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Before you jump to Chicken Dum Biryani recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
Healthy eating is now a good deal more popular than it used to be and rightfully so. Poor diet is a contributing factor in illnesses such as heart disease and hypertension which can put a drain on the economy. There are more and more efforts to try to get people to follow a more healthy way of living and yet it is also easier than ever to rely on fast, convenient food that is very bad for our health. Most people typically think that healthy diets call for a lot of work and will significantly change the way they live and eat. It is possible, however, to make several small changes that can start to make a positive impact to our everyday eating habits.
The first change you need to make is to pay more attention to what you buy when you go to the grocery because it is likely that you are inclined to pick up many of the things without thinking. For instance, if you eat cereal for your breakfast, do you ever check to see what the sugar and salt content is before purchasing? Consuming a bowl of oatmeal will supply you with the energy to face the day while protecting your heart at the same time. By putting in fresh fruit, you can improve the flavor and, before you know it, you will have made a good change to your diet.
Evidently, it’s not at all difficult to begin integrating healthy eating into your daily lifestyle.
We hope you got insight from reading it, now let’s go back to chicken dum biryani recipe. You can cook chicken dum biryani using 29 ingredients and 17 steps. Here is how you do that.
The ingredients needed to prepare Chicken Dum Biryani:
- Provide 2 cups basmati rice (preferably aged rice)
- Get 2-2 1/2 litres water
- Get 1 tsp shahi jeera
- Get 1 small bay leaf
- Provide 2 inch thin cinnamon
- Prepare 3 green cardamoms
- Get 4 cloves (optional)
- You need 3 tbsp oil
- Prepare 2 medium onions sliced thinly
- You need 1 star anise / chakri phool
- You need 3 green cardamoms / choti elaichi
- Get 1 black cardamom (optional) / badi elaichi
- Take 4 cloves / lavang
- Provide 1 inch cinnamon stick / dalchini
- Get 1/2 tsp shahi jeera / caraway seeds
- Get 1 bay leaf / tej patta
- Provide 1 tbsp ginger garlic paste
- Provide 1/2 kg chicken (500 to 600 grams)
- Get to taste Salt
- Prepare 1/8-1/4 tsp turmeric / haldi
- Take 1 1/2-2 tsp biryani masala (or chickn masala)
- Take 3/4-1 tsp red chilli powder / lal mirch powder
- Prepare 2 green chilies slit (adjust as needed)
- Get 1 cup thick fresh curd / dahi / yogurt (do not use sour curd)
- Use Handful mint finely chopped
- Provide Handful coriander leaves finely chopped
- You need 2 tbsp hot milk with pinch of saffron soaked
- Use 1 tsp kewra water
- Prepare 1 tbsp ghee / clarified butter
Steps to make Chicken Dum Biryani:
- Cooking Biryani Rice: :point_down: Wash rice few times until the water runs clear. Soak for 30 mins. Drain the water.
- Bring 8 to 10 cups of water to a boil in a large pot. Add bay leaf and shahi jeera. You can also add cinnamon stick, cardamoms and cloves. You can also tie these spices in a muslin cloth and add to the pot. It can be discarded later
- When the water comes to a boil, add salt and drained rice.
- Cook until it is done al dente. Rice should be firm, grainy and you must feel the bite into the grain when you bite it. Drain it off to a colander.
- Making chicken biryani gravy: :point_down: While the rice cooks, Saute onions in hot oil to make fried onions. When they are golden and evenly done, set aside 1/4 of them aside on a kitchen towel.
- Lower the flame and saute bay leaf, star anise, shahi jeera, cloves, cardamom.
- Add ginger garlic paste and fry until the raw smell has gone completely.
- Add chicken and fry on a medium heat until it turns pale or white.
- Sprinkle salt, biriyani masala, red chilli powder, slit green chilies and turmeric. Mix well and fry for 3 mins.
- Cover and cook on a low to medium flame for 3 to 4 mins to let the moisture out from the meat.
- Pour yogurt and mix well. Cover and cook on a medium heat until the meat is completely cooked and the gravy thickens. At this stage a thick gravy is left for the dum process. Taste and adjust salt as needed.
- Lower the flame, sprinkle some mint and coriander leaves. Stir well.
- Layer the rice evenly. Sprinkle fried onions, mint, coriander leaves, saffron soaked milk, kewra water & ghee. You can also skip using saffron, ghee and kewra water but these give an authentic touch.
- Cover the pot with a foil or a moist kitchen cloth. Place a tight lid to trap the steam or dum. If the lid is not tight then you can place a heavy pot on top of the lid.
- To make multilayer hyderabadi chicken dum biryani: Use a small pot. Just before layering the rice, set aside half of the chicken curry. Layer half the rice. Then layer the rest of the curry. Repeat layering rice then ghee, kewra, mint coriander and fried onions.
- Dum process on stove top Heat a old tawa or a pan, place this biryani pot and dum cook for 12 to 15 mins on a medium heat. If using a induction stovetop, you can directly place the pot at 3 No for 15 to 20 mins.
- Serve chicken dum biryani with salan and raita
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