Steps to Prepare Any-night-of-the-week Chicken dum biryani
Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, How to Make Speedy Chicken dum biryani. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chicken dum biryani, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken dum biryani delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken dum biryani is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chicken dum biryani estimated approx 2 hrs.
To begin with this recipe, we must prepare a few components. You can have Chicken dum biryani using 27 ingredients and 29 steps. Here is how you can achieve that.
Basmati rice cooked with Chicken and potato to a DUM makes a serving more than tempting..... Easy way to cook a much tastier biryani...
Ingredients and spices that need to be Take to make Chicken dum biryani:
- 1 Kg Basmati rice long grain
- 1.5 kgs Chicken
- 350 gms Ginger garlic paste
- 300 gms Fried onion
- 200 gms Fried cashews and raisin
- 1 handful Mint leaves
- 80 gms Ghee
- 80 ml Mustard oil
- 20 ml Refined oil
- 2.5 regular glasses Water
- 30 gms Curd
- 1 tbsp Rose water
- 5 Potatoes big size
- 1 tbsp Kashmiri chilli powder
- 1 tsp Jeera powder
- 3 tbsp Biryani masala
- 2 tbsp Garam masala
- to taste Salt
- as required Whole garam masala (5 cardamom, 2 cinnamon, 10 cloves)
- as required Whole garam masala (4 star anise, 4 bay leaves, 1/2 nutmeg)
- as required Water for boiling rice
- 8 Yakhni boiled eggs Nos
- Flavoured Milk
- 4 tbs Milk (p)
- 1 tsp Yellow food colour
- 1 tbsp biryani masala
- 1 tsp rose water or kewda water (I used rose water)
Instructions to make Chicken dum biryani
- Risne and Soak 1 kg basmati rice for 30 minutes
- Now take ginger garlic paste and add to it 2 glass of water to make a juice. Mix well and strain the juice properly. Keep aside.
- Take a cooker, add mustard oil and refined oil and heat it. Add to it 200 gms of fried onions
- Add to it peeled whole potatoes.
- Add kashmiri chilli powder, salt, 1 tbsp biryani masala, 1 tsp garam masala and jeer powder.
- Add 2.5 glasses of water and half of the ginger garlic juice.
- Place the lid and pressure cook for 2 whistles.
- Yakhni potato is done. We need potatoes cooked to 70% only.. Depressurize the cooker and dish out the potatoes.
- Now strain the Yakhni and keep the yakhni juice aside.
- To the same cooker add the yakhni juice and adjust salt if required.
- Now add chicken pieces, rest of the ginger garlic juice and pressure cook for 1 whistle.
- Depressurize the cooker and open the lid. Cook on high flame for 5 minutes.
- Dish out the chicken and keep aside. Chicken is cooked to 70%.
- Now the yakhni left in the cooker will be used to dum. Make sure that you have at least 1.5 glasses of yakhni left in the cooker. If the quantity is more, then you May use the extra yakhni later for some other recipes.
- Now to a heavy bottomed vessel, bring water to a boil, add whole garam masala, 3 green chilles with a slit, 1 tsp of rose water, 1 tsp of garam masala powder and salt.
- Add the soaked basmati rice to the boiling water and cook rice until 70% done.
- Strain away the rice and keep aside.
- Now its time to layer the biryani.
To the same heavy bottom vessel, add 70℅ cooked potatoes and chicken.
- Add curd, rest of the of biryani masala, 1.5 glasses of yakhni, 1 tsp of garam masala, 1/2 lemon juice, 20 gms ghee
- Add a layer of parboiled basmati rice and drizzle some of the saffron milk and cashews nutes raisin.
- Now layer with rest of the rice
- Finally on the top drizzle with saffron milk, fired onions, fried cashews raisin, mint leaves and rest of the ghee and rest of the garam masala powder.
- Cover with a lid and dum over a tawa on a medium flame for 30 minutes.
- After 30 minutes, put off the flame and let th biryani sit for another 10 to 15 minutes.
- Our chicken dum biryani is ready to serve.
- We can prepare yakhni boiled egg now..
We have left over yakhni right.??. Just add boiled egg with 3 slits to that yakhni and cook for 5 minutes on high to medium flame. Yakhni boiled eggs are ready.
- Just grab some coloured rice at one side of the vessel and then bring all chicken pcs and potatoes to top and keep on one side and then mix well the bottom layer.
While serving, dish out the mixed rice, top up with colours rice and place a chicken pc, egg and potato.
- Serve the delicious biryani with salad of your choice, yakhni boiled egg, papad and achar.
Its ready.....
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