- Soak basmati rice in water for about 10 minutes. Mean while add about 4 liters of water in a large vessel and bring it to boil. Once water starts to boil, add about 1 teaspoon of cooking oil and 1 teaspoon of salt. Add the soaked and washed rice, stir gently once and cook for about 3 to 5 minutes.Drain the water immediately and spread the rice on a large plate. Clean and wash the chicken thoroughly. Marinate the chicken with curd,onion,ginger garlic paste,red chilli powder, turmeric,green chillies, corinader,mint,lemon,salt,cinnamon,cloves, Cardamom. Marinate for at least ½ hour. In a deep bottomed pan add oil, once oil gets heated add 1 onion slices and fry it until brown.Remove browned onion from oil and keep it aside. This will be used for garnishing and will making the layers. To the same pan add remaining onion slices and saute till onions turn translucent. Next add ginger-garlic paste and saute till the raw smell goes off. Add slit green chilies and mix for a minute. Add chopped tomatoes and saute till tomatoes turn slightly mushy. Next add red chili powder, coriander powder, garam masala powder and salt. Saute for 2 minutes. Add 3 tbspns of both coriander and mint leaves and mix. Add marinated chicken and mix well. Cook until chicken is fully cooked. Once chicken is cooked if you find there is excess water remove the water from the gravy and keep it aside. You can use this gravy water while layering and also can serve this with biryani along with raita. Take the Dum pan, add ghee and spread it to coat all the bottom and sides of the pan, reduce the flame to low. Add about 2 full tbspns of the chicken gravy. spread all over the bottom. Next add cooked basmati rice over the chicken and gently spread the rice to cover the chicken. At this stage you can use the watery gravy Use a tea spoon and remove the top oily layer from gravy and drizzle over the rice, this will add flavors to the rice and also give color. Over the top sprinkle coriander and mint leaves and browned onions and close with a lid. Ensure the flame is low and place a heavy weight on top of lid to trap the steam inside. Leave it alone for 10 minutes and your dum biryani is ready. Scoop out biryani and Serve hot with onion raita.
Chicken dum biryani
#myrecipe
By Chandana Guptha
Mar, 12th
582
Servings
4 persons
Cook Time
40 minutes
Ingredients
21
- 23
Ingredients
- Chicken
- Onion
- Tomato
- Green chillies
- Ginger garlic paste
- Red chilli powder
- Corinader powder
- Corinader
- Garam masala
- Mint
- Oil
- Ghee
- Salt
- Rice
- Water
- Curd
- Onion
- Turmeric
- Cinnamon
- Cloves
- Cardamom
- Lemon
- Pepper
