Name: Chicken Dum Biryani recipe by Romila Patnaik at BetterButter
Prep time: 480 min
Cook time: 90 min
Total time: 570 min
Yield: 6
Ingredients: Chicken (cut into medium size pieces)- 1 kg; Biryani rice - 1/2 kg; Onions- 5-6 ( thinly sliced); Ginger paste- 3-4 tbsp; Garlic paste- 2-3 tbsp; Green chillies- 4-5 (slit); Yogurt - 100-120 ml; Turmeric powder- 2 tsp; Red chilli powder- 2-3 tsp; Mint Leaves- Chopped; Cashews/Raisins - Handful (fried); Saffron soaked in 1 cup of milk; Cloves- 4-5; Cinnamon - 2 sticks of 1"; Black cardamoms - 2; Lemon juice - 4 tsp; Green cardamoms- 4-5; Mace flower - 1; Bay leaf - 1-2; Ghee - 4-5 tbsp

ABOUT Chicken Dum Biryani RECIPE

The first ever dish that I was ever so curious to learn. The first ever dish that I prepared for my friends, managing everything single-handedly. This is the one dish that is always on demand by my friends. Ever since I can remember, the smell of my Mom's biryani overwhelmed me, and trust me whenever I make this, it feels like home! Presenting my comfort food with my Mom's recipe- Chicken Biryani!

Ingredients Serving: 6

Chicken (cut into medium size pieces)- 1 kg
Biryani rice - 1/2 kg
Onions- 5-6 ( thinly sliced)
Ginger paste- 3-4 tbsp
Garlic paste- 2-3 tbsp
Green chillies- 4-5 (slit)
Yogurt - 100-120 ml
Turmeric powder- 2 tsp
Red chilli powder- 2-3 tsp
Mint Leaves- Chopped
Cashews/Raisins - Handful (fried)
Saffron soaked in 1 cup of milk
Cloves- 4-5
Cinnamon - 2 sticks of 1"
Black cardamoms - 2
Lemon juice - 4 tsp
Green cardamoms- 4-5
Mace flower - 1
Bay leaf - 1-2
Ghee - 4-5 tbsp

Instructions

Clean and marinate the chicken with lemon juice, curd, ginger-garlic paste, turmeric powder and red chilli powder overnight or a minimum of 8 hours.
Next day, roast the whole spices in 1 tsp of ghee and grind them. Add half of this to the chicken marinade.
Fry the finely sliced oinons to make the birista, add a few of the fried onions to the chicken marinade. Let the marinated chicken rest for another 30 mins in the fridge.
In the meanwhile, soak the rice for 30 mins, then cover and cook it with whole spices ( 2 cloves, 1"cinnamon, 1 black cardamom, 2 bay leaves) till it's 60% done.
In a large bottomed vessel, heat some ghee and add the marinated chicken pieces. Cook on a high flame till the chicken turns sizzling brown and it changes it's raw color.
Now lower the flame and flatten out the chicken forming a layer. Add some mint leaves and sprinkle some freshly grounded garam masala.
For the next layer, put the rice on top of the chicken and layer it out. Put in the fried onions, cashews, mint leaves and chillies (fried) over it. Pour the saffron infused milk over the rice. Sprinkle the remaining garam masala over it.
Drizzle some ghee and add 2 tsp of lemon juice. Sprinkle around 1/2 cup of water and then seal the lid of the vessel completely, using a wheat dough or by putting some weight over the lid.
Let the biryani cook for 50-55 mins over a low flame.
Serve it hot with some raita on the side.

Similar Recipes