SIMPLE CHICKEN DUM BIRYANI | आसान चिकन दम बिरयानी रेसिपी | RESTAURANT-STYLE | 40 MINS RECIPE

Welcome to cookinnkitchenz! Today, we're making a classic and mouth-watering dish: Chicken Dum Biryani. This fragrant and flavorful dish combines succulent pieces of marinated chicken with perfectly cooked basmati rice, layered with caramelized onions, fresh herbs, and a blend of aromatic spices. Cooked to perfection using the traditional 'dum' method, where the biryani is slow-cooked on a low flame to let all the flavors meld together beautifully. Whether you're a biryani enthusiast or trying it for the first time, this recipe will transport your taste buds straight to the heart of India. So, let's get started and bring this delicious dish to your table!
Ingredients:
For the Chicken Marinade:
1 kg chicken with bone, (briyani cut)
1 tbsp ginger-garlic paste
1 cup yogurt/curd
½ tsp turmeric powder
1 tsp red chili powder
2 tsp biryani masala
1 tsp coriander powder
1 tsp cumin powder
Salt to taste
2 tbsp lemon juice
For the Rice:
700 gms basmati rice
2 liters water
1-2 bay leaves
1-inch cinnamon stick
1 nos black cardamom
3-4 cloves
3-4 green cardamom
2 tbsp oil
2 tbsp salt
For the Biryani:
3 large onions, thinly sliced
1 large tomatoes, chopped
4 green chilies, slit
1 cup fresh coriander leaves, chopped
1 cup fresh mint leaves, chopped
1 tsp saffron strands, soaked in 1/4 cup warm milk
1/2 cup ghee or vegetable oil
Instructions:
Preparing the Chicken:
In a large bowl, add the chicken pieces, ginger-garlic paste, yogurt/curd, turmeric powder, red chili powder, biryani masala, coriander powder, cumin powder, salt, and lemon juice.
Cover the bowl and let it marinate for at least 1-2 hours, preferably overnight in the refrigerator.
Preparing the Rice:
Wash the basmati rice thoroughly until the water runs clear.
Soak the rice in water for 30 minutes, then drain.
In a large pot, bring 2 liters of water to a boil. Add bay leaf, cinnamon stick, black cardamom, cloves, green cardamom, oil and salt to taste.
Add the soaked and drained rice to the boiling water. Cook until the rice is 80% cooked (it should still have a bite to it). Drain the rice and set aside.
Making the Biryani:
Heat ghee or oil in a large, heavy-bottomed pan or pot.
Add cinnamon sitck, black cardamom, green cardamom, peppercorns, cloves, bay leaf and cumin seeds. Give a mix.
Add the sliced onions and fry until golden brown.
Add ginger garlic paste and cook further for 2 minutes.
Add the chopped tomatoes. Cook until the tomatoes soften.
Add the marinated chicken, cook on high heat 2-3 minutes. After that cook 6-7 minutes on medium heat until the chicken is partially cooked and the oil starts to separate.
Add green chilli slit, fresh coriander leaves and mint leaves. Mix well. And cook further on low heat.
Layering the Biryani:
In the same pot with the chicken, spread a layer of the partially cooked rice over the chicken mixture.
Sprinkle some of the reserved chopped coriander, mint leaves and saffron milk over the rice.
Repeat the layers, finishing with a layer of rice on top.
Drizzle the saffron milk over the top layer of rice.
Cover the pot tightly with a lid. If the lid is not tight-fitting, you can seal the edges with dough or alluminium foil ensure no steam escapes.
Dum Cooking:
Place the pot on a low flame and cook for 25-30 minutes. Alternatively, you can place the pot on a griddle (tawa) to prevent direct heat and ensure even cooking.
After 30 minutes, turn off the heat and let the biryani rest for another 10 minutes.
Serving:
Gently fluff the biryani with a fork, mixing the layers slightly.
Serve hot, garnished with the remaining fried onions, boiled eggs (if using), and a sprinkle of fresh coriander and mint leaves.
Enjoy your homemade Chicken Dum Biryani with raita or a side salad!