Chicken dum biryani is a mouth watering and very flavorful one pot dish made with chicken, whole spices and basmati rice. Chicken dum biryani is a slow cooking process where both rice and chicken are cooked in dum procedure. This recipe is very simple and easy to make that even beginners can make attempt at it. I always prefer to prepare dum biryani over the regular biryani as its flavor and taste is distinct. So let’s get to the recipe!
Ingredients
- Chicken – 1 lb/ 1/2 kg
- Fried onion – 1/2 cup
- Mint – 1/2 cup
- Cilantro – 1/2 cup
- Curd – 1/2 cup
- Green chili – 2
- Ginger garlic paste – 1 tbsp
- Red chili powder – 1/2 tbsp
- Garam masala powder – 1 tbsp
- Coriander powder – 1/2 tbsp
- Turmeric powder – 1/4 tsp
- Salt – to taste
- Ghee – 2 tbsp
- Oil – 3 tbsp
Whole spices
- Clove – 1
- Cardamom -1
- Star anise – 1/2
- Cinnamon sticks – 1/2
- Bay leaf – 1
Ingredients for rice
- Basmati rice – 2 cups
- Mint leaves – 5 nos
- Cloves – 2
- Cardamom -1
- Star anise – 1
- Cinnamon stick – 1/2
- Bay leaf – 1
- Ginger garlic paste – 1/4 tsp
- Oil – 1 tbsp
- Salt- to taste
Ingredients For frying
- Cashews – 6 to 8 nos.
- Raisins – 5 nos.
- Oil – 2 tsp
How to make chicken dum biryani with step by step images
- Wash and clean chicken. In a bowl add washed chicken, chopped cilantro, mint, green chili, ginger garlic paste, salt, chili powder, coriander powder, garam masala powder, turmeric powder, curd and fried onions ; mix well and marinate chicken for 20 minutes to 1 hour.
- Wash and soak basmati rice rice in water for 20 minutes. Now in a vessel add water, few mint leaves, a pinch of ginger garlic paste, drops of oil, cloves, cinnamon, star anise, cumin seeds, salt and bay leaf ; allow it to boil. When the water starts boiling add the soaked rice and cook till 60% done.
- Fry cashews until golden brown and raisins until they puff in oil and keep it aside. Now heat oil in a heavy bottom vessel add whole spices when aromatic add the marinated chicken and cook till soft and juicy.
- Now lay rice over cooked chicken and garnish it with mint, fried onion, fried onions, raisins and ghee. Place the pan over a tawa and cook in low flame for 20 minutes or until its done. when done fluff the rice gently from the sides and serve it hot with raita and salan.