Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, chicken dum biryani. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Hyderabadi Chicken Dum Biryani is a World famous Dish, it is made using chicken which is marinated then cooked and then is added to cooked rice and again. Chicken dum biryani recipe with step by step pictures. Dum biryani, a classic dish of the Mughal Nizams is an eye-catching aromatic rice loved by all. We all love biryani, but when it comes to.

Chicken Dum Biryani is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Chicken Dum Biryani is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook chicken dum biryani using 50 ingredients and 31 steps. Here is how you cook that.

The ingredients needed to make Chicken Dum Biryani:

1. Make ready For Ingredients for Chicken preparation
2. Take 1 kg Chicken with bones
3. Take 3 chopped Onions
4. Make ready 2 big Onion beresta(fried onion) from onions
5. Get 2 cups plain Yoghurt(beaten)
6. Get 2 tbsp :Ginger-garlic paste
7. Prepare 3 tablespoons Biryani masala(recipe given below)
8. Prepare 2 teaspoons Saffron infused water
9. Take 2 tsp minced green Chilli or as per your taste
10. Get 2-3 sprigs Mint leaves
11. Prepare 1 teaspoon Kashmiri red chilli powder
12. Take 1 tablespoon Lemon juice
13. Take 2-3 Alu Bukhara (dry plum)
14. Make ready to taste Salt
15. Make ready as required Sufficient oil to deep fry onions to make beresta
16. Take For Ingredients for Rice preparation
17. Take 1 kg long grain Basmati rice
18. Get 3-4 Cloves
19. Get 2-3 Cinnamon sticks(1 inch each)
20. Take 3-4 green Cardamom
21. Make ready 5-6 black Peppercorn
22. Take 1 teaspoon Shah jeera
23. Get 1 tablespoon Ghee
24. Make ready 1 tablespoon leftover oil of fried onions
25. Make ready 1 tablespoon lemon juice
26. Take 2 tablespoon Salt
27. Take 3-4 litre Water
28. Get For Ingredients for layering Biryani
29. Prepare 1-2 handful Mint leaves
30. Take 1 cup Fried Onions (beresta)
31. Prepare 1 cup Milk
32. Prepare 5-6 Saffron strands soaked in 1/4th cup of Milk
33. Prepare 1 tablespoon Ghee
34. Prepare Few drops of Biryani essence
35. Prepare Few drops of Kewra water
36. Get 1 tsp or as per your taste Salt
37. Prepare For Ingredients of homemade Biryani masala
38. Take 3 tbsp Coriander seeds
39. Make ready 2 tablespoon Shah jeera
40. Get 1 teaspoon Fennel seeds
41. Make ready 5-6 dry red Chillies
42. Get 1 tablespoon Black proper corns
43. Make ready 1 tablespoon Cloves
44. Get 8-9 green Cardamom
45. Make ready 2 Black Cardamom
46. Get 3-4 (1 inch) size Cinnamon
47. Take 2-3 Bay leaves
48. Take 1 small piece of Nutmeg
49. Take 1 small piece of Mace
50. Take 1 tablespoon dry raw mango

Kerala Style Chicken Biryani or Chicken Dum Biryani recipe made easy for you with step by step photos and video! When it comes to chicken dum biryani, it is much more delicious. Chicken dum biryani is a ever green classic that needs no introduction in parts of countries like Persia, India and others! Dum biryani is goodness of rice and meat that comes in layers!

Steps to make Chicken Dum Biryani:

1. To prepare Biryani masala dry roast(until aromatic) all the ingredients mentioned above for the masala except, dry mango, nutmeg, and mace.
2. Grind all the ingredients together to make the spice powder. Set aside.
3. For Onion barista - Slice 3-4 onions thinly and uniformly.
4. Fry with sufficient cooking oil until light golden brown. Drain excess oil and spread it to a kitchen towel. It's very important to fry onions properly as it is one of the most important ingredients of biryani. Fry until just lightly golden brown. Over frying may make them bitter in taste.
5. To make Rice wash, rinse rice 3-4 times and soak for an hour with sufficient water.
6. Place a broad vessel with 3-4 liter of water. Add in salt(a little more than normal), cloves, black peppers, green cardamom, cinnamon, shah jeera, ghee, lemon juice, and leftover oil of onion barista.
7. Bring to a roaring boil. Then add in the soaked (drained water) rice, stir lightly and cook in medium heat for 3-4 minutes or until the rice cooked to 75% to 80%.
8. Drain the cooked rice into a broad colander and spread them so that they won't stick to each other. The intention is to release the vapor from the rise. Set aside until vapor releases completely.
9. Procedure to marinade the chicken.
10. Cut chicken in medium-sized pieces with skin on. Wash properly and drain excess water.
11. Soak saffron strands with 2-3 tablespoons of water.
12. To a big mixing bowl, add in the chicken pieces.
13. To that add in chopped onion, fried onion, ginger-garlic paste, minced green chilies, beaten curd, 2-3 tbsp home-made biryani masala (use as per your choice, if you like light spiced biryani then add in 2 tbsp or if you like spicy biryani, add in 3-4 tablespoon), Kashmiri red chili powder, saffron water, mint leaves, salt, and lemon juice.
14. Mix well with your hand, cover, and keep aside for at least 2 hours at room temperature.
15. Also, add in 2-3 aloo Bukhara/dry plum.
16. After marinading the chicken it is time to fry the chicken. For that add in ghee and leftover oil of onion barista to a heavy-bottomed pan.
17. Pan and fry in medium-low heat for about 10-15 minutes. These steps really help to enhance the flavor of the chicken. No need to cook the chicken completely. They will perfectly cook with rice in "dum".
18. Layering process. First, soak some saffron strands with 1/4th cup of milk.
19. Take a big heavy bottomed vessel and put some rice(prepared early) at the bottom of the vessel to make a thin layer. Use 1/3rd of the rice. Discard any whole spices you find.
20. Next place the prepared chicken along with the gravy.
21. Over that sprinkle a handful of onion beretta/fried onion and few sprigs of mint leaves. Over that spread 1/2 of the remaining rice.
22. Again sprinkle 2- a tablespoon of saffron milk, fried onion, and few mint leaves.
23. Now spread the remaining rice on the top.
24. Put 1 cup of milk and 1 cup of water in the pot where we cooked the chicken. A lot of spices remain in the pot. We don't want to throw them. - To that add in 1 tablespoon of ghee, a little salt, few mint leaves, 1/2 teaspoon of biryani masala, and the remaining saffron milk.
25. Mix well and pour over the rice.
26. Finally sprinkle some more fried onions, mint leaves, biryani essence, and kewra water.
27. Cover the vessel 1st with aluminum foil and then with a lid. The vessel should cover tightly.
28. Place the vessel on to stovetop. - Cook in high heat for 3-4 minutes and then simmer the flame and cook in dum for 20-25 minutes.
29. After cooking, remove from heat, set aside for 10 minutes, and then remove the lid and foil. Wow.Done
30. Very carefully, with a flat spatula, release the biryani from sides to serve.
31. Serve hot with some raita and salad. It's really aromatic, mildly spiced biryani.

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