Name: Easy Chicken Dum Biryani
Prep time: 240 min
Cook time: 60 min
Total time: 300 min
Yield: 4 servings
Ingredients: 1/2 kg Chicken; 2 tbsp curd; 2 tsp Ginger Garlic paste; 2-3 long green chillies; 1 tsp turmeric powder; 1/2 tsp cumin powder; 2 tsp corriander powder; 2 tsp chilli powder; 1 1/2 tsp special garam masala; 1/2 tsp lemon juice; 1 tsp chopped coriander leaves; 1 tsp chopped mint leaves; 8-10 strands saffron threads; 1/4 cup Milk; 5 small to medium Onions (sliced); 1/2 tsp Sugar; 1 tsp Salt; 1 tsp Oil; 400 gms basmati rice

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Making of Chicken Dum biryani definitely needs a skill to bring out the perfect taste, texture and smell. I have experimented a lot many times to bring out the perfect one. I don’t get satisfied at all, but this time, I was almost there 🙂 Who doesn’t love Biryani that too a dum biryani. My Husband once got the mughal durbar biryani, the rich ghee flavor in it was just awesome making it so special and also we are regular customer to kabab zone Bangalore 🙂 they make mildly spiced biryani which best suits with their special tandoori chicken. At least once a week we would have their biryani and tandoori chicken 🙂 helpless, just addicted to it.

This recipe is mix of both, mildly spiced and made with ghee 🙂 and it came out well that i wanted to share with you all.

Preparations:

Clean and wash the chicken pieces. marinate it overnight or at least 3-4 hours refrigerated. Mix in curd, ginger-garlic paste, green chilly, turmeric, salt, cumin powder, coriander powder, chilly powder, special garam masala(sakthi masala special garam masala), lemon juice, chopped coriander leaves, chopped mint leaves and mix well. Refrigerate over night or for at least 3-4 hours.
Soak the saffron threads in 1/4 cup milk.

Directions:

Cooking basmati rice:

Soak the basmati rice for 30 min. Boil water with salt, oil, bay leaf, star rinse and black stone flower(kal pasi)
Once it comes to a boil, drain the soaked rice and add it to the boiling water and let it cook until its 3/4 th done. you can check it by tasting the rice. it has to be in biting consistency and neither mushy nor hard to bite.
When it is 3/4th done, strain it and keep aside.

: Boil water with spices and salt

: put in rice and cook until 3/4th done

Caramelizing Onions:

Heat a tsp oil in nonstick pan, put in sliced onions and saute until it turns brown. add pinch of sugar and little bit of salt to speed up the process of caramelization.
Transfer it to tissue paper and keep it aside.

: saute onions in little oil

: caramelize it

Cooking Chicken:

Heat Ghee in a cooker, put in the marinated chicken pieces and saute until it starts to leave out water. when it starts leaving out water, go for layering the biryani.

Layering the dum biryani:

Once chicken starts to leave out water, put the flame to low and add the 3/4th cooked basmati rice to it. spread it evenly.
Add chopped coriander and chopped mint leaves
Layer again with the caramelized onions
Pour in the soaked saffron threads milk into it
Keep a thick dosa pan preferably a cast iron pan and place the cooker/pot on top
Wet a thick cloth and cover it.
Place a plate on top of it and also place a heavy weight on top so that no aroma escapes.
Cook it for 30-40 min and then open and gently fluff the rice and serve hot with raita and salna

: layer the rice on top of chicken

: layer onions and chopped herbs

: pour the saffron milk

: put a dum on the vessel

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