Chicken Dum Biryani, Marinate the chicken with 2 stages of marination and layer with aromatic basmati rice to cook the chicken biryani in a dum and serve it hot with raita and salan 🙂
Chicken Dum Biryani Dhaba style
Ingredients
For Brining The Chicken
01 Litre Water (Cold)
01 tsp Sugar
1/4 tsp Salt
04 Chicken (Full Leg Pieces)
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For Marination Step 1
1/4 tsp White/Black Pepper Powder
01 tsp Salt
1/2 Lemon Juice
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For Marination Step 2
01 tsp Red Chilli Powder
02 tsp Salt
02 tsp Garam Masala Powder
1/4 tsp Haldi (Turmeric Powder)
01 tsp Jeera Powder (Cumin Powder)
01 Zavitri (Mace)
04 tbl Spoons Vegetable Oil (in which you fried Onions)
(1.5 inch Ginger + 10 Garlic Cloves + 5 Green Chilli) Paste
1/2 Cup Coriander Leaves (Chopped Kothmir/Dhania)
1/4 Cup Mint Leaves (Pudhina)
03 Onions (Deep Fried)
01 Cup Beaten/Whisked Curd
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For Boiling The Rice
500 gms Basmati Rice
02 Litre Water
1/4 inch Cinnamon Stick
05 Green Cardamom
05 Cloves
02 tsp Salt
1/2 Lemon Juice
10 Mint Leaves
01 tbl Spoon Veg Cooking Oil
01 tbl Spoon Ghee
10 Kesar/Saffron Strands
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Chicken Dum Biryani Dhaba Style
Cooking Instructions
1) Prepare Brine : grab cold water in a bowl and add sugar + salt and mix well, in this brine solution keep the chicken soaked well for 15 minutes, make sure you use
chicken leg pieces and not breast.
2) Discard the brine solution and save the chicken leg pieces, it’s time for us to marinate them with 1st level for marination, for which you add salt and pepper along
with lemon juice and leave the chicken to marinate for 15 minutes by covering it with a lid.
3) Deep fry onions which have been cut into thin slices for preparing the Chciken Dum Biryani, this may take you around 8-10 minutes, make sure you fry them until they
turn golden brown, and extract them, we will use them in the next step of marinating the Chicken for Dum Biryani at 2nd stage of marination.
4) for the 2nd stage of marination, add the ingredients which includes all the masalas and much more mentioned above in the ingredients list and the same is also
displayed in the video above, cover the vessel with a lid and leave to marinate for 1 hour, make sure the vessel you use has a heave base/bottom.
5) In a cooking pot, add water and put the flame to high, add all the ingredients mentioned above to boil the basmati rice for the chicken dumb biryani, and then only
when the water comes to a boil will you add the rice, make sure before you add the rice you have washed it thoroughly atleast 3 times.
6) The rice should be cooked only 60% , not less not more, so make sure you keep a watchful eye on the rice as it starts dancing in no time, grab a few grains of the
rice on a laddle and press them between your finger and thumb, if the rice grain breaks easily, you know it’s cooked to perfection at 60% now.
7) Discard the water immediately and secure the rice.
8) In the vessel where the chicken was being marinated it’s been an hour now, uncover the lid and layer the rice like you layer a cake, on top of the chicken, keeping
the chicken as it is marinated and at the base of the vessel.
9) At the top of the rice for preparing chicken dumb biryani, spread the left over fried onions, mint leaves, desi ghee / clarified butter and saffron water, cover the
edges of the vessel with dough of all purpose flour and cover with a lid (which has no holes for the steam to escape)
10) lit the flame to high and cook for 5 minutes at high flame, then lower the flame to the lowest available and simmer at this low flame for 25 minutes, now place a
pan over the gas stove , still cooking at a very low flame and simmering, place your chicken dum biryani vessel on top of this pan/tava and cook for 20-25 minutes, and
now put off the flame, but DO NOT open the lid, wait for atleast 30 minutes and now you may open the lid and enjoy chicken dumb biryani 🙂
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