Cooking biryani at home is no easy feat. 

It’s a delicate balancing act that requires precision in everything from the choice of ingredients to their cooking times. My numerous cooking attempts at home often ended in disappointment – the rice being too mushy, the chicken overcooked, or the flavors not blending well enough.

However, I recently stumbled upon a chicken biryani recipe from a Telugu YouTube video. This recipe, with its meticulous instructions and precise measurements, turned out to be the game-changer I was looking for.

This blog post is a step-by-step guide of this recipe for non-Telugu speakers and those who prefer a written recipe over scrolling back and forth in a video.

Step 1 – Preparation

1. Rice: Begin by washing and soaking 500g of basmati rice in water. Let it soak for 30 to 60 minutes.

2. Meat: Take 750g of bone-in chicken. Wash it with a little lemon juice and salt for cleaning. For marination, add half a lemon juice, 1 teaspoon (tsp) salt, 1 tsp red chili powder, ¼ tsp turmeric powder, and ½ tsp oil. Mix well and let it marinate for 30 to 60 minutes.

3. Biryani Masala Powder: Prepare your own biryani masala by grinding the following spices into a fine powder:

    – 1 cinnamon stick

    – 4 cloves

    – 2 green cardamoms

    – 1 black cardamom

    – 1 star anise

    – 1 bay leaf

    – 1 tsp black pepper

    – 3 tsp coriander seeds

    – ½ tsp cumin seeds

    – 1 tsp poppy seeds

    – 8 cashew nuts

4. Gravy Base: Create a fine paste by grinding together:

    – 4 green chilies

    – 2 small tomatoes

    – 2 tablespoons (tbsp) mint leaves

    – 2 tbsp coriander leaves

5. Onions: Fry 2 large, thinly sliced onions in 4 tbsp oil in the biryani pot until they are dark brown and crispy. Set aside.

Step 2 – Cooking the Biryani Pot

1. Meat: In the same biryani pot, add:

    – 1 tbsp butter or ghee

    – 2 tbsp whole biryani spices

    – 1 tbsp ginger-garlic paste

    – The prepared chili-tomato paste

Cook until the oil separates from the paste, then add the marinated chicken and 2 tbsp of the fried onions. Cover and cook on low flame.

2. Rice: In a separate pot, bring 2 liters of water to boil with:

    – 2 tbsp whole biryani spices

    – ½ tbsp ginger-garlic paste

    – 2 tbsp green chilies

    – ½ tsp of the prepared biryani masala powder

    – 3 tsp salt

    – ½ tsp oil

    – 1 tsp each of mint and coriander leaves

   Add the soaked rice and cook until it’s 90% done (about 10-15 minutes).

Step 3 – Bringing It All Together

1. Check if the chicken is cooked. Add the remaining biryani masala powder and adjust the salt and chili powder to taste.

2. Spread the chicken evenly at the base of the pot.

3. Layer with half of the cooked rice, adding a tablespoon each of coriander leaves, mint leaves, and brown onions.

4. Optionally, add saffron milk or food coloring.

5. Add the remaining rice and repeat the layering of herbs, onions, and optional color.

6. Finish with 1 tbsp of ghee on top.

Step 4 – Dum Cooking

1. Seal the pot tightly.

2. Place the pot on a flat-based pan (to avoid direct heat) and cook for 10-15 minutes on a low flame.

3. After cooking, let the biryani rest for 10 minutes before opening the lid.

Your delicious chicken dum biryani is now ready! The rice should be fluffy and grainy, and the chicken perfectly cooked, infused with the rich flavors of the spices. Serve this exquisite dish hot and enjoy the culmination of your culinary effort.

Remember, biryani is as much about the process as it is about the ingredients. Take your time, follow the steps carefully, and you’ll be rewarded with a dish that’s sure to impress!

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