Chicken Dum Biryani - Restaurant Style

Biryani
Chicken
Non-Veg
Lunch
Dinner
Print

Today’s special post is all time favorite, restaurant style Chicken biryani recipe. It tastes most delicious and flavorful with a combo of onion raitha and tangy brinjal gravy. In this recipe the basmati rice is cooked on dum over slow heat in spicy chicken masala. Even though the process is lengthy its worth the try and makes a comforting weekend lunch. Here is the simple recipe for you to try at home..!

Ingredients

Basmati rice - 2 cups

For Marination:

Chicken - ½ kg

Yoghurt - ¼ cup

Turmeric pwd - ¼ tsp

Red chilly pwd - 1 tsp

Ginger garlic paste - 1 tsp

Chopped mint, coriander leaves- handful

To cook basmati rice:

Oil -1tsp

Garam masala pwd- ½ tsp

Salt - ½ tsp

To make Biryani:

Saffron - few strands

Warm milk - 2 tbsp

Oil - 2 tsp

Sliced onions - ½ cup

Ghee - 2 tbsp

Oil - 1 tbsp

Cumin - ½ tsp

Bay leaf -1

Cinnamon - 1

Cloves - 4

Cardamom - 1

Star anise - 1

Sliced onions - 1 cup

Green chilly - 2

Ginger garlic paste - 1 tsp

Chopped coriander mint leaves -handful

Sliced tomato - ½ cup

Garam masala pwd - ½ tsp

Biryani masala pwd - 1 tsp

Lemon juice - ½ tsp

Salt as required

Instructions

1.

Wash and soak basmati rice for 1 hour

2.

To Marinate:

3.

Wash and chop chicken to desired size pieces

4.

Marinate chicken with yoghurt, turmeric pwd, red chilly pwd, ginger garlic paste, chopped mint and coriander leaves

5.

Allow to marinate for 3 to 4 hours

6.

To cook Basmati Rice:

7.

In a wide bottomed pan, heat 5 cups of water

8.

Add salt, 1 tsp of oil and ½ tsp of garam masala pwd to it

9.

Stir well and allow to boil

10.

Once the water boils, add the drained basmati rice and mix

11.

Cook the rice until it is ¾ th done

12.

Drain it and set aside the cooked rice

13.

To cook Chicken:

14.

In a pressure cooker, cook the marinated chicken pieces until done

15.

Soak saffron in 2 tbsp of warm milk and keep aside

16.

Heat 2 tsp of oil in small fry pan and add ½ cup of sliced onions

17.

Fry till golden crispy and set aside

18.

To prepare Biryani:

19.

In a heavy bottomed pan, heat ghee and oil

20.

Add cumin and wait to splutter

21.

Add bay leaf, cinnamon, cloves, star anise and cardamom

22.

Saute for a minute

23.

Add sliced onions and saute till golden

24.

Add green chillies slit lengthwise

25.

Add ginger garlic paste and saute for a minute

26.

Add finely chopped coriander and mint leaves

27.

Add sliced tomatoes and cook

28.

Add the cooked chicken pieces along with the masala

29.

Mix well

30.

Add the garam masala pwd, lemon juice, salt and biryani masala

31.

Taste and adjust salt and seasonings

32.

Once the chicken masala turns thick consistency, layer it with cooked basmati rice

33.

Top with fried onions

34.

Pour the saffron soaked milk over it in round shape

35.

Sprinkle freshly chopped coriander and mint leaves

36.

Add a tsp of ghee over it

37.

Cover the pan with lid and place a big bowl full of water over it

38.

Turn the flame to low and allow to cook in dum for 15 mins

39.

Once done, fluff the biryani gently

40.

Lipsmacking hot delicious restaurant style biryani ready

41.

Serve hot with onion raitha and brinjal gravy

Print
...