Easy chiicken dum biryani recipe
chicken curry and basmati rice layered and dum cooked
Prep Time20 minutes mins
Cook Time40 minutes mins
Keyword: biryani recipe, chicken recipes, non veg recipes
Author: Jinoo Jayakrishnan
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for chicken curry
- 2 tbsp oil
- 1 tsp ghee
- 3/4 tsp shahi jeera
- 1/2 inch cinnamon
- 6 no cloves
- 1 no star anise
- 1 small piece mace strand
- 1 no black cardamom
- 1 piece stone flower
- 2 no onions - finely chopped
- 1 no green chilli - finely chopped
- 1 tbsp ginger garlic paste
- 1/2 kg chicken
- 1/4 cup curd
- 1/4 tsp turmeric powder
- 1 tsp chilli powder
- 1 tbsp coriander powder
- 1 tsp garam masala
- salt to taste
- 1 tbsp chopped mint leaves
- 2 tbsp chopped coriander leaves
- 1/4 cup water
for cooking rice
- 3-4 cups water
- 1 large bay leaf
- 1 no star anise
- 3 no cloves
- 1/4 inch cinnamon
- 4 no cardamom
- 1/2 tsp shahi jeera
- 1 tsp oil
- salt to taste
- 1.5 cups basmati rice - soaked for 30 minutes
For layering
- 1 handful mint and coriander leaves - chopped
- 1 tbsp lemon juice
- 1/2 tsp saffron milk
- 1/2 tsp ghee
- foil sheet
To make chicken curry
Heat oil and ghee in a cooker and add all the whole spices from shahi jeera to ginger garlic paste in the ingredient list above "for chicken curry".
Fry till onions are brown. add clean chicken pieces along with curd and fry for a couple of minutes.
Further add turmeric powder, chilli powder, coriander powder, garam masala and fry for a couple of minutes.
add salt, chopped mint leaves, chopped coriander leaves, water and mix well.
close and pressure cook for 4-5 whistles. open once the pressure settles.
to cook rice
soak the basmati rice for 30 minutes
take 4 cups water in a pot and add all the ingredients listed under "for cooking rice" except rice.
when it is boiling, add the drained rice.
cook for 7-8 minutes or until it is easily breakable.
stain the rice and discard the whole spices from it.
layering for dum
open the cooker, if the curry is watery, cook again until thick.
put in the cooked rice on top and press gently.
further layer with chopped mint, chopped coriander leaves, saffron milk, lemon juice, and ghee.
Cover with a foil sheet and place a lid on top followed by a heavyweight on the lid.
Keep the cooker over an iron tawa and put the flame low.
let it cook for 10 minutes. put off and open after 10 minutes.
serve hot with raita.