Tamil Nadu Style Chicken Dum Biryani

Serving Size: 3

Cooking Time: 1 hr
Preparation Time: 1.5 hr

If you prepare it as explained exactly as given below, I bet this Biryani will exceed all your expectations and any that you have tasted in Thalapakatti, Star or any other popular biryani shops... guaranteed!! :)

Ingredients

• Chicken - 1 1/2 lbs (750gms)
• Seeraga Samba rice - 1 1/2 cup
• Onion - 2 (large) thinly sliced
• Tomato - 3 finely chopped
• Ginger garlic paste - 2 tbsp
• Green chilies - 4 split
• Coriander leaf - 1 bunch finely chopped
• Mint leaf - 1 handful finely chopped (or) Dry Mint - 3 tbsp
• Biryani Masala - 1 tsp
• Turmeric - 1 tsp
• Chili Powder - 1 tsp
• Coriander Powder - 2 1/2 tsp
• Coconut Milk - 1 cup (or) Curd - 1/2 cup
• Salt - to taste
• Oil - 4 tbsp
• Ghee - 4 tbsp

Dry Roast And Grind Biryani Masala

• Fennel - 1/2 tsp
• Clove - 3
• Cinnamon - 2 small sticks
• Cardamom - 3
• Bay Leaf - 2
• Kalpasi ( Stone Flower) - Few
• Marathi  moggu - 2
• Star Anise - 1
• Mace (javitri) - 2 flower

Marinate

• Lemon Juice - 1/2 lemon
• Salt - 1 tsp
• Turmeric - 1/2 tsp

Method

• Use Seeraga Samba rice it'll be good for any type of "Biryani". If you don't have Seeraga Samba you can use Basmati Rice. Wash the rice just once and soak it for 30 min. Wash chicken and marinate with the ingredients for 30 mins.
• In a pan dry roast all the biryani masala and grind it fine powder.You can make this powder in advance and store it in air tight container and can use it in any type biryani.
• In a cooker add oil and ghee, once it heats up add the biryani masala and onion saute it until onion is translucent.
• Now add ginger garlic paste and green chilies, saute until you get nice aroma. (For better taste, prepare freshly made ginger garlic paste with 1 measure of garlic and 1/2 measure of ginger). 
• Now add tomatoes, turmeric, chili powder, coriander powder, salt and saute well until oil oozes out.
• Now add coriander and mint, saute it. Now add the chicken and cover it and cook for 5 mins. Once chicken leaves water, check for water level and add coconut milk and water (For 1 cup rice add 1 1/2 cup water including coconut milk or curd).
• Drain the water from the rice fully, now add the rice to gravy and mix it well.
• Cook until liquid becomes half and rice should be cooked 3/4th of it.
• Now we are doing 'dum' in the oven, preheat the oven for 400 degree F, grease oven safe bowl now add the 3/4th cooked rice to the bowl and cover tightly with Aluminum foil. Cook it 20 mins in the oven (if you don't have oven, keep the cooker covered and weight on and let it come to 2 whistle and on low flame for 5 min)
• Now authentic homemade Chicken Dum Biryani is ready. Enjoy it with raita.

With Photo Method

•  Wash chicken and marinate with the ingredients for 30 mins.

• Use Seeraga Samba rice it'll be good for any type of "Biryani".If you don't have Seeraga Samba you can use Basmati Rice.Wash the rice just once and soak it for 30 min.

• In a pan dry roast all the biryani masala and it fine powder.You can make this powder in advance and store it in air tight container and can use it in any type biryani.

• Thinly sliced onion, finely chopped tomatoes, split green chilies, finely chopped coriander leaf and mint leaf. I used dry mint if you don't have fresh mint you can use dry mint you'll get in Indian stores.

• In a cooker add oil and ghee, once it heats up add the biryani masala and onion saute it until onion is translucent.

• Now add ginger garlic paste and green chilies, saute until you get nice aroma.

•  Now add tomatoes,turmeric,chili powder,coriander powder,Salt and saute well until oil ooze out.

• Now add coriander and mint, saute it. Now add the chicken and cover it and cook for 5 mins. 

• Once chicken leaves water, check for water level and add coconut milk and water(For 1 cup rice add 1 1/2 cup water including coconut milk or curd).

• Cook until liquid becomes half and rice should be cooked 3/4th of it.

• Grease oven safe bowl.

• Now we are doing 'dum' in the oven, preheat the oven for 400 degree F, now add the 3/4th cooked rice to the bowl and cover tightly with Aluminum foil. Cook it 20 mins in the oven (if you don't have oven,  keep the cooker covered and weight on and let it come to 2 whistle and on low flame for 5 min)

• Now authentic homemade Chicken Dum Biryani is ready.

• Serve hot and enjoy it with raita.

Note
You can use same recipe for "Mutton, Prawn(Shrimp), vegetable biryani and soya(mealmaker).  For Mutton you have to pressure cook for 5 to 6 whistle before adding the rice, coconut milk and water.