Chicken Dam Pukht Biryani

Name: Chicken Dam Pukht Biryani
Cuisine: Indian
Ingredients: 1 kg Basmati Rice; 6 Large sized Potatoes; 1 kg Chicken; 300 ml oil - mixture of vanaspati and vegetable oil; to taste Salt; 15 gms Kashmiri mirch -; 20 gms Freshly ground Biryani masala -; 5 large Onion - sliced; 6 pcs Aloo Bukhara -; 60 gms Garlic paste -; 20 gms Ginger paste; 100 gms Yogurt; 4 tbsp Kewra water; 3-4 strands Kesar; 3 drops Mitha ettar; 2 Lemon juice

Pritish Dey @cook_23262039

Chicken Dam Pukht Biryani

Pritish Dey @cook_23262039

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Ingredients

1 kgBasmati Rice
6Large sized Potatoes
1 kgChicken
300 mloil - mixture of vanaspati and vegetable oil
to tasteSalt
15 gmsKashmiri mirch -
20 gmsFreshly ground Biryani masala -
5large Onion - sliced
6 pcsAloo Bukhara -
60 gmsGarlic paste -
20 gmsGinger paste
100 gmsYogurt
4 tbspKewra water
3-4 strandsKesar
3 dropsMitha ettar
2Lemon juice

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Steps

1

Take 200 ml of oil in a handi. Fry the sliced onions, add a pinch of salt while frying, it helps the barista in becoming crispy.
2

By adding water to the ginger garlic paste take out the juice from it, approx 500 ml, then add it to the handi. Also add whole spices in the water.
3

Add Chicken and potato together in the water, with a pinch of haldi and kashmiri mirch and 50 gms of yogurt.
4

Cook till the chicken is fully cooked and the potatoes to be 70% cooked. And fry both o them in the remaining 100 ml of oil.
5

Strain the gravy which have been prepared.
6

Soak the rice for atleast 1 hr. Then add whole spices, salt in the water before cooking the rice. It should be 70% cooked.
7

Now add the gravy first, it is the base, half of the barista, half potatoes, 10 gms of biryani masala, salt and pepper powder and the remaining yogurt.
8

Then add rice, again the same process to be applied in this layer, with aloo bukhara.
9

In the final layer, add the kesar colour on a single side of the rice and kewra water, lemon juice, and ittar give it a dam for 30 mins -45 mins your dam pukht biryani is ready.