EASY HOMEMADE CHICKEN DUM BIRYANI
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EASY HOMEMADE CHICKEN DUM BIRYANI
INGREDIENTS
- Chicken with bones – 700 grms
- Curd – ½ cup
- Potato medium size cubes – 1 big
- Aged basmati Rice – 400 grms
- Oil + ghee – 4 to 5 tbsp
- Thinly sliced onion – 4
- Whole garam masala – few [ 1 star anise + 3 cardamom + 1 black cardamom + 4 cloves + 1 inch cinnamon + 1 tsp shahi jeera + 1 bay leaf
- Ginger garlic paste – 2 tbsp
- Onion finely chopped – 2 big
- Chilli powder – 2 tsp or as per taste
- Coriander powder – 3 tsp
- Turmeric powder – ½ tsp
- Garam masala – 1 tsp
- Jeera pwdr – ½ tsp
- Green chilli slit – 2
- Coriander leaves + mint leaves – 1 cup
- Pinch of saffron soaked in ¼ cup hot milk
METHOD
CHICKEN GRAVY
Marinate chicken with curd and keep aside for minimum
Heat ghee + oil crackle few whole garam masala.
Add the onions and caramelise it
Remove half and keep aside.
Stir fry 2 tbsp ginger garlic paste..
Add tomato + salt and stir fry till soft.
Add chilli powder ,coriander pwdr , turmeric , garam masala jeera pwdr and stir fry for a min .
Add chicken + potato and stir fry for 2 to 3 mins.
Cover and cook for 10 mins.
Add coriander leaves mint leaves green chilli and give a mix…
Off the flame..
FOR RICE
Wash rice at least 2 to 3 times and soak basmati rice for at least 30 mins.
Bring 8 TO 10 cups of water with salt + 2 bayleaf + 2 inch cinnamon + 2 cardamom + 2 clove
to a boil. NOTE – you should add more salt to the water. If you taste that water, it should be as salty as seawater.
Once it boils, add in the drained rice and give a mix .
Bring to a boil, after the first boil just cook for 5 mins .
Drain it in a colander .
Keep ¼ cup of the rice water aside .
LAYERING
Layer the chicken gravy in a big broad pan .
Layer the rice evenly .
Sprinkle fried onions ,
Sprinkle the saffron milk all over .
Drizzle the rice water evenly .
Drizzle 1 or 2 tbsp ghee also.
Cover the pot with a foil or moist towel
Place a tight lid .keep a heavy object on top to avoid steam from escaping .
Heat a tawa and place the biryani pot on it .
Cook on low flame for 20 mins .
Once done rest it for minimum 30 mins. After 30 minutes, mix from the bottom and serve with cool Raita.
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Ingredients
Step by step method
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METHOD CHICKEN GRAVY Marinate chicken with curd and keep aside for minimum Heat ghee + oil crackle few whole garam masala. Add the onions and caramelise it Remove half and keep aside. Stir fry 2 tbsp ginger garlic paste.. Add tomato + salt and stir fry till soft. Add chilli powder ,coriander pwdr , turmeric , garam masala jeera pwdr and stir fry for a min . Add chicken + potato and stir fry for 2 to 3 mins. Cover and cook for 10 mins. Add coriander leaves mint leaves green chilli and give a mix... Off the flame.. FOR RICE Wash rice at least 2 to 3 times and soak basmati rice for at least 30 mins. Bring 8 TO 10 cups of water with salt + 2 bayleaf + 2 inch cinnamon + 2 cardamom + 2 clove to a boil. NOTE - you should add more salt to the water. If you taste that water, it should be as salty as seawater. Once it boils, add in the drained rice and give a mix . Bring to a boil, after the first boil just cook for 5 mins . Drain it in a colander . Keep ¼ cup of the rice water aside . LAYERING Layer the chicken gravy in a big broad pan . Layer the rice evenly . Sprinkle fried onions , Sprinkle the saffron milk all over . Drizzle the rice water evenly . Drizzle 1 or 2 tbsp ghee also. Cover the pot with a foil or moist towel Place a tight lid .keep a heavy object on top to avoid steam from escaping . Heat a tawa and place the biryani pot on it . Cook on low flame for 20 mins . Once done rest it for minimum 30 mins. After 30 minutes, mix from the bottom and serve with cool Raita.
