Chicken Dum Biryani


The reason it is called dum biryani, because it is cooked on low heat (dum) to get all flavors out from the herbs and mix them in meat and rice.

What you will need

2 cups long grained basmati rice

500 gm boneless chicken thighs or 750 gm chicken on bone

4 cups water

Salt to taste

1 cup hung curd

2 tbsp ginger-garlic paste

4 green chillies crushed

1/2 tsp white sesame seeds paste

2 tbsp cashew nuts-almonds paste

2 tsp lemon juice

1/2 tsp red chilli powder

1/2 tsp turmeric powder

1 tsp ground coriander

1/2 tsp garam masala powder

2 tbsp fresh cilantro finely chopped

1 tbsp mint leaves thinly chopped

Salt to taste

1 bay leaf

2 whole Kashmiri red chillies

2 green cardamoms

2 cloves

1-1/2 inch cinnamon stick (cut into bits)

1 mace

2 star anise

3/4 tsp whole cumin seeds (jeera)

1 big onion (cut into slices)

1 small onion coarsely chopped

2 tsp fennel or saunf powder

1 tsp yellow chilli powder

1/2 tsp cardamom powder

1/2 cup fresh cream

Few saffron strands

4 tbsp milk

1-1/2 tbsp rose water

Few ginger julienne

2 tbsp pure ghee

Some brown onions to garnish

History of Biryani


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