Name: Traditional Dum Style Chicken Biryani Recipe
Total time: 170 min
Yield: 3
Cuisine: Cuisine

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The dum style of cooking or the art of cooking on a slow fire has become synonymous with lucknow biryani cuisine. Here i bring you my take on the traditional dum chicken biryani from lucknow.

How to make Traditional Dum Style Chicken Biryani Recipe

Antara Navin

Crawler

Cuisine

<p>The dum style of cooking or the art of cooking on a slow fire has become synonymous with lucknow biryani cuisine. Here i bring you my take on the traditional dum chicken biryani from lucknow.</p>

chicken marinade ingredients

chicken breasts or thighs cut into cubes

garlic cloves, finely chopped

ginger, finely chopped

Plain yogurt

coriander seeds

cumin seeds

biryani masala

Kashmiri mirch powder

Cayenne

turmeric powder

Salt

mustard oil

Lemon juice

To cook the rice

basmati rice

Water

black cardamon

bay leaf

Rest of the ingredients

olive oil

desi ghee

finely chopped onions

small cardamon pods

Cinnamon Stick

black peppercorns

Shahi jeera

Cloves

coriander leaves

fennel seeds

biryani masala to sprinkle between the layers

lemon juice to sprinkle

strands of saffron + 1 milk or 1/4 tsp edible food color

To make the chicken marinade,  dry roast the coriander seeds,  cumin seeds and biryani masala.  cool it and then grind it to a fine curry powder.  

step 1

Combine the curry powder in the above step and the rest of all the chicken marinade ingredients .  let it rest in the fridge overnight or if you don&#39;t have time,  let it rest for at least 2 hours. 

step 2

When the marinade has rested well,  it&#39;s time to start preparing for the biryani.  bring the water for cooking rice to a boil in a big container.  add the bay leaf and the black cardamon.  add 1 tsp oil and salt as per taste. 

step 3

Add the rice when the water starts boiling and cook till it is 70% done.  (for me,  my basmati rice generally takes 5-6 minutes.)strain the rice and spread it flat on a plate/non-stick pan to cool.  

step 4

Take a heavy bottom container and heat it.  add the oil and ghee to it .  when it is slightly hot,  add the cinnamon stick,  cardamon pods,  cloves,  black peppercorns and the shahi jeera. 

step 5

When the seeds stop to crackle,  add the onions.  saute it for 5-7 minutes till they become brown and translucent.  add the chicken marinade.  sprinkle some coriander leaves and fennel seeds. 

step 6

Layer some rice over it.  add coriander leaves,  some fennel seeds.  sprinkle some biryani masala and 2-3 drops of lemon juice.  repeat this step for another layer of rice.  

step 7

Take some rice separately in a bowl and mix it with the food color.  put this rice on the top layer.  do not mix it with the rest of the rice.  if you are using saffron milk,  pour it on top in any pattern and do not stir or mix. 

step 8

Close the lid of the container.  seal the top with a dough or aluminum foil.  place the lid on the top.  (i used a big pressure cooker and sealed the top with its lid containing the gasket but no whistle.) 

step 9

Place a iron tava on the heat and put the container on the tava.  cook on a medium-high flame for 15-20 minutes.  then decrease the flame to low and continue heating with the tava on the bottom for another 15-20 minutes. 

step 10

Turn off the heat.  open the cover,  check if the rice is done.  continue heating for another 5 minutes if the rice is not done. 

step 11

Let the biryani rest for sometime and cool.  don&#39;t mix the rice when they are hot as the rice grains are soft and they might break .  once the biryani cools a little,  mix the rice and enjoy the beautiful aroma that fills your kitchen . 

step 12

step 13

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