How To Make Chicken Dum Biryani

Main Ingredients : Chicken Dum Biryani

2 cups long grained basmati rice
500 gm boneless chicken thighs or 750 gm chicken on bone
4 cups water
Salt to taste

Marination Ingredients :

1 cup hung curd
2 tbsp ginger-garlic paste
4 green chillies crushed
1/2 tsp white sesame seeds paste
2 tbsp cashew nuts-almonds paste
2 tsp lemon juice
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp ground coriander
1/2 tsp garam masala powder
2 tbsp fresh cilantro finely chopped
1 tbsp mint leaves thinly chopped
Salt to taste
Whole Garam Masala Ingredients :Whole Garam Masala

1 bay leaf
2 whole Kashmiri red chillies
2 green cardamoms
2 cloves
1-1/2 inch cinnamon stick (cut into bits)
1 mace
2 star anise
3/4 tsp whole cumin seeds (jeera)
Other Ingredients :

1 big onion (cut into slices)
1 small onion coarsely chopped
2 tsp fennel or saunf powder
1 tsp yellow chilli powder
1/2 tsp cardamom powder
1/2 cup fresh cream
Few saffron strands
4 tbsp milk
1-1/2 tbsp rose water
Few ginger julienne
2 tbsp pure ghee
Some brown onions to garnishBrown Onoin on Chicken Dum Biryani

How to make Chicken Dum Biryani :

Cook the Rice :

1.Wash the rice completely in ordinary faucet water and drench for in the vicinity of 30 minutes.soaked Rice

2.Let the saffron in milk and set aside.

3.Doused Saffron

4.Heat 2 glasses of water in an enormous container.

5.Water on stove beat in a container

6.Include salt and rose water

7.Salt and Rose Water

8.The point when the water begins bubbling then include rice into it.

9.Include Rice in Boil Water

10.Cook the rice over medium high warm for around the range of 10-12 minutes then afterward stew the flare.

11.Cook Rice on Moderate Heat

12.The point when the rice are 3/4th done, then take out 50% of the cooked rice from the skillet and remaining rice are to be situated aside.half Cooked Rice

Cook the Chicken :

1.In a medium size vessel, blend all the marinade ingredients.curd (Yogurt) Marinade

2.Cut the chicken into modest size pieces and include into marinade mixture.chicken in Small Pieces

3.Cover the chicken pieces well into the mixture, spread and set aside for something like 30-40 minutes.marinated Chicken

4.Then, heat an enormous non-stick container and melt the ghee in it.melted Ghee in the Pan

5.Include entire garam masala and saute for not many seconds over moderate heat.whole Garam Masala in a Pan

6.The point when the flavors transforms into small tan then include onions.

7.Cook the onion on a level flare and determine that they ought not change their color.fried Onions in the Pan

8.Blend continually if the high temperature is getting too high.

9.Put minimal touch of water to get a great and lustrous shade of onions.stir Fried Onions in the Pan

10.The point when onions are decently cooked, include marinated chicken in addition to its entire mixture.marinated Chicken in a Pan

11.Notwithstanding include fennel and yellow chilli powder.

12.Blend it well and conform with the salt.

13.At this minute, include 1-1/2 glasses of water and leave to cook for 6-8 minutes on medium heat.chicken being cooked in a Pan

14.When the chicken appears practically done, then you can blend cardamom powder in addition to new cream.

15.Evacuate from the high temperature and permit to chill off.

16.The point when the chicken chills off, take the chicken pieces out and strain the entire flavor over the bits of chicken.

17.Decorate with some cleaved cilantro and set aside.cooked Chicken

Lets make Chicken Dum Biryani :

1..Spread an even layer of the ready chicken over the rice left in the dish and spread some saffron mixture.add Layers of Half Cooked Rice in Cooked Chicken

2.Trim the biryani with some tan onions.brown Onions Garnishing

3.Presently make the layer of remaining rice and chicken, best with the saffron mixture, cleaved cilantro and ginger julienne.layers of different parts

4.Presently we need to cook this biryani on exceptionally level flare and there are two approaches to cook it on dum without investigating out the steam. Here I'm demonstrating to you both approaches to blanket the biryani for legitimate cooking.

5.Spread the pot either with an aluminum foil.pan secured with foil

6.Presently painstakingly put the top over the foil and promptly decrease the flame.lid over the Foilor you can make a flour mixture, stick on the cover and spread the pot.flour Dough Cover to hold warm inside

7.Determine the steam ought not turn out.

8.Gave it a chance to cook on flat flare on dum (level warm) for in the vicinity of 6-7 minutes.

9.Serve this tasty chicken dum biryani sizzling with few round onion cuts, lemon wedges and raita of your choice.chicken Dum Biryani

Cooking Tips :

1.You can utilize any since a long time ago grained rice, yet I favor "India Gate" basmati rice for the ideal biryani composition.

2.You can include nourishment shades, for example yellow, red or orange to make your biryani look more beautiful. Then again, I incline toward not to include any shades in my biryani on the grounds that saffron, rose water and yellow chilli powder abandons its own particular shade in the rice and make it look small bit yellowish, which looks great and regular.

3.Chicken dum biryani tastes better with chicken on skeletal substance yet I favor cooking my biryani with boneless chicken, with the goal that no skeletal substance get stayed in my mouth.

4.The critical part of making a fitting Chicken Dum Biryani is to cook it on dum with a legitimate spread or cover. Despite the fact that there are numerous strategies to cook it on dum, for instance I have indicated two of them. One more strategy is to blanket the pot with aluminum thwart and keep the pot on the hot iron on level fire for 10-15 minutes, until it gets ready.pot Covered with aluminum thwart

5.You can serve chicken dum biryani with bubbled eggs also, as indicated in this image.chicken Dum Biryani Served with Boile eggs