Chicken Dum Biriyani Restaurent Style

Chicken Dum Biriyani  Recipe

Ingredients: 

•  Basmati Rice 500 gm
• Chicken 750 gm (big pieces)
• Curd 250 gm
• Onion 4 (large)
• Potato 2 or 3 pieces
• Chopped coriander leaves 50 gm
• Chopped mint leaves 25 gm
• Chopped green chiilies 4 
• Ginger-gerlic paste 2-3 tsp
• Ghee 50 gm
• Cooking oil 4 tsp
• Cinnamon 4to5 inches
• Green cardamom 5to6 pieces
• Black cardamom 1to2 pieces
• Shahi jeera 1to2 tsp
• Shahi biriyani masala 2-3 tsp
• Mace (javitri) 2-3 pieces
• Cloves 4-5 
• Coriander powder 1 tsp
• Cumin powder 1 tsp
• Bay leaves 4 to 5 pieces
• Kashmiri red chilli powder 2 tsp
• Black peper 1 tsp
• Turmeric powder 1 tsp
• Salt to taste
• Rose water 3 tsp 
• Kewra water 3 tsp
• Saffron 1\2 tsp
• Milk 4 tsp

Procedure 

Chicken marination process :

• Atfirst we grined some of the whole spices to make garammasala powder and we are going to keep some of whole spices aside which we are going to boil along with the rice.
• We add 2 tsp of  garam masala powder in this washed chicken.
• Add coriander powder,cumin powder,turmeric powder,black peper,kashmeri red chilli powder, shahi biriyani masala, salt to taste and mixed it very well.
• Add half of the chopped coriander leaves and 1/3 of chopped mint leaves ,chopped green chilli in the chicken.
• Add half of fried onion, ginger garlic paste, curd, 1 tsp rose and kewra water, some of cooking oils.
• Mix it properly and keep it in refrigerator  for five hours. 

Oninon fry process :

• Atfirst heat the oil and deep fry the finely chopped onions till it turn golden brown.
• Take out the fried onion in the kitchen towel to absorb extra oil.

Patato fry process :

• Cut the 3 medium size patato into 6 pecies and deep fry it.
• Take out the fried patato in the kitchen towel.

Rice preparation process :

• Atfirst we soak rice before almost an  1 hour.
• Put 3 litres of water in a pan and let it come to boil.
• Add 4-5 greeen cardamom,1 javetri, 1 inch of cinnamonb stick,1 or 2 bay leaves,shahi jeera 1 tsp, 3 tsp of salt and 1 tsp of ghee in this water.
• After boiling the water we add the washed basmati rice.
• Mix it gently ,cover the pan and let it come to boil.
• When the rice starts boiling ,cheak the rice ,it should be 60-70% cooked and rest 40-30% is going to be cook along with the chicken.
• Turn of the gas flame and drain the rice properly. 

Biriyani layer preparation :

• Take out the marinated chicken from the refrigerator.
• Take a deep and thick pot , put the marinated chicken on the base of the pot
• Put little fried onion on it and spred it evenly.
• Put half of cooked rice on it and potatoes spred it evenly.
• Add little fried onion,coriander leaves,mint leaves, ghee again to make second layer.
• Put the remaining rice on it and add saffron soaked with milk on the half part of the rice.
• Add 1 tsp of food color on the other part of the rice.
• Add rose water and kewra water for restaurent style aroma.
• Spread remaining fried onion,coriander leaves and mint leaves on it.
• spread 2 tbsp of ghee and cover the pan.

Cooking method:

• Make a stiff dough of wheat to seal the edges of  biriyani pot.
• Properly seal the edges of the pot so that steam does not come out when we cook it.
• Put the sealed biriyani pot on the gas flame.
• Turn on the gas flame and reduce the flame to medium.
• Cook it for 20 minutes on low medium flame.
• Then cook it for 15 minutes on low flame .
• Then turn on the other gas flame and heat a tawa.
• Transfer the biriyani pot on the heated tawa.
• Cook it on tawa on  flame for 15 minutes (first 8 minutes on medium flame and then reduce the flame to low for another 7 minutes.)
• Turn off the flame  and allow it to cook down a little.
• Cut the edges of the dough carefully .
• Ready to serve Chicken Dum Biriyani and you may serve with raita and onion.