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  Main course & One Pot Meals - Non Vegetarian

September 2011
Dum Chicken Biryani

  • Mix all marination ingredients, add chicken and let it marinate for at least 3 to 4 hours. 6 to 8 hours are optimum.
  • Add saffron to the luke-warm milk and combine well. Keep aside.
  • Take a large vessel, heat a tbsp of oil in it and add biryani rice ingredients except, salt, water and rice. Fry for a minute, then add rice and cook for another minute. Add salt and once the rice is half cooked, strain water and spread rice on a large tray to cool.
  • Heat 1 tbsp oil and 1 tbsp ghee in a wok, add sliced onions and fry till they are golden brown. Remove and keep aside.
  • Take a deep and wide vessel for the final biryani preparation. Heat 3 tbsps of oil and add the marinated chicken. Cook on high heat for 2 minutes, then spread the chicken evenly on the base of the pan and pour another tbsp of oil over the chicken pieces. Reduce flame.
  • Spread half of the rice over the chicken layer and pour half a tbsp of ghee all over the rice, add half of the fried onions and spread over the rice. Next sprinkle a tbsp of coriander leaves and pour about one fourth cup of saffron milk over the rice. Over this layer, spread the remaining rice. Again spread the remaining ghee, saffron milk, caramelized onions and coriander leaves over this layer of rice.
  • Cover the pan with a well fitting lid, place a heavy weight on top of it and seal the edges with dough/atta. Cook on high flame for 2 minutes, then remove the vessel from the stove.
  • Heat an iron tawa on the stove and allow to heat. Once the tawa is hot, reduce the flame to low and place the biryani vessel on top of the iron tawa to cook for half an hour. Turn off heat after 30 minutes, but do not remove the lid for at least another 15 minutes. Open lid just before serving. Combine chicken at the bottom with rice on top while transferring to serving dish.Garnish with more caramelized onions and mint leaves.
  • This nawabi biryani is best enjoyed with mint raita and salad.
  • 1 kg chicken, washed and drained
  • 3 large onions, finely sliced
  • 2 tbsp chopped coriander leaves
  • 2 pinches of pure saffron
  • 1/2 cup warm milk
  • Salt to taste
  • 4 tbsp ghee
  • 5 tbsp refined oil
For Marination:
  • 3/4 cup thick yoghurt
  • 10 slit green chillies
  • 2 tbsp ginger garlic paste
  • 1 tbsp red chilli powder
  • 1/4 tsp turmeric powder
  • 3/4 tbsp coriander powder
  • 1/4 cup chopped coriander leaves
  • 3/4 cup chopped mint leaves
  • Juice of 1 lemon
  • 1 3/4 tsp salt
For Biryani Masala powder:
  • 8 cloves
  • 1 cinnamon stick
  • 4 green cardamom pods
  • 3/4 tsp black cumin
  • 12 black peppercorns
For Biryani Rice:
  • 4 cups Basmati rice
  • 6 cloves
  • 3 cardamoms
  • 1 cinnamon stick
  • 3 bay leaves
  • 1 star anise
  • A handful of mint leaves
  • 1 tbsp oil
  • 1 1/2 tbsp salt
  • 12 cups water

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