On My blog you guys will find many Biryani recipes like Chicken Dum Biryani ,Boneless Chicken Biryani , do give a try and you guys will love it. Biryani in different regions is prepared in different way and also the process, some ingredients do differ. Still each region's Biryani stands out with different aroma and taste.
The Biryani which I have posted today is being tried 4 to 5 times and there I come with limited prep time yet perfect Biryani. This recipe will be easy to learn for all the beginners. So this recipe is similar to Dum but here you don't have to use wheat dough for sealing the vessel nor Aluminum foil. All you need is a kadai and lid. When it comes to marination I have used common powdered spices which are readily available in our pantry. Garnishing onions are pan not deep fried, rose essence is substituted by home grown rose petals and saffron. (Saffron can replace with orange food colour - optional).
For Best Biryani follow the below points.
- Always use Best grain Basmati Rice which will give you Non sticky Biryani.
- Do not over cook the rice. Always cook rice Rice 80%.Also add few Tsp of oil while cooking.
- Use limited Masala while marinating the chicken to avoid very strong flavors of powdered Masala
- Make sure to plan in advance before preparing Biryani so to avoid last min Disaster ;)
- Keep your Brains Clam because Cooking Biryani is not Rocket Science :).
Servings 6 people
Total Prep Time : 2-3 Hours
Cooking Time : 25 -30 Min
Cuisine : Indian, Mughlai
Author : Ispolina Silveira
Ingredients
(Marinate Below for min of 1 or two hours)
2 kg chicken
Salt as per taste
2 tablespoon Ginger-garlic paste
200 gram Yogurt
1 tablespoon Chili powder
2 tablespoon Garam masala
1 tsp Turmeric powder
1/2 cup Oil
1/2 Cup fried onion
1/2 Cup Chopped mind/coriander-green chilies
2 large chopped tomatoes
2 tablespoon Ginger-garlic paste
200 gram Yogurt
1 tablespoon Chili powder
2 tablespoon Garam masala
1 tsp Turmeric powder
1/2 cup Oil
1/2 Cup fried onion
1/2 Cup Chopped mind/coriander-green chilies
2 large chopped tomatoes
For Cooking Rice
700 Grams of Basmati Rice
Water
Salt
Oil
Dry Spices(cloves, pepper corns, cinnamon, cardamom & bay leaf)
For other Garnish
2 Pinch of saffron soaked in 1/2 Cup of Milk
1 tablespoon Rose petals or Rose water
1/2 Cup fried onions
1/2 Cup Chopped mind/coriander-green chilies
4 Tsp of Ghee or 4 small Butter cubes
1 Lemon Juice
Step wise Preparation with pictures
1.Wash Chicken well and make sure to drain all the water from it. Then add the ingredients one by one as shown in the below picture. 
2.Mix it all well and then Marinate for about Minimum of 1 or 2 hours
3.On the other side soak the rice for about 30 min.
4.Once the marination time up then in nonstick kadai or a heavy bottom stainless steel kadai add oil or ghee.
5.Once heated add the marinated Chicken.
6.Give it a good stir and then cover and cook until the gravy is thick or almost dried.
7.Meanwhile on the other hand keep water to boil and Dry Spices(cloves, pepper corns, cinnamon, cardamom & bay leaf) ,also sprinkle salt and oil.Once water boils add the soaked Rice.
8.Once the water stats to boil drain the water from rice and add the rice to boiling water. Cook the rice 80 % and drain all the water from the rice .You can spread the rice on flat tray.
9.Now begins the Dum Process. In the same kadai were chicken is cooked spread the cooked rice on top of it evenly. Then sprinkle the fried onions, Chopped mind/coriander-green chilies, 4 Tsp of Ghee or 4 small Butter cubes, Rose petals or Rose water ,Saffron Milk and lemon juice. Cove the Kadai.
10.First cook on high flame for 5 min and then Keep the tava under the Biryani pot ad cook for 20 - 30 min on very low flame.
11.After 25 min up off the stove and let the biryani rest on Dum for 10-15 min. And there you go after 15 min ready to enjoy the delicious Home Cooked Dum Biryani.
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