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We hope you got benefit from reading it, now let’s go back to dum biryani recipe. You can cook dum biryani using 29 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to cook Dum Biryani:
- Use For Rice
- Use 200 grams Long Grain Basmati Rice
- Use 1 Bayleaf
- Provide 1 tablespoon lemon juice
- Prepare 2 cloves
- Get Salt
- Get For chicken marination
- You need 500 grams Non GMO chicken
- Provide 2 tablespoons ginger garlic and chili paste
- Provide 2 tablespoons oil
- Take 1 tablespoon red chili powder
- Take 1/2 teaspoon turmeric powder
- You need 1 tablespoon corriander powder
- Provide Salt
- Use 7-8 mint leaves
- Prepare 10 grams fresh corriander
- You need 1 teaspoon tandoori chicken masala
- Get Half cup yogurt (optional)
- Provide For the gravy
- Prepare 7 medium to small slices onions
- Take 1 tablespoon ginger garlic chili paste
- Prepare 1 Bayleaf
- You need 2 black peppercorns
- Provide 2 cloves
- Use 1 cinnamon stick(very small piece)
- Get 1 tablespoon Everest chicken masala
- Get 5-6 Strands Saffron
- You need 4 tablespoon milk
- Get 20 grams Fresh corriander leaves
Instructions to make Dum Biryani:
- Marinate chicken. I do dry marination i.e. I don’t put yogurt in marination. But again putting the yogurt will definitely make chicken tender and juicy. Put chicken in the bowl and add ginger garlic chilli paste, oil, chilli powder, turmeric powder, corriander powder, mint leaves, fresh chopped corriander and yogurt (optional).
- Rub this mixture evenly on chicken and let it marinate for 6-7 hours. Take rice wash it with water 3 times and let it soak in water for 15 mins. Boil water and put some salt, bayleaf it gives out good aroma to rice. Put rice in boiling water and cook it al dente. Strain the rice and let it cool.
- Heat oil in a deep bottom container. Add peppercorn, cardamom, cloves, Bayleaf and cinnamon. Cook it for 2 minutes, add thinly sliced onions in it. Heat a little oil in a pan on side and add some sliced onions in it and keep sautéing both. We sauté the onions in the pan until it’s brown and crispy. On the other side sauté the onions until they are golden brown and add ginger garlic chilli paste in it. This is the moment it will start sticking at the bottom, make sure you don’t burn it.
- After the raw smell of ginger garlic chilli paste is gone add our marinated chicken in it. Now if you have not added yogurt in marination, add little yogurt here and stir the mixture. Add spices according to your flavour. Turn the heat low, cover it and let it cook. Chicken will release some water and it will cook in it.
- When the chicken is cooked, lower the flame and add rice in it. Once you have added rice level it. Put caramelised onion, chopped corriander leaves, chopped mint leaves, saffron milk, ghee. Cover it with foil and put lid on top of it. Cook for 10 mins and serve.
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