Making a perfect dum biryani is a pleasure thing.. Every time I prepare dum biryani I feel very satisfying and proud..There are less number of times where I failed and I know the faults!!Rice needs to be cooked in a correct consistency in order to get your biryani perfect..else it would become like a porridge..I have detailed post on how to cook basmathi rice for biryanis..Please take a look HERE before proceeding with the recipe.There are few techniques to be followed to get your rice cooked such that the grains remain separated.If you make your half cooked basmathi rice perfectly then you have almost achieved!Balancing fresh whole spices is another aspect which makes your biryani truly authentic and rich..
Takes 1 hour 15 min;Serves 4
- Onions sliced -2
- Green chilly slit - 4
- Mint Leaves - 1/2 bunch
- Basmathi Rice - 2 cups
- Red chilly powder - 2 tbsp
- Coriander powder - 11/2 tbsp
- Ginger garlic paste - 11/2 tbsp
- Ghee - 2 tbsp
- Oil - 5 tbsp
- Curd - 2 tbsp
- Coriander Leaves
- Fried Onions - 1
- Salt to taste
- Yellow/Orange food color - 2 pinches
- Boneless Chicken - 1/2 kg
- Red chilli powder - 1 tbsp
- Turmeric - 1/2 tbsp
- Coriander powder - 1 tbsp
- Oil - 1 tbsp
- Curd - 2 tbsp
- Lemon juice - 1 tbsp
- Ginger garlic paste - 2 tbsp
- Star anise -1
- Black cardamom - 1
- Javitri- 1/2 tbsp
- Green cardamom -2
- Cloves - 4
- Cinnamon - 1 inch
- Bay Leaf - 1
- Black cumin/Shajeera - 1 tbsp
The first step is to prepare your half cooked rice.Please click HERE to check the detailed post on it.
Please proceed for the recipe once you are ready with the half boiled basmathi rice.Marinate the chicken with all the ingredients mentioned under marination and refrigerate for 2 hours at least.Take out the chicken before 30 minutes you cook it.Adding curd makes the biryani richly textured and it would balance the spiciness as well.Prefer adding thick yogurt to get a perfect taste .And the last picture shows the whole spices you need.They are the magic ingredients for making dum biryani.
Heat 4 tbsp of oil in a pan and pop in all your whole spice.Fry for a minute or 2 until nice aroma comes and add in onions and green chillies.When they turn little soft add in the ginger garlic paste and saute till the raw smell goes off.Add in mint leaves and fry for 3 minutes till nice aroma comes out.Add red chilli powder,coriander powder and salt.Mix well and add in the marinated chicken pieces.Add little water and cook till the chicken id 90 percent done.Experts make the layers for dum biryani by using uncooked chicken but am yet to get successful in that attempt.
Now let us start making layers.You need a wide hard bottomed pan.If the pan is too small to accommodate the rice grains will get mashed easily.Just apply little oil all over the pan and add a layer of chicken curry and then a layer of rice.Sprinkle fried onions,few mint leaves and coriander leaves.Make as many layers you want like this.On the top layer sprinkle few tbsps of water mixed with food color here and there.Cover it with a silver foil or any neat cloth and close the lid.Place a weight like dosa pan on it such the pressure remains intact.
Cook it on low flame for 20 minutes. Switch off the flame and dont open the lid for 10 minutes.Once opened garnish with some fresh ghee and coriander leaves.Do not over mis the content with ladle as it may make the grains mashy.I have served it to my guets with some hot and spicy Kolhapuri Chicken which I have posted yesterday.
Authentic and yummy Chicken Dum Biryani ready now!!
Adjust the spices according to your taste levels but I found these proportions worked for me.
Take great care while cooking the basmathi rice as the whole look depends on that.
I have used store bought fried onions but you can make your own just by deep frying the onion slices.
Use saffron in place of food color
Don't add to much of mint and just use it for flavor
Please pour in your valuable suggestions and comments!!