Note: Timing for Dum is different for different type of vessels. Soak basmatic rice for 45 mins, put salt(2 Table spoon or according to taste, put all the whole spice which is mentioned above as (WHOLE)in spices section, bring to boiling stage, then add basmasti rice to it, cook rice and make sure you dont over, it should be 75% cooked I.E when you put rice in your mouth for testing it should little soft not hard.Take out all the spices,throw away and drain rice. Take chicken add lemon juice, green chilly paste and add marinated paste to it which is mentioned in marination part and keep it for 4 hrs. Take a bowl, take 3 cups of thich curd,add powder of (shahi zeera, Cloves, Nutmeg,Black & green Elaichi,Chicken masala, Red chilly powder, Zeera powder, Coriander powder, 8 Table spoon oil,salt,fried onions and coriander & mint leaves. You could use it to your taste.Here is my biryani receipe, if you like please try it.Ħ Cinnamon stick (3 Whole and 3 for powdering)Ĩ Green Elaichi(4 whole and 4 for Grinding)Ĥ Black Elaichi (2 Whole and 2 For grinding)ġ0 Seeds black pepper (5 Whole and 5 for grindingĤ Table spoon Rose water (check before buying can be used for cooking purpose)ģ Lemons or Vinegar for tinderising chicken or Raw papayya paste(2 Table spoon) I have used more spices in this Biryani.Biryani Dum can be on a banana leaf or a leaf plate, sealed with Maida paste.But if you are making Biryani Double, then Dum it for another 7 minutes.Then switch off the stove and leave it for 20 minutes. For the measurements, I have taken 8 minutes on high flame and 5 minutes on low flame should be sufficient.If it is less in the beginning, then you cannot add it later. How much more? As much as to make it taste like seawater. For Biryani, you should add more salt in the boiling water.The grain should have cooked but still, have a little bit of brittleness. How do we know if it is 60 per cent? Just take out a grain while the rice is cooking and you will know. For Dum Biryani, the rice should cook only 60 per cent.Basmati Rice should always be added when the water is boiling.How do we ensure that the Biryani rice is fluffy? Always use rice older than a year for a perfect Biryani. But I always say that more than the brand, the age of the rice is more important. Chicken pieces should be of medium size, or they become too small after frying.If you do not like Maida, you could use Rice Flour. But Rice Flour coating is dry, and Chicken becomes crispy. I suggest that either can be used or even Rice Flour if you do not have them. Many people ask me if they should use Corn Flour or Maida for coating.Then the Chicken stays soft, or it becomes rubbery. Before cooking, wash the Chicken and soak it in a litre of water with 1 tbsp of salt.In this recipe, we coat the Chicken with Spices and use that Fry for the Dum process. In Hyderabadi Dum Biryani, raw Chicken is marinated in spices and made into Dum, and the Chicken cooks there. Moreover, Chicken is fried before the Dum. This Biryani is also made as Dum like Hyderabadi Biryani, but it is much spicier and more pungent. What is the difference between Hyderabadi Dum Biryani and this Boneless Chicken Dum Biryani?