Double Masala Chicken Dum Biryani Recipe | Homemade chicken Dum Biryani | How to make Chicken Dum Biryani
Non Veg Biryanis
|
nonvegetarian
Cook Time30 Mins
Resting Time30 Mins
Servings7
Ingredients
For Chicken Double Masala
700
gm Chicken
250
ml Curd (250 ml)
1/4
cup Milk Cream
2
tbsp Ghee
1/4
cup Oil used to fry Onions
Salt
1
tbsp Black Cumin
10
Cloves
8
Cardamoms
2
inches Cinnamon
2
Kapok Buds
1
Biryani Leaf
1
Mace
1
tbsp Cardamom Powder
1
tbsp Roasted Cumin Powder
1
tbsp Roasted Coriander Powder
2
tbsp Red Chilli Powder
1.5
tbsp Salt
1
tbsp Garam Masala
1/2
cup Green Coriander Chopped
1/2
cup Mint leaves Chopped
Two Big Onions fried
2.5
tbsp Juice of 2 Lemons
1.5
tbsp Ginger Garlic Paste
To cook Biryani Rice
2.5
cups Basmati Rice (375 gm)
2.5
liters Boiling Water
5
tbsp Salt
1
tbsp Black Cumin
10
Cloves
6
Cardamoms
2
inch Cinnamon
1
Mace
2
Kapok Buds
2
Star Anise
1
tbsp Ginger Garlic Paste
3
tbsp Green Coriander chopped
3
tbsps Chopped Mint Leaves
1
tbsp Lemon Juice
3
tbsp Dry Rose Petals
4
Green Chillies Sliced
For Dum
Maida Flour Paste
1/4
tsp Garam Masala
1/2
cup Ghee
1/4
cup Oil from fried Onions
1/4
cup Saffron soaked in Milk
2
tbsp Fried Onions
A little Green Coriander chopped
1/3
cup Boiling Water
Instructions
Squeeze the ingredients for the Chicken Masala hard and mix well.
Rub the Chicken hard with the Masala and keep it overnight or at least for 3 hours in the fridge.
Wash the Basmati Rice and soak for an hour.
Boil water and all Masala ingredients and then boil well.
Then add soaked Basmati Rice and cook to 60% on a high flame.
Take out 100 ml from the boiling water and mix it with the marinated Chicken. Wipe away the Spices from the edges of the vessel.
Strain the 60% cooked Rice and spread it in two layers on the Chicken. Then add the 70% cooked Rice on another layer and then finally add the 80 % cooked Rice in a uniform layer.
Spread all the Dum materials on the Rice. Add the Ghee, Oil, Saffron Milk to the whole Biryani. Pour the boiling water along the edges of the vessel.
Stick the Maida paste along the edges and fix the cover tight. Make a small hole somewhere and cook on high flame until steam comes out of that hole.
While the steam is coming out fast, reduce fire and cook on all four sides of the vessel, two minutes on each side on low flame. Cook in the center for another two minutes. Switch off the stove and let it rest for 30 minutes.
In 30 minutes Dum, the Chicken cooks well and the Rice becomes fluffy. After 30 minutes, mix from the bottom and serve with cool Raita.