbsp of ginger garlic paste, 1 tsp of red chilli powder, 1 tsp oil, pinch of salt, pinch of turmeric powder and 2 tbsp of birista (fried onions). Mix all the ingredients well with chicken and keep in refrigerator for 30 min. This infuses the chicken with noticeable flavour. Also, in a pot soak the rice in water for 45 min and keep it aside.

3.) Prepare chicken curry - Heat 3 tbsp of oil in a pot. Add whole spices like black and green cardamom, cinnamon stick, laung, tej patta. Saute on low flame for 2 mins, the spices will release their flavor in oil.

4.) Now add chopped onion, ginger garlic paste, green chillies and cook until onion becomes golden brown and raw smell of ginger garlic goes away.

5.) Further add all the powdered spices coriander powder, Garam masala powder, red chilli powder, salt. Mix it well and let the masala cook for 10 mins on medium flame. 

6.) Now add marinated chicken in the masala. Mix well, cover and cook until chicken is soft, tender and completely cooked. Do not add water at this time as chicken will release its own water.

7.) Now check the consistency, add 1-2 cup of water, 1 tbsp of Garam masala powder, adjust salt and simmer the chicken curry for 5-6 mins on medium flame.

8.) Parboiling of rice - Bring a pot of water to boil, add 1 Badi elaichi, 1 tej patta, 1 tsp of salt and 1 tsp of oil, now add soaked rice into the pot. Do not overcook the rice, cook it up to 80% rest will be cooked while giving 'dum' to the biryani. Drain the rice promptly so that hot water does not continue cooking the rice.

9.) Layering of Biryani - Layer the par boiled rice all over the chicken curry. Level the rice gently on top and sprinkle 2- 3 tbsp of fried onions on it.

10.) In a bowl, add 1 tsp of red food colour and 1 tbsp of water. Mix it and sprinkle in all the direction over the rice.

11.) Bring it all together for a final steam ('Dum')- Cover the pot and allow steam to develop then lower the heat and let the flavors meld. The pprocess of 'Dum' will take 15 mins. Once cooked, transfer it in a plate and serve it hot with onion rings, green chutney and raita. Enjoy.

Thank you for reading. Enjoy more recipes on my blog and please comment below each recipes for feedback/suggestions. Till then happy cooking 👍.