Chicken Dum Biryani

Chicken Dum Biryani

Chicken dum biryani is a delicious dum biryani recipe. This recipe is slowly cooked and all aroma locked in it. It is a special biryani recipe which can be serve for all occasions.


Preparation Time: 15 minutes

Soaking Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 55 minutes

Servings: 3 persons

Main Ingredients: Chicken

Cuisine: Indian

Course / Category: Main dish

Tags: Biryani Recipes, Chicken Recipes


Ingredients

Chicken – 250 gm

Onion – 2 no’s (finely chopped)

Onion – 1 no (thinly sliced and fried) for garnish

Tomato – 1 no (finely chopped)

Coriander Powder – ½ tsp

Turmeric – ¼ tsp

Red chilly powder – 1 tsp

Ginger and Garlic paste – 2 tbsp

Green Chilly – 2 nos (slitted)

Cinnamon – 1 no

Clove – 2 no

Cardamom – 2 no

Bay leaf – 1 no

Pepper corn – ¼ tsp

Butter – 2 tbsp

Garam Masala – ½ tsp

Salt – as per taste

Oil – 2 tbsp

Curd – ¼ cup

Basmati Rice – 2 cup

Water – 5 cup

Coriander leaves – 2 tbsp

Mint Leaves – ½ tbsp

Food colour – a pinch (optional)

Fried Cashew – 2 tbsp

Fried Raisins – 2 tbsp


Method to Prepare Chicken Dum Biryani

1. Clean Chicken and keep it aside. Soak rice for 10 minutes.

2. Heat oil in a pan add onion and green chilly saute well till onions are transparent, then add ginger garlic paste and saute well.

3. Add chopped tomato and saute till it’s soft and mushy.

4. Add red chilly powder, turmeric powder, coriander powder, garam masala and salt. Saute till raw smell goes.

 5. Add curd to it and mix well.

6. Then add chicken to it and saute well till oil appears on top.

7. Add ½ cup water to it and cook it till chicken is cooked. Keep aside.

8. Boil water add cinnamon, clove, cardamom, bay leaf, pepper corn and required salt. Put drained rice in it and cook till its ¾ done. Drain remaining water. Take away all the spices from rice.

9. Take a medium vessel first put half of cooked chicken then layer with half of rice then add chopped coriander and mint, 1 tbsp butter and fried onion. Repeat the same for second time. Final garnish include fried cashew and raisins.

10. Close it with a lid. Keep it on a pre heated tawa on high flame for 15 – 20 minutes to dum.

Switch off flame and serve hot.


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