Chicken dum Biriyani /சென்னை ஸ்டைல் கோழி தம் பிரியாணி/Chicken Biriyani /Chennai Biriyani

Today’s recipe is one of the most favourite dish for my son #aadhirayan. It’s easy & simple chicken dum Biriyani. I have detailed vedio on YouTube, check it⬇️

Chicken dum Biriyani

Step 1(for Chicken gravy)
Marinate chicken
Chicken – 1kg
Tomato-1 chopped
Curd – 1/2cup
Ginger garlic paste-1 tsp
Greenchillies – 3 nos
Red chilli powder – 1 tsp
Coriander powder – 1 tsp
Mint&cilantro – handful
Salt as required
*Marinate all above ingredients & refrigerate for at least 1hr

Ingredients (For gravy) ;
Oil – 3 to 4 tbsp
Ghee – 1 to 3tsp
Onions med size – 4 to 5 thinly sliced
Tomato med siz – 2nos. Chopped
Greenchillies – 4nos
Ginger garlic paste- 1tbsp
Saffron – a pinch mix it with hot water to give color & flavour (optional)
Mint&cilantro handful
Salt as required
Water 2 to 3cups or as required to cook chicken.

Whole garam masala ;
Bay leaves-1
Cinammon – 2 sticks
Cardamom – 4nos
Cloves – 6nos
Marathi cloves – 2nos
Fennel seeds – 1tsp
Chasew paste ;
Chasews – 1/8cup
Poppy seeds – 1tsp
(Soaked in water & grinded into paste)

*Head kadai on med high flame, splutter the all whole garam masala
*Add onion & fry it on med high flame.
*Add ginger garlic paste, satue for 2mins or until raw flavour goes off.
*Now add Mint&cilantro, green chillies & saute for a minute.
*Add tomatoes & cook until soft.
*Add marinated chicken, mix it & coat with masalas.
*Now add 2 cups of water (I used rice cooked water)
*Cook the gravy for 15 to 20 mins on med high flame & keep aside.
Step 2;
Ingredients ;
Basmathi Rice – 800gms
Cinammon – 1 stick
Bay leaves – 1
Cardamom – 3
Cloves – 4
Fried onions – 1 to 2 tbsp
Salt as required
Water as required

*Add required amt of water to the vessel on high flame, add all whole garam masala, fried onions, oil & boil it.
*Once water Boiled, add soaked & drained rice to it.
*Cook the rice until 80 % done.
*Now drain the water from the rice & make it cool down. (Hint; save some drained water, if need we can add to the gravy for right consistency)

Step 3;
Layering ;

*Take Biriyani tawa, grease it with oil or ghee, add the chicken gravy & add 80% cooked rice.
*Now slowly mix the rice & gravy with spatula.
*Now add saffron water.
*Keep it on very low flame, cover it with lid and add some weight to it (it’s helps to not allow steam out)
*put it on Dum for 10 to 15 mins. After switching off flame wait for another 15 mins.
*Now fluff the rice slowly with saptula or toast the rice in a big vessel to mix gravy & rice thourghly.
*after mixing it, keep closed for another 15mins (this helps to get more flavour & taste to rice)
*Serve hot & enjoy it.

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