Friday, November 11, 2016

Chicken Dum biryani

I must admit recently I have started losing my touch at making nonveg dishes :) even my DH has made that clear to me.I was all geared up to prove that i haven't lost and what better way to impress folks than a chicken biryani.

This is an old post that I'm redoing because of an email i got which i totally didn;t understand.




I watched this recipe on a tv show made by a pakistani housewife.I knew i had to try it out then!
Its the first time I've tried a layered biryani.I have helped my dad assemble his yummy fish biryani many a times.(drool ).I'd like to say that we used to order out from The Hyderabadi Biryani shop in Bangalore and its easily one of the best biryanis i have had till date.



I just followed the general procedure and the spices, adjusting the rest of the stuff to our tastes.The end product was a beautiful yummy biryani.

How i made it...I'll try to explain the process in 3 steps :

for the chicken marinade:
Chicken half kg
Red chilli powder 2 tsp
Coriander powder 2 tsp
Turmeric powder 1/4 tsp
Salt to taste
Ground fennel seed powder 1/2 tsp
Oil 1 tsp

  • In a mixing bowl, add all the above ingredients and marinate for about 3-4 hours or overnight if you can.(atleast an hour is recommended)
To make the rice:
Basmati rice 2 cups
Whole garam masala cloves 4,cardamoms 3,cinnamon sticks 3 sticks 1" each
salt to taste
  • Add enough water to cover the rice and add the whole spices and cook until the rice is tender but not too soft.
  • Add the salt to taste and drain the water out and allow the rice to cool well.

To make the masala for the biryani:

Onions 2 large/3 medium sliced thinly
Tomatoes 3 large
Potato 1 large chopped finely into thin slices
Fresh Ginger garlic paste 1.5 tablespoon
Dhaniya/coriander powder 2 tsp
Chilli powder 2 tsp
Green chilli 1 or 2 slit at the top only
Roasted and ground fennel + cumin seeds powder 1/2 tsp
Turmeric powder 1/4 tsp
Garam masala 1 tsp
Ghee/Dalda + oil 2 3 tablespoons (or more makes it more tasty but we need to watch our health)
Yogurt 4 tablespoons
Lime juice 1 tablespoon + Saffron/ orange color a pinch
Salt to taste
Whole garam masala 2 3 of each cloves,cardamoms,bayleaf,cinnamon
mint leaves a small bunch chopped finely
Cilantro a small bunch chopped finely
Nuts and sultanas as required (optional)


  • Heat oil in a vessel, add the whole spices, then fry the onions till brown.
  • Add the ginger garlic paste and fry it well.
  • Now add the chicken to this  and fry it well until the chicken fries well in this aromatic oil.
  • Once the chicken is tender add the potatoes and cook well until they have a crust.
  • Next add the tomatoes and add a pinch of salt to speed the cooking process of onions and tomatoes.Let the tomatoes mash well and the oil leaves the sides.
  • Add the spice powders - chilli, ground cumin,dhaniya,turmeric and garam masala.Let this blend well into a gravy with the onions and tomatoes.At this stage the gravy will be nice and thick.
  • Add the yogurt to make the gravy nice and juicy.Check for salt.Cover and cook well until the chicken and the potatoes are nice and soft.
  • Transfer this to another plate.
Assembling the biryani:



  • In the same biryani we prepared the gravy, lay half the rice we have been cooling.Next a generous sprinkling of lime juice and chopped leaves.
  • Now place all of the gravy we have prepared.
  • To the remaining rice, add the lime juice+orange color and mix well.You have a orange colored layer of rice.
  • On top of the chicken gravy, lay the orange colored rice.and top with some more green leaves.
When serving cut through all the layers and scoop up to have an equal serving of all the layers.Serve with curd raitha :)



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