Hey readers😊

Today’s recipe is chicken dum biryani.

Who doesn’t like chicken biryani..I am a chicken lover and I’m fond of chicken biryani.Biriyani derived from the Farsi word ‘birian’ originated in Persia, biryani was introduced to India during the British rule. Biryani preparation varies every 100 miles within India. Each of the variation being loyal to it’s regional gastronomical history.

In our region, people eat biriyani with all their love. my mom is a great cook. I learn to cook biriyani from her.easy, simple and delicious. Down south in most regions like Karnataka and Tamil Nadu, biryani is usually made using small grain rice called “jeera samba rice”. But in Northern parts of India biryani is compulsorily made using long grain rice called “basmati”.
Dum style cooking involves cooking rice and meat (in layers) in deep bottomed heavy pan like heavy handi or patila. In this style of cooking food is tightly sealed and cooked over a slow fire in it’s own steam.

Prep time – 40 minutes

Cooking time – 60 minutes

Serve – 3

Cuisine – Mughlai

Author – Pratignya🙂

Ingredients:-

1. For marinating the chicken –

• Chicken – 500 gms
• Yogurt – 200 gm
• Crispy fried Onion – 1 cup(1/2 kg onion)
• Ginger garlic paste – 1 tbsp
• Turmeric powder – 1tsp
• Red chili powder – 2 tsp
• Coriander powder – 2 tsp
• Cumin powder – 1 tsp
• Sahi garam masala – 2 tsp
• Biryani masala – 2 tsp
• Oil – 3 tbsp
• Salt – as per your taste.

2. Cooking rice for biriyani –

• Long grain basmati rice – 250 gms
• Ghee – 2 tsp
• Salt
• Green cardamon – 3
• Cinnamon stick – 1″
• Black cardamom – 1
• Bay leaves – 2
• Cumin seeds – 1 tsp

3. For giving dum –

• Chopped coriander leaves – 1/2 cup
• Chopped mint leaves – 1/2 cup
• Fried onion – 1/2 cup
• Saffron- 1 pinch
• Warm milk – 2 tbsp
• Ghee- 2 tbsp
• Kewra jal – 1 tbsp
• Gulab jal -1 tbsp
• Sahi Biriyani masala – 2 tbsp

Instructions:-

• Soak the rice in water for 30 minutes. And soak the saffron in milk also. After that fry the onion slices.
• Now separate the fried onions in two-part .for marinating chicken and for layering biryani.
• Then wash the chicken nicely and mix all the ingredients are in the list 1.( for marinating the chicken ). Keep it aside for 30 minutes.
• Keep it in mind that in which oil you fried the onions add that oil for marinating do not use other fresh oil.
• Now heat water in a patila and add all the ingredients of list 2.(cooking rice for biryani). Cook the rice till 70 percent cooked then strain the water. And start layering.
• Now take a wide karhai and place the marinated chicken in it. Then add the half of fried onion for layering.and add 1/2 of coriander leaves, half of the mint leaves and biriyani masala. now place the half of rice on it.
• Now start another layering add another half of fried onion on the coriander leaves, mint leaves, ghee, saffron milk , kewra jal , gulab jal and ghee and sahi biriyani masala.
• Now add rest rice, then add the rest fried onion, saffron milk, ghee, coriander leaves, mint leaves, kewra jal, gulab jal and sahi biriyani masala on it . now cover with aluminum foil.and then cover with the lid .keep the flame low and keep it for 30 minutes. Then off the gas and let it rest for 15 minutes and then open the lid and serve.

It’s amazing.🙂

Try it. It’s delicious.😉