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Chicken Dum Biryani | Boneless Chicken Biryani | Biryani Recipes

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Chicken-Dum-Biryani
Chicken Dum Biryani!!!!How many times ever you prepare this authentic dish..it teaches you something every time..I love to prepare biryanis and most favorite is to make dum biryani..This spicy one pot meal is sure a crowd pleaser and won’t bore you anytime..The bursting spice fragrance makes this dish aromatic and authentic..!!Juicy chicken pieces layered under aromatic rice pilaf cooked on low flame makes it all..Chicken-Dum-Biryani

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

INGREDIENTS

  1. Onions sliced -2
  2. Green chilly slit – 4
  3. Mint Leaves – 1/2 bunch
  4. Basmathi Rice – 2 cups
  5. Red chilly powder – 2 tbsp
  6. Coriander powder – 11/2 tbsp
  7. Ginger garlic paste – 11/2 tbsp
  8. Ghee – 2 tbsp
  9. Oil – 5 tbsp
  10. Curd – 2 tbsp
  11. Coriander Leaves
  12. Fried Onions – 1
  13. Salt to taste
  14. Yellow/Orange food color – 2 pinches
For Marination:
  1. Boneless Chicken – 1/2 kg
  2. Red chilli powder – 1 tbsp
  3. Turmeric – 1/2 tbsp
  4. Coriander powder – 1 tbsp
  5. Oil – 1 tbsp
  6. Curd – 2 tbsp
  7. Lemon juice – 1 tbsp
  8. Ginger garlic paste – 2 tbsp
  9. Salt 

Whole Spices:

  1. Star anise -1
  2. Black cardamom – 1
  3. Javitri- 1/2 tbsp
  4. Green cardamom -2
  5. Cloves – 4
  6. Cinnamon  – 1 inch
  7. Bay Leaf – 1
  8. Black cumin/Shajeera – 1 tbsp
Chicken-Dum-Biryani
METHOD:
 
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!!
Chicken-Dum-Biryani

Chicken-Dum-Biryani

NOTES:
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

Chicken-Dum-Biryani
Please pour in your valuable suggestions and comments!!

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About Siri

Siri is a full time IT professional interested in cooking,travelling and photography .She believes in eating freshly cooked meals that are simple and easy to prepare.She aims to present such simple recipes with detailed instructions for you! Thanks for visiting!

Comments

  2. Priya R says

    Wow Siree I am so proud of you biryani looks so perfect and to be this is the best Indian dish once mastered its the ultimate superb post

  29. CookingInDC says

    This was my 1st attempt at making biryani and it turned out reallllyy good! Even though I didn’t have the whole spice mixture (I used a pinch of all spice powder).
    Next time I will def. try the recipe as is. Thanks soo much!

    Keep up the good work 🙂

  30. CookingInDC says

    Oops I forgot to add that I didn’t have any food coloring either but still it came out looking really good and tasting even better LOL!

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