Chicken Dum Biryani Recipe

Chicken Dum Biryani 

Chicken Dum Biryani is a popular Indian dish that originated during the Mughal era. It consists of marinated chicken and aromatic spices layered with cooked rice and cooked on low heat in a sealed pot. The dish quickly gained popularity and spread throughout the Indian subcontinent, where it evolved into different regional variations. Today, it is a beloved dish in India, Pakistan, Bangladesh, and many other countries in the region, and is often served at weddings, festivals, and other special occasion.

How to make Chicken Dum Biryani:

Ingredients:

For the chicken marinade:

• 500g bone-in chicken pieces
• 1 cup yogurt
• 2 tbsp ginger garlic paste
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala powder
• Salt to taste

For the rice:

• 2 cups basmati rice, soaked for 30 minutes
• 4 cups water
• 1 tsp cumin seeds
• 4 green cardamoms
• 2 bay leaves
• 2 cinnamon sticks
• 4 cloves
• Salt to taste

For the biryani:

• 1/2 cup oil or ghee
• 2 onions, sliced
• 1/2 cup chopped cilantro
• 1/2 cup chopped mint leaves
• 1/2 cup fried onions
• 1 tsp saffron strands
• 1/4 cup warm milk
• Dough made from 1 cup flour and water for sealing the pot.

Instructions:

 1. Marinate the chicken: In a large mixing bowl, combine the chicken pieces with yogurt, ginger garlic paste, red chili powder, coriander powder, cumin powder, garam masala powder, and salt. Mix well, cover the bowl and let it marinate for at least 30 minutes.

2. Prepare the rice: In a large pot, heat the oil or ghee over medium heat. Add the cumin seeds, green cardamoms, bay leaves, cinnamon sticks, and cloves. Sauté for a minute until fragrant. Drain the soaked rice and add it to the pot. Add water and salt to taste. Bring it to a boil, then lower the heat and simmer for 10-12 minutes or until the rice is almost cooked.

3. Fry the onions: While the rice is cooking, fry the sliced onions in a separate pan until they are golden brown. Remove from heat and set aside.

4. Prepare the saffron milk: Soak the saffron strands in warm milk and set aside.

5. Layer the biryani: In a large heavy-bottomed pot, spread a layer of the cooked rice. Add a layer of marinated chicken pieces over the rice. Top it with chopped cilantro, mint leaves, and fried onions. Repeat the layers until all the rice and chicken is used up.

6. Add saffron milk: Pour the saffron milk over the top layer of the biryani.
Seal the pot: Cover the pot with a lid and seal it with dough made from flour and water. This will create a tight seal and prevent the steam from escaping. Alternatively, you can use a sheet of aluminum foil to cover the pot and seal it tightly with the lid.

7. Cook the biryani: Place the pot over low heat and cook for 20-25 minutes or until the chicken is cooked through and the rice is fluffy and fully cooked. Turn off the heat and let the biryani rest for at least 10 minutes before serving.

8. Serve and enjoy: Remove the lid and discard the dough seal. Garnish the biryani with chopped cilantro, mint leaves, and fried onions. 

Serve hot with raita and salad.

Here are some key points to keep in mind while making chicken dum biriyani:

• Rice: Use long-grain basmati rice for best results. Rinse the rice well to remove excess starch, then soak it in water for at least 30 minutes before cooking.
• Chicken: Use bone-in chicken pieces, as they add more flavor to the dish. Marinate the chicken in yogurt and spices for at least 30 minutes before cooking.
• Spices: The key to a delicious biriyani is the right blend of spices. Use a mix of whole and ground spices, including cumin, coriander, cardamom, cinnamon, cloves, and bay leaves.
• Layering: Biriyani is traditionally layered, with rice and chicken cooked separately and then combined in layers before cooking. This helps to distribute the flavors evenly and ensure that the rice is cooked properly.
• Dum cooking: Dum cooking involves sealing the biriyani pot with dough and cooking it on low heat for a long time, allowing the flavors to meld together and the rice to cook slowly and evenly.
• Garnish: Finish the biryani with fried onions, chopped cilantro, and mint leaves for a fragrant and colorful presentation.

• Resting: After the biryani is cooked, allow it to rest for at least 10 minutes before serving. This helps to distribute the flavors and allows the rice to absorb any excess moisture.