Easy and Delicious Home-Cooked Traditional Dum style Chicken Biryani

Easy and Delicious Home-Cooked Traditional Dum style Chicken Biryani

Traditional Dum style Chicken Biryani is a popular aromatic and delicious dish. This tastes delicious, flavorful and can be made in a jiffy. I have tried to keep the recipe simple so that it can be easily prepared for a weeknight meal. Making the Chicken Biryani in Pressure Cooker takes it to another level of simplicity. Cooked in ghee or clarified butter, homemade garam masala, herbs and basmati rice, this Biryani is packed full of flavor and has a warm, deep spiced aroma!! The dum style of cooking or the art of cooking on a slow fire has become synonymous with Lucknow Biryani cuisine. 

Home-Cooked Traditional Dum style Chicken Biryani is enjoyed by everyone and can be served on special occasions. The flavors of the Traditional Dum style Chicken Biryani would satiate your taste buds. Traditionally, Dum style Chicken Biryani is cooked in a pot, known as The handi. The handi is sealed and put on coal embers to cook. When the biryani is about to be served the seal is broken and the whole room is filled with aroma that will make you salivate instantly. Here, Home-Cooked Traditional Dum style Chicken Biryani is cooked in a pressure cooker and can be sealed by aluminum foil or dough.

Some points to note before you jump to the recipe are :

  • Before starting to cook, arrange all the ingredients and keep it ready.  For example, for tempering you need spices like cardamom, cloves, black peppercorns, cinnamon stick and cumin seeds. I generally prefer to ground the whole spices like cardamom, cloves, and black peppercorns. You can use them as whole or grind them using mortar and pestle. Another set of ingredients is needed for sprinkling between the layers of rice. Here in this recipe I have used freshly chopped cilantro leaves, deep fried onions, fennel seeds( you can also use mint leaves), fresh lemon juice and biryani masala. Keep these ingredients ready before cooking. Lastly you will need the saffron milk or a little rice mixed with food color.
  • The spice used to marinade the chicken in this recipe is freshly prepared. Dry roast the coriander seeds and cumin seeds. Cool it and then grind it to a fine curry powder, either using an electric mixer or by hand using mortar and pestle. If you do not have much time, you can substitute 1 teaspoon of coriander seeds and 1.5 teaspoon of cumin seeds by 2 teaspoon of tandoori masala powder ( or any chicken curry powder).
  • Deep caramelized onions is a must for chicken biryani. Here, I have used store bought Deep Crispy Fried Onions, as it speeds up the process and handy to use. It is easily available at any Indian store. However, if you are not able to find it, you can prepare it at home too. Add 1 cup of thinly sliced onions into 1 tablespoon of ghee or oil(as required in this recipe). Cook stirring frequently for 15 mins or until the onions are golden brown and caramelized. Take care not to burn it.
  • A very important factor in preparation of biryani is the amount of chicken, yogurt and rice used. Do not try to vary the ratio of the ingredients by a wide margin. Stick to the ratio of yogurt to the chicken and amount of rice, as mentioned in this recipe. If you try to use more yogurt or more spices, the desirable effect will not be achieved. I have used cayenne to make the rice spicier. You can reduce or omit it completely, if you prefer less hot.
  • Fresh herbs like cilantro and mint add aroma to the biryani. You can also substitute mint leaves with fennel seeds.
  • Don’t mix and stir the rice when they are hot as the rice grains are soft and they might break . Once the biryani cools a little, mix the rice and enjoy the beautiful aroma that fills your kitchen .

You must try making Home-Cooked Traditional Dum style Chicken Biryani this weekend. Share your Traditional Dum style Chicken Biryani cooking experience in the comments section. You can also rate the Traditional Dum style Chicken Biryani and give feedback.

 

Easy and Delicious Home-Cookeed Traditional Dum style Chicken Biryani
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Cuisine: Easy and Delicious Home-Cookeed Traditional Dum style Chicken Biryani
Serves: 2 people
Ingredients
  • For chicken Marinade :
  • 3 chicken breasts or thighs cut into cubes (approximately 500 gms i used skinless bone in chicken)
  • 4 garlic cloves, finely chopped
  • 1 inch ginger, finely chopped
  • ½ cup Plain yogurt
  • 1 tsp coriander seeds
  • 1.5 tsp cumin seeds
  • 1 tsp biryani masala (I used Hyderabadi biryani masala)
  • 2 tsp Kashmiri mirch powder
  • ½ tsp cayenne(to add spice, so adjust as per your preference)
  • 2 tsp turmeric powder
  • salt as per your taste
  • 1 tbsp mustard oil
  • 2 tsp lemon juice
  • To cook the rice:
  • 1 cup basmati rice (soaked for atleast 30 minutes )
  • 3 cups water ( adjust as per your type of rice, generally the ratio of water to rice is 2:1)
  • 1 black cardamon (optional)
  • 1 bay leaf
  • salt as per your taste (my measure of salt is after adding rice and salt to water, the water should taste slightly salty)
  • 1 tsp oil
  • Rest of the ingredients:
  • 1 tbsp olive oil
  • 2 tsp desi ghee (desi ghee gives a good flavor and odour)
  • ¼ cup deep fried onions
  • 3 small cardamon pods
  • 2 cloves
  • 1 inch cinnamon stick
  • 4 black peppercorns
  • ½ tsp cumin seeds
  • ½ cup coriander leaves
  • 2 tsp fennel seeds (to be sprinkled between the layers, you can also use ¼ cup mint leaves)
  • 1 tsp biryani masala to sprinkle between the layers
  • 1 tsp lemon juice to sprinkle
  • 1-2 strands of saffron + 1 tbsp of milk (to add color) or ¼ tsp edible food color (I used this for giving the color)
Instructions
  1. To make the chicken marinade, dry roast the coriander seeds, cumin seeds and biryani masala. Cool it and then grind it to a fine curry powder. You can also substitute coriander seeds and cumin seeds with 2 teaspoon of curry powder.
  2. Combine the curry powder in the above step and the rest of all the chicken marinade ingredients . Let it rest in the fridge overnight or if you don't have time, let it rest for at least 2 hours.
  3. When the marinade has rested well, it's time to start preparing for the biryani. Bring the water for cooking rice to a boil in a big container. Add the bay leaf and the black cardamon. Add 1 tsp oil and salt as per taste.
  4. Add the rice when the water starts boiling and cook till it is 70% done. (For me, my basmati rice generally takes 5-6 minutes). Strain the rice and spread it flat on a plate/non-stick pan to cool. Remove the black cardamon and bay leaf.
  5. Take some rice separately in a bowl and mix it with the food color.Keep it aside. You can skip this step if you are using saffron and milk.
  6. Lit two gas stoves. On one stove, place a iron tava on high heat and on the other put a heavy botton container or pressure cooker on low medium heat.
  7. Add the oil into the container and ghee to it . When it is slightly hot, add the cinnamon stick, cardamon pods, cloves, black peppercorns and cumin seeds. Saute on low heat for 4-5 minutes till you feel the aroma of the spices.
  8. Now add the chicken marinade. Sprinkle some caramelized onions, fresh coriander leaves, biryani masala and fennel seeds.Drizzle a little lemon juice.
  9. Layer some rice over it. Add caramelized onions, fresh coriander leaves, some fennel seeds. Sprinkle some biryani masala and 2-3 drops of lemon juice. Repeat this step for another layer of rice.
  10. Put the colored rice on the top layer. Do not mix it with the rest of the rice. If you are using saffron milk, pour it on top in any pattern and do not stir or mix.
  11. Close the lid of the container. Seal the top with a dough or aluminum foil. Place the lid on the top. (I used a big pressure cooker and sealed the top with its lid, containing the gasket but no pressure weight, wrapped in aluminium foil )
  12. Now put the sealed container on the tava. Cook on high flame for 15-20 minutes. Then decrease the flame to low and continue heating with the tava on the bottom for another 20 minutes.
  13. Turn off the heat. Open the cover, check if the rice is done. Continue heating for another 5 minutes if the rice is not done.
  14. Let the biryani rest for sometime and cool. Don't mix and stir the rice when they are hot as the rice grains are soft and they might break . Once the biryani cools a little, mix the rice and enjoy the beautiful aroma that fills your kitchen .
  15. Serve it hot.

 

 

 

 

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