Chicken dum biryani is world most popular rice recipe.Here is the best chicken matka dum biryani recipe for you.Chicken Matka Dum Biryani,a delicious and simple dum style biryani made with chicken and rice. Matka dum is the slow cooking of the rice over low heat in its own juices, the chicken is cooked prior to adding it to the biryani, there are several layers of flavors, its quite tasty

Chef Sanjeev Kapoor demonstrates how in just 30 minutes you can prepare a delicious meal of Matka Dum Biryani.

Time Stamp
1:44 take rice
2:13 take chicken
2:41 add curd
4:28 add chicken in matka



CHICKEN DUM BIRYANI

Ingredients

750 grams chicken on the bone, cut into 2 inch pieces
1½ cups basmati rice, soaked for 30 minutes and drained
Salt to taste
1 tsp red chilli powder
½ tsp turmeric powder
1 tsp coriander powder
3 tsps Tata Sampann Chicken Masala + for sprinkling
¾ cup yogurt
1½ tbsps gingergarlic paste
4 tbsps freshly chopped coriander leaves + for garnish
23 green chillies, chopped
A few mint leaves + for garnish
5 tbsps fried onion + for garnish
1 black cardamom
23 green cardamoms
1 bay leaf
½ inch cinnamon stick
1½ tbsps ghee
1 tsp oil
1 medium tomato, chopped
67 mint leaves + for garnish
A large pinch of saffron, soaked in warm water
Raita to serve

Method

1. Take chicken in a bowl, add salt, red chilli powder, turmeric powder, coriander powder, 2 tsps Tata Sampann Chicken Masala, and yogurt.
2. Add yogurt, gingergarlic paste, chopped coriander, green chillies, mint leaves and 3 tbsps fried onion. Mix well and set aside for 1015 minutes.
3. Meanwhile, for the rice, Add water in a deep bottom pan, add 1 black cardamom, bread and add green cardamoms, bay leaf, and cinnamon stick, salt and allow the water to come to a boil.
4. Add rice and cook till ¾ done. Drain the rice and set aside.
5. Heat ½ tbsp ghee and oil in a nonstick deep pan, add the marinated chicken, tomato and add 1 tsp Tata Sampann Chicken Masala, and ¾ cooked rice and spread it evenly.
6. Sprinkle remaining fried onion, remaining chopped coriander and tear 67 mint leaves and sprinkle on top.
7. Add soaked saffron and drizzle remaining ghee. Sprinkle salt, remaining Tata Sampann Chicken Masala.
8. Cover and cook for 2530 minutes. Take it off the heat.
9. Garnish with chopped coriander, mint leaves and fried onion. Serve hot with raita.

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