Biriyani, Undoubtedly the most loved delicacy of India. Its robust aroma,  the ever-tempting and tender texture with the magical blend of spices overpowers the foodies with absolute bliss...!!!

Chicken Dum Biriyani

The kinds and styles of biriyani available count to numerous and here I have got you the most sort after of them- Chicken Biriyani. So Lets get started...

Ingredients:

Rice-1 kg
Chicken-1 kg
Onion( thinly sliced)-1/2 kg
Tomato- 4
Coconut Oil - 4-5 tablespoon
Ginger & Garlic- 1 and 1/2 tablespoon each.
Green Chilly - 10-12
Shallots-1 teaspoon
Garam Masala- 1 teaspoon
Coriander Powder- 1 tablespoon
Turmeric Powder- 1 teaspoon
Chilli Powder - 1/4 teaspoon
Fennel powder - 1 tablespoon
Lemon extract- from 1 lemon
Curd - 1 tablespoon
Water(Chicken stock preferred)- 2 litre
Ghee - 2  tablespoon
Fried Onion - 1/2 cup
Coriander leaves(finely chopped) - 1 cup
Salt To Taste
Banana Leaves

Method:

  • Crush Ginger,garlic, green chilly and shallots in a blender and fry and keep away a handful of  thinly sliced onion for garnishing. 
  • Marinate the chicken pieces with little amount of ginger,garlic,garam masala,turmeric powder,lemon juice,salt and curd.Leave it undisturbed for 15 minutes so that the mixture gets coated well over the chicken.
  • After soaking rice in water for 10 minutes, heat a pan with 1 teaspoon ghee and saute the rice for few minutes.
  • In another pan,To prepare Chicken Stock, boil water with onion,ginger,garlic,garam masala, salt ,curry leaves and boned chicken pieces.(Its very important to use the chicken pieces with bones).Once boiled well,Strain out the chicken stock with the help of a strainer.
  • Add the strained water/chicken stock over to the sauted rice along with pinch of salt and let them cook until three quarter tender and when done, put off the flame.
  • In another pan , heat coconut oil and saute onions till golden brown.Then gradually add green chilly ginger and garlic and saute till the raw smell subsides.Then put cut tomato pieces and saute it well too. 
  • Now add the marinated Chicken pieces and salt to this mixture and cook with lid closed for almost 10 minutes in low flame.
  • After 10 minutes, add turmeric powder, coriander powder, chilli powder,fennel powder and  garam masala and cook it well with the chicken pieces for another 10 minutes so that the chicken is soft and three quarter tender.
  • Next we will have to follow a process called dum(slow heating with lid closed) to make biriyani more flavourful and tempting.
  • For this take a large saucepot or any vessel that is quite large so as to fix entire content and  Place it over a hard coated tawa or iron skillet. To avoid sticking or burning of the biriyani place a banana leaf  inside the saucepot with ghee spreaded.  
  • Now transfer the Chicken gravy to it and layer it with rice on top. Sprinkle Fried onions and coriander leaves above for garnishing and a finished look.
  • Now Close the lid and heat it under slow flame for few minutes and then put off the flame. Open it when you are ready to serve and eat. There is no doubt you will be taken off by the exquisite taste and flavour of chicken dum biriyani.
Chicken Dum Biriyani