Chicken Dum Biryani Recipe

Ingredients for Chicken Dum Biryani-

• Chicken- 1/2 kg
• Basmati Rice- 300 gm

• Cooking Oil
• Ghee
• Star Anise/Chakra Phool- 1
• Black Cumin/Shah Jeera- ½ teaspoon
• Mace Spice/Jaavitree- 1
• Black Cardamom/Badi Elaichi- 1
• Green Cardamom/Hari Elaichi- 2
• Cinnamon/Daalchini- 2 gms
• Bay leaf/Tej Patta- 1
• Clove/Laung- 3

Ingredients for Chicken Marination-

• Turmeric- 1 teaspoon
• Red Chili Powder- 2 teaspoon
• Coriander Powder- 2 teaspoon
• Red Food Color/Kashmiri Laal Mirch- 2 teaspoon
• Biryani Masala and Garam Masala- 3 teaspoon (I used home made chicken masala instead of this)
• Lemon- 1
• Salt as required

Ingredients for Garnishing

• Keora water- 2 teaspoon

• Finely Chopped onion golden brown fried

• 4-5 threads of saffron in 5 tablespoon milk

Step 1-Prepare the marinade:

For marination, take half kg chicken (washed and cleaned) in a large bowl. Add all the marination ingredients including Turmeric, Red Chilli Powder, Coriander Powder, either red food color or kashmiri laal mirch (I added Kashmiri laal mirch), lemon, and salt to taste (I added 1 tablespoon).

The most important ingredient in marination is my homemade chicken biryani masala. I used 2-3 table spoon of this masala.

In place of this masala, you can use one and a half teaspoon chicken masala from market mixed with same quantity of garam masala. Mix all these ingredients and chicken together and keep in fridge for 1 hour. I usually keep it overnight as this increases the flavour of spices and adds salt in the chicken pieces.

Click here for my homemade chicken biryani masala recipe

Step 2-Cook the marinated chicken in oil

Once the chicken is marinated, add 5-6 table spoons of oil in a wok over medium flame. Now add marinated chicken and cook on low to medium flame.

Close the lid for 10 minutes to let it cook in steam and its own water.

Step 3-Cook Rice

Add water in a separate vessel. Let it boil for 8-10 minutes and add Star anise, Black cumin, mace spice, black cardamom, green cardamom, cinnamon, bay leaf, and clove. Also, add 1 spoon ghee. Boil this water and spices for 10 more minutes so that all the spices transfer its flavor to water.

Remove these spices from water after boiling it for 10-15 mins. These spices are added in solid form and not in powdered form, so it is easy to remove them with the help of a perforated spoon. Black cumin (shah jeera) is not required to be removed.

Now add rice to the boiling water and salt as per your taste (I added one table spoon). Cook rice for around 10-15 minutes on medium flame. Separate rice and water after rice is 80% cooked. This is one critical step, please make sure not to cook rice completely.

Step 4- Make the Layers for Biryani

Take a wok and place first layer of rice that is 80% cooked.

Above the rice layer, add a layer of cooked chicken.

Now again add one layer of rice over it. You can make more layers based on the amount of chicken and rice you have taken.

Add golden brown fried onions for garnishing along with 2 teaspoon of ghee and milk with saffron.

Now add 2 tea spoon of Kewra water. It gives an amazing aroma to the Biryani.

Step 5-Cover the wok with the dough and seal it

Knead a quick dough with wheat flour and seal it with this dough, and then cover with a lid. Seal the wok with dough. You can also use aluminum foil instead of dough. Just cover whole wok with aluminum foil and then cover it with lid.

Place the wok on a griddle, do not place the wok directly on flame. Let the biryani cook like this for 20 minutes.

After 20 minutes your authentic chicken biryani will be ready, serve it hot with raita.