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

1. Chicken pieces ( big sizes)        : 2.5 lbs
2. Plain yoghurt                                : 1 ¼ Cup
3. Chilly powder : 2 ½ Tbl-sp ( Adjust)
4. Coriander powder        : 2 T-Sp
5. Chicken masala             : 1 T-Sp
6. Turmeric powder         : ¼ -Sp
7. Cumin powder              : ¼ T-Sp
8. Garam masala               : ¼ T-Sp
9. Ginger garlic paste       : 1 Tbl- Sp
10. Salt
11. Oil         : 2 T-Sp
12. Ghee    : ¼ Cup
13. Mint leaves      :  One handful
14. Saffron water
15. Fried onions

For Rice

1. Rice 3 Cup
2. Salt
3. 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:-

1. The marination is very important, more time get the chicken more softer and tasty
2. 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
3. Cook the rice only to half while preparing the rice.