Chicken Dum Biryani

About Chicken Dum Biryani

Ingredients

• Chicken on the bone, cut into 2 inch pieces 750 grams
• Basmati rice, soaked for 30 minutes and drained 1½ cups
• Salt to taste
• Red chilli powder 1 tsp
• Turmeric powder ½ tsp
• Coriander powder 1 tsp
• Chicken masala + for sprinkling 3 tsps
• Yogurt ¾ cup
• Ginger-garlic paste 1½ tbsps
• Freshly chopped coriander leaves + for garnish 4 tbsps
• Green chillies, chopped 2-3
• A few mint leaves + for garnish
• Fried onion + for garnish 5 tbsps
• Black cardamom 1
• Green cardamoms 2-3
• Bay leaf 1
• Cinnamon stick ½ inch
• Ghee 1½ tbsps
• oil 1 tsp
• Medium tomato, chopped 1
• Mint leaves + for garnish 6-7
• A large pinch of saffron, soaked in warm water
• Raita to serve

How to Make Chicken Dum Biryani (Stepwise Photos)

Method

1. To make the Biryani recipe, take chicken in a bowl, add salt, red chilli powder, turmeric powder, coriander powder, 2 tsps chicken masala, and yogurt.
2. Add yogurt, ginger-garlic paste, chopped coriander, green chillies, mint leaves and 3 tbsps fried onion. Mix well and set aside for 10-15 minutes.
3. Meanwhile, for the rice, Add water in a deep bottom pan, add 1 black cardamom, bread and add green cardamoms, bay leaf, and cinnamon stick, salt and allow the water to come to a boil.
4. Add rice and cook till ¾ done. Drain the rice and set aside.
5. Heat ½ tbsp ghee and oil in a non-stick deep pan, add the marinated chicken, tomato and add 1 tsp chicken masala, and ¾ cooked rice and spread it evenly.
6. Sprinkle remaining fried onion, remaining chopped coriander and tear 6-7 mint leaves and sprinkle on top.
7. Add soaked saffron and drizzle remaining ghee. Sprinkle salt, remaining Tata Sampann Chicken Masala.
8. Cover and cook for 25-30 minutes. Take it off the heat.
9. Garnish with chopped coriander, mint leaves and fried onion.
10. Serve hot with raita.

Additional Tips and Tricks

1. Serving Suggestion : Raita is served as an accompaniment to Biryani..

About chef

Masterchef Sanjeev Kapoor

Sanjeev Kapoor is the most celebrated face of Indian cuisine today. He is Chef extraordinaire, runs a successful TV Channel ‘FoodFood’, author of best selling cookbooks, restaurateur and winner of several culinary awards!

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps