Boneless Chicken Dum Biryani

About:

Boneless Chicken Dum Biryani is Indian subcontinental delicacy which is prepared by making a curry with spices separately and cooking the rice separately and later combining together. Biriyani could be a mutton biriyani, chicken biriyani vegetable or egg biriyani.

Making boneless chicken dum biryani gravy. While the rice cooks, Saute onions in hot oil to make fried onions. Marinate the chicken with biryani masala, some salt, and turmeric, lemon juice, coriander leaves, some fried onions, and mint leaves and yogurt, and combine and mix keeping this mixture marinated for 30 minutes for best results.

Taste and Texture:

This style of boneless chicken biryani is an aromatic, spicy, mouth-watering and authentic dish and can be prepared any time at home. The texture should is well-cooked and rice grains of biryani is not sticky or overcooked. Its has a perfect texture that is required for an amazing biryani which biryani lovers look for it just like me. You Just need to follow and understand a few simple steps and you will be all set.

Now, this is my style marination which I always prefer to do. It is so much easier and I can plan a prepare the things much earlier to cook it later or maybe the next day if my pre-preparation is all set and up to date. It becomes so much easy and fun cooking biriyani at home with fresh ingredients that you choose for yourself. All organic all clean and healthy and safe to eat.

Ingredients needed to make my style boneless chicken dum biryani is easy and simple.

Ingredients needed to marinate the chicken:

Boneless chicken – 3.91 LB i.e 1.773546 in KG’s

Yogurt whisked 1 cup

Fried Onions 1 and 1/2 cup sliced thin

Spices:

Shahi jeera-1tbsp

Ginger crushed 1 tsp

Garlic crushed 1 tsp

Turmeric powder 1 tsp

Biriyani masala 3 tbsp

Salt 1 and 1/2 tsp or as per taste

Red chili powder ( optional )

Green chili powder ( optional )

Mint leaves 1/4 cup

Coriander leaves 1/4 cup

Preparation:

Mix and combine all the ingredients nice and cover and let it stay for about 20 to 30 minutes for better results. By then let’s prepare our rice …

Ingredients needed to prepare the biriyani rice are as follows:

Basmati rice 3 cups

Water to soak as required

Oil 1 tbsp

Shahi jeera 1 tbsp

Salt 1 tbsp or as per taste

Biryani masala powder 1 tbsp

Whole spices:

Cardamom-4

Clove-4

Bay leaves small to medium 2

Cinnamon stick 1/2 inch broken into pieces

Star Annes 1

Big cardamom 2

Mace-1

Preparation:

Take sufficient water into the pan, add all the above mentioned whole spices like Shahi jeera (cumin seeds), 2 big cardamoms, 4 cloves, 4 small cardamoms, Some broken pieces of cardamom around 1/2 inch, 1 star Annes, 1 Mace, 1 tbsp of biryani masala powder, some salt around 1tbsp or as per taste, 1 tbsp of oil. Stir and give it a boil.

Add three cups of basmati rice and cook until the rice is 80 percent cooked. Break a few grains of rice with your fingertips to check the cooked texture of the rice.

Drain out the water and remove the whole spices from it. keep it aside for later use.

Into big cooking, pan adds 3 to 4 tbsp of oil or ghee and then sprinkle some fried onions on top of it spread a layer of cooked rice and then a layer of prepared chicken with gravy. Pour some clarified butter (ghee) then sprinkle some handful of fresh coriander leaves and mint leaves.

Do a second round by spreading some fried onions then rice and chicken layer, coriander leaves, mint leaves, and some clarified butter. Then pour some Kesar water for color and a nice aroma. I placed some Kesar dipped in water for 10 minutes before use. Then back to the same repeat the layer one more time. The top layer should be rice and with some leaves and fried onions gives it a beautiful look.

Final cooking:

Now finally on top add around 1 or 1 and a 1/2 cup of water and cover and lock the sides of the pan with the dough as shown in the video for better understanding. You may also cover the sides with silver foil or cotton cloth to cook airtight.

Then cover with a lid tightly and cook in low flame for around 15 minutes. Turn off the flame and let it stay like that for 10 minutes. After 10 minutes remove the lid and with light hands scrape from the sides to check and make sure, not sticky on the sides basically try to mix it up with light hands. Serve hot along with some onion raita as a sider. Read more below to learn how to make an onion raita in a few easy steps. Also, check how to perfectly fry the onions especially for biriyani.

Serving tips:

Serve hot with raita preferably onion raita goes good with biriyani. Also, you may garnish it with raw onions and green chili as a preference with biriyani.

Onion Raita Recipe for biryani as a sider:

Raita is made up of yogurt and could be served with biryani, any type of pulao or fried rice.

Ingredients used to make this raita are onions thinly sliced or cut into small pieces, roasted cumin seed powder, salt, coriander leaves, mint leaves optional, chopped green chilis or red chili powder.

Measurements:

• 1 cup of fresh yogurt (whisked)
• 1/2 cup of thin-sliced onions or you may also cut the onions into small pieces. It depends on own preferences and convenience.
• Salt as per taste or add 1 and a 1/2 tsp
• Mix and whisk all together nicely and serve.

How to fry the onions for biryani:

• Below are a few very simple steps to follow:
• Wash and peel the skin off onions.
• Cut them into even thin slices.
• Pat dry them with a kitchen towel or a clean cloth.
• Into a deep frying pan add sufficient oil and heat the oil
• Once the oil is heated put the slices of dried onions in medium flame and deep fry them until golden brown. Note: Fry these into batches to make it crispy. Don’t fry them all together.
• Take them out and place them over tissue to get rid out of extra oil.
• Use immediately or store in a jar for later use.

Tip-To makes the extra crispy fried onions you may choose to add some cornflour or rice flour into it and mix and fry in low to medium flame.

Watch the full video for the recipe:

Biriyani Masala/Biryani spice blend:

To make an authentic spice blend for biriyani masala, you need to choose the spices that are fresh and whole and simply blend and make a fine powder out of it. Store in an airtight jar to keep it fresh and use every time you need to make biriyani at home at ease. Check out the spices below that we need to make this aromatic biriyani special spice blend and enjoy.

Cinnamon powder 2 tbsp or 4 medium sticks (2 inches each)

Black big cardamom 4

Green cardamom 20 small

Around 1 tsp of cloves

Black pepper 1 and 1/2 tsp

Mace 1 or around 1/4 tsp

Fennel seeds (Sauf) 1 and 1/2 tsp

Corriander seeds 1 and 1/2 tbsp

Cumin seeds (shahi jeera) 1 and 1/2 tbsp

Bay leaf or tej patta 2 medium size

Star Annes or biriyani flower 1

All the above spices are cleaned preferably with a damp cloth, roasted in low flame and ground into a fine powder and stored into an airtight container to retain its freshness for a longer period of time.

Cooking Biryani rice perfectly.

For cooking, basmati rice for biriyani I use plenty of water in an open pan and cook it in low flame, stir in between until the rice is 80% cooked. I personally prefer to add a lot of salt into the water for cooking basmati rice for biriyani. Because by doing this the rice grains get a perfect taste and flavor and are evenly distributed. The saltiness is soaked really well by this method and no extra salt is needed to be added while mixing up the chicken gravy and the rice. Once done strain the water and preferably place the rice onto a flat plate or container until you are done cooking the chicken gravy for the rice.

How to get the perfect taste and texture of dum biryani?

Basically the traditional way of making dum biriyani was like to seal the sides on the container by making a flour dough and covering with a lid tightly by putting some heavy weight on top. I choose the same method by placing a border with plain flour dough. This keeps it completely airtight and seals really well and it’s basically an organic way/method to cook. Nowadays people also choose to wrap up with silver foil all around to seal. that’s the other and a non-messy way to do so.

Then by keeping the flame at the lowest, cook it for a while so that the heat gets slowly and evenly distributed all around and dum biriyani achieves and retains its actual traditional aromatic taste and flavor. By doing this the rice is cooked evenly and is not sticky at all. According to me, the good quality biriyani rice is the perfectly cooked rice that is not overcooked and every single grain of it is separate and not sticky. Simply shattered when thrown on a surface.

Rice to Chicken Ratio:

The basic thumb rule is to use an equal amount of rice and chicken by weight like if using 1 pound of chicken use 1 pound of rice. But you may choose extra meat or chicken to get more protein full meal.

Saffron:

Why we need saffron in biriyani and what are the ways we can use it in biriyani?

In this preparation, I have used the saffron by putting them in plain lukewarm water for 10 to 12 minutes which allows it to add color evenly into the water and helps distribute well all over the rice. It has a specific aroma that I especially want in by biriyani. It definitely enhances the taste and color by just adding a pinch.

You may also choose to add it in lukewarm milk and add it up into your biriyani. Or you can use rose water. These are a few tips and tricks that you can apply to the biriyani to make a difference.

Utensils used to make dum biryani:

• For frying and preparing gravy for the chicken:https://amzn.to/3bZSCyI
• Thick bottomed pan with a lid for mixing up https://amzn.to/2wChHjg
• Spatula 1 steel
• Wooden spatula
• Strainer:https://amzn.to/2v6x8j5

Which oil is best for making Biryani?

Preferably Clarified butter is best to use for making biriyani as this adds up to flavor and taste for sure. But since it is high in calories you may choose to divide the oil by using your own regular refined oil and spread some ghee on top of biriyani for taste and smell.

10 Types of biryani that can be tried in India:

• Hyderabad Biriyani
• Lucknow Biriyani
• Calcutta Biriyani
• Thalassery Biriyani
• Bombay Biryani
• Sindhi Biryani
• Kalyani Biryani
• Dindigul Biryani
• Ambur Biryani
• Tahari Biryani

More about Biryani:

Serving temperature: Hot

Place of origin: India

Ingredients that can be used: Meat, nuts, Dry fruits, Vegetables, Potatoes.

Region or state: Indian subcontinental

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