Ingredients for the chicken Dum Biryani is delicious and nutritious. It is one of the royal grandest dishes from the Indian cuisine. Healthy chicken dum Biryani is a technique of cooking steam, but not allowing the steam to pass, it gets cooked in its own steam and juice on low flame. Enjoy the lip smacking chicken Dum Biryani with your family and friends.

1. Recipe for the chicken Dum Biryani

2. Description
 Chicken Dum Biryani is an authentic Hyderabadi special
dish which is extremely popular all over India.
 A Biryani is a heritage classical South Asian Cuisine which
was originally invented during the Mughal Empire.
 The Recipe for the chicken Dum Biryani is a very slow
process, we need to have full patience, but this process is
essential to bring the perfect aromatic flavors out of the
Dum Biryani.
 A Biryani is a compulsory dish in every Muslim wedding
food platter which is cooked with a blend of aromatic
spices, Basmati rice and a choice of meat, lamb, chicken or
fish and it can also be made with vegetables.
 The ingredients for the chicken Dum Biryani is from the
lands of Nawabs – Hyderabad.

3. For Marination
• Chicken – 1 ½ kg (cut into large pieces)
• Garlic-ginger paste – 2 tbsp
• Red chili powder – 2 tbsp
• Turmeric powder (Haldi) – 2 tbsp
• Salt – as per taste
• Coriander leaves (Kottimir) – 1 bunch
• Mint leaves (pudina) – 1 bunch
• Green chilies – 7
• Cumin seeds (Shahi Jeera) – 1tsp
• Cloves (Loung) – 4
• Cinnamon sticks (Dalchini) – 2
• Cardamoms (Elaichi) – 3
• Black pepper (Kali Mirch) – 4
• Garam Masala powder – 1 tsp
• Onion – 2 cups (fried golden brown)
• Yogurt – 2 cups
• Oil – 2 tbsp
• Lemon juice – 1 tbsp

4. Procedure for cooking rice:
 Water for boiling
 Basmati rice – 1kg
 Cloves – 3
 Cinnamon stick -1
 Cardamons – 2 or 3
 Cumin seeds – 1 tsp
 Black pepper – 2 or 3
 Lemon juice – 1 tbsp
 Salt – as per taste

5. For layering Dum Biryani
o Oil – 2 tbsp
o Coriander leaves – ½ cup
o Mint leaves – ½ cup
o Onion – ½ cup (fried onions)
o Lemon juice – 1 tbsp
o Saffron milk – 1 cup
o Ghee – 1 tbsp
o Water – 1 cup or little more

6. • Chicken marination:
• Wash the chicken pieces with lemon juice and
water, then strain them completely, keep aside.
• To this add ginger garlic paste and mix well.
• Next, add the dry spices like red chili powder (Lal
Mirch), turmeric powder (Haldi), salt and mix
well.
• In a food processor, add a bunch of mint leaves,
coriander leaves, green chilies and also add a
pinch of salt and make a fine paste known as
Green Masala.

7. • Add this green Masala to the chicken marinade.
• Next, add the whole Garam Masala spices like
cardamom, cinnamon, cloves, pepper and cumin
then mix the entire mixture nicely.
• Now add the crushed fried onion into the
marinade.
• Take a bowl beat the yogurt and mix the beaten
yogurt into the marinade.
• Finally, add oil, Garam Masala powder, lemon
juice and mix well.
• Now check the taste and add salt if required.
• Refrigerate the marinated chicken for about 1 hour.

8. Procedure to cook the rice
• Wash the Basmati rice and soak it for about 1
hour.
• Then take a thick bottomed pot, add water
generously into it.
• Now add salt as per taste, then add cinnamon
sticks, cloves, cumin seeds, black pepper, and
cardamoms.
• Bring the water to boil.
• Now, add the soaked rice to the boiling water.
• Cook the rice until its three-fourth done.
• Next strain the rice completely and keep aside.

9. Procedure for layering and to give the Dum
 In a thick bottomed pot, spill the oil all over the base.
 Now add the marinated chicken into it and spread it
evenly.
 Next layer adds rice, which should be evenly spread all
over the marinade.
 Now season the rice with coriander leaves, mint leaves,
and fried onions.
 Add the lemon juice all over the rice. Then add saffron
milk and ghee into it.
 Now seal the pot with aluminum foil or make a Chapati
dough and seal the lid and the cooking pot tightly with
the dough.

10.  Take a tawa and heat it on a medium flame.
 Once the tawa is hot, lower the flame and keep
the Biryani pot and cook on the Sim flame for
about 45 minutes.
 Once the Biryani is ready, switch off the flame
and give a standing time of 5 to 7 minutes.
 Serve the Biryani on a serving plate and garnish
the chicken Dum Biryani with fried onions,
coriander leaves, and mint leaves.
 Healthy Chicken Dum Biryani can be served
with Raita, Brinjal gravy, kukumbar, pickle or
roasted papad.

11. Calories 531.4
Fat 18.7g
Vitamins B-6(7.5%), C (7.1%), E (0.6%)
Potassium 153.6mg
Dietary Fiber 2.5g
Sodium 9.6mg
Iron 5.2%
Protein 40.1g
Total Carbohydrate 52.9g
Nutrition per serving

12. Note:
¤ While taking Biryani out with a spatula be careful
and take from one corner side, the spoon has to go
down to the depth and should come out with the
chicken and rice.
¤ Use Basmati rice for making Biryani because this
makes the Biryani very delicious.
¤ Boil water for 10 minutes before you add the soaked
rice.
¤ Don’t cook the rice for a long time because it
becomes soggy while giving Dum.
¤ Always use fresh herbs for the wonderful fragrance
to the Biryani.

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