Chicken biryani recipe ( Chicken dum biryani recipe )

Chicken biryani recipe ( Chicken dum biryani recipe )

Prep Time 2

Cook Time 1

Additional Time 45

Total Time 3 45

Course Rice

Cuisine north indian

Keyword authentic chicken biryani, best chicken biryani, chicken biryani recipe, chicken birynai at home, chicken dum biryani recipe, dum chicken biryani recipe, how to make chicken biryani, traditional chicken biryani

Servings

Calories 344

Author Koushik

Chicken biryani recipe is one of the popular biryani recipes across India in which partially cooked chickens slowly steamed with parboiled fragrant long grain basmati rice with a few herbs and aromatic biryani spices.

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Ingredients

Marinating Ingredients For Chicken Biryani

500 gm chicken [4 to 5 leg pieces]
3 to 4 tbsp hung curd or thick yogurt
1/4 tsp turmeric powder
2 tsp kashmiri red chilli powder
1/4 tsp salt
1/4 tsp black pepper powder
1 tbsp rose water
1 tbsp kewra water
1 tsp lemon juice
1 tbsp oil

Chicken Biryani Gravy Ingredients

50 ml oil for frying onion
4 to 5 medium size onion [slice]
300 ml water
3 to 4 green cardamom
2 inch cinnamon
1 black cardamom
1 tbsp ginger garlic paste
2 to 3 slice green chili
1/4 tsp salt
1/4 tbsp kashmiri red chili powder
2 tsp biryani masala powder
1 tbsp rose water
1 tbsp kewra water
4 to 5 boiled potatoes [cut into halves]
4 to 5 boiled eggs [optional]

Ingredients For Cooking Biryani Rice

1.5 lt to 2 lt water
2 to 3 tbsp Salt
4 to 5 green cardamom
1 black cardamom
3 to 4 cloves
2 inch cinnamon
1 tbsp cumin seed
1 mace or javitri
1 tbsp rose water
1 tbsp kewra water
1 tbsp oil

Other Chicken Biryani Ingredients

50 ml hot milk
10 to 12 saffron or kesar
2 to 3 tbsp desi ghee
1 tbsp rose water
1 tbsp kewra water
2 cup rice water
3 tbsp chopped pudina leaves
3 tbsp chopped coriander leaves

Instructions

how to make chicken biryani
To cook the best chicken biryani we first do marinate chicken pieces.
Place chicken pieces in a large mixing bowl and add thick yoghurt, turmeric powder, Kashmiri red chili powder, salt, and black pepper.
Also add rose water, kewra water, oil, and a tsp of lemon juice.
Then mix everything with chicken pieces and set aside this mixture in the refrigerator for at least 30 min.
While the marinating of chicken is going on we wash good quality basmati rice in running water and soak them in water for 25 to 30 min.
Now for preparing gravy for chicken biryani pour oil into a kadhai.
Then add sliced onions and fry them on medium to high flame until onions become partially golden brown.
Here we don't need perfect brown onions like Hyderabadi biryani.
Next place the marinade chicken pieces on fried onions and cook on a medium flame for some time.
After that add ginger-garlic paste and cook for some time.
Next pour water, green cardamom, cinnamon, black cardamom, green chili mix everything and simmer chicken for 2 to 3 min.
Add turmeric, Kashmiri red chili powder, salt, and biryani masala powder.
To enhances the flavour of chicken biryani gravy add rose water and kewra water, and mix everything
Remember we have to cook only 60 % of the chicken. The remaining 40 % will cook while giving dum in chicken biryani.
If you want to add boiled potatoes and boiled eggs add them in this stage.
Now mix everything and set aside this chicken gravy for later use.
Next for cooking biryani rice, pour water into a Kadai and add salt, clove, green cardamom, black cardamom, green chili, mace, cumin seed, and oil.
When water starts boiling, add soaked rice to this boiling water.
Now cook the rice up to 65 to 70%. It takes only 5 to 6 min.
You can check the rice by pressing it on your fingers.
When the rice is almost 70% cooked drain the excess water from the rice and cool the boiled rice for some time.
Now for making dum chicken biryani, spread oil or ghee on the bottom of the handi which helps to avoid any stickiness at the bottom of the handi.
Then, spread 60 % cooked chicken gravy at the bottom of the handi and place them evenly.
sprinkle some chopped pudina leaves, and coriander leaves on this chicken gravy.
Now add the first layer of boiled rice over this chicken gravy.
Spread the rice evenly with a spatula.
If you want to add boiled eggs and boiled potatoes then mix them at this stage.
Cover these boiled eggs and potatoes with a second layer of rice.
Furthermore, pour Kesar milk, rose water, kewra water, rice stock, and desi ghee.
Sprinkle some freshly chopped pudina leaves and coriander leaves, over top of the rice layer.
Finally, seal the handi with foil paper and cook the chicken dum biryani for 2-3 min high flame and 15-20 min on low flame.
Don't open the handi for a further 15 min, if you want to avoid direct heat of biryani you can place the handi over tawa.
When biryani is ready, carefully open the lid, fluff the rice from one side with a sharp spatula, and serve hot with some salad.

Video

Notes

Chicken Biryani Recipe Note

If you want to add fried onions over the rice layer, you can fry it before making chicken gravy. It is totally optional.
While marinating chicken use sweet thick curd don't use any sour curd, which ultimately makes your biryani a little bit sour.
If you don't have any foil paper to seal the handi, then just make a dough of wheat place at the edges of lid and seal the handi.

Nutrition