Chicken Dum Biryani is a very tasty recipe cooked on a slow flame, reminiscent of the Mughal era. The specialty of this dish prepared with plenty of ghee is its enticing aroma due to its preparation in an earthen pot, which brings water to anyone's mouth. Must try this famous Mughlai recipe once.
Total time: 1 h
Servings: 6
Ingredients of Chicken Dum Biryani:
1 kg chopped chicken
50 grams onion sliced
10 grams cloves
10 grams bay leaves
5 ml rose water
25 ml lemon juice
5 ml Kevda
500 grams thoroughly washed and soaked rice
200 grams Ghee
10 grams lentil sugar
100 ml Fresh Cream
5 grams black cumin
1/2 liter of water
For marination:
25 grams ginger paste
1/2 teaspoon turmeric powder
3 tablespoons coriander powder
250 grams curd
25 grams garlic paste
1 teaspoon red chilli powder
1 teaspoon cumin powder
For the dough:
100 grams wheat flour
For garnishing:
50 g mint leaves
1 medium-sized thinly sliced onion
6 soaked saffron sticks
For main dish:
250 gm whipped curd
25 grams ginger paste
7 grams mace powder
How to make Chicken Dum Biryani:
Step 1:
To make this Mughlai recipe, take yogurt (curd) in a big pot, mix red chili, turmeric, cumin powder, coriander powder along with ginger and garlic paste. Mix well and add chopped chicken to it. Keep the chicken for an hour for marination. Once chicken is marinated, add onion to it.
Step 2:
To make chicken, place a copper vessel on medium flame and heat ghee in it. Add all the standing spices to it. When the spices start crackling, add marinated chicken to it. Stir the chicken well.
Step 3:
Now add ginger garlic paste to the chicken as well as chopped onion and stir for a minute.
Step 4:
Now add the beaten yogurt and stir until the oil separates from the chicken. Now add mace and cardamom powder, stir the chicken for a minute. Now add water and let the chicken cook on low heat. Once chicken is made, cover the pot.
Step 5:
Now keep the water boiling on the second burner, add all the spices, salt and lemon juice. When the water starts boiling, add basmati rice and keep it on the flame till the rice is cooked.
Step 6:
Open the lid of the copper vessel and place a rice on top of the cooked chicken. Add ghee and cream well over the rice crust. Now spread the last layer of mint, saffron and finely chopped onion for garnishing.
Step 7:
Knead the wheat flour and place it in the middle of the pot and lid and seal it. Now cook it on an iron pan for 15 minutes. Raita, serve with chutney.
