chicken dum biryani pakki style is an easy and aromatic chicken biryani recipe prepared with fully cooked chicken with spices and basmati rice.
chicken biryani is my go to dish whenever there are guests at home or on any family occasions. biryani in our homes are also made on weekends.
biryanis are prepared in various styles and the most famous ones are awadhi style and hyderabadi style which includes both kachchi and pakki method of cooking biryani. there are lots of other varieties like kolkatta biryani, bombay biryani, sindhi biryani, mughlai biryani, thalassery biryani, ambur biryani, etc. biryanis are also cooked in pressure cookers and there are some that are cooked as one pot meals.
vegetarians can enjoy the veg biryani which is made with loads of vegetables and tastes equally good. non vegetarians can make their biryanis with either chicken, meat or any seafood like fish, prawns etc.
today, I'm sharing a recipe of simple chicken biryani which is prepared using dum style of making biryani. I've fully cooked the chicken first with a nice thick gravy. rice for making dum biryani should be cooked al dante, i.e., if you press a grain of rice with your fingers it should crush, not mash.
also, have a look at my biryani collections, especially this awadhi chicken biryani and fish biryani.
For marination:
For making chicken gravy
For making the rice
2. In a heavy deep vessel, heat oil and ghee together. Add onions and fry till golden brown in colour. Remove a quarter of the onion and keep aside for using it later.
3. In the same vessel add bay leaf, cinnamon stick, cloves, cardamoms and the green chillies. Saute for few seconds.
4. Add ginger garlic paste, saute till raw smell disappears.
5. Add tomatoes, turmeric powder, red chilli powder, coriander powder and salt. Cook till tomatoes are fully mashed up and oil separates.
6. Add the marinated chicken and saute on high flame it changes colour.
7. Now add 1 cup of water and cook on low flame till chicken gets tender and a thick gravy or very little is left. This is very important as more gravy will result in a mushy biryani.
8. For making rice, take a large pot, add around 8-10 cups of water and bring to boil. Add cloves, green cardamom, bay leaf and salt.
9. Drain the soaked rice and add in the boiling water, give a gentle stir.
10. Once it starts to boil again, add oil and vinegar, stir and let it boil till rice is 90% done. The rice should be cooked al dente. Switch off the flame and strain the rice immediately.
11. Now take a pot in which you want to make the biryani and grease the bottom with oil. Add a layer of rice and top it with half the chicken gravy. Sprinkle some fried onions, coriander leaves and mint leaves. Repeat the layering process again with rice and chicken and finish it off with rice.
12. Drizzle ghee, saffron soaked milk and yellow food colour.
13. Seal the lid using dough and put on dum for 15 minutes. Place a tava below the rice pot so the rice doesn't get burnt. If not using dough, you can just place some heavy utensil over the lid.
14. After 15 minutes, switch off the flame and let the biryani rest for another 10 minutes.
15. Open the lid and fluff the rice gently.
16. Your chicken dum biryani is ready, relish it with salad and raita.
 |
| Chicken Dum Biryani |
biryanis are prepared in various styles and the most famous ones are awadhi style and hyderabadi style which includes both kachchi and pakki method of cooking biryani. there are lots of other varieties like kolkatta biryani, bombay biryani, sindhi biryani, mughlai biryani, thalassery biryani, ambur biryani, etc. biryanis are also cooked in pressure cookers and there are some that are cooked as one pot meals.
vegetarians can enjoy the veg biryani which is made with loads of vegetables and tastes equally good. non vegetarians can make their biryanis with either chicken, meat or any seafood like fish, prawns etc.
today, I'm sharing a recipe of simple chicken biryani which is prepared using dum style of making biryani. I've fully cooked the chicken first with a nice thick gravy. rice for making dum biryani should be cooked al dante, i.e., if you press a grain of rice with your fingers it should crush, not mash.
also, have a look at my biryani collections, especially this awadhi chicken biryani and fish biryani.
 |
| Chicken Dum Biryani |
Chicken Dum Biryani
Author: Razina | Cuisine: Indian | Recipe Type: Main
Prep Time: 2 hours | Cook Time: 45 minutes | Yield: 3-4 servings
Ingredients
For marination:
- 500 grams chicken, washed
- 1/4 teaspoon salt
- 3 teaspoon lemon juice
- a pinch of turmeric powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon ginger garlic paste
For making chicken gravy
- 3 tablespoons oil
- 2 teaspoons ghee
- 2 bay leaves
- 2 cinnamon sticks
- 5 cloves
- 3 cardamoms
- salt, as required
- 5-6 green chillies, finely chopped
- 4 medium sized onions, finely sliced
- 1 teaspoon ginger garlic paste
- 1 medium tomato, chopped
- 1 teaspoon red chilli powder
- 3 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
For making the rice
- 2 cups basmati rice, washed 4 to 5 times and soaked for 30 minutes
- mixed whole spices (4 cardamom, 4 cloves, 2 bay leaves)
- salt as required
- 2 tablespoons oil
- 2 tablespoons fresh coriander leaves, chopped
- 1 tablespoon fresh mint leaves, chopped
- 1 tablespoon ghee
- few saffron strands soaked in 2 tablespooons milk
- a pinch of yellow food colour
Directions for making chicken dum biryani pakki style recipe
1. Marinate the chicken pieces with all the ingredients mentioned under marination for around 2 hours.2. In a heavy deep vessel, heat oil and ghee together. Add onions and fry till golden brown in colour. Remove a quarter of the onion and keep aside for using it later.
3. In the same vessel add bay leaf, cinnamon stick, cloves, cardamoms and the green chillies. Saute for few seconds.
4. Add ginger garlic paste, saute till raw smell disappears.
5. Add tomatoes, turmeric powder, red chilli powder, coriander powder and salt. Cook till tomatoes are fully mashed up and oil separates.
6. Add the marinated chicken and saute on high flame it changes colour.
7. Now add 1 cup of water and cook on low flame till chicken gets tender and a thick gravy or very little is left. This is very important as more gravy will result in a mushy biryani.
8. For making rice, take a large pot, add around 8-10 cups of water and bring to boil. Add cloves, green cardamom, bay leaf and salt.
9. Drain the soaked rice and add in the boiling water, give a gentle stir.
10. Once it starts to boil again, add oil and vinegar, stir and let it boil till rice is 90% done. The rice should be cooked al dente. Switch off the flame and strain the rice immediately.
11. Now take a pot in which you want to make the biryani and grease the bottom with oil. Add a layer of rice and top it with half the chicken gravy. Sprinkle some fried onions, coriander leaves and mint leaves. Repeat the layering process again with rice and chicken and finish it off with rice.
12. Drizzle ghee, saffron soaked milk and yellow food colour.
13. Seal the lid using dough and put on dum for 15 minutes. Place a tava below the rice pot so the rice doesn't get burnt. If not using dough, you can just place some heavy utensil over the lid.
14. After 15 minutes, switch off the flame and let the biryani rest for another 10 minutes.
15. Open the lid and fluff the rice gently.
16. Your chicken dum biryani is ready, relish it with salad and raita.
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The Foodie Delight
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The Foodie Delight is a food blog with Indian veg and non veg recipes. This blog is managed by me, Razina. I post easy and simple recipes from my kitchen which are supported by photos and step by step method. Learn these quick recipes and share your feed backs, as your feedback means a lot to me.... Also, if you liked the recipes, I would love if you share it too... all it requires is a simple click on the social media buttons above... Thank you!