CHICKEN DUM BIRYANI | BONELESS CHICKEN BIRYANI | BIRYANI RECIPES

Chicken Dum Biryani… is a spicy one meal is a crowd pleaser and won’t bore you anytime. The bursting spice fragrance makes this dish aromatic and authentic. Juicy chicken pieces layered under aromatic rice pilaf cooked on low flame makes it all aromatic.

Making a perfect dum biryani is a pleasure thing, Rice needs to be cooked in a correct consistency in order to get your biryani perfect, else it would become like a porridge.  There are few techniques to be followed to get your rice cooked such that the grains remain separated. If you make your half-cooked basmati rice perfectly then you have almost achieved! Balancing fresh whole spices is another aspect which makes your biryani truly authentic and rich in flavour.

INGREDIENTS for CHICKEN BIRYANI –

• Onions sliced -2
• Green chilly slit – 4
• Mint Leaves – 1/2 bunch
• Basmati Rice – 2 cups
• Red chili powder – 2 tbsp
• Coriander powder – 11/2 tbsp
• Ginger garlic paste – 11/2 tbsp
• Ghee – 2 tbsp
• Oil – 5 tbsp
• Curd – 2 tbsp
• Coriander Leaves
• Fried Onions – 1
• Salt to taste
• Yellow/Orange food color – 2 pinches (Optional)

For Marinating the Chicken –

• Boneless Chicken – 1/2 kg
• Red chilli powder – 1 tbsp
• Turmeric – 1/2 tbsp
• Coriander powder – 1 tbsp
• Oil – 1 tbsp
• Curd – 2 tbsp
• Lemon juice – 1 tbsp
• Ginger garlic paste – 2 tbsp
• Salt

Whole Spices –

• Star anise -1
• Black cardamom – 1
• Javitri- 1/2 tbsp
• Green cardamom -2
• Cloves – 4
• Cinnamon – 1 inch
• Bay Leaf – 1
• Black cumin/Shahi Jeera – 1 tbsp

Read Other Recipes –

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2. BENGALI FISH CURRY | MACCHER JHOL
3. CHICKEN SEEKH KEBAB | CHICKEN KABAB RECIPE
4. EASY AND QUICK CHICKEN KURMA | CHICKEN KORMA RECIPE
5. SPICY SLOW-COOKED MUTTON CURRY | MUTTON CURRY RECIPE
6. TANDOORI PRAWNS RECIPE | MICROWAVE OVEN PRAWNS RECIPE

 

METHOD to Make BIRYANI –

1. Take a Mixing Bowl to Marinate the chicken add Boneless Chicken – 1/2 kg, Red chilli powder – 1 tbsp, Turmeric – 1/2 tbsp, Coriander powder – 1 tbsp, Oil – 1 tbsp, Curd – 2 tbsp, Lemon juice – 1 tbsp, Ginger garlic paste – 2 tbsp and Salt ½ tsp.
2. Mix everything well so chicken is well coated with spices.
3. Refrigerate for 2 hours at least and up to 4-6 hrs.
4. Take out the chicken before 30 minutes you cook it.
5. Soak the basmati rice with more water for minimum 30 min.
6. Take water in a heavy bottomed pan and bring it to boil on high flame.
7. Add in a 2 tbsp of either ghee. Add the whole spices Star anise -1, Black cardamom – 1, Javitri- 1, Green cardamom -2, Cloves – 4, Cinnamon – 1 inch, Bay Leaf – 1, Black cumin/Shahi Jeera.
8. Now add the soaked rice and stir well. Keep the flame on high only.
9. The ghee in the water makes the rice to be grainy. It won’t allow the grains to stick together and this is what we need for biryani.
10. Allow the rice to cook on high flame till 60%. That means if you hold a grain, it should be hard enough and also it should be mashed when you press. Remember it’s going to get cooked again!
11. Now switch off the flame and drain the water immediately, else the rice becomes fully cooked and when you make layers for biryani it gets over cooked.
12. Heat 4 tbsp of oil in a pan and pop in all your whole spice. Fry for a minute or 2 until nice aroma comes and add in onions and green chilies.
13. When they turn little soft add in the ginger garlic paste and saute till the raw smell goes off. Add in mint leaves and fry for 3 minutes till nice aroma comes out.
14. Add red chilli powder, coriander powder and salt. Mix well and add in the marinated chicken pieces. Add little water and cook till the chicken id 90 percent done.
15. Now let us start making layers. You need a wide hard bottomed pan. If the pan is too small to accommodate the rice grains will get mashed easily.
16. Apply little oil all over the pan and add a layer of chicken curry and then a layer of rice. Sprinkle fried onions, few mint leaves and coriander leaves. 
17. Make as many layers you want in the same way. On the top layer sprinkle few tbsp of water mixed with food color. Cover the pan and seal it with wheat dough.
18. Cook it on low flame for 20-25 minutes. Switch off the flame and do not open the lid for 10-15 minutes.
19. After 15 mins open the lid and garnish with some ghee and coriander leaves.

 Chicken Biryani is ready to be served, serve it hot with onion salad and green chutney.

NOTES –

1. Adjust the spices according to your taste levels.
2. Take great care while cooking the basmati rice as the whole look depends on it.
3. Use fresh deep fried the onion slices.
4. Use saffron in place of food color.
5. Don’t add to much of mint and just use it for flavor.

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