Chicken dum biriyani

Chicken dum biriyani 

Chicken Biryani is like a special treasure in Indian cooking. It's a dish that's full of amazing flavors and smells that make your mouth water. This recipe has been around for a long time, starting in the royal kitchens of ancient India. 

Imagine tender pieces of chicken mixed with delicious basmati rice and a bunch of spices. It's like a party in your mouth! And the est part? You can make it yourself at home.

In this guide, we're going to show you how to make Chicken Biryani step by step. Even if you're not a pro chef, don't worry. We'll make it easy for you to follow along and cook up a batch of this amazing dish right in your own kitchen. So get ready to dive into the world of Chicken Biryani and make something trulymn wonderful dish.

Ingredients 

1. 2 cups basmati rice,soaked and drained 

2. 5 tablespoon oil

3. 2 tablespoon ghee

4. 4 onion for masala, thinly sliced

5. 2 green chillies, slit leanthwise

6. 4 tomatoes ,chopped 

7. 500g chicken, cut into pieces 

8. 2 teaspoon Garam masala

9.1 teaspoons turmeric powder

10. Salt for taste

11. 2.teaspoon ginger garlic paste

12. 1 teaspoon biriyani masala

13. Fresh coriander leaves 

14. Fresh mint leaves 

15. Saffron strands soaked in milk

Procedure 

1. Preparation:

   - Soak basmati rice in water for 30 minutes, then drain.

   - Marinate chicken with spices and yogurt (if using) for at least 30 minutes.

   - Slice onions, chop tomatoes, and slit green chillies.

   - Prepare ginger-garlic paste if not using pre-made.

2. Cooking Chicken

   - Heat oil or ghee in a large skillet or pot.

   - Sauté sliced onions until golden brown.

   - Add ginger-garlic paste and cook until fragrant.

   - Add chopped tomatoes and green chillies, cook until soft.

   - Add marinated chicken and cook until partially done.

3. Cooking Rice

   - In a separate pot, boil water and add soaked basmati rice.

   - Cook rice until it's about 70% done.

   - Drain the rice and set aside.

4. Layering

   - Once the chicken is partially cooked, layer the partially cooked rice over it.

   - Add fried onions, chopped cilantro, and mint leaves on top of the rice.

   - Optionally, drizzle saffron milk over the rice for color and flavor.

5. Dum (Slow cooking)

   - Cover the skillet or pot with a tight-fitting lid.

   - Cook on low heat (dum) for 20-25 minutes, allowing the flavors to meld and the rice to cook fully.

   - Alternatively, you can place the pot over a tawa (griddle) or tava and cook on low heat to prevent burning.

6. Final Touches

   - Once done, gently fluff the biryani with a fork, mixing the layers.

   - Garnish with more chopped cilantro and mint leaves before serving.

   - Serve hot with raita (yogurt sauce) or salan (spicy gravy).

7. Enjoy

   - Enjoy your delicious biryani with family and friends!

A small tip 

A small but significant tip for chicken biryani is to use freshly ground whole spices whenever possible. enhances their aroma and flavor, elevating the taste of your biryani to a whole new level.

Thank you