The perfect Chicken Dum Biryani🔥 | Aromatic Restaurant Style Recipe| Easy Hyderabadi Dum Biriyani

Описание: Learn how to make Authentic Chicken Dum Biryani(Hyderabadi Chicken Dum biriyani- Pakki method) at home with this detailed step-by-step recipe.

This restaurant-style dum biryani is made with fragrant basmati rice, marinated chicken, whole spices, fresh herbs. This is a Hyderabadi Chicken Biriyani recipe, cooked in a Pakki method, where the chicken is cooked first and then layered with partially cooked basmati rice before finishing on dum.
The result is perfectly cooked rice with juicy, flavorful chicken, just like restaurant-style biryani, and made in an easy way.🔥

This method will help us to get perfectly controlled texture for rice ,no risk of undercooked chicken , less stressful about the whole process for beginners especially .

In this video, I will show you:
• How to marinate chicken properly
• How to cook basmati rice perfectly
• How to layer biryani for best flavour
• How to seal and cook using dum method
• Tips for long, separate rice grains

This biryani is full of aroma, rich flavour, and perfectly cooked juicy chicken.

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Ingredients

For Chicken Marinade
• 1 kg chicken (bone-in pieces)
• 1 cup thick yogurt (curd)
• 2 tbsp ginger garlic paste
• 2 tbsp Kashmiri red chilli powder
• 1 tsp turmeric powder
• 2 tsp Cumin powder
• 2 tbsp garam masala
• 2 tbsp Saffron milk
• 1/2 cup remaining Onion fried oil(if not enough fried oil left ,use regular oil)
• Salt to taste(1.5 tbsp)
• Juice of ½ lemon(2 tsp)
• 1 cup fried onions (birista)reserve 1 cup for later layering process
• a handful chopped mint leaves
• a handful chopped coriander leaves

Marinate for at least 1 hour (preferably longer for best flavour).
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For Rice
• 3 cups basmati rice
• 8-10 cups water
• 2 bay leaves
• 5 green cardamoms
• 5 cloves
• 1½ inch cinnamon stick
• 1 star anise
• 2-3 strands mace (javitri)
• 1 black cardamom
• 1/2 tsp Shah jeera(Caraway Seeds)
• Coriander & Mint leaves 1 tbsp
• 2 Lemon wheels or lime juice( 2 tsp)
• Salt to taste (2-3 tbsp) the water should be slightly more salty )
. 2 tsp ghee
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For Layering
• Marinated chicken
• 70–80% cooked basmati rice
• ½ cup fried onions
• a handful chopped mint leaves
• a handful chopped coriander leaves
• 2 -3 tbsp flavoured/ seasoned oil( tari/rogan)
• saffron milk (optional)
• 1 tbsp rose water or kewra water (optional)
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Preparation Method
1. Marinate the chicken with yogurt, spices, herbs, fried onions, oil, and lemon juice. Mix well and let it rest for at least 1 hour.
2. Wash and soak basmati rice for about 30 minutes.
3. Bring water to a boil with whole spices, salt, and ghee, leaves and lemon wheels. Add soaked rice when the water starts boiling , give a mix and cook until 70–80% done-it should feel firm but bite-through (not soft or mushy. Drain immediately.Spread evenly on a pan . This will stop the bottom layer rice getting mushy and help to get an evenly fluffy rice.
4. In a pan add ghee and marinated chicken and cook for 5 min in high heat with flipping the pieces in the middle and cook 15-20 min on medium heat with the lid on . Once the chicken is cooked 80-90%,skim the top layer of the flavoured oil that has separated from the gravy and reserve it. This oil is infused with spices, onion flavors, saffron and fat, making it perfect for drizzling over the top layer of rice to provide flavor, moisture, and a shiny, appealing appearance.Sprinkle fried onions, mint, coriander leaves.
5. Add 70% cooked rice on top.
6. Sprinkle fried onions, mint, coriander, flavoured oil that we reserved and saffron milk.
7. Cover the pot tightly and cook on high heat for 5 min and low heat for dum for about 20-25 minutes.
8. Let the biryani rest for 10 -15 minutes, then gently fluff and serve hot.
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Serving Suggestion

Serve hot with raita, salan, or fresh onion salad.

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