Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, smoked chicken dum biryani. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Smoked Chicken Dum Biryani is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Smoked Chicken Dum Biryani is something that I’ve loved my entire life.
Smoked Chicken dum biryani was my first try a few years back. Try it out and experience for yourselves the magic spell of this awesome biryani. The smoky effect has such an aromatic flavour added to it. A lovely variation to the monotonous biryani versions we have.
To get started with this recipe, we must first prepare a few ingredients. You can cook smoked chicken dum biryani using 24 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Smoked Chicken Dum Biryani:
- Get 1 kg Basmati rice
- Prepare 2 kg Chicken
- Get 2-3 tbsp Salt
- Make ready 2 tbsp Red chilli powder
- Make ready 1 tsp Turmeric powder
- Take 2-3 tbsp Ginger garlic paste
- Get 500 gm Full fat yoghurt
- Get 1 tbsp Garam masala
- Take 2 tbsp Lemon juice
- Take 5-6 Green chillies slit
- Take For Whole Garam masalas-
- Make ready 5 Cardamom pods
- Get 4 Cinnamon sticks
- Take 1 tsp Caraway seeds
- Take 5-6 cloves
- Get 10 Black peppercorns
- Prepare Few Saffron strands soaked in milk
- Make ready 1 pinch Kesar Yellow dry food colour
- Prepare 1 cup Coriander leaves chopped
- Make ready 1 cup Mint leaves chopped
- Prepare 1 tbsp Ghee
- Prepare 4-5 thinly sliced Onions
- Take 1 small For the smoky effect, charcoal piece
- Make ready 1 small Katori
Spread it on a plate to cool down. Heat oil in a pan and temper with cinnamon, cardamoms, cloves, bay leaf, star anise and mace. Marinating the chicken/meat overnight or for several hours is key. This process tenderizes and flavours the meat.
Instructions to make Smoked Chicken Dum Biryani:
- Soak rice for 20 minutes. Boil it along with the whole masalas and half of the chopped coriander and mint leaves just until the first bubbles appear. Cook it a little more before draining it. It should be nearly 80% cooked and must be firm. The rice should always be cooked Al dente.
- Deep fry the onions and keep aside. This same oil in which we fried the onions is used even for marination after it is cooled.
- Marinate chicken for at least 2 hours or overnight with all the masalas along with the fried onions and the oil which has been brought to the room temperature. It is an optional step but I always do it for juicy succulent meat. The taste is heavenly. Follow this method of mine for a scrumptiously delicious Biryani every time you make it.
- Before keeping it on dum, pour 2 tbsp of ghee on the top along with the colour. You can even sprinkle some coriander and mint leaves finely chopped along with the fried onions. Keep it on a high heat for the first 10 minutes rotating the vessel every 2 minutes so that it doesn't get burnt at the bottom.
- After 10 to 12 minutes. Bring the flame to low and let it simmer for at least 40-45 minutes. Do not open the lid at all. If possible seal it with a thick cotton cloth or the aluminum foil. I personally prefer the aluminum foil. Cover the mouth of the vessel with the foil and place the lid on top.
- Just before serving add the last essential magic smoky flavour effect by heating about a tbsp of oil. Place the coal in the aluminum foil and keep this in the center of the biryani in the vessel. Pour the hot oil or ghee on top and immediately cover it up.
- You can see the smoke coming out. Leave it undisturbed until the fumes stop. This will take 10 minutes at least. Serve this delicious biryani with raita alongside.
Marinating the chicken/meat overnight or for several hours is key. This process tenderizes and flavours the meat. There are two methods of cooking biryani; kacchi and pakki. The authentic way of cooking Hyderabadi biryani is kacchi where marinated raw meat is layered at the bottom of the pan topped with partially cooked rice. Great recipe for Charcoal Smoked Chicken Tikka Biryani. #Bandhan - Make these delicious smokey Chicken Tikka Biryani which is an easy version of Dum Biryani and minus too much effort.
So that’s going to wrap this up for this exceptional food smoked chicken dum biryani recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
