Chicken Dum Biryani Recipe
Description: Chicken Dum Biryani is a flavorful and aromatic dish that is loved by everyone in the family. This one-pot dish, a classic North Indian recipe, combines tender chicken with fragrant basmati rice, cooked in layers to create a delightful meal.
Cuisine: North Indian
Course: One Pot Dish
Diet: High Protein Non-Vegetarian
Ingredients:
- Chicken: 1 kg (with bone)
- Basmati rice: 4 cups
- Onions: 3, thinly sliced
- Tomatoes: 4, finely chopped
- Green chillies: 4, slit
- Ginger: 20 grams, ground to paste
- Garlic: 20 grams, ground to paste
- Red chilli powder: 2 tbsp
- Coriander powder (Dhania): 2 tbsp
- Garam masala powder: 1 tbsp
- Coriander leaves (Dhania): ½ cup, finely chopped
- Mint leaves (Pudina): ½ cup, finely chopped
- Oil: As needed
- Ghee: As needed
- Salt: To taste
For marinating:
- Hung curd (Greek yogurt): ½ cup
- Red chilli powder: 1 tbsp
- Turmeric powder (Haldi): 1 tsp
- Salt: As required
Preparation Time: 30 minutes
Cooking Time: 120 minutes
Instructions:
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Prepare the rice: Wash and soak the basmati rice in water for 20 minutes. In a large vessel, bring about 3 liters of water to a boil. Once the water boils, add 1 teaspoon of oil and salt. Add the soaked rice, stir gently, and cook for 3-5 minutes. Drain the rice immediately and spread it out on a large plate to cool.
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Fry the onions: In a deep-bottomed pan, heat oil over medium flame. Add 1 sliced onion and fry until golden brown (be careful not to burn it). Remove the browned onions and set them aside for garnishing and layering.
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Marinate the chicken: Clean and wash the chicken. In a mixing bowl, combine the chicken with hung curd, red chili powder, turmeric powder, and salt. Marinate the chicken for at least 30 minutes.
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Prepare the chicken masala: Heat oil in a large pan over medium flame. Add the remaining sliced onions and sauté for 3 minutes until they turn translucent. Add the ginger-garlic paste and sauté until the raw smell disappears. Add the green chilies and sauté for a minute. Then, add chopped tomatoes and cook until they become mushy. Add red chili powder, coriander powder, and salt, and cook for another 2 minutes. Stir in 3 tablespoons of coriander and mint leaves. Add the marinated chicken and cook until the chicken is fully cooked. If there’s excess water, increase the flame to thicken the masala. The masala should coat the chicken and not be watery.
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Assemble the biryani: In a large, deep vessel, coat the bottom and sides with ghee. Reduce the flame to low. Spread a layer of the chicken masala at the bottom. Add a layer of cooked basmati rice over the chicken and spread it evenly. Drizzle the oily layer from the masala over the rice to add flavor and color. Repeat the layering process with the remaining rice and chicken. Garnish the top with coriander, mint leaves, and browned onions.
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Cook the dum biryani: Cover the vessel with a tight-fitting lid and place a heavy weight on top to trap the steam inside. Cook on low flame for about 10 minutes to allow the flavors to infuse and the biryani to cook through.
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Serve: Gently scoop out the Chicken Dum Biryani from the edges, being careful not to break the rice grains. Serve with pickled onions, Burani Raita, and Mirchi Ka Salan for a complete and delicious meal.
Enjoy this flavorful, aromatic Chicken Dum Biryani with your loved ones!
