Chicken dum biryani

Name: Chicken dum biryani
Total time: 10800 s
Yield: 4 people
Cuisine: American
Ingredients: 1 kg Chicken; 2 whole potatoes *; 500 gm Basmati rice; 1/2 cup sliced Onions (for birista); 1/2 tsp corn flour; 1/2 Vegetable oil for deep frying; 6 pcsGreen cardamom; 1 pc Black cardamom *; 3/4 tsp Cloves *; 3 stick Cinnamon(medium size); 1/2 piece Nutmeg; 2 pcs Mace *; 2 g Shahi jeera *; 2 g Kabab chini *; 1/2 tsp Fennel seeds *; 3 g White pepper whole *; 1/2 tsp Black pepper whole; 1/2 cup Yoghurt *; 2.4 tsp Ginger; 2.4 tsp Garlic; 4 tsp birista; 1.6 tsp Biryani masala; 1/2 tsp Kewra water; 1/2 tsp Red chilli powder *; 2 tsp Salt; 1/2 tsp Ground pepper *; 2/3 cup Water; 6 pcs Green cardamom *; 2 pcs Black cardamom; 7 Cloves *

Arpita Mukherjee @cook_19704185

jharkhand, Dhanbad

#GA4
#week_16
#Biryani

Arpita Mukherjee @cook_19704185

jharkhand, Dhanbad

#GA4
#week_16
#Biryani

Saved

Ingredients

3 hour

4 people

1 kgChicken
2whole potatoes *
500 gmBasmati rice
1/2 cupsliced Onions (for birista)
1/2 tspcorn flour
1/2Vegetable oil for deep frying
6pcsGreen cardamom
1 pcBlack cardamom *
3/4 tspCloves *
3 stickCinnamon(medium size)
1/2 pieceNutmeg
2 pcsMace *
2 gShahi jeera *
2 gKabab chini *
1/2 tspFennel seeds *
3 gWhite pepper whole *
1/2 tspBlack pepper whole
1/2 cupYoghurt *
2.4 tspGinger
2.4 tspGarlic
4 tspbirista
1.6 tspBiryani masala
1/2 tspKewra water
1/2 tspRed chilli powder *
2 tspSalt
1/2 tspGround pepper *
2/3 cupWater
6 pcsGreen cardamom *
2 pcsBlack cardamom
7 Cloves*
6 cmstick Cinnamon *
7 gFennel seeds *
3 gBay leaves *
3 kgWater *
45 gSalt
1small Alum(Fitkari)
10 pcsBay leaves (to line the pan with) *
5-6 piecesAlubukhara (dried plums) *
1 tspRose petals (optional)
2 tbspBirista *
1 tspBiryani masala
2 tbspGrated khoya kheer
1/4 cupYakhni
1 tspLime juice *
1 pinchSaffron (steeped in 2 tsp warm milk) *
1 pinchYellow food colour *
2 tbspMilk *
1 tspKewra water *
2 tspRose water *
4 dropsMeetha attar *
3 tspGhee *
2 tspButter

Saved

Steps

3 hour

1

Cut and washed the potatoes then apply some yellow food colour fry it in oil,once done keep it aside
2

Cut the onions finely then add little corn flour sieve the excess then deep fry until golden brown
3

In a mixing bowl add yogurt, birista, all the dry spices, and essence mix it then add the chicken pieces
4

Marinate the chicken for 3 hours then heat a oil add the marinated chicken after few minutes add the fried potatoes,once cooked keep the potatoes, chicken and gravy or Yakhni separated
5

In a big pan grease it with ghee then spread bay leaf, parallel cook the rice
6

The chicken pieces, then potatoes after that add the yakni or gravy over it
7

Now spread the cooked rice, then layer it with some birista, biryani masala
8

Again layer it with rice, pour the saffron milk mixture, ghee, birista cover it with aluminium foil then cover it with lid, place the Kadhai over tawa on very low heat for 30 minutes, after this turn off the heat let the biryani set for 20 minutes then serve..