Esiest chicken biriyani and dum biriyani recipe
EASIEST INDIAN CHICKEN BIRYANI – WITH PROGRESS PICTURES
Have you even wondered how to make Chicken Biryani? This simple, easy and effortless recipes will probably make the easiest Indian Chicken Biryani recipe using boneless chicken and easy to find spices that you
So If you love Indian food then you probably have been to an Indian restaurant, and you probably have ordered this classic dish Indian Chicken Biryani! Now there are plenty of version to choose from of course. Often the most common being that you have a Biryani recipes that are different in the north of India as compared to those in the south of India! Some are cooked with a method that uses layers. Some will use a method that involved raw meat and half cooked rice like this one and then there are the easy chicken biryani where you cook the meat and rice before you layer them. see in India Biryani is most like a huge umbrella that has all so many different variations and versions. To most non Indian this is confusing but to most Indian this is fun. Now we have more to try!
So If you love Indian food then you probably have been to an Indian restaurant, and you probably have ordered this classic dish Indian Chicken Biryani! Now there are plenty of version to choose from of course. Often the most common being that you have a Biryani recipes that are different in the north of India as compared to those in the south of India! Some are cooked with a method that uses layers. Some will use a method that involved raw meat and half cooked rice like this one and then there are the easy chicken biryani where you cook the meat and rice before you layer them. see in India Biryani is most like a huge umbrella that has all so many different variations and versions. To most non Indian this is confusing but to most Indian this is fun. Now we have more to try!EASY AND HEALTY INDIAN CHICKEN BIRYANI
Indian Chicken Biryani is huge in our home and my kids love it. This dish has a unique aroma and no matter how little or far this aroma comes from, there is no mistaking it for anything else bu Chicken Biryani. You know a good Biryani by it’s smell. It’s that ultimate flavor that defines this dish.
Easiest Chicken Biryani in Three Easy Steps, Healthy Chicken Biryani, Boneless Chicken Biryani
Easiest Chicken Biryani in Three Easy Steps, Healthy Chicken Biryani, Boneless Chicken Biryani
So the main three steps would be
- Marinate Meat
- Prepare Rice
- Layer and cook
Easy Healthy Indian Chicken Biryani – Boneless Chicken Biryani Recipe
So the main three steps would be
- Marinate Meat
- Prepare Rice
- Layer and cook
Easy Healthy Indian Chicken Biryani – Boneless Chicken Biryani Recipe
VARIATION FROM THE AUTHENTIC PROCESS OR A MORE MODERN APPROACH TO CHICKEN BIRYANI
This recipe is similar to the original but with a modern twist. A a few changes I made to suite today’s busy life style and diet.
- The whole spices – I have added the spices necessary – just not all over the chicken biryani. Why?
Well, while we Indian know exactly that these spices need to be taken off instead of eating. Often I get my non-Indian friends who will bite into a cardamon or clove and then go – ha that is hot!!
So personally I prefer to add them such that I can remove them off before serving. Which means I add the whole spices in a muslin cloth and add it to the rice water and in powder form in the marinade. That way I have all the flavor but not the itty bitty spices mixed in the rice.
- Ghee – Originally this dish is loaded with ghee. Yup that is why authentic biryani is considered a big feast. If not for the ghee and spices it’s a one pot chicken and rice dish. Now I use very little ghee and often no ghee at all. To me a good biryani is about good meat, good flavors and good quality rice. Once you have those three taken care of – the ghee can stay on the shelf where it belongs. Another reason for me is Ziv (my husband) has high cholesterol so we prefer to keep that saturated fat on the shelf as much as we can.
- Boneless Chicken – All original recipes of Chicken Biryani will tell you to use chicken on bones – they are not wrong because it’s those juices that spill into the rice and add so much more. BUT it’s not so easy to eat chicken on bones with a knife and fork now – is it? Yeah so I always use boneless chicken thighs.
- Deep fried onions – Yes, originally onions for biryani is known to be deep fried and add a caramel taste. I still get the onions to caramelize but by slow cooking in little oil rather than deep frying. Trust me you will love this one better.
Easy Indian Chicken Biryani, Healthy Chicken Biryani and Boneless Chicken Biryani
This recipe is similar to the original but with a modern twist. A a few changes I made to suite today’s busy life style and diet.
- The whole spices – I have added the spices necessary – just not all over the chicken biryani. Why?
Well, while we Indian know exactly that these spices need to be taken off instead of eating. Often I get my non-Indian friends who will bite into a cardamon or clove and then go – ha that is hot!!
So personally I prefer to add them such that I can remove them off before serving. Which means I add the whole spices in a muslin cloth and add it to the rice water and in powder form in the marinade. That way I have all the flavor but not the itty bitty spices mixed in the rice. - Ghee – Originally this dish is loaded with ghee. Yup that is why authentic biryani is considered a big feast. If not for the ghee and spices it’s a one pot chicken and rice dish. Now I use very little ghee and often no ghee at all. To me a good biryani is about good meat, good flavors and good quality rice. Once you have those three taken care of – the ghee can stay on the shelf where it belongs. Another reason for me is Ziv (my husband) has high cholesterol so we prefer to keep that saturated fat on the shelf as much as we can.
- Boneless Chicken – All original recipes of Chicken Biryani will tell you to use chicken on bones – they are not wrong because it’s those juices that spill into the rice and add so much more. BUT it’s not so easy to eat chicken on bones with a knife and fork now – is it? Yeah so I always use boneless chicken thighs.
- Deep fried onions – Yes, originally onions for biryani is known to be deep fried and add a caramel taste. I still get the onions to caramelize but by slow cooking in little oil rather than deep frying. Trust me you will love this one better.
Easy Indian Chicken Biryani, Healthy Chicken Biryani and Boneless Chicken Biryani
LET’S TALK INGREDIENTS AND SUBSTITUTES FOR OUR CHICKEN BIRYANI
Easy Healthy Indian Chicken Biryani, Healthy Chicken Biryani, Boneless Chicken Biryani
Easy Healthy Indian Chicken Biryani, Healthy Chicken Biryani, Boneless Chicken Biryani
SPICES AND SUBSTITUTES
I remember my mom had a huge collection of whole spices I could barely pronounce. Now if she made this biryani she’d be adding a few more for sure. The most common and important whole spices to use usually are cloves, green cardamons, black cardamons, bay leaves, cinnamon sticks, mace, star anise and caraway seeds.
Now let’s not get overwhelmed and disappointed over sourcing those ingredients.
The next time you go to an Asian store – look for these two little box of spices that say Biryani Masala and Garam Masala – Grab them – all these above spices are ground in there in just the right proportion.
These are very versatile too! The next time you make ginger bread cookies – replace the spices with some garam masala – then make sure you come here and let me know how awesome those ginger bread cookies tasted. OK?
- You can replace the whole spices in the rice with a 1 tbsp of Garam Masala.
- Replace the spices (cumin, coriander, turmeric, and garam masala ) in the marinade with 2 tbsp of the Biryani Masala.
Indian Chicken Biryani in Three Easy Steps – Healthy Chicken Biryani, Boneless Chicken Biryani
I remember my mom had a huge collection of whole spices I could barely pronounce. Now if she made this biryani she’d be adding a few more for sure. The most common and important whole spices to use usually are cloves, green cardamons, black cardamons, bay leaves, cinnamon sticks, mace, star anise and caraway seeds.
Now let’s not get overwhelmed and disappointed over sourcing those ingredients.
Now let’s not get overwhelmed and disappointed over sourcing those ingredients.
The next time you go to an Asian store – look for these two little box of spices that say Biryani Masala and Garam Masala – Grab them – all these above spices are ground in there in just the right proportion.
These are very versatile too! The next time you make ginger bread cookies – replace the spices with some garam masala – then make sure you come here and let me know how awesome those ginger bread cookies tasted. OK?
These are very versatile too! The next time you make ginger bread cookies – replace the spices with some garam masala – then make sure you come here and let me know how awesome those ginger bread cookies tasted. OK?
- You can replace the whole spices in the rice with a 1 tbsp of Garam Masala.
- Replace the spices (cumin, coriander, turmeric, and garam masala ) in the marinade with 2 tbsp of the Biryani Masala.
Indian Chicken Biryani in Three Easy Steps – Healthy Chicken Biryani, Boneless Chicken Biryani
RICE TEST – HOW TO COOK RICE FOR THIS EASY CHICKEN BIRYANI
Cooking the rice just right plays a huge part in how good your final Chicken Biryani will turn out. Why? because the rice is cooked twice. Once when boiled on it’s own; then again when steamed over the marinated chicken.
Under cooked will mean under done rice in the finished chicken biryani. Over cooking means chicken with mashed rice in the finished biryani. Makes sense? It’s not difficult just don’t under estimate that cooking time – and DON”T answer that phone.
- At about 3 minutes into boiling you will start to check the rice.
- If you press a grain of rice between two fingers, first it will still be hard and break into small pieces.. that’s still not half way.
- Next it will be a little softer and crumple into small pieces, this is half way.
- If it is soft and gets mashed between your fingers, you passed half cooked.
- Drain the rice when it is half cooked and set aside.
Indian Chicken Biryani in Three Easy Steps, Healthy Chicken Biryani, Boneless Chicken Biryani
Cooking the rice just right plays a huge part in how good your final Chicken Biryani will turn out. Why? because the rice is cooked twice. Once when boiled on it’s own; then again when steamed over the marinated chicken.
Under cooked will mean under done rice in the finished chicken biryani. Over cooking means chicken with mashed rice in the finished biryani. Makes sense? It’s not difficult just don’t under estimate that cooking time – and DON”T answer that phone.
Under cooked will mean under done rice in the finished chicken biryani. Over cooking means chicken with mashed rice in the finished biryani. Makes sense? It’s not difficult just don’t under estimate that cooking time – and DON”T answer that phone.
- At about 3 minutes into boiling you will start to check the rice.
- If you press a grain of rice between two fingers, first it will still be hard and break into small pieces.. that’s still not half way.
- Next it will be a little softer and crumple into small pieces, this is half way.
- If it is soft and gets mashed between your fingers, you passed half cooked.
- Drain the rice when it is half cooked and set aside.
Indian Chicken Biryani in Three Easy Steps, Healthy Chicken Biryani, Boneless Chicken Biryani
SHOULD I USE SAFFRON OR EDIBLE FOOD COLOR – HOW TO GET A GOOD COLOR FOR YOUR CHICKEN BIRYANI
- Below is the saffron thread – that you soak in milk then sprinkle over the rice layers. It has a distinct flavor and color. It is quite expensive and you have to use quite a bit if you want a lot of color.
- So often restaurants will use yellow and red food color to get the color to give the biryani that extra color.
- As you can see below the biryani has a light orange color with 1 tsp saffron thread. But the rest of the images on this post have more brighter colors of red and yellow – that because I did add a little edible food colors- this powder colors can be found in Indian grocery stores – just ask for edible biryani color.
- Having said that I only added color so I can get good pictures for this blog post or when I am entertaining guest. When making biryani for the family I usually only use the Saffron or omit any saffron and colors completely. It does not contribute to the taste – just visual appeal.
Easiest Indian Chicken Biryani in Three Easy Steps, Healthy Chicken Biryani, Boneless Chicken Biryani
- Below is the saffron thread – that you soak in milk then sprinkle over the rice layers. It has a distinct flavor and color. It is quite expensive and you have to use quite a bit if you want a lot of color.
- So often restaurants will use yellow and red food color to get the color to give the biryani that extra color.
- As you can see below the biryani has a light orange color with 1 tsp saffron thread. But the rest of the images on this post have more brighter colors of red and yellow – that because I did add a little edible food colors- this powder colors can be found in Indian grocery stores – just ask for edible biryani color.
- Having said that I only added color so I can get good pictures for this blog post or when I am entertaining guest. When making biryani for the family I usually only use the Saffron or omit any saffron and colors completely. It does not contribute to the taste – just visual appeal.
Easiest Indian Chicken Biryani in Three Easy Steps, Healthy Chicken Biryani, Boneless Chicken Biryani
CHICKEN BIRYANI RECIPE – SIMPLE, EASY AND THE BEST YOU WILL EVER MAKE – I PROMISE! (SAVE/PIN FOR LATER)
INGREDIENTS
- Boneless Chicken thighs – 8 thighs / about 800 grams – cleansed and cut to bite size pieces
- Basmati Rice – 2 cups / 400 grams
- Onions – 2 large / about 400 grams – sliced thinly
- Cilantro chopped – 1/2 cup + 1/4 cup divided
- Mint leaves/ Pudina – 1/4 cup
- Milk or water – 1/4 cup with Saffron / Zaffron – 1 tsp
- Ghee or Oil – 2 to 4 tbsp + 1 tbsp (divided)
- 1 tsp lemon juice
- Boneless Chicken thighs – 8 thighs / about 800 grams – cleansed and cut to bite size pieces
- Basmati Rice – 2 cups / 400 grams
- Onions – 2 large / about 400 grams – sliced thinly
- Cilantro chopped – 1/2 cup + 1/4 cup divided
- Mint leaves/ Pudina – 1/4 cup
- Milk or water – 1/4 cup with Saffron / Zaffron – 1 tsp
- Ghee or Oil – 2 to 4 tbsp + 1 tbsp (divided)
- 1 tsp lemon juice
WHOLE SPICES FOR RICE (SEE NOTE ABOVE FOR SUBSTITUTE)
- 6 cloves,
- 2 green cardamons,
- 2 black cardamons,
- 3 bay leaves,
- 2 cinnamon sticks,
- a piece of mace/javitri,
- one star anise and
- one tsp of caraway seeds/ shahi jeera
- 6 cloves,
- 2 green cardamons,
- 2 black cardamons,
- 3 bay leaves,
- 2 cinnamon sticks,
- a piece of mace/javitri,
- one star anise and
- one tsp of caraway seeds/ shahi jeera
MARINADE:
- Yogurt – 2 cups
- Ginger grated – 1 1/2 tbsp
- Garlic – grated or minced to a paste – 1 1/2 tbsp
- Garam Masala – 1 tsp
- Coriander Powder – 2 tbsp
- Cumin Powder – 1 tbsp
- Turmeric Powder – 1/2 tsp
- Sweet Paprika – 1 tsp
- Chilly Powder /Cayenne Powder – 1/2 tbsp to 1 tbsp (depending on how spicy you want)
- Ghee / Oil – 2 tbsp
- Lemon juice – 2 tbsp
- Bay leaves – 2 leaves
- Salt and Pepper to taste
- Yogurt – 2 cups
- Ginger grated – 1 1/2 tbsp
- Garlic – grated or minced to a paste – 1 1/2 tbsp
- Garam Masala – 1 tsp
- Coriander Powder – 2 tbsp
- Cumin Powder – 1 tbsp
- Turmeric Powder – 1/2 tsp
- Sweet Paprika – 1 tsp
- Chilly Powder /Cayenne Powder – 1/2 tbsp to 1 tbsp (depending on how spicy you want)
- Ghee / Oil – 2 tbsp
- Lemon juice – 2 tbsp
- Bay leaves – 2 leaves
- Salt and Pepper to taste
METHOD :
STEP ONE – MARINATE CHICKEN
- Use a marinade safe bowl – glass or plastic not metal/aluminium
- Add yogurt and all marinade spices – Mix well to combine (see substitution above)
- Mix in the chopped chicken pieces, lemon juice
- Add the oil or ghee
- Combine well, cover with cling wrap and let set aside to marinate between 1 hour to over night.
(one hour on the counter but more than than please keep in the fridge)
Easy Indian Chicken Biryani in Three Easy Steps, Healthy Chicken Biryani, Boneless Chicken Biryani
- Use a marinade safe bowl – glass or plastic not metal/aluminium
- Add yogurt and all marinade spices – Mix well to combine (see substitution above)
- Mix in the chopped chicken pieces, lemon juice
- Add the oil or ghee
- Combine well, cover with cling wrap and let set aside to marinate between 1 hour to over night.
(one hour on the counter but more than than please keep in the fridge)
Easy Indian Chicken Biryani in Three Easy Steps, Healthy Chicken Biryani, Boneless Chicken Biryani
STEP TWO – PREPARE RICE
- Wash and soak rice for 30 mins
- At the same time place a large pot of water on the stove
- Add salt let come to almost boil.
- In a cheese cloth – add the whole spices mentioned above
- Tie it into a double knot tight such that it will not open.
- Add it to the pot of water and let brew for about 20 minute on low simmer
- The water will get the color of the spices.
- After 20 mins – remove the muslin bag
(or add 1 tsp garam masala powder and skip the boiling time)
- Now add the 1 tbsp oil and 1 tsp lemon juice – this will keep the rice separated and white.
- Add the rice and stir to ensure it does not stick to the pan.
- Cook rice for about 3 to 4 minutes until half cooked. (see rice test notes above)
- Drain and set aside.
Easy Healthy Chicken Biryani in Three Easy Steps, Healthy chicken biryani, boneless chicken biryani
- Wash and soak rice for 30 mins
- At the same time place a large pot of water on the stove
- Add salt let come to almost boil.
- In a cheese cloth – add the whole spices mentioned above
- Tie it into a double knot tight such that it will not open.
- Add it to the pot of water and let brew for about 20 minute on low simmer
- The water will get the color of the spices.
- After 20 mins – remove the muslin bag
(or add 1 tsp garam masala powder and skip the boiling time) - Now add the 1 tbsp oil and 1 tsp lemon juice – this will keep the rice separated and white.
- Add the rice and stir to ensure it does not stick to the pan.
- Cook rice for about 3 to 4 minutes until half cooked. (see rice test notes above)
- Drain and set aside.
Easy Healthy Chicken Biryani in Three Easy Steps, Healthy chicken biryani, boneless chicken biryani
STEP THREE – LAYER AND COOK
This can be done simultaneous while the rice is cooking.
Use a wide heavy bottom pan with a nice firm lid – you want the chicken to spread evenly in a single layer and
You want all the stem/dum to stay in the pot.
- Add 2 tbsp Canola oil or Ghee in the pot.
- Saute the sliced onions with 1 tsp salt
- The onions will take about 15 to 20 minutes to softened and caramelized – it will reduce to 1/3 of it original volume.
- Switch the heat off
- Add almost all the cooked onions to the chicken – leave some to sprinkle on the next layer.
- Stir well to combine
- Next add the fresh herbs – cilantro and mint.
- Spread/layer the chicken into the pan in an even single layer
- Next spread half the rice – sprinkle with some more herbs and remaining onions
- Sprinkle half the saffron milk. (mentioned in ingredients – soak saffron in hot milk for a few minutes)
- Then add the remaining rice.
- Sprinkle with any remaining herbs and saffron milk.
This can be done simultaneous while the rice is cooking.
Use a wide heavy bottom pan with a nice firm lid – you want the chicken to spread evenly in a single layer and
You want all the stem/dum to stay in the pot.
Use a wide heavy bottom pan with a nice firm lid – you want the chicken to spread evenly in a single layer and
You want all the stem/dum to stay in the pot.
- Add 2 tbsp Canola oil or Ghee in the pot.
- Saute the sliced onions with 1 tsp salt
- The onions will take about 15 to 20 minutes to softened and caramelized – it will reduce to 1/3 of it original volume.
- Switch the heat off
- Add almost all the cooked onions to the chicken – leave some to sprinkle on the next layer.
- Stir well to combine
- Next add the fresh herbs – cilantro and mint.
- Spread/layer the chicken into the pan in an even single layer
- Next spread half the rice – sprinkle with some more herbs and remaining onions
- Sprinkle half the saffron milk. (mentioned in ingredients – soak saffron in hot milk for a few minutes)
- Then add the remaining rice.
- Sprinkle with any remaining herbs and saffron milk.
SEAL THE POT AND COOK THE CHICKEN BIRYANI
- Cover the pot – make sure it is sealed well. You want all the stem to stay in
- I use a foil around the rim of the pan to ensure the dum (steam) stays in.
- Cook the chicken Biryani
- 5 minutes on medium high – this will get the chicken juices to be released
- 10 minutes on medium low – this will ensure the juices cook off without too much gravy.
- 10 minutes on low – this will ensure the chicken will not burn on the bottom.
- When the cooking time is done – by the aroma you will know the chicken is cooked and your biryani is done.
- Don’t open the pot just yet – let the residue heat cook the chicken some more for 10 minutes – this resting time will make sure the steam stays in giving you a moist juicy chicken biryani.
- Enjoy!
- Cover the pot – make sure it is sealed well. You want all the stem to stay in
- I use a foil around the rim of the pan to ensure the dum (steam) stays in.
- Cook the chicken Biryani
- 5 minutes on medium high – this will get the chicken juices to be released
- 10 minutes on medium low – this will ensure the juices cook off without too much gravy.
- 10 minutes on low – this will ensure the chicken will not burn on the bottom.
- When the cooking time is done – by the aroma you will know the chicken is cooked and your biryani is done.
- Don’t open the pot just yet – let the residue heat cook the chicken some more for 10 minutes – this resting time will make sure the steam stays in giving you a moist juicy chicken biryani.
- Enjoy!
Easiest Indian Chicken Biryani in three easy steps aka Healthy Boneless Chicken Biryani
prep
cook
inactive
total
yield 8 servings
Have you even wondered how to make Chicken Biryani? This simple, easy and effortless recipes will probably make the easiest Indian Chicken Biryani recipe using boneless chicken and easy to find spices that you can relate to. This post simplifies the process in three easy to understand steps so you will enjoy making this classic one pot dish.
prep
cook
inactive
total
yield 8 servings
Have you even wondered how to make Chicken Biryani? This simple, easy and effortless recipes will probably make the easiest Indian Chicken Biryani recipe using boneless chicken and easy to find spices that you can relate to. This post simplifies the process in three easy to understand steps so you will enjoy making this classic one pot dish.
Ingredients
Ingredients
- Boneless Chicken thighs - 8 thighs / about 800 grams - cleansed and cut to bite size pieces
- Basmati Rice - 2 cups / 400 grams
- Onions - 2 large / about 400 grams - sliced thinly
- Cilantro chopped - 1/2 cup + 1/4 cup divided
- Mint leaves/ Pudina - 1/4 cup
- Milk or water - 1/4 cup with Saffron / Zaffron - 1 tsp
- Ghee or Oil - 2 to 4 tbsp + 1 tbsp (divided)
- 1 tsp lemon juice
- Boneless Chicken thighs - 8 thighs / about 800 grams - cleansed and cut to bite size pieces
- Basmati Rice - 2 cups / 400 grams
- Onions - 2 large / about 400 grams - sliced thinly
- Cilantro chopped - 1/2 cup + 1/4 cup divided
- Mint leaves/ Pudina - 1/4 cup
- Milk or water - 1/4 cup with Saffron / Zaffron - 1 tsp
- Ghee or Oil - 2 to 4 tbsp + 1 tbsp (divided)
- 1 tsp lemon juice
Whole Spices for Rice (see note above for substitute)
- 6 cloves,
- 2 green cardamons,
- 2 black cardamons,
- 3 bay leaves,
- 2 cinnamon sticks,
- a piece of mace/javitri,
- one star anise and
- one tsp of caraway seeds/ shahi jeera
- 6 cloves,
- 2 green cardamons,
- 2 black cardamons,
- 3 bay leaves,
- 2 cinnamon sticks,
- a piece of mace/javitri,
- one star anise and
- one tsp of caraway seeds/ shahi jeera
Marinade:
- Yogurt - 2 cups
- Ginger grated - 1 1/2 tbsp
- Garlic - grated or minced to a paste - 1 1/2 tbsp
- Garam Masala - 1 tsp
- Coriander Powder - 2 tbsp
- Cumin Powder - 1 tbsp
- Turmeric Powder - 1/2 tsp
- Sweet Paprika - 1 tsp
- Chilly Powder /Cayenne Powder - 1/2 tbsp to 1 tbsp (depending on how spicy you want)
- Ghee / Oil - 2 tbsp
- Lemon juice - 2 tbsp
- Bay leaves - 2 leaves
- Salt and Pepper to taste
- Yogurt - 2 cups
- Ginger grated - 1 1/2 tbsp
- Garlic - grated or minced to a paste - 1 1/2 tbsp
- Garam Masala - 1 tsp
- Coriander Powder - 2 tbsp
- Cumin Powder - 1 tbsp
- Turmeric Powder - 1/2 tsp
- Sweet Paprika - 1 tsp
- Chilly Powder /Cayenne Powder - 1/2 tbsp to 1 tbsp (depending on how spicy you want)
- Ghee / Oil - 2 tbsp
- Lemon juice - 2 tbsp
- Bay leaves - 2 leaves
- Salt and Pepper to taste
Instructions
Step ONE - Marinate Chicken
- Use a marinade safe bowl - glass or plastic not metal/aluminium
- Add yogurt and all marinade spices - Mix well to combine (see substitution above)
- Mix in the chopped chicken pieces, lemon juice
- Add the oil or ghee
- Combine well, cover with cling wrap and let set aside to marinate between 1 hour to over night.(one hour on the counter but more than than please keep in the fridge)
- Use a marinade safe bowl - glass or plastic not metal/aluminium
- Add yogurt and all marinade spices - Mix well to combine (see substitution above)
- Mix in the chopped chicken pieces, lemon juice
- Add the oil or ghee
- Combine well, cover with cling wrap and let set aside to marinate between 1 hour to over night.(one hour on the counter but more than than please keep in the fridge)
Step TWO - Prepare Rice
- Wash and soak rice for 30 mins
- At the same time place a large pot of water on the stove
- Add salt let come to almost boil.
- In a cheese cloth - add the whole spices mentioned above
- Tie it into a double knot tight such that it will not open.
- Add it to the pot of water and let brew for about 20 minute on low simmer
- The water will get the color of the spices.
- After 20 mins - remove the muslin bag(or add 1 tsp garam masala powder and skip the boiling time)
- Now add the 1 tbsp oil and 1 tsp lemon juice - this will keep the rice separated and white.
- Add the rice and stir to ensure it does not stick to the pan.
- Cook rice for about 3 to 4 minutes until half cooked. (see rice test notes above)
- Drain and set aside.
- Wash and soak rice for 30 mins
- At the same time place a large pot of water on the stove
- Add salt let come to almost boil.
- In a cheese cloth - add the whole spices mentioned above
- Tie it into a double knot tight such that it will not open.
- Add it to the pot of water and let brew for about 20 minute on low simmer
- The water will get the color of the spices.
- After 20 mins - remove the muslin bag(or add 1 tsp garam masala powder and skip the boiling time)
- Now add the 1 tbsp oil and 1 tsp lemon juice - this will keep the rice separated and white.
- Add the rice and stir to ensure it does not stick to the pan.
- Cook rice for about 3 to 4 minutes until half cooked. (see rice test notes above)
- Drain and set aside.
STEP THREE - LAYER AND COOK
This can be done simultaneous while the rice is cooking. Use a wide heavy bottom pan with a nice firm lid - you want the chicken to spread evenly in a single layer and You want all the stem/dum to stay in the pot.
- Add 2 tbsp Canola oil or Ghee in the pot.
- Saute the sliced onions with 1 tsp salt
- The onions will take about 15 to 20 minutes to softened and caramelized - it will reduce to 1/3 of it original volume.
- Switch the heat off
- Add almost all the cooked onions to the chicken - leave some to sprinkle on the next layer.
- Stir well to combine
- Next add the fresh herbs - cilantro and mint.
- Spread/layer the chicken into the pan in an even single layer
- Next spread half the rice - sprinkle with some more herbs and remaining onions
- Sprinkle half the saffron milk. (mentioned in ingredients - soak saffron in hot milk for a few minutes)
- Then add the remaining rice.
- Sprinkle with any remaining herbs and saffron milk.
This can be done simultaneous while the rice is cooking. Use a wide heavy bottom pan with a nice firm lid - you want the chicken to spread evenly in a single layer and You want all the stem/dum to stay in the pot.
- Add 2 tbsp Canola oil or Ghee in the pot.
- Saute the sliced onions with 1 tsp salt
- The onions will take about 15 to 20 minutes to softened and caramelized - it will reduce to 1/3 of it original volume.
- Switch the heat off
- Add almost all the cooked onions to the chicken - leave some to sprinkle on the next layer.
- Stir well to combine
- Next add the fresh herbs - cilantro and mint.
- Spread/layer the chicken into the pan in an even single layer
- Next spread half the rice - sprinkle with some more herbs and remaining onions
- Sprinkle half the saffron milk. (mentioned in ingredients - soak saffron in hot milk for a few minutes)
- Then add the remaining rice.
- Sprinkle with any remaining herbs and saffron milk.
SEAL THE POT AND COOK THE CHICKEN BIRYANI
- Cover the pot - make sure it is sealed well. You want all the stem to stay in
- I use a foil around the rim of the pan to ensure the dum (steam) stays in.
- Cook the chicken Biryani
- 5 minutes on medium high - this will get the chicken juices to be released
- 10 minutes on medium low - this will ensure the juices cook off without too much gravy.
- 10 minutes on low - this will ensure the chicken will not burn on the bottom.
- When the cooking time is done - by the aroma you will know the chicken is cooked and your biryani is done.
- Don't open the pot just yet - let the residue heat cook the chicken some more for 10 minutes - this resting time will make sure the steam stays in giving you a moist juicy chicken biryani.
- Enjoy
Veg Dum Biryani | How to make Veg Dum
- Cover the pot - make sure it is sealed well. You want all the stem to stay in
- I use a foil around the rim of the pan to ensure the dum (steam) stays in.
- Cook the chicken Biryani
- 5 minutes on medium high - this will get the chicken juices to be released
- 10 minutes on medium low - this will ensure the juices cook off without too much gravy.
- 10 minutes on low - this will ensure the chicken will not burn on the bottom.
- When the cooking time is done - by the aroma you will know the chicken is cooked and your biryani is done.
- Don't open the pot just yet - let the residue heat cook the chicken some more for 10 minutes - this resting time will make sure the steam stays in giving you a moist juicy chicken biryani.
- Enjoy
Biryani
- Prep Time
0
mins
- Cook Time
40
mins
- Serves
8
People
0
mins
40
mins
8
People
About Veg Dum Biryani
A flavorful and delicious rice preparation to impress your guests.
Veg Dum Biryani is a popular aromatic and delicious dish. You can try making this amazing Veg Dum Biryani in your kitchen. This recipe requires few minutes for preparation and 40 minutes to cook. The Veg Dum Biryani by sapana behl has detailed steps with pictures so you can easily learn how to cook Veg Dum Biryani at home without any difficulty. Veg Dum Biryani is enjoyed by everyone and can be served on special occasions. The flavours of the Veg Dum Biryani would satiate your taste buds. You must try making Veg Dum Biryani this weekend. Share your Veg Dum Biryani cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like sapana behl for inputs. In case you have any queries for Veg Dum Biryani you can comment on the recipe page to connect with the sapana behl. You can also rate the Veg Dum Biryani and give feedback.
Ingredients to make Veg Dum Biryani
- For biryani Masala- 1 tsp nutmeg powder
- 3-4 each maces Star Anise & cinnamon sticks
- 1 tsp each cardamom cloves & Peppercorn
- For Rice-2 cup basmati Rice
- 2 Bay Leaves & 2 tsp oil
- 1 tbsp each Lemon juice & salt
- For veggies-1 each green & red bell Pepper sliced
- 1 cup Cauliflower & 1/4 cup broccoli
- 1/2 cup each peas & Carrots chopped
- 1 each Tomato chopped &onion sliced
- 4 Green Chillies chopped
- 2 tsp each biryani Masala ginger paste & garlic paste
- 1 tsp each turmeric powder & Red Chilli powder
- To Fry: 1/2 cup each paneer & Potatoes cubed
- 1 Onion thinly sliced
- 1/4 cup cahshew nuts & 2 tbsp Raisins
- other ingredient-1/4 cup Corianderchopped
- 2 tbsp Mint leaves chopped and ghee
- few Saffron strands soaked in warm milk
- 1/4 cup milk Cream
- 2 tsp biryani Masala
- Oil as needed
How to make Veg Dum Biryani
- Wash, soak rice in 2 cups of water.In a pan add the soaked with water.Add another cup water ,oil,lemon juice,salt and bay leaves.Let it cook ,covered for 10 mins or until rice are partially cooked.
- In a pan heat oil,add onions,garlic paste and ginger paste.Saute fro 5-7 mins. Add all the veggies,mix well.Sprinkle salt,biryani masala ,red chilli and turmeric powder.Cook covered until cooked.
- Heat oil in a pan and fry all the ingredients listed to fry ,one by one.Drain on paper towel.
- In a mixing bowl add the fried items ,chopped coriander and mint leaves.Pour in the saffron milk ,milk cream, melted ghee and birynai masala. Mix everything well until combined.(Mixture)
- In a big heavy bottom pan ,add a layer of cooked veggies along with some water from it.Top it up with a layer of partially cooked rice.Sprinkle some of the mixture.Repeat layers of veggies , rice and mixture until everything is used.
- Cover with aluminium foil and then with lid.Cook on simmer(dum) for about 20-25 mins. Once cooked remove from heat and serve hot with chutney or raita.
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