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Easy chiicken dum biryani recipe

chicken curry and basmati rice layered and dum cooked
Prep Time20 mins
Cook Time40 mins
Course: Main Course
Cuisine: Indian
Keyword: biryani recipe, chicken recipes, non veg recipes
Author: Jinoo Jayakrishnan
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Ingredients

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

Instructions

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.

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