Steps to Make Super Quick Homemade Dum Biryani
Hello everybody, it's Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Simple Way to Make Super Quick Homemade Dum Biryani. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Dum Biryani, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Dum Biryani delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we have to prepare a few ingredients. You can have Dum Biryani using 29 ingredients and 5 steps. Here is how you cook that.
This is the recipe I love the most to cook. After many tries I was able to customise my own recipe for this biryani.
Ingredients and spices that need to be Make ready to make Dum Biryani:
- For Rice
- 200 grams Long Grain Basmati Rice
- 1 Bayleaf
- 1 tablespoon lemon juice
- 2 cloves
- Salt
- For chicken marination
- 500 grams Non GMO chicken
- 2 tablespoons ginger garlic and chili paste
- 2 tablespoons oil
- 1 tablespoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 tablespoon corriander powder
- Salt
- 7-8 mint leaves
- 10 grams fresh corriander
- 1 teaspoon tandoori chicken masala
- Half cup yogurt (optional)
- For the gravy
- 7 medium to small slices onions
- 1 tablespoon ginger garlic chili paste
- 1 Bayleaf
- 2 black peppercorns
- 2 cloves
- 1 cinnamon stick(very small piece)
- 1 tablespoon Everest chicken masala
- 5-6 Strands Saffron
- 4 tablespoon milk
- 20 grams Fresh corriander leaves
Instructions to make Dum Biryani
- Marinate chicken. I do dry marination i.e. I don’t put yogurt in marination. But again putting the yogurt will definitely make chicken tender and juicy. Put chicken in the bowl and add ginger garlic chilli paste, oil, chilli powder, turmeric powder, corriander powder, mint leaves, fresh chopped corriander and yogurt (optional).
- Rub this mixture evenly on chicken and let it marinate for 6-7 hours. Take rice wash it with water 3 times and let it soak in water for 15 mins. Boil water and put some salt, bayleaf it gives out good aroma to rice. Put rice in boiling water and cook it al dente. Strain the rice and let it cool.
- Heat oil in a deep bottom container. Add peppercorn, cardamom, cloves, Bayleaf and cinnamon. Cook it for 2 minutes, add thinly sliced onions in it. Heat a little oil in a pan on side and add some sliced onions in it and keep sautéing both. We sauté the onions in the pan until it’s brown and crispy. On the other side sauté the onions until they are golden brown and add ginger garlic chilli paste in it. This is the moment it will start sticking at the bottom, make sure you don’t burn it.
- After the raw smell of ginger garlic chilli paste is gone add our marinated chicken in it. Now if you have not added yogurt in marination, add little yogurt here and stir the mixture. Add spices according to your flavour. Turn the heat low, cover it and let it cook. Chicken will release some water and it will cook in it.
- When the chicken is cooked, lower the flame and add rice in it. Once you have added rice level it. Put caramelised onion, chopped corriander leaves, chopped mint leaves, saffron milk, ghee. Cover it with foil and put lid on top of it. Cook for 10 mins and serve.
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