1.5TbspBiryani MasalaYou can use any good brand biryani masala
1/2CupFresh Coriander Leaves
1/3CupFresh Mint Leaves
For Rice preparation
8Whole black peppercorns
1TspOrange Food Colour
For layering of Biryani
1/4CupFresh Coriander LeavesFinely Chopped
1/3CupFresh Mint LeavesFinely Chopped
1TbspGhee / Clarified Butter
First of all thinly slice the onion from marination ingredients (listed above) and deep fry them in the oil, taking them out on a kitchen towel.
Wash the chicken thoroughly and keep aside. Take a mixing bowl and add all the ingredients from marination category listed above. Crush those fried onions with the help of your hand and mix it in the marination. Add remaining oil (left after frying onion) to the bowl and add chicken and mix it with the marination properly and cover the bowl with cling film and keep in the refrigerator overnight. (You can keep it for shorter duration, however longer you keep it, better the taste).
Take a kadhai / pan and keep it on medium flame. Transfer the marinated chicken to this kadhai and add 1.5 cup of water. Cover it with lid and let it cook for 10 minutes. You can also cook chicken in the same pot in which you are planning to make biryani. After 10 minutes, check the chicken. If chicken is little soft and tender switch off the flame otherwise cook for another few minutes.
Now lets start boiling rice. I divided rice in three parts (Colors: Yellow, Orange and White) driven purely by my desire to make my biriyani little colorful. Based on your choice, you can colour rice in different colour or you can make biryani with white rice only. If going with three coloured rice, then divide the spices under rice heading into three parts.
Make orange coloured rice with edible orange food colour.
To make yellow rice. Take 4 cups of water and bring to boil, add little salt. now add in one part of drained (already soaked) rice, turmeric powder, 1 tablespoon oil and one part of whole spices and cook it for 5 to 7 mins till rice are 90 percent done. Drain the rice and keep aside. Yellow colour rice are ready now.
Layering the Biryani
First of all grease the Biryani pot with 1 tablespoon ghee and transfer the chicken to it. Now spread yellow rice over it and top it with fried onions, chopped coriander and mint leaves, saffron milk.
Now spread orange coloured rice and top it again with fried onions, chopped mint and coriander leaves and saffron milk.
Now spread white rice over it and finish layering by topping it with the rest of fried onions, chopped mint, cashews and coriander and saffron milk. Add kewra water to it.
Cover the entire pot with foil or tea towel and cover with lid. Place it on medium flame for 5-7 minutes and then let it cook on a extremely low flame for 35 to 40 minutes.
Now remove the tea towel and lid then fluff the rice carefully with fork. Serve hot with raita.
Soaking rice and marinating chicken is very important, so never skip it. If you can’t marinate chicken overnight then do it for at least 3 hours otherwise biryani will not come out perfect. Also, always use good quality basmati rice for biryani.
Cooking rice perfectly is also very important. If you over cook it, then the rice will stick to each other and it will result in mushy Biryani. So always check the rice once they start boiling. It takes around 5-6 minutes to get them cooked after putting them in boiling water.
It would be useful if you use a big wide open pan or handi to make Biryani as it would be easier to do layering in it and when you take the biryani out from pot to serve, you can easily reach to the bottom with a single scoop.
Chicken Dum Biryani
Amount Per Serving
Calories 626Calories from Fat 288
% Daily Value*
Saturated Fat 6g38%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Vitamin A 292IU6%
Vitamin C 7mg8%
* Percent Daily Values are based on a 2000 calorie diet.