Chicken Dum Biryani, our authentic Indian delicacy. Pride of Hyderabad. And loved by foodies across India and across the world too. A lip-smacking recipe with marinated chicken, fine basmati rice cooked together.
Firstly will marinate chicken. Here I have taken1 Kg cleaned chicken.
Will grind ½ teaspoon of caraway seeds, add 4 cardamoms to it.
Then will add 4 cloves and 3 to 4 pieces of cinnamon.
And then will add 1-star anise.
Will also add ½ cup of coriander leaves and a ½ a cup of mint leaves.
Then will add 4 to 5 green chilies.
Now, will grind it into a fine paste to add it to the chicken later.
Margination will add ½ cup of curd to the chicken.
Then, will add 3 teaspoons of salt and 4 teaspoons of red chili powder.
Now, will add ½ teaspoon of Turmeric powder.
Again will add 2 teaspoons of Coriander powder and ½ teaspoon of Cumin powder.
Now will add ¼ cup of brown onions and also the paste which we have ground.
Will also add half a lime juice to it.
Now, will add 2 teaspoons of ginger and garlic a paste mix them all so that the masala flavor seeps in the chicken thoroughly.
Will marinate it for a minimum of 1 hour, placed in the refrigerator.
We also need to wash and soak the basmati rice ½ an hour prior to we cook it.
I have soaked 1 kg of basmati rice here.
After ½ hour will half cook the rice or will cook it to 60 to 70 %.
Let’s half cook the rice now, till the chicken marinates thoroughly.
In a vessel fill ¾ of water and boil it.
Now, will add ½ teaspoon of caraway seeds, 4cardamoms, 4 cloves, 3 to 4 small pieces of cinnamon.
Then will add 1 teaspoon of salt and 1 teaspoon of oil to it.
When the water is boiling add soaked rice and half cook it.
Meanwhile will just check the marinated chicken, it's been marinated for an hour now.
Take a thick based vessel, add 1 tablespoon of ghee or oil. Then will layer it with marinated chicken.
And then comes a layer of half-cooked rice, top it with some brown onions, chopped coriander leaves, and mint leaves.
Now, comes the 2nd layer of remaining chicken.Then the 2nd layer of rice again topped with brown onions, coriander leaves, and mint leaves.
Add some more ghee on it, place a heavy lid, or a normal lid. And cover it with dough.
It’s cooked with steam / dum. Place the vessel on the stove with a high flame for 10 minutes.
After that place a pan on the stove and place the vessel on the pan.
Cook it on high flame for 10 more minutes. Then on low flame for 5 more minutes, put off the stove let it rest for a while.
Now, will open the lid, we can see the mouth-watering Dum Biryani is ready.