Smoked Chicken Dum Biryani. Today we will learn how to make easy Charcoal Smoked Chicken Biryani. Please Subscribe like and comment also share it with your friends and family. Chicken dum biryani recipe can be prepared in two ways, kacha (kachi) Method and Pakki Method.

Chicken Dum Biryani Recipe is one of the best ways to make biryani and mind you, it is full of very distinct flavours. The most important of which comes from the very many spices like cardamom, cinnamon, cloves that are added to it. These spices give the biryani a tempting aroma that can be. You can have Smoked Chicken Dum Biryani using 24 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Smoked Chicken Dum Biryani

You need 1 kg of Basmati rice.
It's 2 kg of Chicken.
Prepare 2-3 tbsp of Salt.
It's 2 tbsp of Red chilli powder.
You need 1 tsp of Turmeric powder.
It's 2-3 tbsp of Ginger garlic paste.
You need 500 gm of Full fat yoghurt.
Prepare 1 tbsp of Garam masala.
It's 2 tbsp of Lemon juice.
It's 5-6 of Green chillies slit.
Prepare For of Whole Garam masalas-.
It's 5 of Cardamom pods.
It's 4 of Cinnamon sticks.
Prepare 1 tsp of Caraway seeds.
It's 5-6 of cloves.
You need 10 of Black peppercorns.
You need Few of Saffron strands soaked in milk.
Prepare 1 pinch of Kesar Yellow dry food colour.
It's 1 cup of Coriander leaves chopped.
It's 1 cup of Mint leaves chopped.
It's 1 tbsp of Ghee.
Prepare 4-5 of thinly sliced Onions.
You need 1 small of For the smoky effect, charcoal piece.
You need 1 of small Katori.

Chicken Dum Biryani is ever green classic dish and the most popular rice dish in India. Layers of rice and meat cooked with it's own steam pressure until rice is fluffy and meat cooked just How to prepare hyderabadi chicken dum biryani. Marinate chicken in curd, red chili powder, turmeric powder and salt. The cool part in making dum biryani is, when you are dumming the biryani, your house will be smelling like heaven.

Smoked Chicken Dum Biryani instructions

Soak rice for 20 minutes. Boil it along with the whole masalas and half of the chopped coriander and mint leaves just until the first bubbles appear. Cook it a little more before draining it. It should be nearly 80% cooked and must be firm. The rice should always be cooked Al dente..
Deep fry the onions and keep aside. This same oil in which we fried the onions is used even for marination after it is cooled..
Marinate chicken for at least 2 hours or overnight with all the masalas along with the fried onions and the oil which has been brought to the room temperature. It is an optional step but I always do it for juicy succulent meat. The taste is heavenly. Follow this method of mine for a scrumptiously delicious Biryani every time you make it..
Before keeping it on dum, pour 2 tbsp of ghee on the top along with the colour. You can even sprinkle some coriander and mint leaves finely chopped along with the fried onions. Keep it on a high heat for the first 10 minutes rotating the vessel every 2 minutes so that it doesn't get burnt at the bottom..
After 10 to 12 minutes. Bring the flame to low and let it simmer for at least 40-45 minutes. Do not open the lid at all. If possible seal it with a thick cotton cloth or the aluminum foil. I personally prefer the aluminum foil. Cover the mouth of the vessel with the foil and place the lid on top..
Just before serving add the last essential magic smoky flavour effect by heating about a tbsp of oil. Place the coal in the aluminum foil and keep this in the center of the biryani in the vessel. Pour the hot oil or ghee on top and immediately cover it up..
You can see the smoke coming out. Leave it undisturbed until the fumes stop. This will take 10 minutes at least. Serve this delicious biryani with raita alongside..

So i decided to try a biryani since there is nothing more special than dum biryani. Smoked Chicken Biryani - Rice, Biryani, Pulao In vast range of chicken biryani recipes, I am dead sure you will like taste and texture of Smoked Chicken Biryani. A scrumptious biryani recipe that never let you down. Dum Pukht Biryani can be made with lamb, goat meat or chicken. My favorite is made with goat meat so that's what this recipe calls for but feel free to replace with any of the other meats.