Chicken Dum Biryani Recipe | बनाइये ढाबा स्टाइल मज़ेदार चिकन दम बिरयानी घर पर | Best Chicken Biryani
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- Опубликовано: 14 апр 2016
- Chicken dum biryani is world most popular rice recipe.Here is the best chicken matka dum biryani recipe for you.Chicken Matka Dum Biryani,a delicious and simple dum style biryani made with chicken and rice. Matka dum is the slow cooking of the rice over low heat in its own juices, the chicken is cooked prior to adding it to the biryani, there are several layers of flavors, its quite tasty
Chef Sanjeev Kapoor demonstrates how in just 30 minutes you can prepare a delicious meal of Matka Dum Biryani.
Time Stamp
1:44 take rice
2:13 take chicken
2:41 add curd
4:28 add chicken in matka
CHICKEN DUM BIRYANI
Ingredients
750 grams chicken on the bone, cut into 2 inch pieces
1½ cups basmati rice, soaked for 30 minutes and drained
Salt to taste
1 tsp red chilli powder
½ tsp turmeric powder
1 tsp coriander powder
3 tsps Tata Sampann Chicken Masala + for sprinkling
¾ cup yogurt
1½ tbsps ginger-garlic paste
4 tbsps freshly chopped coriander leaves + for garnish
2-3 green chillies, chopped
A few mint leaves + for garnish
5 tbsps fried onion + for garnish
1 black cardamom
2-3 green cardamoms
1 bay leaf
½ inch cinnamon stick
1½ tbsps ghee
1 tsp oil
1 medium tomato, chopped
6-7 mint leaves + for garnish
A large pinch of saffron, soaked in warm water
Raita to serve
Method
1. Take chicken in a bowl, add salt, red chilli powder, turmeric powder, coriander powder, 2 tsps Tata Sampann Chicken Masala, and yogurt.
2. Add yogurt, ginger-garlic paste, chopped coriander, green chillies, mint leaves and 3 tbsps fried onion. Mix well and set aside for 10-15 minutes.
3. Meanwhile, for the rice, Add water in a deep bottom pan, add 1 black cardamom, bread and add green cardamoms, bay leaf, and cinnamon stick, salt and allow the water to come to a boil.
4. Add rice and cook till ¾ done. Drain the rice and set aside.
5. Heat ½ tbsp ghee and oil in a non-stick deep pan, add the marinated chicken, tomato and add 1 tsp Tata Sampann Chicken Masala, and ¾ cooked rice and spread it evenly.
6. Sprinkle remaining fried onion, remaining chopped coriander and tear 6-7 mint leaves and sprinkle on top.
7. Add soaked saffron and drizzle remaining ghee. Sprinkle salt, remaining Tata Sampann Chicken Masala.
8. Cover and cook for 25-30 minutes. Take it off the heat.
9. Garnish with chopped coriander, mint leaves and fried onion. Serve hot with raita.
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Хобби
लय भारी तुमच्या सर्व पदार्थ आवडतात मला
Hello Sir,
extremely tempting biryani .....wanna try this for sure.....pls tell, what should be the temprature of oven to bake matka biryani. Thanks a lot chef😊
Sanjeev sir aap khana to achha banate hi hai or aapke bartan bhi bohut achhe hote hai plz sir hame bhi bataiyega kahan se late hai aap ye bartan
Yummy recipies Thank you sir
I got the correct Guidance thanks
Dear sir you are great
Mouth watring recipe same my hedrabadi kachy goshet ki biryani thank you sir
Fantastic Recipee Sir
Wow yummy
😋😋😋😋😋
sir ap ki recipes sweet tu hti hy blky ap ki language b bolny ka style b sweet hy Masha Allah
Allah bless you sir
Great recipes......more pls.....
amazing sanjeeb sir......😊😊😊
Best 💯
Ye mataka biryani oven me rakhneka time or kitni digri pe rakh na he
Dear Sanjeev ji, it's lovely prepration, I hv tried same with paneer & it's really having dum in taste, thank you very much for lovely recipe.
superb ,yummy tummy. .....
too tasty
Ye gas per kar sakte he kya
I can not believe that the chicken is well done in 15 minutes.
I believe that the taste is great because of so many herbs.
I wanted to say and ask about milk so many more but I do not find that this is the correct way on you tube.
Thank you for your video🙏🏽
Nice sir👌
Onion moos moose kese hota
very nice
Respected Sir, chicken ka wazan kitna? 🍅 🍅 Tomato ka istimal keyu nahi keya aap nay plz reply. Thanks
So amazing recipe
Hello konsa bhi matka oven me rakha sakate hai kya
Tarika first put the pot on stove for 3 min on high flam then put in pre heat oven on 350 then cook for 25 to 30 min it well come amazing try and tell me
Tell me name of the mixt nice idea thanks
thanks
Oven ka temp kitna hoga or yime kitna
What is temperature and time in the oven
🙂🙂
Hi sir jiske pass ovan na ho toh kaise banye 40minute ma
Oven ja temratur kitna rakna .
can someone explain the preparation difference between lukhnow awadhi biriyani and hydrabad dum biriyani? if you can also mention , the difference between kacchi and pakki biriyani.
compu savy As far as I know, there are lots of differences between Lucknow /Awadhi Biryani and Hyderabadi Dum Biryani.
1. Biryani: Lucknow Biryani can also be called as a rich pulao as it heavily depends upon preparing the yakhni for the Biryani. Whereas Hyderabadi Biryani is marinated and tenderised before any cooking begins.
2. Technique : In Lucknow Biryani, the meat along with spices and milk is cooked before adding the rice in the final stage. Thus called pakki Biryani. It also follows absorption method of cooking rice along with the flavourful yakhni. But in Hyderabadi Biryani, the meat stays uncooked, but marinated for hours to develop flavor and tenderise the meat before adding rice and sealing the vessel. Hence called kachchi Biryani. The rice in Hyderabadi Biryani absorbs different amounts of flavor and aroma during its cooking process in sealed containers.
3. Origin : Both have different origins and are heavily influenced by the local cuisine. Awadhi Biryani incorporates more spices but stays mild due to milk and cream used in making the yakhni. Whereas Hyderabadi Biryani is sour and chilli based but depends on the balance of ingredients so that nothing overpowers in the final Biryani.
4. Time : As their cooking techniques differ so much, their cooking time also differs. Awadhi Biryani takes longer during cooking and its flavor can be deepened or mallowed during its cooking process. But everything in Hyderabadi Biryani is based on the marination and how much you keep it marinated. Once marinated for some hours the actual cooking time is between 20min to 45mins depending on the type of meat used.
5. Flavor : Both of these Biryanis are very flavourful and have their own fans who swear by their favorite version. But in my personal opinion, Lucknow Biryani is very aromatic due to different flavors like gulab jal, kewra water and ittar which are added to the Biryani. And this sometimes, this can be too overwhelming for certain palettes. Whereas Hyderabadi Biryani is more flavourful and the balance of spices to the meat and rice is very crucial. The whole point is in bringing up the natural umami taste of the meat. Thus Hyderabadi Biryani uses only a handful of spices namely Cardamom, Caraway seeds, Cinamon and Cloves.
6. Final thoughts: I personally love both of them and have been eating them from a long time. Lucknow Biryani has been prepared in my home since I was in school, but personally I've been a fan of the Hyderabadi Biryani in recent years. Although both of them can be enjoyed by themselves, I usually follow them with some plain raita to wash the spices off.
Please do let me know if you have any other questions. And enjoy your favorite Biryani.
How much rice to be cooked for biryani. If we make in borosil dish then how long biryani should be kept.
2. In 30 minutes how to soak rice. And what is trick that each grain after rice is cooked and put in casserole should be seperated.
Aquarium
sanjeev ji agar hamare paas Owen nai hai to isko gas pe bana sakte hai kya??
+liza shaikh Bilkul bana sakte hai. App isko pressure cooker ya flat bottom pot me bhi bana sakte hai. Maine
3-4 baar banaya hai. Pressure cooker me 12-15 minutes high flame pe aur
for next 15 minutes medium to low flame pe. Cooker ke niche tawa jaroor
daale. Usse direct flame nahi jaati chicken ke upar. Baaki sab recipe
same rahne de.
Bahot hi awesome banta hai.
How to cook rice well so that after opening with fork when rice is well cooked, & we put in casserole yeh chawal judna nahin chahiye. Each rice should be seperated.
Mere pas oven nahin toh phir kya karen
Plz tell the correct cooking time....
Please give temperature and time in the oven. Thanks!
What is best trick to fry sliced onion crispy
Rimu Malhotra add a pinch of salt and sugar to onion and keep for 5 -10mins then squeeze onion and fry in oil to make it crispier
Glass poltuary farm
Aapne chawal bhigoye aur ease hi daal diya ,chawal dhoya nahi,humtoh chwal achche see dho kar bhigote hai fir banate hai,plz bataye kaya esse hi banana hai kaisa aapne banaya hai Bina dhoye lpz bataye ye Raj hai aapki achchi swadist biryaani ka.
kya me ise gas par sakta hu.....
Glass fridge
matka means mud pot .
Kay Virginia me Khanna very pasta h.
time and temperature in oven please!
+Tarika Shetty App isko pressure cooker ya flat bottom pot me bhi bana sakte hai. Maine 3-4 baar banaya hai. Pressure cooker me 12-15 minutes high flame pe aur for next 15 minutes medium to low flame pe. Cooker ke niche tawa jaroor daale. Usse direct flame nahi jaati chicken ke upar. Baaki sab recipe same rahne de.
Bahot hi awesome banta hai.
+Aditya Verma thanks, but i wanted to know time and temperature in oven.
2 hrs minimum
Km km
40 min baking time. 🤔 30 min mein dawat 😂😂😂
I made Biryani but after it was cooked the saffron yellow colour didn't come. Secondly I followed each ingredients with measurement but after biryani was cooked was tasting like bland. Where was I wrong.
campaign me oven kaha se milega...😂
Bt angaare yani coal ka use bhi ho skta hai frnd
@@RubinaKhan-ew1ow 1
Paka ke le jaane ko kaha hai usne
dum
Chef sahab chicken me tel to diya nahi
Glass body ac
येडि ढोंगी उपलब्ध👌👌✅✅ आहे
Lol
Recipe less and advertisement more, very much boring.
Dam bryanii ki nakal