Chicken Dum Biryani Recipe – Salem Style

Chicken Dum Biryani – Salem Style is one of the South Indian special Biryani from the region of Salem, Tamil Nadu. I have already posted my moms version of Salem Style Chicken Biryani which is prepared easily using the pressure cooker method. Now I am sharing my MILs method of Chicken Dum Biryani.

In my mom’s method, she uses whole spices directly while sauteeing. But MIL grinds all the spices and then add it while sauteeing. Both methods use the same amount of ingredients, but there is certainly a big difference in the taste. We in Salem, use only Seeraga Samba Rice to make Biryani. The consistency of biryani should be taken care by adding proper ratio of water. If the rice is old, add 2 cups water(1:2), if it is new rice, then,  add only 1 and 1/2 cups of water(1:1.5). This rice cooks fast so the proportion of rice water consistency is very important. I have already posted the easy method of cooking biryani in a pressure cooker. Today let us see how to prepare Chicken Biryani dum method using a pressure cooker.

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Chicken Dum Biryani Recipe - Salem Style

Print Recipe

Delicious Chicken Dum Biryani Salem Style.

• CourseMain Dish
• CuisineSouth Indian

Servings	Prep Time
4 people	15 minutes

Cook Time

45 minutes

Servings Prep Time 4 people 15 minutes

Cook Time 45 minutes

Chicken Dum Biryani Recipe - Salem Style Print Recipe Delicious Chicken Dum Biryani Salem Style. CourseMain Dish CuisineSouth Indian Servings Prep Time 4 people 15 minutes Cook Time 45 minutes Servings Prep Time 4 people 15 minutes Cook Time 45 minutes

Ingredients

• 1.5 Cup Seeraga samba rice
• 1/2 kg Chicken
• 2 Onions
• 1 Tomato
• 1/2 tsp Turmeric powder
• 1 tsp Chili powder
• 1/2 Lemon
• 2 Bay Leaves
• 3 tbsp oil
• 1 tbsp Ghee

To grind

• 1/4 cup Mint leaves
• 1/4 cup Coriander leaves
• 1 Cardamom/Elachi
• 4 Clove/Lavangam
• 2 inch Cinnamon stick/Pattai
• 10 Garlic pods
• 2 inch Ginger

Servings: people

Instructions

1. Roughly chop onions. Finely chop tomatoes. Thoroughly wash chicken using turmeric, salt, and water. Chop chicken into small pieces. Soak seeraga samba rice in water for half an hour. Wash it thoroughly, drain water and set aside. For one cup rice add 2 cups water while cooking.
2. In a mixer add the ingredients given under "To grind" and grind to a smooth paste using little water.

   
3. Heat a pressure pan add oil. Once oil gets heated add bay leaves and lets it crackle. Then add onion and saute till it turns golden brown. Then add chopped tomato and saute till it becomes mushy.

   
4. Now add turmeric powder, chili powder and saute for a minute. Then add chicken pieces, salt for chicken, mix thoroughly and cook for 2-3 minutes till chicken turns white.

   
5. Then add the ground paste to the chicken, mix well, place lid on top and cook for 15 minutes till chicken is 3/4th cooked.

   
6. Now add 3 cups of water and bring it to boil. Then add soaked and washed seeraga samba rice, required salt for biryani, mix well and slow cook while pressure pan is open. After 5 mins the rice absorbs all water. Now add a tbsp of ghee, squeeze half lemon and mix well. At this stage place a tawa on the burner. Above tawa place pressure pan.

   
7. Now close the lid, place the whistle and cook for 20 more minutes. Also, reduce the flame to medium low. As the pressure pan is on the tawa and as we are indirectly heating the pressure pan you won't get any whistle. After 20 mins switch off the flame. Let the pressure release completely. Then open the lid and you can find the rice is cooked perfectly. Now gently mix it with a spatula or a fork without breaking the rice. Delicious Salem Style Chicken Dum Biryani is ready.

   

Recipe Notes

• For this recipe use only seeraga samba rice.
• Rice and water proportion are 1:2. If the rice is new then add 1:1& 1/2 accordingly.
• While grinding the ingredients under "To grind" add only a little water.
• If you want biryani to be spicier add more chilies while grinding or add more chili powder while sauteeing.
• After rice absorbs all water, place an iron tawa on the stove and then place pressure pan above that, close lid, place whistle and cook for 20 mins. As the heat comes from iron tawa and transfers to pressure pan you will not get any whistle. This way dum is maintained.
• Instead of pressure cooker if you have wide and a deep bowl, you can use that too.

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You might also like Chettinad Chicken Biryani, Easy Chicken Biryani, Ambur Style Mutton Biryani.

Delicious Chicken Dum Biryani is ready to relish. Serve hot with raitha.

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