Chicken Dum Biryani Restaurant Style
Author: Suganya Hariharan
Recipe type: Main
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 6 people
Ingredients
- Marinate:
- • Ginger garlic paste - 1 ½ tbsp (I grind fresh garlic and ginger)
- • Biryani powder – 2 tbsp
- • Red chilli powder – 2 tsp
- • Coriander pwder - 1 tsp
- • Jeera/ Cumin Seeds - 1 tbsp
- • Green chilli - 5 (cut them roughly)
- • Mint - ½ cup (chopped)
- • Coriander- ½ cup ,chopped
- • Curd – ¾ cup
- • Oil – 2 tbsp
- • Chicken – 1 kg, with Bone
- • Salt – 2 tbsp
- • Lime juice – 2 tsp
- • Fried onions – 1 tbsp Rice:
- • Basmati rice - 4 cup (soaked for twenty minutes)
- • Jeera - 2 tsp
- • Salt – 3 tbsp. (according to taste) Others:
- • Fried onions – 1 tbsp
- • Ghee - 2 tbsp
- • Oil – 1 tbsp
- • Orange food colour mixed with 2tsp of water or saffron in warm water
- • Rose Essence – Few drops
- • coriander and mint leaves– to garnish Special Masala Powder:
- • Cloves – 5
- • Cardamom – 5
- • Bay leaf – 2
- • Star anise – 1
- • Fennel seeds / Sombu – 1 tbsp
- • Black stone flower – 2 piece
- • Cinnamon – 3 cm piece
- • Cumin seeds – 2 tsp
Instructions
- Powder the Special Masala Powder.
- Marinate everything listed under “marinate” section with the special Masala powder for at least two hours or even overnight is great.
- Soak basmati rice for an hour. Do not wash many times the rice; it will make you lose the rice flavor.
- Boil 8 cups of water in high heat. When it boils vigorously, add the soaked rice, jeera and salt. Cook till its 80% done. Usually I put them for 5 minutes after adding rice. That is usually 80% done.
- Meanwhile, add oil in a heavy bottomed pan, and add the marinated chicken and keep it without switching on.
- Now layer the rice with the cooked rice on the chicken, top it with fried onions, ghee, saffron in warm mater, rose essence, coriander and mint leaves.
- Cover the entire pan with foil and cover with a plate. Place a weight over it and let it cook on medium falme for 7 minutes and 25 minutes on very low flame.
- Now remove the weight and foil and fluff the rice carefully.
Notes
1.Don’t over soak the rice, and then it will not give you that biryani texture in the rice.
2.Gently mix the rice at the end, don’t break the rice.
3.Don’t compromise on the quality of the rice. Use basmathi rice and not long grained rice.
4. The red colour is not healthy. But sometimes I use it. You can add the saffron soaked in warm milk instead always.
5. Marinating chicken is a must. Mariante atleast for an hour, I soaked for 2 hours.
6. Don’t overcook the rice, then the rice will be mushy. So when you cook rice, stand next to it and keep checking it.
2.Gently mix the rice at the end, don’t break the rice.
3.Don’t compromise on the quality of the rice. Use basmathi rice and not long grained rice.
4. The red colour is not healthy. But sometimes I use it. You can add the saffron soaked in warm milk instead always.
5. Marinating chicken is a must. Mariante atleast for an hour, I soaked for 2 hours.
6. Don’t overcook the rice, then the rice will be mushy. So when you cook rice, stand next to it and keep checking it.
Recipe by Relish The Bite at https://www.relishthebite.com/chicken-dum-biryani-restaurant-style/