Hassle Free Chicken Dum Biryani

Hey everyone, it's Louise, welcome to my recipe page. Today, we're going to make a distinctive dish, Hassle Free Chicken Dum Biryani. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Hassle Free Chicken Dum Biryani, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hassle Free Chicken Dum Biryani delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Hassle Free Chicken Dum Biryani is Serves 3-4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Hassle Free Chicken Dum Biryani using 19 ingredients and 11 steps. Here is how you cook that.

Ingredients and spices that need to be Get to make Hassle Free Chicken Dum Biryani:

1. 1 whole chicken(500 grams) cut in 12 pieces
2. 300 gram curd
3. 5-6 Finley sliced onions
4. Juice of 1 lime
5. Salt as required
6. 1 tbsp Kashmiri red chilli powder
7. 1 tsp turmeric powder
8. 2 tsp garam masala powder
9. 2 tbsp ginger garlic and green chilli paste
10. 10-12 green cardamoms
11. 2 black cardamoms
12. 1 tsp cumin seeds
13. 1 bay leaf
14. Oil of deep frying
15. 1 star Anise
16. 1 tsp desi ghee for smoking
17. 1 1/2 glass whole grain basmati rice or about 425-450 ML if you use a measuring jug
18. 1 cup chopped Coriander leaves
19. 1 tbsp rose water

Instructions to make to make Hassle Free Chicken Dum Biryani

1. Deep fry the sliced onions till golden Brown..get the onions out of the oil before they reach the desired colour as it gets darker when left to rest.
2. In a pressure cooker add the chicken, curd, 3/4th of the total fried onions, a hand full of coriander leaves, salt according to taste, 1 tbs Kashmiri red chilli powder, 1tsp turmeric powder, 1 tbs garam masala powder, 5-6 smashed green cardamoms, juice of 1 lime, 2 heaped tbs of ginger garlic and green chilli paste and finally 6 tbs of the oil which was used to deep fry the onions.
3. Combine it well and let it rest for about 20-30 mins.
4. Smoke the chicken mixture using 1 star anise, 1 burning coal and 1 tsp of desi ghee and cover it for 5 mins.
5. Boil some water and add a small amount of salt, cumins seeds, 4-5 green cardamoms and 2 black cardamoms.
6. Add the soaked rice and cook until half done.
7. Transfer the rice in two parts to the cooker where the chicken is placed and also Layer it with some coriander leaves, fried onions, some garam masala powder and some rose water.
8. Put the cooker on high heat and cook for about 10 mins on high flame.
9. Turn the heat to low and cook for 7-8 mins now.
10. Turn the heat back to high and wait for exactly 2 whistles and after that release the steam immediately.
11. Serve with papad, raita, onions and green chutney.

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