How to prepare Chicken Dum Biryani

chicken dum biryani

  • Total Time: 1 hr 20 mins
  • Preparation Time: 1 hr
    • Chicken with bones: 1 Kg
    • Ginger Garlic Paste: 1 Tbsp
    • Chilli powder: 1 Tbsp
    • Garam masala powder: 1 tsp
    • Turmeric powder:1/4 tsp
    • Cardamom: 3
    • Cloves: 4
    • Cinnamon Stick: 2
    • Lemon Juice: 1 tbsp
    • Yogurt/Curd: 1/2 cup
    • Oil: 1 tbsp
    • Green Chillies: 5 nos
    • Fried Onions: 2 onions fried
    • Coriander leaves: Some
    • Mint Leaves: Some
    • Salt: As required
    For Flavouring the Rice:
    • Ghee: 1 tbsp
    • Bay leaves: 2 nos
    • Cardamom: 3 nos
    • Cloves: 4 nos
    • Cinnamon Stick: 1
    • Start Anise: 1
    • Basmati Rice: 2 cups
    • Water
    • Salt to taste
    For Assembling the Biryani:
    • Ghee / Clarified Butter: 2 tbsp
    • Brown Onions
    • Handfull coriander and Mint leaves
    • Saffron Milk: 2 Tbsp
    • Into a mixing bowl just add chicken pieces and season it up with ginger garlic paste, garam masala powder, turmeric powder, green chillies, chilli powder, lemon juice, Fried onions, Yogurt, mint leaves, coriander leaves, salt and oil. Mix it well with coat with chicken pieces well with masala. Marinate chicken for about 2 hours overnight. For better results just marinate the chicken overnight in refrigerator.
    • Next step is to flavour up the rice, into a big pan just heat up a tbsp ghee and add whole spices such as bay leaves , cinnamon stick , star anise, cloves and cardamom and mix it well. After extracting all flavours add enough water and season it up with salt. Once water comes down just add basmati rice which was before soaked in water for about 30 mins and allow rice to cook until rice is about 50% done.
    • Lets layer up chicken pieces. Into a heavy bottomed pan place up the chicken pieces on surface once rice is about 50% done, if you want to press it up with fingers which should be able to feel texture into the rice which is to be spreaded over the meat and top sprinkle some coriander leaves, mint leaves and fried onions. Once gain layer up the remaining rice and sprinkle some mint leaves, coriander and fried onions. Add on top ghee and saffron milk to get a good color.
    • This is one of the important step to use all flavours inside and make it airtight with some dough and apply it towards edges of lid and press it gently so that it forms tight seal.

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