Double Masala Chicken Dum Biryani Recipe | Homemade chicken Dum Biryani | How to make Chicken Dum Biryani

Non Veg Biryanis | nonvegetarian

  • Cook Time 30 Mins
  • Resting Time 30 Mins
  • Servings 7

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

  1. Squeeze the ingredients for the Chicken Masala hard and mix well.
  2. Rub the Chicken hard with the Masala and keep it overnight or at least for 3 hours in the fridge.
  3. Wash the Basmati Rice and soak for an hour.
  4. Boil water and all Masala ingredients and then boil well.
  5. Then add soaked Basmati Rice and cook to 60% on a high flame.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.