Chicken Dum Biryani / Chicken Biryani

I want to give the whole credit for this irresistible, spicy and delicious biryani recipe to my friend Rekha Sridhar.  She is my neighbour cum friend whom I know for the past 5 yrs.  We used to chat, go for walk almost daily.   I love all her non veg recipes, especially biryani!

I requested her to prepare this biriyani in our house,which came out very well.  Thank you Rekha for teaching me this yummy biriyani.

I just handled the photography part, in this recipe; while she was preparing.  Hence I could give this detailed step by step procedure with photos to share with you all! 

Let's check the recipe now; It might appear lengthy in the instance, but worth trying.

Don't forget to check "Shark Puttu/சுறா புட்டு" one more delicacy which I learnt from her.

PREP TIME

15 min

COOK TIME

35 mins

TOTAL TIME 

45 mins

                                                                                                                                                   

Recipe for Chicken Dum Biryani
Recipe type: Main Course

Cuisine: Tamilnadu

Serves: 3 to 4(approximately)

Ingredients:

To cook the rice:

Basmati rice - 2 cups 

Cinnamon -  1'' inch  piece
Cloves - 2
Cardamom - 2
Oil - 2 tsp
Salt - to taste

Water to cook rice

For Biriyani:
Oil - 4 to 5 tbsp
Chicken - ½ kg
Cinnamon - 4 to 5 " inch piece
Cloves - 6
Cardamom - 5
Bay leaf - 3
Onion - 1 big(sliced lengthwise)
Tomato - 1(big) (sliced lengthwise)
Ginger garlic paste - 1 tbsp
Green chilli - 2(slit lengthwise)
Curd - 2 tbsp
Red chilli powder - 2 tsp
Garam masala powder - ½ tsp
Fresh mint and coriander leaves - handful
lemon juice - from 2 lemon(small)
Salt to taste

While layering:
Red colour - a pinch (dissolved in water)
Yellow colour - a pinch (dissolved in water)
Ghee - 2 tbsp
Corriander leaves - handful(finely chopped)

Directions:

Wash and soak the basmati rice in water for about 15 to 20 minutes.

Then do all the preparation necessary for making biriyani.  Once you keep the all the ingredients ready and now it 's time start the cooking.

In a wide pan, , add oil; after it becomes hot, add bay leaf and season it with cinnamon, cloves and cardamom.

Mean while, heat the separate pan of water to cook the rice. (check the procedure and pictures below)

Once it crackles; add onions, green chillies and mint leaves.  Stir well till it becomes translucent.

After that add ginger garlic paste; give it a stir till the raw smell goes.

Followed by that add tomatoes and corriander leaves.  Sauté well till the tomatoes become soft.

Now  add chicken pieces, red chilli powder, salt and curd.

Mix well and allow to cook till it becomes a thick gravy consistency and chicken is cooked. (no need to add water).  While the chicken ¾ th done, add lemon juice and mix well.

Add the basmati rice and whole spices(cinnamon, cloves, cardamom, salt and little oil) to the boiling water.
Cook until the rice is ¾ th cooked.  Drain the water from the  rice using a strainer and start layering.

Add the first part of the strained rice into cooked chicken gravy and top it with corriander leaves, ghee, red food colour and yellow food colour.

And repeat the process for the two or three times till the rice complete.

Close the pan with the  lid and place any vessel or stone to keep the lid tight. 

Reduce the flame to low for about 5 minutes and open the lid and mix it gently without breaking the rice.

Again close with the lid and keep in dum for another 5 minutes.

Once you open the lid, carefully fluff / mix it with a laddle without breaking the rice. Transfer to the hot pack or any serving bowl.

Serve this flavorful chicken dum biriyani with onion raita.

Note:

You can adjust the amount of red chilli powder according to your taste.