Chicken Dum Biryani with Cucumber Raita| Quick, Easy and Mouthwatering Recipe for all occasions

Chicken Dum Biryani is a classic Indian dish where fragrant basmati rice and succulent pieces of marinated chicken are layered and cooked together with a blend of aromatic spices. The "dum" cooking method involves sealing the pot and cooking on low heat, allowing the flavors to infuse beautifully, resulting in a rich and flavorful meal. It is often garnished with caramelized onions, fresh coriander, and mint leaves. Ingredients For Chicken Marinade: 1 kg chicken (with bone, cut into pieces) 1 cup yogurt (curd) 4 tablespoons ginger-garlic- green chilli paste 5 tbsp Biriyani Masala Salt to taste For Rice: 4 cups basmati rice (soaked for 30 minutes) 8 cups water 6 green cardamoms 8 cloves 2-inch cinnamon stick 2 teaspoon salt 1 lime juice 1 slice butter For Biryani: 4 large onions (thinly sliced) 1/4 cup oil (or ghee) 1/4 cup milk (infused with a pinch of saffron) 1 handful coriander leaves (chopped) 1 handful mint leaves (chopped) 1 tbsp fennel seeds 1tbsp coriander seeds 2 tomatoes sliced 3 bay leaves salt to taste Steps to Prepare 1. Marinate the Chicken: In a large bowl, mix chicken with yogurt, ginger-garlic- chilli paste, Biriyani Masala and salt. Cover and refrigerate for at least 1-2 hours (or overnight for best results). 2. Prepare the Rice: Bring 8 cups of water to a boil with cardamoms, cloves, cinnamon, lime juice, butter and salt. Add soaked rice and cook until 80% done (rice should still have a bite). Drain and set aside. 3. Prepare chicken: Heat oil/ghee in a pan and fry cashewnuts, remove and keep aside. In the same vessel, fry sliced onions until golden brown and crisp. Remove and drain on paper towels. Save half for garnishing. Add fnnel seeds, coriander seeds, fry for a while. Add mint leaves, coriander leaves, bay leaves and fry for a minute. Add tomatoes fry till soft, then add marinated chicken, 1/2 cup hot water and cook till done. 4. Layer the Biryani: In a heavy-bottomed pot or a large pan, layer the marinated chicken at the bottom. Add a layer of partially cooked rice on top. Sprinkle fried onions, mint leaves, coriander leaves, saffron milk, and ghee Repeat the layering process if needed. Garnish with cashewnuts 5. Cook on Dum: Seal the pot with a tight lid or cover with foil and place the lid on top. Cook on medium heat for 10 minutes (Alternatively, you can place the pot on a heated tawa to prevent direct heat contact.) Turn off the heat and let the biryani rest for 10 minutes before opening. 6. Serve: Gently mix the biryani before serving to combine flavors. Garnish with reserved fried onions, mint, and coriander. Serve hot with raita, boiled eggs, or salad. Tips: Use good-quality basmati rice for long grains and better flavor. Adjust the spice level to your preference. Ensure the chicken is fully cooked but not overcooked to retain its juiciness. Enjoy the royal taste of Chicken Dum Biryani! 🥘