Here is my version of Chicken Dum Biryani. It uses all the simple ingredients and very easy no fuss recipe for anyone to try out. Even a first timer can make it to perfection. It uses some different and easy techniques. As for the dum we don’t use the kneaded flour but use a damp newspaper. It is much better as the flour is wasted afterwards. I have given the quantities as per 1 kg of rice and 1 Kg chicken. Make the variations as per your need. Do try out this easy peasy chicken dum biryani and surprise everyone.
What do we need:-
1 Kg Chicken
1 Kg Rice, Basmati long grain biryani rice
¼ Kg Onion, sliced + 2 cups for making barista
¼ kg Tomatoes, finely chopped
100 gms Green chillies paste (adjust the quantity as per your liking and the hotness of the chillies)
75 gms Ginger paste (adrak paste)
75 gms Garlic paste (lehsun paste)
2 Lemon Juice
1 Medium bunch Fenugreek leaves (methi leaves), washed and finely chopped
1 Medium bunch Mint leaves (pudina), washed and finely chopped, keep little for garnishing
1 Medium bunch Coriander leaves (hara dhania), washed and finely chopped
100 gms curd
2 tsp Turmeric powder (haldi)
1-2 Bay leaves (tejpatta)
¼ cup Coconut paste (optional)
Salt to taste
1 cup Oil
1 cup Ghee
1 tbsp Saffron soaked in warm water/milk
2 pinches of orange colour dissolved in ½ cup milk (optional)
For the garam Masala powder:-
8-10 Green cardamom (elaichi/veldode)
8-10 Cloves (laung/lavang)
5 1” pieces Cinnamon (dalchini)
2 tbsp Caraway seeds (shahi jeera)
2 Star anise (chakari phool)
2 tbsp Coriander seeds (dhania)
How do we do it:-
1 Wash the chicken and keep aside.
2 Wash the rice in water till water runs clear and keep aside.
3 chop and keep aside all the vegetables.
4 Roast the whole garam masala and grind in a mixer to make fine powder. Keep aside.
5 Deep fry the 2 cups of sliced onions till crisp for the garnishing. This is called barista.
How do we proceed:-
1 In a vessel keep the washed rice to cook with double the amount of water as the rice. Add salt and keep it to cook till ¾ th done on a low flame.
2 Heat Oil and Ghee in a heavy bottom big vessel. When it is very hot add in the sliced onions. Sauté till 1-2 minutes.
3 Add in the Mint, fenugreek and coriander leaves and sauté till golden brown.
4 Add the chopped tomatoes and cook till mushy or fully cooked. Add in the ginger, garlic and green chilli paste.
5 Add the Coconut paste (optional), Garam masala powder, turmeric powder, salt to taste and sauté for 5 minutes.
6 Add chicken and sauté for 5 minutes.
5 Add in the curd and lemon juice and stir the chicken occasionally till it changes colour. Cover and cook for 10-15 minutes.
6 When the rice is done ¾ th drain it to remove the water and keep aside.
7 When the chicken is almost cooked add the rice layer. Add half the rice as layer on the chicken layer. On the rice add the saffron milk, orange colour, barista and pudina leaves.
8 Add the second layer of rice and saffron milk, orange milk, barista and pudina leaves.
9 Make spaces in the rice with the help of the big spoon till the bottom.
10 For the dum roll out the newspaper and dampen them lightly and apply it to the rim of the vessel and cover it with a plate. Keep a heavy weight on the plate.
11 Keep the biryani vessel on a hot tawa for the dum for 30 minutes on a low flame.
12 Off the flame after 30minutes and keep covered for another 15 minutes before serving.
13 Check if water is there at the bottom, if it’s there then keep it for another 10 minutes.
14 Serve hot with Raita.