Chicken dum biryani

Posted on

husband’s favorite dish . #cookpad ramadan

Ingredients

  1. 500 g chicken
  2. 500 g basmati rice
  3. 1 bunch coriandor
  4. 1 bunch mint
  5. 6 green chillies
  6. 2 tbsp lemon juice
  7. 1 cup curd
  8. 2 tbsp ginger garlic paste
  9. to taste salt
  10. 6 green cardamom
  11. 2 cinnamon sticks
  12. 6 black pepper corn
  13. 2 Bay leafs
  14. 4 cloves
  15. 1 tbsp red chili powder
  16. 1/2 tsp turmeric
  17. 2 mace blades
  18. 1/2 cup oil
  19. 1/4 cup fried onions
  20. 1 tsp cumin powder
  21. 1 tbsp coriander powder

Steps

  1. Wash and drain the chicken nicely.

  2. Slice onions and deep fry them and keep aside.

  3. Now make a powder of all the whole spices listed above.and marinade the chicken.

  4. Now make a fine paste of green chillies,mint and coriandor and apply to chicken, and also add curd lemon juice and oil to it and mix well with your hands making sure every piece is coated nicely.

  5. Add some fried onions too and give it a nice mix and keep the marinated chicken in refrigerator for 2 hours.

  6. Now take the rice and wash it 2/3 times and sock it for 1 hour.

  7. Now heat some water in vessel around 6 cups,and add whole spices to it.

  8. 4 cloves,6 green cardamoms,1 cinnamon,2 Bay leafs 1 black cardamom and 1 tsp shahi jeera and salt around 4 tbsp.

  9. Once water starts boiling add 1 tsp oil and rice to it.

  10. Cook rice till 70 %. and drain the water completely.

  11. Now assembling the biryani.

  12. Add a layer of marinated chicken,and sprinkles some friend onions, chopped mint and coriandor.

  13. Now add the layer of rice and again sprinkle some fried onions chopped mint and coriandor

  14. Second layer of rice same as above

  15. Add saffron milk on top, u can also add some ghee or clarified butter, it’s optional.but if added it enhances the taste

  16. Now cover the pot with lid. and seal it with whole wheat dough or u can put some weights on top of the lip.to prevent escape of stem.

  17. Now cook the biryani for 5 mints on high flame. after 5 mints. lift the pot. place the girdle and put the pot back on girdle and lower the heat to slow. and cook for about 30 mints.

  18. After 30 mints your biryani is ready to serve. but do not hurry to open the lid. switch off the falme and wait for 10 more minutes and then open the lid and enjoy your fresh home made delicious chicken dum biryani..

  19. U can garnish it with some fried onions and chopped mint and coriander leaves, serve with curd raita. and a lemon.

Source: Read Full Article