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Chicken Dum Biryani

A sumptuous chicken and rice biryani cooked with such precision that none of the flavors are allowed to change color.

Chicken Dum BiryaniChicken Dum Biryani

Chef

:Marut Sikka

Recipe Cook Time

:1 Hour 15 Minutes

Recipe Rating

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Ingredients

  • 500 gm rice (long grain, basmati rice)

    6 (400 gm) chicken thighs (boneless)


    Marinade:

    1 tsp white pepper

    Pinch of salt

    Juice of 1/2 lemon


    For Masala:


    1/2 Tbsp desi ghee

    4-5 cardamoms

    1 bay leaf

    Small piece of cinnamon

    2-3 cloves

    2 tsp garlic paste

    1 tsp ginger paste

    1 cup onion, sliced

    1 tsp yellow chilli powder

    2 tsp fennel or saunf powder

    Salt to taste

    2 cups water

    1 cup yogurt


    Finishing Spices:

    1 tsp green cardamom powder

    1/2 tsp fennel powder

    1/2 cup cream


    For Rice:

    3 tsp rose water

    Salt

    Ginger, juliennes

    2 green chillies, sliced

Method

For the jhol:

Scrub and wash the rice and soak it in water for about 15 - 20 minutes.

Cut the chicken into even sized pieces.

In a bowl add all the marinade ingredients and coat the chicken pieces well with it. Let it marinate for a while. (15 minutes)

In the meanwhile heat some ghee in a pan and add all the spices for the masala.

When the spices turn slightly brown add the onions.

Cook the onions partially on slow heat to ensure that they do not change their color.

If you think the heat is getting too high to handle put in a little bit of water.

Once the onions are nice and glossy, well cooked and on the verge of changing color add a cup of yogurt.

Now add the yellow chilli powder.

Cook on low heat for a minute. Now add the chicken.

Then add the saunf powder.

Add some salt and mix well.

Now add some water.

Let it cook for a couple of minutes. (till the chicken is partially cooked)

Once done, remove from heat and let it cool down.

Once it cools down take the chicken pieces out and strain the gravy over the chicken.

Now add the finishing spices to the 'jhol' (the chicken and liquid). Add the cream to it.

This is the jhol or the infusion in which the rice will be cooked. Keep this aside.


For the rice:

In a pan heat some water. Add salt and rose water to it.

As soon as it comes to a boil add the rice. Cook it partially and keep aside.

In another pan heat half of the jhol you made earlier with all the chicken pieces.

Once this jhol comes to a boil add half of the rice to it.

Check the seasoning before adding rice after which you would not be able to adjust it.

Add the rice to the jhol and sprinkle some ginger juliennes and sliced green chillies.

Now add the other half of rice and jhol.

Let it cook on low heat (on dum, in it's own heat) covered with foil for about 10 minutes. (till the water evaporates and chicken and rice are fully cooked)


Key Ingredients: Basmati Rice, Chicken, White Pepper, Salt, Lemon Juice, Clarified Butter, Onion, Black Cardamom, Bay Leaf, Cinnamon, Cloves, Garlic, Ginger, Yellow Chillies, Fennel, Cream, Yogurt, Rose Water, Salt, Green Cardamom, Green Chillies


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