Chicken biryani recipe | How to make simple and easy chicken dum biryani

 chicken biryani 

Ingredients :

1. Chicken 1/2 kg, 

2. Finely chopped onion, 

3. Grated dry  coconut, 

4. Garlic cloves, 

5. Bay leave, 

6. Cloves 4-5,

7. Black paper 5-6,

8. Cardamom 4-5,

9. Cinnamon sticks,

10. Basmati rice 1/2 kg,

11. Oil, 

12. Onion long to deep fry, 

13. Dry fruits of your choice. 

14. Kesar milk, 

15. Ghee, 

16. Salt, 

17. Pudina/ mint leaves optional,

18. Coriander chopped, 

19. Red chilli powder or use home-made chilli masala, 

20. Gram masala powder, 

21. Charcoal for Dum.

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Preparation 

1. In a deep bowl soak rice using normal water. 

2. Clean the chicken and season with salt.  Do not use turmeric powder as we are going to cook rice in chicken stock/soup. 

3. In a grinder take Grated coconut, ginger and garlic and make a paste and keep aside. 

4. Once the onion is brown add chicken, coconut ginger and garlic paste 1tsp and water. Cover and cook. 

6. When chicken is cooked remove chicken from chicken stock/ soup. And keep aside. 

7. Take a pan fry onion then fry dry coconut. Take it out and transfer it to the grinder with ginger and garlic and make a fine paste. 

8. In another pan heat 2 tbsp oil and add coconut, and onion paste sauté till it leaves oil from the sides. Then add red chilli powder and gram masala, and sauté finally add cooked chicken and cover. Keep ready to assemble with rice. 

9. Take a pressure cooker, heat 1 tbsp oil, fry 1/4 cup onion in it and finally add soaked rice and saute. Then add chicken stock/ soup instead water, you can use water if required. Do not overcook rice 1 whistle is fine. 

9. Deep fry onion to crispy. Keep ready. 

10. Deep fry dry fruits and keep them ready. 

11. Last stage of the biryani is assembling everything.

12. Take a deep pan, add a cup of rice we cooked in chicken stock (use colourful rice if you wish) and spread it then sprinkle some chopped coriander, fried onion, fired dry fruits and a few drops of kesar milk.  Then a layer of chicken, and repeat these steps. 

13. Once finished layering, burn the charcoal, blow off the flames, keep the charcoal on a small plate and pour ghee. Once poured ghee, immediately cover the smoke and keep it on the gas top on a slow flame for another few minutes. 

14. Garnish with mint and serve.