Chicken Dhum Biryani Recipe/Marinated Chicken Biryani Recipe/Chicken Biryani Recipe –Method 7/Ooravaitha Kozhi Biryani/Chicken Dhum Biryani with step by step photos & Video in both English & Tamil

Biryani’s – be it Vegetarian Biryani or Non Vegetarian have become the most common, favourite and delightful food for most of the people residing in Tamil Nadu. I have shared different types of Non-Vegetarian Biryanis earlier; this is yet another addition to it. This chicken dhum biryani has a unique flavour and taste to it, as we add the all the required spices and masalas to the chicken and marinate it and then make the biryani. Do try out this unique and fingerlicking Chicken Dhum Biryani and post your comments here. Meanwhile do check out different types of Non-Veg Biryani varieties here, ChickenGravies/Varuvals etc ,  Mutton gravies/varuvalrecipes here, Fish gravies/Varuval recipes here. Also do not forget to check the Vegetarian Biryanis/Pulav varieties here.

Here’s how to make Chicken Dhum Biryani with step by step photos & Video

Ingredients

Basmati Rice	3 cups [1 cup – 200 g]
Onion	3 sliced
Green Chillies	4 slit and cut
Tomatoes	3 finely chopped
Mint/Pudina	1 bunch [cleaned & washed]
Lemon Juice	Form ½ lemon
Water	4.5 cups
Salt	As needed

 For Marinating

Chicken	½ kg
Yogurt/Curd	½ cup
Red Chilli Powder	2 tsp [stainless steel spoon – heaped]
Coriander Powder	1 tsp [stainless steel spoon – heaped]
Turmeric Powder	½ tsp
Garam Masala Powder	2 tsp
Cumin Powder/Jeeragam Powder	2 tsp
Ginger & Garlic Paste	2 tbsp
Gingelly Oil/Nallaennai	1 tbsp
Salt	As needed

 For Tempering

Oil	5 tbsp
Cinnamon Sticks/Pattai	2
Cloves/Kirambu	5-6
Cardamom/Elachi	3
Black Stone Flower/Kalpasi	1 tbsp
Bay Leaf/Birinji iali	3-4
Mace/JathiPathiri	1
Star Anise/Annasi Poo	2

Preparation Time: 20 minutes                     Recipe Category: Main Course

Cooking Time: 1 hour                                     Recipe Cuisine: South Indian

Author: Priya Anandakumar

Meanwhile do check out different types of 

Non-Veg Biryani varieties here, 

Chicken Gravies/Varuvals etc,

Mutton gravies/varuvalrecipes here,

Fish gravies/Varuval recipes here.

Biryani Varieties that might be of your interest...

Mutton Biryani in Oven/Layered Mutton Biryani in Oven

Green Mutton Biryani

White Mutton Biryani/Sofiyani Biryani/Hyderabadi White Mutton Biryani

Muslim Mutton Biryani/Bhai Veettu Mutton Biryani - Video Recipe

Biryani Masala Powder for Muslim Mutton Biryani

Thalapakatti Mutton Biryani

Pressure Cooker Chicken Biryani

Green Chicken Biryani/Cilantro,Mint&GreenChillies Chicken Biryani

Ambur Chicken Biryani

Fried Chicken Biryani

Thalapakatti Chicken Biryani

Chicken Dhum Biryani/Marinated Chicken Biryani

Chicken Pulav

Prawn Biryani - Method 1

Prawn Biryani - Method 2

Egg Biryani

Egg Rice

Scrambled Egg Biryani -Video Recipe

Biyani Kathrikkai/Brinjal for Biryani

Here's a short video of how to make Chicken Dhum Biryani in both English & Tamil

Method

Wash the chicken thoroughly 3-4 times and drain the water completely. Take a wide bowl and add the chicken pieces to it.

Now add yogurt/curd, red chilli powder, coriander powder, cumin powder, garam masalapowder, turmeric powder and salt to the chicken.

Add the ginger & garlic paste, gingelly oil to the bowl.

Mix everything thoroughly with your hand, until the masala is evenly spread. Close and marinate for about 1-2 hours in refrigerator.

To Make Biryani

Wash the basmati rice 2-3 times and drain the water completely. Add fresh water and soak the rice for about 30 minutes. After 30 minutes, drain the water from the rice and keep it ready.

Slice the onions, chop the tomatoes, clean the mint leaves and keep everything ready.

Heat 5 tbsp of oil in a heavy bottomed vessel or biryani vessel.

Add cinnamon sticks, cloves, star anise, black stone flower, cardamom,mace, bay leaf and fry for few seconds or until nice aroma arises.

At this stage add the sliced onions, little salt and mix well.

Saute the onions really well for about 10-12 minutes or until they turn nice brown color with lovely aroma.

Now add the slit green chillies and mint leaves.

Stir everything really well and saute well for about a minute or until the mint leaves shrink.

Now add the chopped tomatoes and give a good stir.

Saute the tomatoes really well until they mushy.

Once the tomatoes turn really mushy, add the marinated Chicken along with all the masala.

Mix really well, until everything is well combined. Let it come to a boil.

Now close the lid and cook the chicken for about 10 minutes. Open the lid and stir in between to avoid any burning.

When the chicken is halfway cooked, add one handful of mint leaves and stir really well.

Cook the chicken well until done, the oil will start to separate and will look like chicken masala.

At this stage add about 4.5 cups of water, salt and lemon juice.

Let it come to rolling boil; now add the washed and soaked basmati rice.

Give a gentle stir and let it come to rolling boil.

Close the lid and cook on medium flame for about 10 minutes.

Open the lid and check the rice, now all the water is gone and rice will be half way cooked.

 Now it is time to keep the biryani in dum. 

Heat an old dosa tawa and keep the biryani vessel on top of it. Give a gentle and good stir.

 Cover the biryani vessel with lid. Now keep a pot filled with water or anything heavy on top of biryani vessel. This will ensure that the steam will not escape.

Cook the Chicken Biryani in dhum for about 20-25 minutes on low medium flame and then switch off the stove.

Open the lid, add some mint leaves and then keep it closed for another 30 minutes. [Stove should be switched off only] 

Delicious, flavourful and super tasty Chicken Dhum Biryani is ready to be enjoyed. Serve it hot with Onion Raita or Cucumber Raita or any Raita of your choice.

Here's a short video of how to make Chicken Dhum Biryani in both English & Tamil

Thank you all for visiting my space, please come back again for more delightful and tempting Non-vegetarian Biryanis from my kitchen.

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Have a great day and enjoy.

Until then I am signing off…