"Flavorful Chicken Dum Biryani Recipe"

                                                   Chicken Dum Biryani Recipe🍗🍚

 

Ingredients:

1. For the Chicken Marinade:

   • 500g chicken (cut into pieces)

   • 1 cup yogurt

   • 1 tablespoon ginger-garlic paste

   • 1 teaspoon red chili powder

   • 1 teaspoon turmeric powder

   • 1 teaspoon garam masala

   • 1 tablespoon lemon juice

   • Salt to taste

   • 2 tablespoons chopped cilantro (coriander)

   • 2 tablespoons chopped mint leaves

2. For the Rice:

   • 2 cups basmati rice

   • 4 cups water

   • 2-3 bay leaves

   • 2-3 cloves

   • 1-inch cinnamon stick

   • 2-3 green cardamom pods

   • Salt to taste

3. For Dum Cooking:

   • 2 large onions (sliced and fried)

   • 2 tablespoons ghee (clarified butter)

   • 1/2 cup milk with a few strands of saffron soaked in it

   • 1 tablespoon rose water or kewra water (optional)

   • 2 tablespoons chopped mint and cilantro for garnish

Instructions:

1. Marinate the Chicken:

   • In a large bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, salt, cilantro, and mint.

   • Add the chicken pieces to the marinade, mix well, and let it marinate for at least 2 hours (preferably overnight in the fridge).

2. Cook the Rice:

   • Wash the rice thoroughly under cold water to remove excess starch.

   • Bring 4 cups of water to a boil in a large pot. Add bay leaves, cloves, cinnamon stick, and cardamom pods.

   • Add the rice and cook until it's 70-80% done (it should still have a bite).

   • Drain the rice and set it aside.

3. Assemble the Biryani:

   • In a heavy-bottomed pot, layer half of the cooked rice at the bottom.

   • Spread the marinated chicken mixture over the rice.

   • Top it with the remaining rice.

   • Drizzle ghee, saffron milk, and rose water or kewra water on top.

   • Garnish with fried onions, mint, and cilantro.

4. Dum (Slow Cooking):

   • Seal the pot with dough or a tight-fitting lid to trap the steam.

   • Cook on low heat for 25-30 minutes to allow the flavors to meld together (you can place a heavy pan under the pot to prevent direct contact with the flame).

5. Serve:

   • Once done, let it rest for 5-10 minutes before opening the lid.

   • Gently fluff the biryani and serve hot with raita or a salad.