Recipe of Gordon Ramsay Chicken Dum Biryani

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken dum biryani. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Making chicken dum biryani gravy While the rice cooks, Saute onions in hot oil to make fried onions. Lower the flame and saute bay leaf, star anise, shahi jeera, cloves, cardamom. For making Chicken Dum Biryani when applying dum, make sure it is air-tight, else the biryani will not have a great taste. You can also put a foil paper over the dough, and then cover the lid.

Chicken Dum Biryani is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Chicken Dum Biryani is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have chicken dum biryani using 50 ingredients and 31 steps. Here is how you cook it.

The ingredients needed to make Chicken Dum Biryani:

1. Prepare For Ingredients for Chicken preparation
2. Make ready 1 kg Chicken with bones
3. Get 3 chopped Onions
4. Get 2 big Onion beresta(fried onion) from onions
5. Get 2 cups plain Yoghurt(beaten)
6. Make ready 2 tbsp :Ginger-garlic paste
7. Prepare 3 tablespoons Biryani masala(recipe given below)
8. Prepare 2 teaspoons Saffron infused water
9. Make ready 2 tsp minced green Chilli or as per your taste
10. Get 2-3 sprigs Mint leaves
11. Make ready 1 teaspoon Kashmiri red chilli powder
12. Make ready 1 tablespoon Lemon juice
13. Get 2-3 Alu Bukhara (dry plum)
14. Prepare to taste Salt
15. Take as required Sufficient oil to deep fry onions to make beresta
16. Prepare For Ingredients for Rice preparation
17. Prepare 1 kg long grain Basmati rice
18. Get 3-4 Cloves
19. Get 2-3 Cinnamon sticks(1 inch each)
20. Get 3-4 green Cardamom
21. Take 5-6 black Peppercorn
22. Take 1 teaspoon Shah jeera
23. Prepare 1 tablespoon Ghee
24. Prepare 1 tablespoon leftover oil of fried onions
25. Prepare 1 tablespoon lemon juice
26. Take 2 tablespoon Salt
27. Prepare 3-4 litre Water
28. Make ready For Ingredients for layering Biryani
29. Prepare 1-2 handful Mint leaves
30. Get 1 cup Fried Onions (beresta)
31. Make ready 1 cup Milk
32. Get 5-6 Saffron strands soaked in 1/4th cup of Milk
33. Prepare 1 tablespoon Ghee
34. Take Few drops of Biryani essence
35. Prepare Few drops of Kewra water
36. Prepare 1 tsp or as per your taste Salt
37. Get For Ingredients of homemade Biryani masala
38. Take 3 tbsp Coriander seeds
39. Make ready 2 tablespoon Shah jeera
40. Take 1 teaspoon Fennel seeds
41. Take 5-6 dry red Chillies
42. Get 1 tablespoon Black proper corns
43. Take 1 tablespoon Cloves
44. Take 8-9 green Cardamom
45. Get 2 Black Cardamom
46. Prepare 3-4 (1 inch) size Cinnamon
47. Take 2-3 Bay leaves
48. Prepare 1 small piece of Nutmeg
49. Make ready 1 small piece of Mace
50. Make ready 1 tablespoon dry raw mango

Chicken Dum Biryani Recipe is one such recipe which is loved by everyone in the family. Biryani is derived from the Farsi word 'birian' originated in Persia, biryani was introduced to India during the British rule. Each of the variation being loyal to its regional history. Down south in most regions like Karnataka and Tamil Nadu.

Instructions to make Chicken Dum Biryani:

1. To prepare Biryani masala dry roast(until aromatic) all the ingredients mentioned above for the masala except, dry mango, nutmeg, and mace.
2. Grind all the ingredients together to make the spice powder. Set aside.
3. For Onion barista - Slice 3-4 onions thinly and uniformly.
4. Fry with sufficient cooking oil until light golden brown. Drain excess oil and spread it to a kitchen towel. It's very important to fry onions properly as it is one of the most important ingredients of biryani. Fry until just lightly golden brown. Over frying may make them bitter in taste.
5. To make Rice wash, rinse rice 3-4 times and soak for an hour with sufficient water.
6. Place a broad vessel with 3-4 liter of water. Add in salt(a little more than normal), cloves, black peppers, green cardamom, cinnamon, shah jeera, ghee, lemon juice, and leftover oil of onion barista.
7. Bring to a roaring boil. Then add in the soaked (drained water) rice, stir lightly and cook in medium heat for 3-4 minutes or until the rice cooked to 75% to 80%.
8. Drain the cooked rice into a broad colander and spread them so that they won't stick to each other. The intention is to release the vapor from the rise. Set aside until vapor releases completely.
9. Procedure to marinade the chicken.
10. Cut chicken in medium-sized pieces with skin on. Wash properly and drain excess water.
11. Soak saffron strands with 2-3 tablespoons of water.
12. To a big mixing bowl, add in the chicken pieces.
13. To that add in chopped onion, fried onion, ginger-garlic paste, minced green chilies, beaten curd, 2-3 tbsp home-made biryani masala (use as per your choice, if you like light spiced biryani then add in 2 tbsp or if you like spicy biryani, add in 3-4 tablespoon), Kashmiri red chili powder, saffron water, mint leaves, salt, and lemon juice.
14. Mix well with your hand, cover, and keep aside for at least 2 hours at room temperature.
15. Also, add in 2-3 aloo Bukhara/dry plum.
16. After marinading the chicken it is time to fry the chicken. For that add in ghee and leftover oil of onion barista to a heavy-bottomed pan.
17. Pan and fry in medium-low heat for about 10-15 minutes. These steps really help to enhance the flavor of the chicken. No need to cook the chicken completely. They will perfectly cook with rice in "dum".
18. Layering process. First, soak some saffron strands with 1/4th cup of milk.
19. Take a big heavy bottomed vessel and put some rice(prepared early) at the bottom of the vessel to make a thin layer. Use 1/3rd of the rice. Discard any whole spices you find.
20. Next place the prepared chicken along with the gravy.
21. Over that sprinkle a handful of onion beretta/fried onion and few sprigs of mint leaves. Over that spread 1/2 of the remaining rice.
22. Again sprinkle 2- a tablespoon of saffron milk, fried onion, and few mint leaves.
23. Now spread the remaining rice on the top.
24. Put 1 cup of milk and 1 cup of water in the pot where we cooked the chicken. A lot of spices remain in the pot. We don't want to throw them. - To that add in 1 tablespoon of ghee, a little salt, few mint leaves, 1/2 teaspoon of biryani masala, and the remaining saffron milk.
25. Mix well and pour over the rice.
26. Finally sprinkle some more fried onions, mint leaves, biryani essence, and kewra water.
27. Cover the vessel 1st with aluminum foil and then with a lid. The vessel should cover tightly.
28. Place the vessel on to stovetop. - Cook in high heat for 3-4 minutes and then simmer the flame and cook in dum for 20-25 minutes.
29. After cooking, remove from heat, set aside for 10 minutes, and then remove the lid and foil. Wow.Done
30. Very carefully, with a flat spatula, release the biryani from sides to serve.
31. Serve hot with some raita and salad. It's really aromatic, mildly spiced biryani.

Each of the variation being loyal to its regional history. Down south in most regions like Karnataka and Tamil Nadu. Chicken dum biryani is a very popular non-vegetarian dish that is available and most served in all the restaurants that serve non-veg dishes. It is also one of the sought out dishes for any event or function in India because of its rich flavor. Dum is a process of slow cooking the rice and gravy using the vapour.

So that is going to wrap this up with this exceptional food chicken dum biryani recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!