South Indian Spicy Chicken Dum Biryani with Raita
Chicken Dum Biryani cooked in dum style is evergreen classic dish and the most popular recipe in South India.
Chicken – 300 gms
Basmati Rice – 500 gms
Japatri – 1
Shah Jeera – 1/4 Tablespoon
Cinnamon – 4
Cloves – 8
Cardamom – 5
Marathi Bud – 8
Bay Leaves – 3
Star Anise – 3
Turmeric Powder – 1/4 Tablespoon
Biryani Masala –1 Tablespoon
Red Chilli Powder – 1 Tablespoon
Oinons – 4 (sliced onions)
Green Chilli – 4
Ginger Garlic Paste – 1 Tablespoon
Garam Masala Powder – 1 Tablespoon
Cardamom Powder – 1 Tablespoon
Coriander Leaves – As Needed
Mint Leaves – As Needed
Lemon Juice – 1 Tablespoon
Ghee – As needed
Yogurt – 1/2 Cup
Oil – 3 Tablespoons
Salt – As needed
For making chicken biryani, first marinate the chicken pieces. To marinate, add salt as needed to the fresh cleaned chicken pieces, add 1/4 tablespoon of turmeric powder and add one tablespoon of each, red chili powder, garam masala powder, biryani masala powder, ginger garlic paste, and a pinch of cardamom powder, a few coriander leaves and mint leaves, 1/2 cup of yogurt and lemon juice and mix all the ingredients well and let the chicken pieces marinate for at least 30 minutes.
Now pour enough water into the basmati rice and clean it, drain the water and again pour water into the rice and soak it in water for 30 minutes. Rice will be cooked quickly due to soaking.
Now switch on the stove and heat a pan, pour three tablespoons of oil and heat it, then add sliced onions into the oil and mix it, cover the pan and cook the onions for three minutes, fry the onion slices evenly till it changes to brown color, and transfer the fried onions into a small bowl.
Now boil the water to cook the rice, add enough salt to the water, add cardamom, star anise, marathi buds, cinnamon stick, shah jeera, japatri, and cloves to the water. Water gets nice flavor due to the addition of spices. After water gets boiled, add soaked basmati rice and half tablespoon of oil (to avoid sticking of rice) to the boiled water, stir it once and cook. After basmati rice is half cooked, switch off the stove and drain the rice in order to remove the excess water and keep it aside.
Now take a vessel and add marinated chicken pieces into it, add some fried brown onions, mint, coriander leaves and then chopped green chillies, and add remaining spices to the chicken pieces, add 1/4 teaspoon of cardamom powder, which gives a nice flavor to the biryani, add four tablespoons of ghee, which gives nice taste to the biryani, mix well and spread the chicken mixture throughout the vessel. Now spread the half cooked rice on the chicken mixture, add mint leaves, coriander leaves, 1/4 teaspoon of cardamom powder, add fried brown onions on the rice and spread the rice evenly. Add some saffron water for color and finally add four tablespoons of ghee on the top of the rice.
Now take chapatti or maida dough and roll it, spread the dough on the edges of the vessel lid and seal the vessel with the lid to avoid the vapor in the vessel.
Keep the biryani vessel on the stove and light it up. Cook on high flame for 5 minutes and then 15 minutes on a medium flame and last 15 minutes on a low flame and then switch off the stove. After 20 minutes, remove the lid and mix the biryani carefully. Now transfer the chicken biryani to a serving plate and garnish with cashew nuts and sliced onions. Tasty and spicy South Indian Chicken Dum Biryani is now ready to serve.
Chicken Dum Biryani can be enjoyed with combination of yummy raita.
Fresh Yogurt – 1 Cup
Cumin Powder – 1 Pinch
Chopped Onions – 1 Cup
Green Chilli Pieces – 2 Tablespoons
Grated Carrot – 1 Cup
Coriander Leaves – 2 bunches (Slightly Chopped)
Salt – As Needed
For making raita, take a bowl and add fresh yogurt, grated carrot, chopped onions, green chilli pieces, and coriander leaves and add salt to taste and mix it well. Add little water and a pinch of cumin powder and mix well and keep it aside for 5 minutes. Now, raita is ready. Transfer it into a serving bowl and serve with the Chicken Dum Biryani.