Delhi's layered chicken Dum Biryani
Delhi's layered chicken Dum Biryani

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, delhi's layered chicken dum biryani. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Biryani, a rich layered delicacy of meat, spices and long fragrant basmati rice from the royal kitchen of Mughals and Nizams. Biryani was actually brought to India by Mughals and now in India it is traditionally associated with Awadhi cuisine of Lucknow, Mughlai cuisine of Delhi and as Hyderabadi cuisine in southern India. To Layer on Dum: Take a big and deep pan to layer the biryani. Desi Ghee or clarified butter at the bottom.

Delhi's layered chicken Dum Biryani is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Delhi's layered chicken Dum Biryani is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can have delhi's layered chicken dum biryani using 33 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Delhi's layered chicken Dum Biryani:
  1. Get First marination
  2. Make ready 1 kg Chicken
  3. Take Juice of 1 lemon
  4. Prepare 400 gms thick yoghurt
  5. Take 1 Tbsp ginger paste
  6. Take 1 Tbsp garlic paste
  7. Get 2 tsp Salt
  8. Make ready Second marination
  9. Take 3 medium size onions Finely chopped
  10. Make ready 2 Tbsp homemade biryani masala
  11. Get 2 big size tomato finely chopped
  12. Take Handful coriander leaves chopped
  13. Take Handful fresh mint leaves or 1 tbsp dried and crushed mint
  14. Get 3-4 whole green Chilli
  15. Make ready 1 tsp turmeric powder
  16. Take 2 Tbsp coriander powder
  17. Prepare 1 Tbsp red chilli Powder
  18. Get 1 Tbsp garlic paste
  19. Take 1 Tbsp Ginger paste
  20. Make ready 1/2 inch cinnamon stick
  21. Get 2 bay leaves
  22. Make ready 4-5 cloves
  23. Get 1/2 cup oil
  24. Get 1 tsp salt
  25. Get For rice
  26. Get 1 kg India gate basmati rice
  27. Take 4 Tbsp ghee or oil or half and half of both
  28. Take 2 bay leaves
  29. Prepare 1 inch cinnamon stick
  30. Get 3-4 green cardamom
  31. Take 4-5 cloves
  32. Take Salt to taste
  33. Make ready Around 1.5 litre of water

Marinate the chicken with curd, vinegar, turmeric powder, coriander powder, chilli powder and the ginger-garlic paste for an hour or more. This is probably your best bet to taste Moradabadi biryani in Delhi. Most non-Hyderabadis think that a good plate of chicken dum biryani is spicy rice mixed with a large piece of chicken — best, if it comes with a tangri (or leg piece down the thigh). Chicken dum biryani recipe can be prepared in two ways, kacha (kachi) Method and Pakki Method.

Instructions to make Delhi's layered chicken Dum Biryani:
  1. Fry the chopped onions in 4 Tbsp oil to make birista or brown onions. Cook it until golden brown and crispy.
  2. Clean, wash and pat dry the Chicken and add all the above mentioned first marination ingredients to the chicken. Marinate it with your hands to coat each and every part especially the bones because the smell of the meat remains if the bones are not well marinated. Marinate it in the refrigerator for atleast an hour or if you have time in hand then marinate overnight.
  3. After the first marination is done take it out from the refrigerator and add all the above mentioned ingredients for second marination including the birista except bay leaves, cinnamon stick, cloves, ginger and garlic paste. Mix those all very well make sure every part is well coated better to use your hand for this. As for chillies either green or red add more or less depending on your taste. Once mixed well marinate it again for 40-50 minutes in the refrigerator.
  4. Please check my previous post for the homemade biryani masala.
  5. Once chicken is marinated then heat up oil in a wok add cinnamon stick, bay leaves and cloves followed by ginger and garlic paste. Saute till the rawness goes away then add the marinated chicken. Cook it on a high flame for 8-10 minutes or untill the chicken start to release it's own water along with the water of other ingredients then lower the flame cover it and cook it till completely done and oil oozes out stirring in between to avoid from sticking to the wok.
  6. For the rice wash and soak it for 30 minutes. I am using same amount of rice and chicken you can add 700 gms rice also. After 30 minutes drain out the excess water from the rice. Heat up ghee or oil in a pan add all the above mentioned ingredients for rice tempering when they start to splutter add water and salt and allow it to boil. Once start boiling add the soaked rice and cook till 70% done. Drain out the excess water but don't discard this because it has all the flavours of spices and ghee
  7. Store that water in the refrigerator for further use. Press the rice between your fingers and you feel the tightness of the rice. Don't over cook it because it will not remain intact as it will cook further on dum. After that leave it for 10-12 minutes then start assembling by this it will tighten up a bit. Tip-You can add 2-3 tsp more ghee or oil in the boiling water to avoid rice from sticking and breaking.
  8. For assembling–In a bowl take 2 tbsp warm milk add 5-6 strands of saffron mix and keep it aside. In another bowl take a tsp of orange food colour in a tsp of water mix and keep it aside. Fry one large finely chopped onion until golden brown and crispy. In another bowl take 3 tbsp ghee melt it and keep it aside. In a separate bowl take 1 tbsp dried mint and keep aside.
  9. Some chopped coriander leaves (totally optional) and 1/2 tsp prepared biryani masala to sprinkle on top.
  10. Time for assembling the cooked chicken and rice for that take a big wok. It should be big enough so that when we keep it on dum the rice got space to expand. Take 1/3rd of the rice as a 1st layer then add half of the cooked chicken as a 2nd layer then add some brown onions or birista then drizzle some ghee then add little food colour here and there sprinkle some dried mint. Some saffron milk add then again 1/3 rd rice as 3rd layer then the remaining cooked chicken as 4th layer.
  11. Again sprinkle and drizzle some birista, orange food colour, saffron milk, ghee and dried mint. Now the final 5th layer remaining 1/3rd rice and finally top it with all the remaining ghee, milk, onion, mint, colour and add some Chopped Coriander leaves (optional). And it's ready to keep on dum.
  12. Place a griddle or tawa place the wok on it and cover it with an aluminium foil then the lid. Now cook it on high flame for 10 minutes then lower the flame and cook for another 10 minutes then off the flame and keep it as it is for 10-15 minutes then serve.
  13. Delhi's layered chicken Dum Biryani is ready to be served.

Most non-Hyderabadis think that a good plate of chicken dum biryani is spicy rice mixed with a large piece of chicken — best, if it comes with a tangri (or leg piece down the thigh). Chicken dum biryani recipe can be prepared in two ways, kacha (kachi) Method and Pakki Method. In the Kachi method of making biriyani, the raw ingredients are just marinated and placed at the bottom of a utensil and layered with partially cooked rice, saffron etc. Sealed & cooked on a slow dum process, trapping the steam inside for even cooking. How to make Layered Chicken Biryani Recipe.

So that is going to wrap it up with this exceptional food delhi's layered chicken dum biryani recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!