Traditional Dum style Chicken Biryani | How to make Traditional Dum style Chicken Biryani

By Antara Navin  |  23rd Apr 2016  |  
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  • Traditional Dum style Chicken Biryani, How to make Traditional Dum style Chicken Biryani
Traditional Dum style Chicken Biryaniby Antara Navin
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About Traditional Dum style Chicken Biryani Recipe

The dum style of cooking or the art of cooking on a slow fire has become synonymous with Lucknow Biryani cuisine. Here I bring you my take on the traditional dum chicken biryani from Lucknow.

Traditional Dum style Chicken Biryani is a popular aromatic and delicious dish. You can try making this amazing Traditional Dum style Chicken Biryani in your kitchen. This recipe requires 120 minutes for preparation and 50 minutes to cook. The Traditional Dum style Chicken Biryani by Antara Navin has detailed steps with pictures so you can easily learn how to cook Traditional Dum style Chicken Biryani at home without any difficulty. Traditional Dum style Chicken Biryani is enjoyed by everyone and can be served on special occasions. The flavours of the Traditional Dum style Chicken Biryani would satiate your taste buds. You must try making Traditional Dum style Chicken Biryani this weekend. Share your Traditional Dum style Chicken Biryani cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Antara Navin for inputs. In case you have any queries for Traditional Dum style Chicken Biryani you can comment on the recipe page to connect with the Antara Navin. You can also rate the Traditional Dum style Chicken Biryani and give feedback.

Traditional Dum style Chicken Biryani

Ingredients to make Traditional Dum style Chicken Biryani

  • chicken marinade ingredients:
  • 3 chicken breasts or thighs cut into cubes (approximately 500 gms i used skinless bone in chicken)
  • 4 garlic cloves, finely chopped
  • 1 inch ginger, finely chopped
  • 1/2 cup Plain yogurt
  • 1 tsp coriander seeds
  • 1.5 tsp cumin seeds
  • 1 tsp biryani masala
  • 2 tsp Kashmiri mirch powder
  • 1/2 tsp cayenne (to add spice, so adjust as per your preference)
  • 2 tsp turmeric powder
  • salt as per your taste
  • 1 tbsp mustard oil
  • 2 tsp lemon juice
  • To cook the rice:
  • 1 cup basmati rice (soaked for atleast 30 minutes )
  • 2 cups water ( adjust as per your type of rice, generally the ratio of water to rice is 2:1)
  • 1 black cardamon
  • 1 bay leaf
  • salt as per your taste (my measure of salt is after adding salt to water, the water should taste slightly salty)
  • 1 tsp oil
  • Rest of the ingredients:
  • 1 tbsp olive oil
  • 2 tsp desi ghee (desi ghee gives a good flavor and odour)
  • 1 cup finely chopped onions
  • 3 small cardamon pods
  • 1 inch cinnamon stick
  • 4 black peppercorns
  • 1/2 tsp Shahi jeera
  • 2 cloves
  • 1/2 cup coriander leaves
  • 2.5 tsp fennel seeds (to be sprinkled between the layers, you can also use 1/4 cup mint leaves)
  • 1 tsp biryani masala to sprinkle between the layers
  • 1 tsp lemon juice to sprinkle
  • 1-2 strands of saffron + 1 tbsp of milk (to add color) or 1/4 tsp edible food color (I used this for giving the color)

How to make Traditional Dum style Chicken Biryani

  1. To make the chicken marinade, dry roast the coriander seeds, cumin seeds and biryani masala. Cool it and then grind it to a fine curry powder.
  2. Combine the curry powder in the above step and the rest of all the chicken marinade ingredients . Let it rest in the fridge overnight or if you don't have time, let it rest for at least 2 hours.
  3. When the marinade has rested well, it's time to start preparing for the biryani. Bring the water for cooking rice to a boil in a big container. Add the bay leaf and the black cardamon. Add 1 tsp oil and salt as per taste.
  4. Add the rice when the water starts boiling and cook till it is 70% done. (For me, my basmati rice generally takes 5-6 minutes.)Strain the rice and spread it flat on a plate/non-stick pan to cool.
  5. Take a heavy bottom container and heat it. Add the oil and ghee to it . When it is slightly hot, add the cinnamon stick, cardamon pods, cloves, black peppercorns and the shahi jeera.
  6. When the seeds stop to crackle, add the onions. Saute it for 5-7 minutes till they become brown and translucent. Add the chicken marinade. Sprinkle some coriander leaves and fennel seeds.
  7. Layer some rice over it. Add coriander leaves, some fennel seeds. Sprinkle some biryani masala and 2-3 drops of lemon juice. Repeat this step for another layer of rice.
  8. Take some rice separately in a bowl and mix it with the food color. Put this rice on the top layer. Do not mix it with the rest of the rice. If you are using saffron milk, pour it on top in any pattern and do not stir or mix.
  9. Close the lid of the container. Seal the top with a dough or aluminum foil. Place the lid on the top. (I used a big pressure cooker and sealed the top with its lid containing the gasket but no whistle.)
  10. Place a iron tava on the heat and put the container on the tava. Cook on a medium-high flame for 15-20 minutes. Then decrease the flame to low and continue heating with the tava on the bottom for another 15-20 minutes.
  11. Turn off the heat. Open the cover, check if the rice is done. Continue heating for another 5 minutes if the rice is not done.
  12. Let the biryani rest for sometime and cool. Don't mix the rice when they are hot as the rice grains are soft and they might break . Once the biryani cools a little, mix the rice and enjoy the beautiful aroma that fills your kitchen .
  13. Serve it hot.

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