Скачать или смотреть Chicken Dum Biryani | MasterChef Natasha Special | Authentic Biryani Recipe

Chicken Dum Biryani | MasterChef Natasha Special | Authentic Biryani Recipe

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This authentic and aromatic biryani is packed with flavor and is ideal for festive occasions or a special family dinner.

Follow along as I share tips and tricks to create a flavorful biryani with tender chicken, fragrant rice, and the perfect balance of spices. Whether you're a beginner or an experienced cook, this recipe is easy to follow and will deliver an unforgettable meal!

Chicken Dum Biryani Recipe

Ingredients

Biryani Masala:
Kashmiri Chillies: 20 grams
Coriander Seeds: 50 grams
Fennel Seeds: 25 grams
Black Pepper: 25 grams
Cumin Seeds: 30 grams
Cloves: 15 grams
Cinnamon Sticks: 10 grams
Green Cardamom: 20 grams
Bayleaf: 4-5
Stone Flower: 10 grams
Star Anise: 2-3
Black Cardamom: 10 grams
Mace: 10 grams
Dry Rose Petals: 50 grams
Nutmeg: 10 grams
Dry Plums: 20 grams

Birista (Fried Onions):
Onions: 2-3 (sliced)
Oil for frying
Rice Flour (for dusting)

Chicken Marination:
Chicken: 2 kg
Ginger Garlic Paste: 3 tbsp
Chilli Paste: 3 tbsp
Turmeric: 1 tsp
Red Chilli Powder: 3 tbsp
Biryani Masala: 2-3 tbsp
Cardamom: 3-4
Black Peppercorns: 5-6
Shahi Jeera: 1 tbsp
Green Chillies (slit): 2
Lemon Juice: 1
Chopped Coriander & Mint: Handful
Salt: to taste
Birista: 2 cups
Ghee: 4 tsp
Birista Oil: 1 cup
Khoya: 3/4 cup
Saffron Water: 1/2 cup
Yogurt: 500g

Rice:
Long Grain Basmati Rice: 1 kg
Water: for washing and soaking

Cooking Water:
Water: 2 liters
Oil: 3-4 tbsp
Lemon Slices: 1
Shahi Jeera: 1 tsp
Green Cardamom: 4-5
Black Peppercorns: 7-8
Cloves: 5-6
Salt: to taste

Instructions

1. Prepare Biryani Masala:
Dry roast all ingredients except nutmeg and dry plums until fragrant.
Let cool, then grind into a powder. Mix in grated nutmeg and chopped dry plums. Store in an airtight container.

2. Prepare Birista (Fried Onions):
Slice onions thinly and separate.
Heat oil for frying. Fry onions in batches until light golden. Drain on tissue paper and dust with rice flour to absorb excess oil.

3. Marinate Chicken:
In a large bowl, combine chicken with ginger garlic paste, chilli paste, turmeric, red chilli powder, biryani masala, cardamom, black peppercorns, shahi jeera, green chillies, lemon juice, chopped herbs, salt, birista, ghee, birista oil, khoya, saffron water.
Mix well and add yogurt. Combine thoroughly and marinate for 20-30 minutes.

5. ⁠4. Soak and Cook Rice:**
Wash basmati rice 3-4 times, then soak in water for 20 minutes.
In a large pot, boil 2 liters of water. Add oil, lemon slices, shahi jeera, cardamom, black peppercorns, cloves, and salt.
Once boiling, add soaked rice and cook until 90% done. Drain and set aside.

5. Cook Chicken:
In a large pot, add marinated chicken and cook until 80% done, adding 2 cups of water.
Place a live charcoal in the middle, add ghee, and cover for 2-3 minutes.

6. Layer Biryani:
Collect the rogan (floating red oil) from the chicken.
Layer half the cooked rice over the chicken.
In a bowl, mix reserved rogan, milk, saffron water, and turmeric. Pour some over the first rice layer. Add birista and mint.
Add the second layer of rice, followed by the milk and saffron mixture. Poke holes in the biryani. Top with birista, mint, ghee, birista oil, and sprinkle with rose and kewra water.

7. Final Cooking:
Place a tawa under the pot and cover the pot with a cloth and lid. Weigh it down.
Cook on high flame for 10 minutes, then reduce to low flame for 5 minutes.
After cooking, let the biryani rest for 20-30 minutes before serving.

8. Serve:
Garnish with birista and mint leaves.

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