Beat the curd, cumin-coriander powder, ginger garlic paste, chilli powder, turmeric, tomato puree, salt, powdered cinnamon, cloves, star anise and javitri together.Dry roast the coriander and cumin seeds and grind into a fine powder. Fresh herbs adds tons of flavor to the biryani. DonвЂ™t skip on fresh coriander and mint leaves.Marinating it overnight in refrigerator would yield tasty chicken biryani. Marinate chicken in all the spices for at least 4 to6 hours.Boneless chicken will result in dry and tough chicken. Use chicken with bones for great flavors.Rinse rice and soak it for 10 to 15 minutes before cooking.Use long grain rice (basmati rice) for making chicken dum biryani.To serve gently scoop out biryani from the pan from the bottom, so you get layers of rice and meat along with all the wonderful masalas.Reduce flame to low and cook it in dum for at least 10-15 minutes. Seal the pan with lid using dough( to make tight seal). Finally make layers of rice and chicken (at least 2 layers of rice and chicken) sprinkle with fresh coriander and mint leaves.You want to cook chicken until itвЂ™s half done. Saute onions, tomatoes, green chilies, ginger garlic paste and rest of the ingredients mentioned in the list. Heat oil and ghee in deep bottomed pan.If you donвЂ™t have time, you can let it marinate for at least 45 minutes. Marinate chicken overnight in fridge for best results. Marinate chicken in ingredients mentioned in the list.Drain the water immediately and spread the rice on a large plate. It took 3.5 minutes for rice to be Вѕth done. Keep an eye on rice as some brands of basmati rice cooks very fast and some takes time. Add rinsed rice, stir gently once and cook until rice is Вѕth cooked вЂ“ donвЂ™t fully cook rice(I usually take it off heat by 3 ВЅ minutes). Add about 1 teaspoon of cooking oil and ВЅ teaspoon of salt. Mean boil about 2 to3 liters (1 gallon) of water in large deep bottomed pot. Soak basmati rice in water for about 10 minutes. Cook basmati rice: Rinse rice gently ensuring to take out only starch and not break the grains 2 to 3 times.1 tablespoon lemon juice (freshly squeezed).ВЅ cup fried onion (also called barista).1 to 2 drops orange food grade color (optional).ВЅВ cupВ coriander leaves (finely chopped).2В tablespoonВ red chili powder (adjust to spice tolerance levels).4В green chilies (slit) вЂ“ adjust according to spice tolerance levels.With the variations of biryani in every local region, each style of biryani is distinctive and one is spoilt for options. Each of the variation being loyal to itвЂ™s regional gastronomical history. Biryani preparation varies every 100 miles within India. What is chicken biryani?Дerived from the Farsi word вЂbirianвЂ™ originated in Persia, biryani was introduced to India during the British rule. Like most, we love to eat chicken dum biryani on lazy Sunday afternoon. IвЂ™m not exaggerating, itвЂ™s TRUE! So i do dare to call this our fail-proof Chicken dum biryani recipe. It has been million times tried, tested and validated by ALL friends who visit us. In this style of cooking foodВ is tightly sealed and cookedВ over a slow fire in itвЂ™s own steam. Dum style cooking involves cooking rice and meat (in layers) in deep bottomed heavy pan (called handi). And towards South India, short grain rice calles вЂњjeera sambaвЂќ rice is preferred for chicken biryani recipe. As you go up to North of India biryani is usually made using long grain basmati rice. With region the recipe for biryani changes. Rice and meat layers are cooked with rich and finger lickingВ masala that can be customized to your taste preference. Chicken dum biryani is a ever green classic that needs no introduction in parts of countries like Persia, India and others! 2.

Dum biryani recipe