Easiest Way to Prepare Perfect Smoked Chicken Dum Biryani

Smoked Chicken Dum Biryani. Check Out Smoked Chicken On eBay. Find Your Favorite Movies & Shows On Demand. Boil it along with the whole masalas and. #smoked.chicken.dum.biryani. # smoked.veg.dum.biryani.

The smoky effect has such an aromatic flavour added to it. A lovely variation to the monotonous biryani versions we have. And i used the same Hyderabadi (dum) style for cooking this biryani Happy Cooking! You can have Smoked Chicken Dum Biryani using 24 ingredients and 7 steps. Here is how you cook that.

Ingredients of Smoked Chicken Dum Biryani

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

Smoked Chicken dum biryani was my first try a few years back. Try it out and experience for yourselves the magic spell of this awesome biryani. The smoky effect has such an aromatic flavour added to it. A lovely variation to the monotonous biryani versions we have.

Smoked Chicken Dum Biryani instructions

1. 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..
2. 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..
3. 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..
4. 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..
5. 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..
6. 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..
7. 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..

And I used the same Hyderabadi (dum) style for cooking this 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. #Beingwith. When chicken tender, heat a coal on fire and place it on a dry piece of bread over cooked chicken; drop some oil on coal and cover pan to give smoke in chicken. Marinade Chicken with Curd, SMOKY CHILLI MARINADE, PERSIAN RICE SEASONING, biryani masala, mint leaves, corriender leaves, ghee, fried onion and garlic, salt and some oil.