FRIED CHICKEN DUM BIRYANI

Hi friends, welcome back to my blog. I hope you all are doing good. Today I am going to share the recipe and method of making Fried Chicken Dum Biryani. This Biryani recipe is slightly different from my earlier Biryani recipes as here I have added a small portion of Chicken to the Biryani Khurma gravy while the remaining Chicken pieces have been marinated and fried and added in the end. 

The Fried Chicken biryani comes out delicious and is an ideal dish that you can prepare on special occasions and festivals. Do try out this really easy and delicious recipe of Fried Chicken Dum Biryani and impress your family and friends.

Serves: 4 to 6

For making Chicken 65
Ingredients

400 gms boneless chicken

3 tbsp cornflour

2 tbsp chicken 65 masala

2 tsp ginger garlic paste
1 tbsp curd

½ tbsp lemon juice

1/2 tsp red chilli powder

Salt to taste

Pinch of pepper powder

Oil for frying

For the Biryani
Ingredients

500 gms (4 cups) long grained Basmati rice (washed and soaked in water for half an hour)
100 gms chicken pieces

1/2 cup oil
1 big onion sliced
4 cardamoms
2 cinnamon
4 cloves

2 tsp red chilli powder

2 tbsp garlic paste

2 tbsp ginger paste

2 green chillies

4 large tomatoes pureed

Salt to taste

1 ½ lemons

½ cup curd

1/2 cup Coriander leaves

1/2 cup mint leaves

Water as needed

Few strands of saffron soaked in 1/4 cup warm milk

1 large onion finely sliced to be fried

Method

• Wash and clean the chicken pieces well with water.
• Dab a cloth or kitchen towel to remove excess water and keep the chicken pieces ready.
• Keep 100 gms chicken aside. We will marinate the remaining 400 gms chicken.
• For this, take a bowl, add chicken masala, corn flour, ginger garlic paste, red chilli powder, salt, curd and pepper powder and mix well.
• Add lemon juice and the chicken pieces and mix well.
• Check for taste. Add salt or chilli powder or lemon juice if necessary.
• Allow this to marinate for at least 2 to 3 hours.
• Heat oil in a pan and when oil in hot, reduce flame to medium and deep fry the chicken pieces in 2 or 3 batches till they are cooked.
• Transfer to a plate and allow the chicken to cool down completely.
• In the same oil, fry the onions till they turn dark brown and transfer to a plate. Keep ready.
• Soak saffron strands in warm milk and keep this ready as well.

• Now to cook the Biryani khurma, heat oil in a pressure cooker, add cardamoms, cinnamons, cloves and onions and sauté for some time.
• When onions turn dark brown, add garlic paste, ginger paste and mix well. Saute for a few minutes till the raw smell goes.
• Then add red chilli powder, green chillies, tomato puree and 1 tsp salt. Cook for a few minutes till oil starts separating. 
• Then add curd, 100 gms chicken pieces, coriander and mint leaves and mix well. Finally add 1 cup water and lemon juice and close the lid. Pressure cook for 3 whistles.
• Meanwhile in another burner, heat a wide pan and add 10 to 12 cups water and 2 tsp salt. Close a lid and bring the water to a boil.
• Drain away the excess water from the Basmati rice using a strainer and keep ready.
• When water starts boiling, reduce flame and add the drained Basmati rice.
• Bring this to a boil too and cook for a few minutes till the rice is 90 % cooked. 
• Strain the rice using a strainer and keep ready.
• By this time, the Chicken Khurma would have got cooked.
• Now heat an old tava and place the wide pan on top. Add the chicken khurma at the bottom and top it with cooked basmati rice.
• Now sprinkle saffron infused milk, fried onions and the fried chicken pieces which we have made earlier. Do not mix.
• Close the lid and let it cook in Dum in low flame for about 15 minutes.
• Once done, open the lid and give a gentle mix. Transfer the Biryani to a serving bowl.
• Serve hot with Jungli Mutton, onion raita and Khatte baingan.

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