In general for DUM Biryani, the rice and meat is cooked in an earthen pot and the lid is sealed with dough and it is cooked on slow fire, and is a long process. Here I am sharing recipe for a quick make Dum Biryani recipe, that can be put together relatively easy, still having the traditional Dum Biryani taste, texture and aroma….
Ingredients
- Chicken pieces ( big sizes) : 2.5 lbs
- Plain yoghurt : 1 ¼ Cup
- Chilly powder : 2 ½ Tbl-sp ( Adjust)
- Coriander powder : 2 T-Sp
- Chicken masala : 1 T-Sp
- Turmeric powder : ¼ -Sp
- Cumin powder : ¼ T-Sp
- Garam masala : ¼ T-Sp
- Ginger garlic paste : 1 Tbl- Sp
- Salt
- Oil : 2 T-Sp
- Ghee : ¼ Cup
- Mint leaves : One handful
- Saffron water
- Fried onions
For Rice
- Rice 3 Cup
- Salt
- Oil 2 Tsp
Method
- Wash the rice until the water clears then soak it for about 20-30 minutes
- Boil plenty of water in a big pot with enough salt and 2 T-sp of oil .
Once it’s boiled well, add the rice and cook it half. Drain it quickly to a colander for avoiding over cooking the rice. - Cut the chicken into big pieces and marinate with coriander powder, chilly powder, cumin powder, chicken masala, turmeric powder, garam masala, oil, salt and ginger garlic paste; keep it in the fridge for about 4 hours. Overnight marination is preferred.
- Generously grease a thick bottom vessel /pot and place the chicken pieces, make sure to touch each piece of chicken in the vessel. Don’t over crowd the chicken.
- Pour the yogurt on top of the chicken and then add the mint leaves.
- Sprinkle some rice on top of the chicken and sprinkle some saffron water and ghee. Continue the this layering until all the rice is in the vessel.
- Add some mint leaves, fried onions along with the balance ghee to the top of the rice.
- Seal it with aluminum foil and close it with a proper lid. I used two layers of foil papers, seal properly to avoid steam coming outside.
- Cook the biriyani in a high flame mode to 7-8 minutes.
- Then reduce the flame into medium for 15 minutes.
- Finally, in a very low flame for about 15 minutes.
- Off the stove and keep it for about 10 minutes before serving.
Tips:-
- The marination is very important, more time get the chicken more softer and tasty
- Make sure to grease the vessel to avoid sticking/burning the chicken in the bottom of the pan. A thick bottom non-stick vessel is ideal
- Cook the rice only to half while preparing the rice.