CHICKEN DUM BIRYNAI IN OVEN|| OVEN COOKED BIRYANI|| HYDERABADI STYLE OVEN COOKED BIRYANI

Hi Folks, I have been wanting to blog on my favorite Hyderabad style Dum biryani and finally its happening😍 Its been raining here in Jacksonville and the weather here makes us eat something special. And the pandemic doesn't seems like ending and we have been avoiding going out. But the cold weather is getting better, slowly seeing the days getting longer which allows us to go out for our favorite walk along the lake side and play tennis or pickle ball😃😃

I like rain but not all the time. Here in Jacksonville we see it rains most of the weekends 😆 which is definitely not good to go out with our kid or even beach. So, we enjoy staying at home and baking something delicious. This week, I cooked biryani which is loved by My hubby and kid, not too spicy, a medium spice perfect Hyderabad style Chicken Dum Biryani of my style.

So, all the biryani lovers here is the simple anybody can cook biryani at home recipe💓

I want chicken in my biryani to be perfectly cooked, so I prefer to boil the chicken 70 to 80% prior adding in to Dum. lets quickly start with the recipe. I hope you like it as much we did😊

PEPARATION TIME: 45 MINUTES, SERVE: 4 TO 5 PEOPLE

Ingredients:- 

Chicken Marination:-

1kg Chicken (Medium Pieces)

1- 2 tbsp Red Chili Powder

1 tsp Turmeric powder

1 tbsp Coriander Powder

1 tbsp Garam Masala Powder

1/2 tsp Cumin Powder

2 tbsp Ginger Garlic paste

1tsp Kasuri Methi ( crushed) optional

2 tbsp Shaan Biryani Powder

1 Gren Chillies

1/2 Cup Curd

1 tbsp Salt or to taste

1 tbsp Lemon Juice

2 tbsp Olive or Mustard oil

Brown Onions

 

1 big size onion or 2 to 3 medium size onions thin sliced

 

Rice Preparation

 

1 ½ Cup Basmati Rice (1/2 kg)

Dry spices (Garam Masala)

2 Bay leaves

5-6  true cardamoms/ choti elaichi

5 Cloves/Lavang

1 Star Anise

1 tbsp Jeera Powder/Cumin Powder

1 Tbsp Ghee

Elaichi Powder (I added to get extra flavor to the rice)

Salt  to taste ( I added like 2 Table spoons)

 

Chicken Curry: (To add biryani flavor)

1 Bay leaf

2 Badi Elaichi/ Cardamom

5 4 cloves

3-4 true cardamoms/ Choti elaichi

Dum Process:

Coriander Leaves ( Cilantro) & Mint Leaves enough to layer it on the rice.

Brown Onions

2 Tbsp Ghee

Saffron Strands soaked in 2 tbsp milk

Food Color ( Yellow or Orange)

 

Method:

 

·        Chicken Marination:

 

Marinate the chicken using spices. I prefer to marinate and keep it overnight, if you do not have time you could marinate the chicken for atleast 2- 3 hours.

 

·        Chicken Curry Preparation:

 

Add oil to the pan and add dry spices Like Bay leaf, Badi Elaichi, Choti Elaichi, Cloves, cook it until it leaves nice flavor for about 1 minute. ( This process is to get extra nice flavor to the curry)

 

Add the Marinated chicken. Cook for 15 minutes and keep it aside.

·       Preparation of Brown Onions: Deep fry the onions, Make sure remove the onions from oil as soon they turn light brown. Keep the brown onions ready

 

·       Biryani Rice: Add water in a Steel vessel (preferably use wide bottom steel vessel) to that add spices (refer above) along with Ghee and Salt. 

     Once the water starts boiling, add basmati Rice and cook it for around 7-8 minutes in a medium flame, or to 80%.

     Switch off the Flame. Immediately Use it for layering on chicken which is called Dum Process.

(I have used Soaked Basmati Rice here, soaked for around 15 minutes to reduce the cook time)

Dum process:

To put “Dum”, layer the chicken first, then rice followed by coriander  & Pudina (mint leaves), brown onions, Kesar ( soaked in milk for 20 minutes), add Food color, add ghee and cover it with silver foil.

Preheat the oven at 400C and cook for 15 to 20 minutes.

Biryani is ready to serve.

Notes:

·       Rice and Biryani should be cooked at 80% so that we can cook 100% in oven by Dum procedure.

·       Soak Saffron strands (Kesar) in milk for around 20 minutes so that it leaves its nice orange color.

·       If you don’t have oven you could put Dum using thick wide bottom vessel steel or copper by closing the lid properly.

·       Adding right amount of salt is very important. While preparing rice, salt need be added until the water turns salty so that when we add rice it observes well and tastes perfect.

 

I have tried to write down all the important point here to make it easy for you. If you still have questions please do ask questions in comments.

Video link for the Recipe - Chicken Dum Biryani ( Hyderabadi style)

                           

  

                          

Please do check my YouTube channel Ak's cookbook for more recipes. Also subscribe to my channel

https://www.youtube.com/channel/UCC0wd2t7Qk7EFpcDjLP6Cyg

Happy Cooking 😊😊😊