Restaurant style chicken dum biryani:
Ingredients:
Chicken
Basmati Rice
Ginger garlic paste
Curd
Lemon
Red chilly powder
Green chillies
Salt
Turmeric powder
Coriander powder
Cumin powder
Onion
Coriander
Mint leaves
Shahi jeera
Oil
Ghee
Rose water
Food color
Whole garam masala powder(shahi jeera, bay leaf, cardamom, pepper, star flower, mace, cinnamon, clove)
Procedure:
First take chicken(pieces should be big in size) , add salt, red chilly powder, green chilly, turmeric, coriander powder, cumin powder, whole garam masala powder, curd, lemon juice, mint leaves, coriander and marinate chicken. Add 3 tbsp of oil to the marinated chicken and keep it side for 2 to 3 hours.
Now take basmathi rice in a bowl and soak it for one hour. Take some water in a vessel with a medium flame. Add 2 tsp of oil and some shahi jeera, salt. Add basmathi rice to the boiling water. It takes only 5 minutes for the rice to cook. Meanwhile take biryani hundi, spread that marinated chicken at that bottom of the vessel nicely. Now add rice layer by layer and then add deep fried onions, food color, coriander, rose water on the top layer.
Now close that vessel with lid and dum that whole content for 35 to 40 mins with low flame.
Note:
We can dum the content by closing the vessel lid with chapathi dough or we can put some weight on the top of the vessel lid so that steam will not come out. By doing this biryani will be very nice and yummy......
Ingredients:
Chicken
Basmati Rice
Ginger garlic paste
Curd
Lemon
Red chilly powder
Green chillies
Salt
Turmeric powder
Coriander powder
Cumin powder
Onion
Coriander
Mint leaves
Shahi jeera
Oil
Ghee
Rose water
Food color
Whole garam masala powder(shahi jeera, bay leaf, cardamom, pepper, star flower, mace, cinnamon, clove)
Procedure:
First take chicken(pieces should be big in size) , add salt, red chilly powder, green chilly, turmeric, coriander powder, cumin powder, whole garam masala powder, curd, lemon juice, mint leaves, coriander and marinate chicken. Add 3 tbsp of oil to the marinated chicken and keep it side for 2 to 3 hours.
Now take basmathi rice in a bowl and soak it for one hour. Take some water in a vessel with a medium flame. Add 2 tsp of oil and some shahi jeera, salt. Add basmathi rice to the boiling water. It takes only 5 minutes for the rice to cook. Meanwhile take biryani hundi, spread that marinated chicken at that bottom of the vessel nicely. Now add rice layer by layer and then add deep fried onions, food color, coriander, rose water on the top layer.
Now close that vessel with lid and dum that whole content for 35 to 40 mins with low flame.
Note:
We can dum the content by closing the vessel lid with chapathi dough or we can put some weight on the top of the vessel lid so that steam will not come out. By doing this biryani will be very nice and yummy......
