Name: Chicken Dum Biryani recipe by Runa Ganguly at BetterButter
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 6
Ingredients: 1 kilograms chopped chicken; 500 grams soaked basmati rice; 50 grams sliced onion; 250 gram beaten yoghurt (curd); 25 gram garlic paste; 25 gram ginger paste; 2 pinches powdered green cardamom; 7 gram mace powder; 200 grams ghee; 10 grams clove; 10 grams cinnamon stick; 2 Bay Leaves; 100 mili litre fresh cream; 5 mili litre rose/kewra water; 5 grams shahi jeera/cumin seeds; 1/2 litre water; For Marination :; 25 gram ginger paste; 25 gram garlic paste; 1/2 teaspoon powdered turmeric; 1 teaspoon powdered red chilli; 3 teaspoon coriander powder; 1 teaspoon cumin powder; 250 gram yoghurt (curd); For Dough:; 100 gm wheat flour; Water as needed; For Garnishing:; 50 gram mint leaves; 1 medium thinly sliced onion

ABOUT Chicken Dum Biryani RECIPE

Its a common myth that traditional dishes are difficult to prepare as they need a lot of time and effort. This easy Chicken Dum Biryani is one of the delicious chicken recipes, which is prepared by cooking chicken with steam (literal meaning of dum pukth). Overloaded with ghee, this Indian recipe is known for its aroma and is cooked using an earthen or a copper pot. It may a take a little bit more time to prepare this delicacy, but it’s all worth the effort!

Ingredients Serving: 6

1 kilograms chopped chicken
500 grams soaked basmati rice
50 grams sliced onion
250 gram beaten yoghurt (curd)
25 gram garlic paste
25 gram ginger paste
2 pinches powdered green cardamom
7 gram mace powder
200 grams ghee
10 grams clove
10 grams cinnamon stick
2 Bay Leaves
100 mili litre fresh cream
5 mili litre rose/kewra water
5 grams shahi jeera/cumin seeds
1/2 litre water
For Marination :
25 gram ginger paste
25 gram garlic paste
1/2 teaspoon powdered turmeric
1 teaspoon powdered red chilli
3 teaspoon coriander powder
1 teaspoon cumin powder
250 gram yoghurt (curd)
For Dough:
100 gm wheat flour
Water as needed
For Garnishing:
50 gram mint leaves
1 medium thinly sliced onion
8-10 Cashews
A few tiny rose petals

Instructions

take a large bowl mix yoghurt (curd) with red chilli powder, turmeric powder, cumin powder, coriander powder, along with ginger and garlic paste.
Mix all the ingredients well and add chopped chicken into the mixture and let the chicken marinade for about an hour
Brown the cashews using a teaspoon of ghee and keep aside
caramalise one sliced onion and strain well to keep aside
When the chicken is marinated, add thinly sliced onions and salt to it.
To cook the chicken, put a copper vessel on low-medium flame and heat ghee in it and add all the whole spices.
Let the spices crackle and add the marinated chicken into the vessel.
Saute the chicken well.
Now add ginger and garlic paste into the chicken along with the sliced onions, and saute them again for a minute.
Then add the beaten curd and saute the chicken till the oil separates.
When the oil is separated, add mace and cardamom powder into it and saute the chicken for a minute.
And then add the water and cook the chicken on low-medium flame.
Put the lid on vessel once the chicken is cooked.
Now on another burner, boil water in a pan and add the whole spices along with salt and lemon juice.
Once the water starts boiling, add the rose/kewra water and rice .cook till the rice are cooked into it.
Open the copper vessel's lid and layer the rice on top of the cooked chicken.
Above the rice layer, add ghee and cream nicely.
Make a dough of the whole wheat flour and water and line the lid with it.
Seal the copper vessel, and put the vessel on an iron griddle and cook for 15 minutes..
garnish with sautéed cashews, mint leaves, rose petals and caramalised onions
Serve it hot with your favourite raitas and salaan.

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