Chicken Dum Biryani Recipe by Shweta Patra
Cooking Instructions 90 mins 1 For the marination, clean the chicken and all the mentioned ingredients. Mix well, cover and refrigerate it overnight or for min 3-4 hrs. 2 In a rice pot, add 3/4th water and all other ingredients. Cover and let it come to a boil. Then add the soaked rice and cook till 3/4th done. Strain and keep aside. 3 In a pressure cooker, add oil and let it heat. Now,add zeera and then the sliced onions. Fry till golden brown. 4 Add ginger garlic paste and fry for a min or so in medium flame. 5 Add the sliced tomatoes, salt, turmeric powder, coriander powder, chilli powder, and mix well. Cook till the tomatoes turns mushy. 6 Now it's time to add the marinated chicken. Give it a good mix and on high flame cook till the water separates. Then, lower the flame and pressure cook it for 1 whistle. 7 Take a thick bottomed nonstick pan/biriyani handi and grease it with few drops of oil. Add the first layer of chicken and then rice. Add few chopped mint and coriander leaves, few fried onions. Again layer it with chicken and rice. Finally, add the remaining fried onions,mint and coriander leaves. Sprinkle the biriyani masala all over the top layer.Add the food colour to the lemon juice, mix well and add few drops here and there. Add few drops of milk here and there too. Add the clarified ghee. 8 For Dum: I use an aluminum foil and cover the pan entirely, nicely seal it and cover the lid. You can also use the authentic method of dum i.e sealing the pan along with the lid with wheat dough so that the air shouldn't pass. 9 Note: 1) Adjust the spice level as per your taste. 2) If you don't want 4 layers of biriyani, add all the chicken in one layer and then top it up with the cooked rice. 3) After you pressure cook the chicken and if you see the gravy is too thin, on high flame, let it cook for few more mins(uncovered). 4) When it comes to using food colour, you can definitely play with as many or as less colors you want. You also have a choice to skip this step completely. 10 Note: For fried onions,I have just sliced the onions and fried it in vegetable oil till they turned brown. You can also use store bought one if you want to avoid this step and save some time. 1 For the marination, clean the chicken and all the mentioned ingredients. Mix well, cover and refrigerate it overnight or for min 3-4 hrs. 1 For the marination, clean the chicken and all the mentioned ingredients. Mix well, cover and refrigerate it overnight or for min 3-4 hrs. 2 In a rice pot, add 3/4th water and all other ingredients. Cover and let it come to a boil. Then add the soaked rice and cook till 3/4th done. Strain and keep aside. 2 In a rice pot, add 3/4th water and all other ingredients. Cover and let it come to a boil. Then add the soaked rice and cook till 3/4th done. Strain and keep aside. 3 In a pressure cooker, add oil and let it heat. Now,add zeera and then the sliced onions. Fry till golden brown. 3 In a pressure cooker, add oil and let it heat. Now,add zeera and then the sliced onions. Fry till golden brown. 4 Add ginger garlic paste and fry for a min or so in medium flame. 4 Add ginger garlic paste and fry for a min or so in medium flame. 5 Add the sliced tomatoes, salt, turmeric powder, coriander powder, chilli powder, and mix well. Cook till the tomatoes turns mushy. 5 Add the sliced tomatoes, salt, turmeric powder, coriander powder, chilli powder, and mix well. Cook till the tomatoes turns mushy. 6 Now it's time to add the marinated chicken. Give it a good mix and on high flame cook till the water separates. Then, lower the flame and pressure cook it for 1 whistle. 6 Now it's time to add the marinated chicken. Give it a good mix and on high flame cook till the water separates. Then, lower the flame and pressure cook it for 1 whistle. 7 Take a thick bottomed nonstick pan/biriyani handi and grease it with few drops of oil. Add the first layer of chicken and then rice. Add few chopped mint and coriander leaves, few fried onions. Again layer it with chicken and rice. Finally, add the remaining fried onions,mint and coriander leaves. Sprinkle the biriyani masala all over the top layer.Add the food colour to the lemon juice, mix well and add few drops here and there. Add few drops of milk here and there too. Add the clarified ghee. 7 Take a thick bottomed nonstick pan/biriyani handi and grease it with few drops of oil. Add the first layer of chicken and then rice. Add few chopped mint and coriander leaves, few fried onions. Again layer it with chicken and rice. Finally, add the remaining fried onions,mint and coriander leaves. Sprinkle the biriyani masala all over the top layer.Add the food colour to the lemon juice, mix well and add few drops here and there. Add few drops of milk here and there too. Add the clarified ghee. 8 For Dum: I use an aluminum foil and cover the pan entirely, nicely seal it and cover the lid. You can also use the authentic method of dum i.e sealing the pan along with the lid with wheat dough so that the air shouldn't pass. 8 For Dum: I use an aluminum foil and cover the pan entirely, nicely seal it and cover the lid. You can also use the authentic method of dum i.e sealing the pan along with the lid with wheat dough so that the air shouldn't pass. 9 Note: 1) Adjust the spice level as per your taste. 2) If you don't want 4 layers of biriyani, add all the chicken in one layer and then top it up with the cooked rice. 3) After you pressure cook the chicken and if you see the gravy is too thin, on high flame, let it cook for few more mins(uncovered). 4) When it comes to using food colour, you can definitely play with as many or as less colors you want. You also have a choice to skip this step completely. 9 Note: 1) Adjust the spice level as per your taste. 2) If you don't want 4 layers of biriyani, add all the chicken in one layer and then top it up with the cooked rice. 3) After you pressure cook the chicken and if you see the gravy is too thin, on high flame, let it cook for few more mins(uncovered). 4) When it comes to using food colour, you can definitely play with as many or as less colors you want. You also have a choice to skip this step completely. 10 Note: For fried onions,I have just sliced the onions and fried it in vegetable oil till they turned brown. You can also use store bought one if you want to avoid this step and save some time. 10 Note: For fried onions,I have just sliced the onions and fried it in vegetable oil till they turned brown. You can also use store bought one if you want to avoid this step and save some time. 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