Chicken Dum Biryani Recipe

Chicken Dum Biryani Recipe (NON-VEG RECIPE)

Chicken Dum Biryani Recipe is one such recipe that is loved by everyone in the family.

Biryani is derived from the Farsi word ‘birian’ originated in Persia, biryani was introduced to India during British rule.

Biryani preparation varies every 100 miles within India. Each of the variations being loyal to its regional history. Down south in most regions like Karnataka and Tamil Nadu, biryani is usually made using small grain rice called “jeera samba rice”. But in Northern parts of India biryani is compulsorily made using long grain rice called “basmati”. No matter what region it is, or style, any biryani tastes simply delicious. 

Ingredients:

• 350 gm chopped chicken

• 20 gm garam masala powder

• 10 ml water

• 300 gm boiled basmati rice

• 30 ml ghee

• 1 cup wheat flour

For Marination

• 60 gm beaten yogurt (curd)

• 15 gm ginger paste

• 1 gm mint leaves

• 1 tablespoon coriander leaves

• 15 gm garlic paste

• salt as required

• 10 gm thinly sliced onion

• 7 gm red chili powder

For Garnishing:

• 2 dashes saffron

• 5 ml ghee

• 2 tablespoon onion

• 3 tablespoon water

Recipe:

• Step 1 Prepare the marinade and let the chicken marinate for an hour

          To prepare this Mughlai recipe, take a large bowl mix chicken with yogurt (curd), fried onion, red chili powder, salt, coriander leaves, mint leaves, ginger, and garlic paste. Mix all the ingredients well and let the chicken marinate for about 2 hours. When the chicken is marinated, add garam masala to it

• Step 2 Cook the marinated chicken in ghee

          Once the chicken is marinated, melt ghee in a handi over medium flame. When ghee is melted, add marinated chicken in it and fry for 2-3 minutes. Then, add water to it and cook the chicken on a low-medium flame. Put the lid on the vessel once the chicken is cooked.

• Step 3 Make the layers for biryani

           Now, add 70 percent cooked basmati rice to it. Above the rice layer, add brown or fried onion, ghee, and saffron water (saffron soaked in 2 tbsp water) and a little water.

• Step 4 Cover the pan with the dough and seal it

           Knead a quick dough with wheat flour and seal the handi with this dough, and then cover with a lid. Seal the handi and let the biryani stay like this for 20 minutes. Serve it hot with raita.

Tips:

• 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 foil paper over the dough, and then cover the lid. This will help you in getting the perfect dum biryani.

• Marinate the chicken for 1-2 hours for juicier meat.

• To make sure that the meat doesn't have impurities, you can wash the meat with a pinch of salt in warm water.