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Chicken Dum biryani using curry base

Based on 1 ratings

roshan379

Community Member

“Biryani is a classic which is worth any amount of effort. Hope you enjoy it!”

Difficulty

Hard 💪
90
min.
Preparation
38
min.
Baking
105
min.
Resting

Ingredients

Servings:-4+
500 g basmati rice
700 g chicken drumsticks
2 tbsp ghee
10 sprigs cilantro
10 sprigs mint
1 tsp Jasmine water (Kewda water)
1 tsp rose water
black cardamom pod
cardamom pods
1 tbsp Shahi Jeera
bay leaves
2 tsp chili powder
2 tsp ground coriander
1 tsp garam masala
salt
2 tbsp yogurt
star anise
green chilis
cinnamon stick
cloves
25 ml sunflower oil
350 g onions
100 g tomatoes
1½ tbsp Ginger garlic paste

Utensils

  • Pressure cooker
  • Step 1/6

    Marinate chicken - Add 1tsp oil to the chicken and add below ingredients and mix them up until you have a paste in which the chicken sits. Leave this mix for 1 hour 45minutes in the fridge.
    • 700 g chicken drumsticks
    • 2 tsp chili powder
    • 2 tsp ground coriander
    • 1 tsp garam masala
    • salt
    • 2 tbsp yogurt
    • green chilis
    • 1½ tbsp Ginger garlic paste

    Marinate chicken - Add 1tsp oil to the chicken and add below ingredients and mix them up until you have a paste in which the chicken sits. Leave this mix for 1 hour 45minutes in the fridge.

  • Step 2/6

    Soak rice - wash the basmati rice and soak it in water for approx 30mins. This process can be started after 90mins of the marination of chicken.
    • 500 g basmati rice

    Soak rice - wash the basmati rice and soak it in water for approx 30mins. This process can be started after 90mins of the marination of chicken.

  • Step 3/6

    Prepare the ingredients- chop onions finely and tomatoes in cubes. Further, chop the mint and coriander finely and keep them aside.
    • 350 g onions
    • 100 g tomatoes
    • 10 sprigs cilantro
    • 10 sprigs mint

    Prepare the ingredients- chop onions finely and tomatoes in cubes. Further, chop the mint and coriander finely and keep them aside.

  • Step 4/6

    Prepare the chicken curry base - Start with a pressure cooker or a pot which you can close on high flame. Add the sunflower oil in it, to the hot oil, add onions and stir till golden fried. Add the marinated chicken pieces along with the marinade. Stir and fry for 5 minutes. Next, add the tomatoes and stir for 3 mins. Add 20ml of water and close the lid. Cook it for 15 minutes.
    • 25 ml sunflower oil
    • Pressure cooker

    Prepare the chicken curry base - Start with a pressure cooker or a pot which you can close on high flame. Add the sunflower oil in it, to the hot oil, add onions and stir till golden fried. Add the marinated chicken pieces along with the marinade. Stir and fry for 5 minutes. Next, add the tomatoes and stir for 3 mins. Add 20ml of water and close the lid. Cook it for 15 minutes.

  • Step 5/6

    Cook rice & Preheat oven- Rice is the key to any Biryani. Preheat oven to 225. Take a large pot and bring water to boil. Add shahi jeera, bay leaf, anise, cinnamon , cloves, cardamom pods and black cardamom. Once the water is boiling fully as shown in the picture, add the soaked rice. Maintain the flame high and boil the rice for 3-4 mins. Further, lower the flame and boil the rice for another 3 mins. Strain the water from the rice and keep aside.
    • black cardamom pod
    • cardamom pods
    • 1 tbsp Shahi Jeera
    • bay leaves
    • star anise
    • cinnamon stick
    • cloves

    Cook rice & Preheat oven- Rice is the key to any Biryani. Preheat oven to 225. Take a large pot and bring water to boil. Add shahi jeera, bay leaf, anise, cinnamon , cloves, cardamom pods and black cardamom. Once the water is boiling fully as shown in the picture, add the soaked rice. Maintain the flame high and boil the rice for 3-4 mins. Further, lower the flame and boil the rice for another 3 mins. Strain the water from the rice and keep aside.

  • Step 6/6

    Making the biryani!! - Almost there! Add the curry base to a large empty casserole.  To this, add the rice on top and garnish with coriander and mint leaves. Layer the top with the ghee , rose water and jasmine water. Place the pot in the oven for 25 mins at 225 and 12 mins in 200. Take out the casserole and leave it aside for 10 minutes. There you go! The biryani is ready to be served. Have a feast!

    Making the biryani!! - Almost there! Add the curry base to a large empty casserole. To this, add the rice on top and garnish with coriander and mint leaves. Layer the top with the ghee , rose water and jasmine water. Place the pot in the oven for 25 mins at 225 and 12 mins in 200. Take out the casserole and leave it aside for 10 minutes. There you go! The biryani is ready to be served. Have a feast!

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