CHICKEN DUM BIRYANI
Ingerdients:
For Chicken Marination:
1: chicken 1 kg
2: ginger & garlic paste 2 tsp
3: tomatoes 3 large (chopped)
4: turmeric 1/2 tsp
5: cumin seeds 2 tsp (dry roasted & crushed)
6: co
riander powder 1 & 1/2 tsp
7: red chilli powder 1 tsp
8: biryani masala powder 1 & 1/2 tbsp (readymade Bombay biryani or check the link in the video for homemade)
9: green chilli 6
10: mint & fresh coriander 1/2 cup (each)
11: yogurt 1 cup
12: salt 1 tsp
13: lemon juice 3 tbsp
For Cooking Chicken:
1: oil 1 cup
2: onions 1 large (finely chopped)
4: black cardamom 1
5: cinnamon stick 1
6: green cardamom 2
7: cloves 4
For Boiling Rice 80%:
1: rice 700g
2: water for boiling
3: salt 2 tbsp
4: green cardamom 4
5: cinnamon stick 1
6: black pepper corn 8
7: bay leaves 2
8: cumin seeds 1 tsp
For Garnishing:
1: kewra water 2 tbsp
2: yellow food colour 1/4 tsp
3: fried onions 1/2 cup
4: fresh coriander handful
Recipe:
1: marinate chicken with all the ingredients, under marination, mix well cover and leave it for 1 hour.
2: boil rice with all the ingredients under rice, once boiled drain and keep aside.
3: heat oil add black cardamom, green cardamom, cinnamon stick, cloves, onion, ginger & garlic paste and fry till gets golden.
4: then add the marinated chicken, mix well and cook on high flame till the chicken changes colour and then cove rand cook on medium flame till the chicken is tender and oil comes on surface.
5: transfer the cooked chicken in a large pot, top it with the rice, fried onion, fresh coriander, kewra water and food colour, cover the lid with a tea towel, first keep it on high flame for 5 minutes then simmer for 10 minutes on low flame.
6: serve hot.
1: Chutney, Raita & Salad Recipes
2: Rice Recipes
3: Meat, Chicken, Fish & Eggs Recipes
6: Naan, Roti, Parath, Poori & Dough Recipes
7: Desserts, Sweet Dish & Drinks Recipes
COOK WITH FAIZA