Saturday, August 08, 2015

Chicken Dum Biryani Recipe / Restaurant Style Chicken Biryani

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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..!
·         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

1.       Wash and soak basmati rice for 1 hour.
To Marinate:
2.      Wash and chop chicken to desired size pieces.
3.      Marinate chicken with yoghurt, turmeric pwd, red chilly pwd, ginger garlic paste, chopped mint and coriander leaves.
4.      Allow to marinate for 3 to 4 hours.
To cook Basmati Rice:
5.      In a wide bottomed pan, heat 5 cups of water.
6.      Add salt, 1 tsp of oil and ½ tsp of garam masala pwd to it.
7.      Stir well and allow to boil.
8.      Once the water boils, add the drained basmati rice and mix.
9.      Cook the rice until it is ¾ th done.
10.   Drain it and set aside the cooked rice.
To cook Chicken:
11.    In a pressure cooker, cook the marinated chicken pieces until done.
12.   Soak saffron in 2 tbsp of warm milk and keep aside.
13.   Heat 2 tsp of oil in small fry pan and add ½ cup of sliced onions.
14.   Fry till golden crispy and set aside.
To prepare Biryani:
15.   In a heavy bottomed pan, heat ghee and oil.
16.   Add cumin and wait to splutter.
17.   Add bay leaf, cinnamon, cloves, star anise and cardamom.
18.   Saute for a minute.
19.   Add sliced onions and saute till golden.
20.  Add green chillies slit lengthwise.
21.   Add ginger garlic paste and saute for a minute.
22.  Add finely chopped coriander and mint leaves.
23.  Add sliced tomatoes and cook.
24.  Add the cooked chicken pieces along with the masala.
25.  Mix well.
26.  Add the garam masala pwd, lemon juice, salt and biryani masala.
27.  Taste and adjust salt and seasonings.
28.  Once the chicken masala turns thick consistency, layer it with cooked basmati rice.
29.  Top with fried onions.
30.  Pour the saffron soaked milk over it in round shape.
31.   Sprinkle freshly chopped coriander and mint leaves.
32.  Add a tsp of ghee over it.
33.  Cover the pan with lid and place a big bowl full of water over it. ( dum process)
34.  Turn the flame to low and allow to cook in dum for 15 mins.
35.  Once done, fluff the biryani gently.
36.  Lipsmacking hot delicious restaurant style biryani ready.
37.  Serve hot with onion raitha and brinjal gravy.
chicken dum biryani

1 comment:

  1. yumm delicious biryani , by the way you have been awarded the Premio dardos award, please come over and collect it at


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