MUSLIM STYLE CHICKEN ROAST DUM BIRYANI RECIPE 2021/Masthani’s kitchen

CHICKEN ROAST DUM BIRYANI RECIPE (Step –by- step photos) 2021/Masthani’s kitchen:

Hello friends!

Namsthe🙏

                BAKRID MUBARAK! MAY ALLAH GIVES YOU HEALTH AND HAPPY TO ALL MY READERS FAMILY. 

                     Today I want to share you CHICKEN ROAST DUM BIRYANI recipe in a Muslim style who are the beginners we can easy understand by step by step picks procedures and also easily make it in our kitchen.

                         Basically biryani is made up of different layered rice with marinated chicken with herbs, spices, ghee, mints. Biriyani is introduced by Indians it much popular and luxurious treat to any special occasions or functions.

        CHICKEN ROAST DUM BIRYANI

                    There are different styles of biriyani like vegetarian people eat this biryani with raita(yogurt dish), tamarind rasam, pickle, for non-vegetarian people can enjoy with best combination of chicken, mutton, prawns curry and also raita , tamarind rasam  and we can easily available in street food, vendors, restaurants as main menu in India.

                    When you attend Muslim marriage functions or festivals biriyani is more special we did not get that special taste anywhere else so today I ready to share this recipe with detailed steps and picks happily made it in our kitchen, Whenever sudden visiting guests to our home this recipe may sure are you going impressed to them.

                  In fact we should marinate chicken with different spices, herbs, mints, ghee, curd for 4 hours or whole night putting altogether masala needs more time to cook but this recipe we can make within 35 min even bachelors can easily cook in our home. Boiling rice with different spices up to 70% in medium heat for 10-15 minutes transfer marinate chicken with another bowl, Dum with different layered basmati rice for 25 minutes to get a tasty, spicy biriyani is ready.

 Let’s talk in detailed way I hope you guys enjoy it.

CHICKEN ROAST DUM BIRYANI

TABLE OF CONTENT:

• BENEFITS OF BIRYANI
• FAQ
• DERIVED STEPS
• PROCEDURE
• BEST FOR MORE RESULTS

BENEFITS OF BIRYANI:

 Biryani is helps to high nutritional values, proteins, Iron to our body

It increases the immunity system to maintain healthy growth.

It helps to reduce the heart diseases.

biryani is vegan and Gluten free also.

 biryani is helps to maintain bones, muscles healthy.

FREQUENTLY ASKED QUESTIONS?

1) History about biryani?

        Biryani derived word from Persians is originates in 13 century middle east and central Asia mostly famous in west Bengal , Andhra , Telangana states in India.

2) Can breast feeding mom eat biryani?

               Yes! Eating spicy food while breast feeding may benefits to your baby to get healthy bones, muscles, improve immunity system to babies.

3) Which rice is best for biriyani?

               Biryani with normal rice or basmati rice is doesn’t matter guys we can make it easily and delicious it’s my promise but basmati rice have a longest grain to get more taste than normal daily use rice.

4) How can I make my biryani moist?

              Marinate chicken with different spices, herbs, mints, ghee, curd for 4 hours or whole night putting altogether masala needs more time to cook but this recipe we can make within 35 min. Boiling rice with different spices up to 70% in medium heat for 10-15 minutes transfer marinate chicken with another bowl, Dum with different layered basmati rice for 25 minutes to get a tasty, spicy biryani is ready.

LET’S LOOK AT DERIVED INGRENDITS:

FOR SPICY PASTE:                             

1 long ginger

10 cloves of garlic

10 cashew nuts

½ tsp coriander powder

½ tsp cumin powder

2 cardamom

3 bay leaves

½ tsp star anise

1 strand mace

½ coriander seeds

1 cinnamon

½ cup of biryani masala powder

FOR THE BIRYANI:

6-10 spoons ghee

3 fried onions

5 Green chills

1 cup curd

½ cup of fresh cream

Salt, red chili powder (as per taste)

Pinch of turmeric

2 lemons

Saffron/ red food color

Handful of Coriander stems

Handful of Mint leaves

DERIVED STEPS:

Marinate process for roast chicken:

Step 1: Firstly clean the chicken with rock salt and half lemon juice in a running water to avoid the smell of chicken pieces. Now start the marinate process is most important for roast biryani.

Take a convenient bowl to mix all the herbs and spices add chicken, 3spoons of ghee, handful of mint, coriander stems, half squeeze lemon, 3spoons of ginger and garlic paste.

chicken pieces

Step 2: Pour all the spices and herbs like Salt, red chili powder (as per taste), pinch of turmeric, ½ tsp coriander powder, ½ coriander seeds, 10 cashew nuts, ½ tsp cumin powder,  ½ cup of biryani masala powder mix it very well all the spices must marinate in chicken pieces.

All spices

All spices

Step 3: Adding each item on chicken passage the pieces for 2 min then next add another spices to get a perfect taste to cool down all the spices then we should add 1 cup of yogurt, 1/2 cup of fresh cream, ½ cup of fried onions on it mix it well.

cool down spices

cool down spices

Step 4: Almost marinate process done at last add oil on it mix it well by our hands and rest the chicken pieces for 4-5 hours or whole night in fridge.

Marinate for 4 hours

Marinate for 4 hours

Choosing rice:

Step 5: Choosing rice is most important to prepare perfect tasty biryani in that we can make daily used rice or in this battle basmati rice win the race.

Basmati rice have a long grain it will cook properly to get more taste, while looking at cost price basmati rice more cost than daily based rice.

Before cooking biryani 30 min we should soak them in water it helps to get soft, tender, tasty biryani rice.

Basmati rice

Cooking basmati rice:

Step 6: Most careful while cooking rice to get a perfect biryani, take a large pot pour water on it add whole biryani spices half lemons, 2spoons of ginger &garlic paste, 2 cardamom, 3 bay leaves, ½ tsp star anise, 1 strand mace.

add spices

Step 7: Add Handful of Coriander stems, Handful of Mint leaves, ghee on it.

Handful of mints

Step 8: After boiling of water then add basmati rice on it.

cooking rice

Step 9: Basmati rice must be cooked properly up to 70% of rice and also while cooking rice we should check the salt here only, we couldn’t add anywhere so check it properly.

70% of cooked rice

Layered rice process:

Step 10: Take a thick-bottomed pot or cooker bottomed for biryani because this biryani is roast if you choose thin –bottomed pot it may felt deep roasted colored turns into black so make sure choose perfect pot, pour oil on it.

Thick-bottomed pot

Step 10: Later transfer whole marinate chicken pieces into that pot placed them perfectly layered.

Marinate chicken pieces

Step 11: Drain-out the rice water carefully transfer the 70% cooked rice in that over the marinated pieces in a form of layered section of rice.

Transfer the 70% cooked rice

layered section of rice

Step 12: At the top of the rice sprinkle a little biryani masala, cover with coriander stems, mints, ghee, fried onions, saffron soaked milk and 2 cups of  rice water is poured on edges of rice.

sprinkle spices

sprinkle mints

Dum process:

Step 13: Finally Dum process means slow cooking food with tightly sealed with iron rod or wheat flour around the plate, Steam the rice without escape from the air-tight cap, Dum rice is mostly important in biryani.

Maintain medium- low flame only until the rice cooked while mixed with all spicy, herbs flavors. Rest it covered for 20 minutes.

While cooking in cooker cook for 1 whistle then remove the cooker hot burner to stop cooking further.

Dum biryani

Step 14: At last serve MUSLIM STYLE CHICKEN ROAST DUM BIRYANI in a bowl and enjoy the each byte of spicy, tasty rich delicious biryani.

CHICKEN ROAST DUM BIRYANI

MORE LINKS:

MUSLIM STYLE VEGETABLE BIRYANI RECIPE

REQUIRED TIME:

Prep time	15 min
Cooked time	20 Min
Marinate time	4hours/whole night
Total time	4 hours 35 min
Makes	8 servings
Author	Masthani

 PROCEDURE:

Marinate process for roast chicken:

• Firstly clean the chicken with rock salt and half lemon juice in a running water to avoid the smell of chicken pieces. Now start the marinate process is most important for roast biryani.
• Take a convenient bowl to mix all the herbs and spices add chicken, 3spoons of ghee, handful of mint, coriander stems, half squeeze lemon, 3spoons of ginger and garlic paste.
• Pour all the spices and herbs like Salt, red chili powder (as per taste)
• Pinch of turmeric, ½ tsp coriander powder, ½ coriander seeds, 10 cashew nuts, ½ tsp cumin powder,  ½ cup of biryani masala powder mix it very well all the spices must marinate in chicken pieces.
• Adding each item on chicken passage the pieces for 2 min then next add another spices to get a perfect taste to cool down all the spices then we should add 1 cup of yogurt, 1/2 cup of fresh cream, ½ cup of fried onions on it mix it well.
• Almost marinate process done at last add oil on it mix it well by our hands and rest the chicken pieces for 4-5 hours or whole night in fridge.
• Choosing rice is most important to prepare perfect tasty biryani in that we can make daily used rice or in this battle basmati rice win the race.
• Basmati rice have a long grain it will cook properly to get more taste, while looking at cost price basmati rice more cost than daily based rice.
• Before cooking biryani 30 min we should soak them in water it helps to get soft, tender, tasty biryani rice.

Cooking basmati rice:

• Most careful while cooking rice to get a perfect biryani, take a large pot pour water on it add whole biryani spices half lemons, 2spoons of ginger &garlic paste, 2 cardamom, 3 bay leaves, ½ tsp star anise, 1 strand mace.
• Add Handful of Coriander stems, Handful of Mint leaves, ghee on it.
• After boiling of water then add basmati rice on it.
• Basmati rice must be cooked properly up to 70% of rice and also while cooking rice we should check the salt here only, we couldn’t add anywhere so check it properly.

Layered rice process:

• Take a thick-bottomed pot or cooker bottomed for biryani because this biryani is roast if you choose thin –bottomed pot it may felt deep roasted colored turns into black so make sure choose perfect pot, pour oil on it.
• Later transfer whole marinate chicken pieces into that pot placed them perfectly layered.
• Drain-out the rice water carefully transfer the 70% cooked rice in that over the marinated pieces in a form of layered section of rice.
• At the top of the rice sprinkle a little biryani masala, cover with coriander stems, mints, ghee, fried onions, saffron soaked milk and 2 cups of  rice water is poured on edges of rice.

Dum process:

• Finally Dum process means slow cooking food with tightly sealed with iron rod or wheat flour around the plate, Steam the rice without escape from the air-tight cap, Dum rice is mostly important in biryani.
• Maintain medium- low flame only until the rice cooked while mixed with all spicy, herbs flavors. Rest it covered for 20 minutes.
• While cooking in cooker cook for 1 whistle then remove the cooker hot burner to stop cooking further.
• At last serve MUSLIM STYLE CHICKEN ROAST DUM BIRYANI in a bowl and enjoy the each byte of spicy, tasty rich delicious biryani.

TIPS FOR BEST RESULTS:

1. For chicken roast biryani marinate process is important don’t skip any spices, herbs and always soaking time must be minimum 3-4 hours it better to soak the chicken pieces in whole night.
2. Soak the rice for 30 min keep aside we can see the double the rice and also rice is so soft to eat. We can also choose basmati rice instead of normal rice as per your choice.
3. Don’t use sour curd or fresh cream use fresh to balance the spices.
4. Don’t skip any spicy items for biryani spicy paste plays a key role in basmati.
5. Dum rice is mostly important in biryani steaming the rice without escape from the air-tight cap.
6. Maintain medium –low flame only while Dum rice adjust the flame in medium –low.
7. Biryani masala like 5 cardamoms, 5 cloves, 2 inch cinnamon, 1 stone flower, 2 bay leaves mix them fine powder or else we can easily get in super markets.

NUTRITION FACTS (ESTIMATION ONLY):

(8 servings per container

Serving size (1g)

Calories -753, total fat-25g, saturated fat-2g, cholesterol-110mg, sodium -985mg, total carbohydrates-73g, sugar-3g, proteins -31g)

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