Chicken Dum Biryani Recipe:
If you are a biryani lover then chicken dum biryani will be your favorite biryani. Next, try this quick and simple meal to satisfy your hunger. Because it is such a flexible meal, several types of biryanis can be made with various veggies and meats. There is a delicious chicken dum biryani in every region of India.
Ingredients:
- 350 gm chopped chicken
- 20 gm garam masala powder
- 10 ml water
- 300 gm boiled basmati rice
- 30 ml ghee
- 1 cup wheat flour
For Marination process
- 65 gm beaten yogurt
- 16 gm ginger paste
- 1 gm mint leaves
- 1 tablespoon coriander leaves
- 16 gm garlic paste
- salt as required
- 10 gm thinly sliced onion
- 7 gm red chili powder
For Garnishing process
- 2 dashes saffron
- 5 ml ghee
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- 2 tablespoon onion paste
- 3 tsp water
How to make Chicken Dum Biryani?
Step 1: Make the marinade, and then leave the chicken in it for an hour.
To make this Mughlai dish, take a sizable bowl and combine the chicken with the yogurt, fried onion, salt, red chili powder, coriander, mint, and ginger and garlic paste. The chicken should marinade for around two hours after thoroughly mixing all the ingredients. Garam masala should be added to the marinated chicken.
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Step 2: Melt ghee and cook the marinated chicken.
Ghee should be melted in a handi over a medium flame once the chicken has been marinating. Once the ghee has melted, add the marinated chicken and cook for two to three minutes. Incorporate water into it next, and cook the chicken over a low to medium flame. Once the chicken is done cooking, cover the pot.
Step 3: Prepare the biryani’s layers.
Currently, add 70% cooked basmati rice to the mixture. Add ghee, saffron water (saffron steeped in 2 tbsp water), brown or fried onion, and a little water on top of the rice layer.
Step 4: Seal the dough by covering and covering the pan.
Make a quick dough out of wheat flour, seal the handi with it, and then top it off with a lid. Allow the biryani to sit in this state for 20 minutes. The biryani will have the ideal dum as a result. With raita, serve it hot.
Source: timesofindia
