Chicken dum biryani recipe, How to make chicken dum biryani

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.