Easy Chicken Dum Biryani recipe

In today's recipe, I will share chicken dum biryani for guests to eat at family receptions or on holidays. Let's see how to cook it.

 

 

Chicken Dum Biryani Cooking Ingredients

1.     Chicken - 1 p.m.
2.     Basmati rice - 4 cups (well washed and soaked in water for a while, then strained)
3.     Potatoes are small - 7/8 divided into 2 parts (fry in oil with a little salt)
4.     Chicken stock or water as needed
5.     Ginger-garlic paste 1 tsp.
6.     Onion paste - 1/2 cup
7.     Red chilli powder - 1 teaspoon
8.     Prunes - 6 p.m.
9.     Yogurt - 1/3 cup
10.     Cow's milk - 1/3 cup
11.     Onion sprouts - 4 p.m.
12.     Oil as needed
13.     The amount of salt
14.     Cloves - 5 p.m.
15.     Whole pepper - 5 p.m.
16.     Cardamom - 3 p.m.
17.     Cinnamon and bay leaves as needed
18.     Ghee, keora water, green chillies and barista as required
19.     Folded cumin - 1/4 teaspoon
20.     Folded coriander - 1/4 teaspoon
21.     Nutmeg and jaggery - 1/4 teaspoon
22.     Raisins - 2 tablespoons

How to cook Chicken Dum Biryani

1. Wash the chicken pieces, ginger paste, garlic paste, onion paste, red chilli powder, cumin, coriander, nutmeg, jaggery salt, pickle and put it for 30 minutes. Then heat the oil in a pan. Put half the folded onion in it. Now marinate the chicken with whole hot spices, cover it and cook on medium heat. If necessary, a little water can be given. When the chicken is cooked, there will be macha macha broth.

2. In order to boil the rice, boil the whole cumin, cloves, cardamom, salt and oil in a pan with water. When the water boils, add 80% of the boiled rice to the rice.

3. Now spread some polao in a pot and spread some meat on top and a little ghee, keora, barista, green chillies, prunes, fried potatoes and lemon juice. Again some polao, meat, ghee, keora, barista, green pepper, should be spread. This is how to layer in two layers.

4. Once the layer is done, spread a little barista on top and cover the face of the pot with a foil paper. Cover the top and let it simmer for 5 minutes on high heat then 15-20 minutes on low heat. It should be kept in the oven at very low heat. It is better to put a pan under the pot. And if you have an oven, you have to breathe at 300 degrees.