How to do Restaurant Style Dum Chicken Biryani on your own

How to do it, Restaurant Style Chicken Biryani Recipe for home cooking.


Preparation Time : 10 mins
Cooking Time : 1.30 mins to 2 hours
Marination Time : 2 hours or overnight
Serves : 12 to 15

Ingredients:

Basmati Rice - 1 kg
Chicken - 1.5 kg with bone
Oil - 3/4 cup
Onion - 3 large sliced thinly
Saffron a pinch
Warm Milk - 1/4 cup
Coriander leaves - 1/4 cup finely chopped
Mint Leaves - 1/4 cup finely chopped
Ghee - 3 table spoon
Cashews - 50 grams
Kishmish / Sultanas - 50 grams
Kewra Essence few drops
Rose Essence few drops
Salt to taste

For Marination:

Chilli Powder - 2 table spoon
Coriander Powder / Malli Podi - 3 table spoon
Salt to taste
Coriander leaves - 1/2 cup chopped finely
Mint Leaves - 1/2 cup chopped finely
Thick Unsour Curd - 1.5 cup
Green Chillies - 4 broken into big pieces
Ginger Garlic Paste - 3 table spoon
Special Garam Masala Powder - recipe below
Lemon Juice - 1 table spoon

For Special Garam Masala Powder:
Cloves / Krambu - 10
Cardamom / Yelakai - 10
Bay Leaf - 3
Cinnamon / Pattai - 5 cm piece
Cumin Seeds / Jeerakam - 1 table spoon
Black Stone Flower / Kal Paasi - 4 piece
Star Anise - 1
Fennel Seeds / Sombu / Saunf - 1 table spoon

Method:

Powder the special garam masala powder.

Start by marinating the chicken with all the ingredients given. Let it marinate for 2 hours but overnight is great.

Wash and soak basmati rice for a hour.

Bring lots of water with salt to a boil. Once it boils, add in the drained rice and cook it for 5 to 7 mins till it is 90 percent done. When you taste it, it should have a bite.Drain it and set aside.

Heat oil in a big pot which you are making biryani.

Add in onions and fry till golden, drain and set aside.

Soak saffron in some warm milk, heat ghee in a sauce pan and fry cashews and raisans till golden.

In the same oil add in chicken and mix well for 5 mins.

Now layer the rice over it, top with fried onions, chopped herbs, saffron milk, fried nuts along with the ghee, kewra and rose essence. Cover the entire pot with foil and cover with a plate. Place a weight over it and let it cook on a very very low flame for 30 to 35 mins.

Now remove the weight and foil and fluff the rice carefully.

Serve it Hot.

Note : Use good quality Basmati Rice. & Do not skip the marination process.

I made it, it was came out great.