Chicken Dum Biryani

Nadia Naziri
Mar 5, 2021
3 min read

Updated: Apr 23, 2021

This is a Master Piece Biryani recipe. The Chicken is not cooked before hand but is entirely cooked in Dum and the rice cooked in delicious Masalay and gravy. Guaranteed that this Biryani if you have eaten once you will want to make and eat again and again and again.

Recipe Credits & Youtube Link: Kun Foods

INGREDIENTS:

Chicken - 1 kg
Rice - 5 Cups (Sela rice soaked for 4 - 5 hours)
Tomatoes - 7 medium size sliced
Potatoes - 2 quartered
Garlic Ginger (Minced) - 2 Tbsp
Orange food color (Zarda color) - 1\2 tsp

Masalay:

Salt - 1Tbsp
Red Chilli - 1+1\2 Tbsp
Turmeric - 1\4 Tbsp
Cumin (crushed) - 1 Tbsp
Dhania or Coriander (crushed) - 1\2 Tbsp
Badiyan or Star Anise (crushed) - 1\8th Tbsp
Biryani Masala - 1 Tbs (Check Biryani Masala Recipe at the end)

For Boiling Rice

For Boiling Rice - 1 Star Anise and I Bay leave (Taiz Paat)

For Garnish

Thinly Sliced lemon - 5 -6
Green Chillies, Green Coriander and Mint

METHOD:

In Chicken mix Orange food color and set aside.
Put Oil in a big pot and add Garlic Ginger and fry.
Now add Tomatoes and fry till soft
Add all Masalay and fry.
Add 1\2 kg water and add potatoes.
Cover and cook till potatoes are 90% cooked. Turn off the flame. The water should not all be dried, but enough so when you add the chicken it should be nearly covering it.
In another pot boil water for rice and add Salt, Star anise and bay leave.
Cook rice till 80% done. (4 -5 kani)
In your Potatoes Korma now add all your uncooked chicken. The gravy in the pot should be just till the level of chicken. Adjust the water level if required.
Now add sliced lemon, green corriander, mint and green chillies.
Cover with the 4 -5 kani cooked rice.
Pour some oil on top of rice. Even out the surface and spread out to the sides so that the sides are sealed with rice.
Cover the top of your pot with a damp tea towel, then put the lid on. Make sure there are no spaces for the steam to escape. Put something heavy on top of the cover to prevent the steam from escaping the pot.
Now we will put biryani on dum. Heat up Tawa (girdle), put your biryani pot on the tawa. If you do not have tawa you can use a frying pan. What we are doing here is preventing direct heat to the pot so that the bottom layer of rice do not get burned.
Keep the flame full for 8 -10 minutes. You will see steam coming out from the sides and you would start smelling the wonderful aroma of Biryani.
Now lower the flame and let it cook on low flame for 25 minutes.
Turn off the flame and move off the Biryani pot from the flame.
Let it rest for 10 minutes.
Now open the pot and you will experience the most beautiful smells of Biryani.
Mix the Biryani and serve out in a dish.
Enjoy Yummilicious Chicken Dum Biryani!!