కోట్ల మందికి నచ్చేచికెన్ దమ్ బిర్యానీ ఇలాచేస్తే రుచిమామూలుగా ఉండదు😋

Ingredients

• 150 grams Chicken Breast (boneless, skinless, cut into bite‑size pieces)
• 750 grams Basmati Rice (aged basmati, rinsed and soaked for 20 minutes)
• 1 teaspoon Garam Masala (store‑bought or homemade blend)
• 4 pods Green Cardamom Pods (lightly crushed)
• 1 teaspoon Cumin Seeds (lightly toasted)
• 1 teaspoon Salt (or to taste)
• 3 tablespoons Cooking Oil (vegetable or canola oil)
• 1500 ml Water (for boiling rice and dum cooking)

Instructions

1. Prepare Ingredients

   Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 20 minutes. While the rice soaks, pat the chicken pieces dry with paper towels.

   Time: PT10M

2. Marinate Chicken

   In a large mixing bowl combine chicken pieces, garam masala, crushed cardamom pods, toasted cumin seeds, salt, and 1 tablespoon of oil. Mix well and let rest for 10 minutes.

   Time: PT10M

3. Par‑Cook the Rice

   Bring 1 liter of water to a rolling boil in the heavy‑bottom pot, add a pinch of salt, then drain the soaked rice and add it to the boiling water. Cook for about 5 minutes until the grains are 70 % done, then drain and set aside.

   Time: PT10M

   Temperature: 100°C

4. Sear the Chicken

   In the same pot, heat the remaining 2 tablespoons of oil over medium‑high flame. Add the marinated chicken and sauté for 8‑10 minutes, stirring occasionally, until the pieces are lightly browned but not fully cooked through.

   Time: PT10M

   Temperature: 180°C

5. Layer Rice and Chicken (Dum)

   Reduce the flame to low. Evenly spread the partially cooked rice over the chicken in the pot. Drizzle the remaining 1 tablespoon of oil over the rice, cover the pot tightly with its lid, and seal the edges with a clean kitchen towel or dough to trap steam.

   Time: PT2M

6. Cook on Dum

   Place the sealed pot on a heat diffuser or a low flame and cook for 20 minutes. After 20 minutes, turn off the heat and let the biryani rest, still sealed, for another 10 minutes.

   Time: PT30M

   Temperature: Low flame (≈70°C)

7. Serve

   Gently fluff the biryani with a fork, mixing the rice and chicken together. Serve hot, optionally garnished with fresh cilantro or fried onions.

   Time: PT3M

Nutrition Facts

Calories

460

Protein

28 g

Carbohydrates

55 g

Fat

12 g

Fiber

2 g