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Chicken Dum Biryani Recipe | Delicious Chicken Dum Biryani | Chef Sanjyot Keer

Cooking Time 90 Min

🥕 Ingredients

Onion0.5kg

Coriander Seeds2tbsp

Cumin Seeds1tsp

Caraway Seeds (Shahi Jeera)2tsp

Green Cardamom2tbsp

Black Cardamom5.5nos

Cinnamon3inch

Black Peppercorns1tbsp

Spicy Red Chillies7.5nos

Bay Leaf7.5nos

Cloves2tsp

Mace3nos

Kasuri Methi1tbsp

Nutmeg (Grated)0.5nos

Turmeric Powder0.5tsp

Saltpinch

Chicken (Leg & Thigh)0.5kg

Saltto taste

Lemon Juice1nos

Ginger-Garlic Paste4tbsp

Green Chilli Paste3nos

Kashmiri Red Chilli Powder2tbsp

Coriander Powder2tsp

Biryani Masala1.5tbsp

Birista Oil3.5tbsp

Curd200ml

Birista80% of prepared

Potato (Optional)1medium

Mint (Chopped)small handful

Fresh Coriander (Chopped)small handful

Ghee适量

Ghee2tbsp

Bay Leaf1.5nos

Cinnamon1inch

Caraway Seeds (Shahi Jeera)1tsp

Green Cardamom3.5nos

Cloves4.5nos

Star Anise1nos

Black Peppercorns3.5nos

Green Chilli (Slit)1.5nos

Lemon Juice0.5nos

Saltas required

Basmati Rice0.5kg

Biryani Masalapinch

Biristasmall handful

Ghee (Warm)3.5tbsp

Wateras required

Milkas required

Saffronas required

Biristaremaining

✍️ Notes

Notes are saved automatically

🍳 Steps

1. Preparing Birista (Crispy Fried Onions)

2. Making Biryani Masala

3. Marinating and Cooking Chicken

4. Boiling Rice

5. Layering and Dum Cooking

✍️ Notes

Notes are saved automatically

How did the AI recipe turn out?

This recipe was created based on the video. Mistakes can happen, so please check the details yourself and enjoy cooking in your own style.

✍️ Notes

Notes are saved automatically

How did the AI recipe turn out?

This recipe was created based on the video. Mistakes can happen, so please check the details yourself and enjoy cooking in your own style.

Chicken Dum Biryani Recipe | Delicious Chicken Dum Biryani | Chef Sanjyot Keer

Chicken Dum Biryani Recipe | Delicious Chicken Dum Biryani | Chef Sanjyot Keer

🥕 Ingredients

✍️ Notes

🍳 Steps

1. Preparing Birista (Crispy Fried Onions)

Peel and cut 1/2 kg of onions in half, then slice them lengthwise into medium thickness.

Separate the layers of the sliced onions to ensure even frying.

Heat oil to 135°C (not too hot) in a pan. Add the sliced onions, ensuring the oil level is just up to the surface of the onions.

Fry the onions on high flame initially, stirring occasionally, until they turn light golden brown. Control the temperature to avoid burning by lowering the flame if needed. This process takes about 15-20 minutes.

Once the onions are light golden brown, remove them from the oil to prevent overcooking due to carry-forward cooking. Gently press with a spoon to drain excess oil.

Spread the fried onions on tissue paper using a fork to give space and dab with another tissue if necessary to remove excess oil. Let them rest for 5-6 minutes.

2. Making Biryani Masala

Heat a pan on high heat, then reduce to minimum. Add coriander seeds, cumin seeds, caraway seeds, green cardamom, black cardamom, cinnamon, black peppercorns, spicy red chillies, bay leaves, cloves, and mace.

Roast the spices on low flame until a slight fragrance is noticeable and they warm up. Avoid burning them.

Add dried fenugreek leaves (Kasuri Methi) and lightly mix. Transfer the spices to a bowl to cool down.

Once cooled, transfer the spices to a mixer-grinder. Add grated nutmeg, turmeric powder, and a pinch of salt. Grind to a coarse powder.

3. Marinating and Cooking Chicken

Take 1/2 kg chicken (leg and thigh pieces) in a large bowl. Add salt to taste, juice of 1 lemon, ginger-garlic paste, green chilli paste, Kashmiri red chilli powder, turmeric powder, coriander powder, and 1.5 tbsp of the prepared Biryani masala.

Add 3-4 tbsp of the leftover oil from frying onions. Mix well to coat the chicken properly with the spices.

For immediate cooking, whisk 200 ml curd nicely and add it to the chicken along with 80% of the prepared Birista, optional potato, chopped mint, and coriander leaves. Mix well.

Smoke the marinated chicken by placing a burning coal in a small bowl, adding some ghee to it, and covering with a lid for 2-3 minutes to impart a smoky flavor.

Heat 2 tbsp ghee in a thick-bottomed pot. Add the marinated chicken and cook on high flame for 5-6 minutes to sear it well.

Lower the flame, cover, and cook the chicken for 10-12 minutes until it is 85-90% cooked. Check and adjust seasoning if necessary.

4. Boiling Rice

Bring water to a rolling boil in a stock pot. Add bay leaves, cinnamon, caraway seeds, green cardamom, cloves, star anise, black peppercorns, slit green chillies, juice of half a lemon, lemon skin, and salt (water should be as salty as seawater).

Take 1/2 kg basmati rice, washed 3-4 times, and soaked for 1-1.5 hours. Drain the soaking water and add the rice to the boiling water.

Cook the rice for 4-5 minutes until 90% cooked, stirring lightly to avoid breaking the grains. The rice should have a slight bite.

Remove the rice from hot water using a spider, spread it on a large platter, and fluff it lightly with a fork to release excess steam. Let it rest for 5-10 minutes. Remove lemon rind and whole spices if desired.

5. Layering and Dum Cooking

In the pot with cooked chicken, spread the chicken pieces evenly at the bottom. Add chopped coriander, mint leaves, a pinch of Biryani masala, and some reserved Birista.

Gently layer the cooked rice over the chicken, ensuring not to break the grains. Spread it evenly.

Add 3-4 tbsp warm ghee over the rice, spread evenly. Prepare an emulsion of water, milk, and saffron, and spread it over the rice for color and aroma.

Sprinkle additional chopped coriander, mint leaves, and the remaining Birista on top of the rice.

Cover the pot with a wet muslin cloth or wet dough on the rim, place a lid on top, and apply pressure. Place the pot on a griddle pan over a stove.

Cook on high flame for 5 minutes, then lower to minimum flame and cook for 10-15 minutes to give 'Dum' to the Biryani.

Turn off the stove and let the Biryani rest for at least 10 minutes before opening the lid. Serve after resting.

✍️ Notes

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