- 1 kg Fortune Biryani Special Basmati Rice
- 1 kg Chicken washed and drained completely
- 6 nos Cardamoms (elaichi)
- 2 nos Large onions, finely sliced
- 2 tbsp Chopped coriander leaves
- 1 tbsp Saffron
- 1/2 cup Lukewarm milk
- Salt (as per the taste)
- 2 tbsp Ghee + oil (2 tbsp + 5 tbsp
- 4 nos Cloves (laung)
- 3/4 cup Thick curd
- 1 tbsp Juice of a lemon
- 3/4 cup Mint leaves
- 1/2 cup Chopped coriander leaves
- 3/4 tbsp Coriander powder
- 1/4 tsp Turmeric
- 1 tbsp Red chili powder (adjust)
- 1 1/2 tbsp Ginger-garlic paste
- 8-10 nos Green chilies, make a small slit in them
Chicken Dum Biryani – a highly aromatic and well-seasoned one-pot dish originally from India that has a perfect balance of chicken meat, rice, and veggies that’s going to excite and linger on your taste buds.
This delectable dish is made with tender, juicy pieces of chicken cooked to perfection with indian spices and caramelized onions, each rice grain bearing the flavors of this royal treat.
recipe of the chicken dum biryani
We start preparing this special, with what we know as ‘marination’. Take the chicken and marinate with the ingredients given under marination. Also, add the biryani powder.
Once done, keep aside for 4 hrs or for at least 1 1/2 hrs. Now while it’s marinating, let’s start off on the rest of the preparation.
First of all cook Basmati rice. For this, clean the rice thoroughly and let it soak in water for 15 minutes, making sure to add bay leaves, cinnamon, cardamom, cloves, elaichi, Marathi Moga, oil, and salt with water in a spreader pot.
When the water boils then add the soaked rice and cook it for 2 minutes, after the rice is half cooked, strain the water and spread it on a large wide plate so that it can cool down
Now, in a vessel heat oil along with the ghee. Add in sliced onions and sauté for 8-10 mins till they caramelize. Once done, remove and keep aside.
Prepare saffron milk now by simply adding saffron to lukewarm milk. Mix well and keep aside.
How to prepare chicken biryani
Ready to prepare the biryani now? Take a wide deep vessel and add 3 tbsp of oil. Next, add in marinated chicken and spread out over the vessel.
Let it cook on high for 2 mins and then, add a tablespoon of oil over the chicken pieces. Remember to reduce the flame.
Next, spread half of the rice over this chicken layer and pour ½ tbsp of ghee all over it. Now, add half of the caramelized onions and spread them over.
Sprinkle a tablespoon of coriander leaves and pour in 1/4 cup of saffron milk.
Now over this layer, let’s spread the rest of the rice. Follow the same process of pouring ghee, remaining caramelized onions, coriander leaves, and pouring the leftover saffron milk over the rice.
Place a lid and cover the lid, put a heavyweight. Time to seal edges with wheat dough.
Once sealed, cook on high flame for 2 mins. Now, remove from the stove.
Heat an iron Tawa. Once hot, reduce to low flame and place the biryani on it. Let it cook for 20-25 mins. Then, turn off the heat and do not remove the lid for 10 minuts.
Remove lid and mix the layers together. To make the most of this biryani, serve hot with a raita and curry of your choice.