Hey everyone, hope you’re having an incredible day today.it is Eugene Freeman. Today, I’m gonna show you how to prepare a special dish, chicken dum biryani. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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The first thing which you want to understand is the different terminology you will find in recipes actually means. There are lots of brand new and at times foreign sounding terms you will see in common recipes. These terms may mean the difference in recipe failure or success. You need to be able to find a good section in virtually any inclusive cook book that explains different definitions for unfamiliar terminology. If you aren’t entirely certain what is meant with"folding at the eggs” it is in your best interests to check this up.
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Chicken Dum Biryani is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Chicken Dum Biryani is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook chicken dum biryani using 50 ingredients and 31 steps. Here is how you cook that.
The ingredients needed to make Chicken Dum Biryani:
- Prepare For Ingredients for Chicken preparation
- Get 1 kg Chicken with bones
- Make ready 3 chopped Onions
- Take 2 big Onion beresta(fried onion) from onions
- Get 2 cups plain Yoghurt(beaten)
- Get 2 tbsp :Ginger-garlic paste
- Get 3 tablespoons Biryani masala(recipe given below)
- Prepare 2 teaspoons Saffron infused water
- Make ready 2 tsp minced green Chilli or as per your taste
- Take 2-3 sprigs Mint leaves
- Take 1 teaspoon Kashmiri red chilli powder
- Get 1 tablespoon Lemon juice
- Get 2-3 Alu Bukhara (dry plum)
- Make ready to taste Salt
- Make ready as required Sufficient oil to deep fry onions to make beresta
- Take For Ingredients for Rice preparation
- Make ready 1 kg long grain Basmati rice
- Get 3-4 Cloves
- Take 2-3 Cinnamon sticks(1 inch each)
- Take 3-4 green Cardamom
- Get 5-6 black Peppercorn
- Prepare 1 teaspoon Shah jeera
- Get 1 tablespoon Ghee
- Take 1 tablespoon leftover oil of fried onions
- Prepare 1 tablespoon lemon juice
- Prepare 2 tablespoon Salt
- Make ready 3-4 litre Water
- Prepare For Ingredients for layering Biryani
- Get 1-2 handful Mint leaves
- Make ready 1 cup Fried Onions (beresta)
- Get 1 cup Milk
- Make ready 5-6 Saffron strands soaked in 1/4th cup of Milk
- Take 1 tablespoon Ghee
- Prepare Few drops of Biryani essence
- Take Few drops of Kewra water
- Make ready 1 tsp or as per your taste Salt
- Make ready For Ingredients of homemade Biryani masala
- Make ready 3 tbsp Coriander seeds
- Make ready 2 tablespoon Shah jeera
- Get 1 teaspoon Fennel seeds
- Take 5-6 dry red Chillies
- Get 1 tablespoon Black proper corns
- Prepare 1 tablespoon Cloves
- Make ready 8-9 green Cardamom
- Prepare 2 Black Cardamom
- Take 3-4 (1 inch) size Cinnamon
- Make ready 2-3 Bay leaves
- Take 1 small piece of Nutmeg
- Prepare 1 small piece of Mace
- Take 1 tablespoon dry raw mango
Steps to make Chicken Dum Biryani:
- To prepare Biryani masala dry roast(until aromatic) all the ingredients mentioned above for the masala except, dry mango, nutmeg, and mace.
- Grind all the ingredients together to make the spice powder. Set aside.
- For Onion barista - Slice 3-4 onions thinly and uniformly.
- Fry with sufficient cooking oil until light golden brown. Drain excess oil and spread it to a kitchen towel. It's very important to fry onions properly as it is one of the most important ingredients of biryani. Fry until just lightly golden brown. Over frying may make them bitter in taste.
- To make Rice wash, rinse rice 3-4 times and soak for an hour with sufficient water.
- Place a broad vessel with 3-4 liter of water. Add in salt(a little more than normal), cloves, black peppers, green cardamom, cinnamon, shah jeera, ghee, lemon juice, and leftover oil of onion barista.
- Bring to a roaring boil. Then add in the soaked (drained water) rice, stir lightly and cook in medium heat for 3-4 minutes or until the rice cooked to 75% to 80%.
- Drain the cooked rice into a broad colander and spread them so that they won't stick to each other. The intention is to release the vapor from the rise. Set aside until vapor releases completely.
- Procedure to marinade the chicken.
- Cut chicken in medium-sized pieces with skin on. Wash properly and drain excess water.
- Soak saffron strands with 2-3 tablespoons of water.
- To a big mixing bowl, add in the chicken pieces.
- To that add in chopped onion, fried onion, ginger-garlic paste, minced green chilies, beaten curd, 2-3 tbsp home-made biryani masala (use as per your choice, if you like light spiced biryani then add in 2 tbsp or if you like spicy biryani, add in 3-4 tablespoon), Kashmiri red chili powder, saffron water, mint leaves, salt, and lemon juice.
- Mix well with your hand, cover, and keep aside for at least 2 hours at room temperature.
- Also, add in 2-3 aloo Bukhara/dry plum.
- After marinading the chicken it is time to fry the chicken. For that add in ghee and leftover oil of onion barista to a heavy-bottomed pan.
- Pan and fry in medium-low heat for about 10-15 minutes. These steps really help to enhance the flavor of the chicken. No need to cook the chicken completely. They will perfectly cook with rice in "dum".
- Layering process. First, soak some saffron strands with 1/4th cup of milk.
- Take a big heavy bottomed vessel and put some rice(prepared early) at the bottom of the vessel to make a thin layer. Use 1/3rd of the rice. Discard any whole spices you find.
- Next place the prepared chicken along with the gravy.
- Over that sprinkle a handful of onion beretta/fried onion and few sprigs of mint leaves. Over that spread 1/2 of the remaining rice.
- Again sprinkle 2- a tablespoon of saffron milk, fried onion, and few mint leaves.
- Now spread the remaining rice on the top.
- Put 1 cup of milk and 1 cup of water in the pot where we cooked the chicken. A lot of spices remain in the pot. We don't want to throw them. - To that add in 1 tablespoon of ghee, a little salt, few mint leaves, 1/2 teaspoon of biryani masala, and the remaining saffron milk.
- Mix well and pour over the rice.
- Finally sprinkle some more fried onions, mint leaves, biryani essence, and kewra water.
- Cover the vessel 1st with aluminum foil and then with a lid. The vessel should cover tightly.
- Place the vessel on to stovetop. - Cook in high heat for 3-4 minutes and then simmer the flame and cook in dum for 20-25 minutes.
- After cooking, remove from heat, set aside for 10 minutes, and then remove the lid and foil. Wow.Done
- Very carefully, with a flat spatula, release the biryani from sides to serve.
- Serve hot with some raita and salad. It's really aromatic, mildly spiced biryani.
So that is going to wrap it up for this exceptional food chicken dum biryani recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!!
