Chicken biryani is a flavorful and aromatic rice dish made with marinated chicken, fragrant basmati rice, and a blend of spices, creating a delightful symphony of flavors and textures that is loved by many. It is a one-pot dish that combines tender chicken pieces, aromatic rice, and a medley of spices, resulting in a tantalizing and satisfying meal that is enjoyed by people worldwide.
| Ingredients | |
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| Step 1 |
| Deep fried onions – Birista Add quarter cup of ghee to a heavy pan and add in the onions. Now, fried onions take anywhere between 20-25 minutes to get that deep brown colour. Marinating the chicken for Chicken Dum Biryani Take a big bowl and add in all the ingredients listed under marination for chicken dum biryani. Marinate for at-least 3 hours or over nite in the refrigerator. |
| Step 2 |
| Cooking Rice for Chicken Dum Biryani Wash and soak the rice in water before starting to cook for at-least 30 minutes. Soaking the rice helps the rice from becoming mushy while cooked. Bring a big pot of water to a boil. Once the water comes to a boil, add in the spices, salt and the ghee. Add in the soaked and drained rice. Let the rice cook in the boiling water. It will take roughly about 10-15 minutes to cook the rice depending on the age of the rice. So keep checking. Aged rice takes more time to cook. Bring a big pot of water to a boil. Once the water comes to a boil, add in the spices, salt and the ghee. Add in the soaked and drained rice. Let the rice cook in the boiling water. It will take roughly about 10-15 minutes to cook the rice depending on the age of the rice. So keep checking. Aged rice takes more time to cook. The rice should be cooked about 80-90 percent. |
| Step 3 |
| Cooking the Chicken Masala for making style chicken dum biryani Heat ghee in a heavy pan. Heavy pan is necessary as we will put the Hyderabadi style chicken dum biryani for “dum” later in the same pan. Add in the marinated chicken to the pan. Keep the flame on medium and cover the pan with a lid. Cook for 15 minutes. Saute once or twice in between to avoid the chicken from scorching at the bottom. During cooking, if the chicken is very dry, feel free to add half a cup of water. Do not add a lot of water as we need a thick gravy for making chicken dum biryani. Once the chicken is cooked, remove from heat and set aside. |
| Step 4 |
| Mix well and water as per the consistency you like. Once boiled garnish ith coriander leaves. |
| Step 5 |
| Layering the biryani Soak the saffron in quarter cup of really hot milk or water. Other things we will need for layering apart from the rice and chicken masala are the fried onions, chopped mint, coriander leaves and the saffron milk. |
| Step 6 |
| Get all the prepped food ready. We will layer the style chicken dum biryani. We will be doing a two parts layered biryani. So we will split all the prepped food in half and start layering. Remove half of the chicken masala gravy from the pan. To the other remaining half, add in half of the rice. Top the rice with half of the fried onions, mint leaves, coriander leaves and saffrom milk. Repeat the same to get one more layer. Cover the pan with a kitchen towel covered lid (the towel will absorb all the steam and also give a tight fit to the lid ). Place the pan back on the stove and heat it on a low flame for 15 minutes. Low flame is key. Otherwise, the biryani will scorch at the bottom. So a word of caution on that. Dum style chicken dum biryani is ready. |