chicken dum ki biryani

    (1)

    chicken dum ki biryani

    chefsingh

    Amnat Charoen, Thailand
    1 person made this

    Ingredients

    • 500 gm bonless chicken 4 tablespoon refined oil 2 bay leaf 4 green cardamom 2 medium chopped tomatoes salt as required 3/4 teaspoon garlic paste 1 teaspoon cumin seeds 1/2 teaspoon garam masala powder 4 crops rose water 1/2 cup hung curd 2 cup basmati rice 1 inch cinnamon stick 4 clove 2 chopped onion 1/4 teaspoon turmeric 3/4 teaspoon ginger paste 1/2 teaspoon red chilli powder 3 onion 2 strands coriander leaves saffron water as required 1 tablespoon biryani masala powder

    Directions

    1. Step 1 Wash rice well and add them to a deep-bottomed pan. Put this pan on medium flame and add cinnamon stick, bay leaves, cloves, cumin seeds, and green cardamoms in the rice. Let them boil but make sure they are not completely cooked. Set aside. Step 2 Now, to make the biryani sauce, heat oil in a non-stick pan over medium flame. When the oil is hot enough, add cumin seeds in it and let them splutter. Afterwards, add chopped onion and tomato in the pan, and let them fry until they are brown. Step 3 Then, add boneless chicken into pan and fry for about half a minute. Next, add ginger-garlic paste, turmeric powder, biryani masala, chilli powder, garam masala, jeera powder in and stir fry for 2-3 minutes. Add yoghurt into chicken for a minute and then add mace powder, cardamon and kasturi methi. Let them fry for a minute. Step 4 The biryani gravy is ready. Once the rice and sauce is ready, put a pan and add one layer of chicken gravy then boiled rice on top of it. Repeat the same process thrice. Add half the fried brown onions. Sprinkle garam masala powder and coriander leaves. Sprinkle saffron water. Cover and cook on low heat for about 10 minutes.

    Shortcut

    Step 1 Wash rice well and add them to a deep-bottomed pan. Put this pan on medium flame and add cinnamon stick, bay leaves, cloves, cumin seeds, and green cardamoms in the rice. Let them boil but make sure they are not completely cooked. Set aside. Step 2 Now, to make the biryani sauce, heat oil in a non-stick pan over medium flame. When the oil is hot enough, add cumin seeds in it and let them splutter. Afterwards, add chopped onion and tomato in the pan, and let them fry until they are brown. Step 3 Then, add boneless chicken into pan and fry for about half a minute. Next, add ginger-garlic paste, turmeric powder, biryani masala, chilli powder, garam masala, jeera powder in and stir fry for 2-3 minutes. Add yoghurt into chicken for a minute and then add mace powder, cardamon and kasturi methi. Let them fry for a minute. Step 4 The biryani gravy is ready. Once the rice and sauce is ready, put a pan and add one layer of chicken gravy then boiled rice on top of it. Repeat the same process thrice. Add half the fried brown onions. Sprinkle garam masala powder and coriander leaves. Sprinkle saffron water. Cover and cook on low heat for about 10 minutes.

    See it on my blog

    https://youtu.be/_0qzyB-Ofy4

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    Reviews in English (1)

    chefsingh
    0

    wow great  -  10 Nov 2017