Recipes

Chicken Dum Biryani 

Basmati Rice – 4 cups

Whole Chicken – 1 (2-2.5lb) cleaned and cut into medium pieces

Yogurt – 3 TBSPS

Oil – 4 TBSPS 

Ghee – 3 tsps

Cilantro – 2 bunches 

Mint leaves – 2 bunches

Green chillies – 6-7

Onions – 2 big thinly sliced and fried in oil + 1 tsp of ghee 

Cloves – 8

Cardamom – 8

Cinnamon – 8

Shahjeera – 1/2 tsp

Garam Masala powder – 1 n 1/2 tsp 

Red chilli powder – 2 tsps

Pepper powder – 1/2 tsp

Gingergarlic paste – 3 tsps

Turmeric powder 1/2 tsps 

Salt to taste 

A pinch of saffron

Milk – 1 TBSP

Lemon juice – 4 tsps

Serves 5-6

Method

  • Fry the onions to golden brown in oil & 1 tsp of ghee & set them aside.
  • Add salt & ginger garlic paste to the chicken & mix well for a few minutes.
  • Next mix the  yougurt, green chillies, cloves, cardamom, garam masala powder, pepper powder, turmeric & red chilli powder to the chicken & marinate it for 2-4 hours.
  • Half cook the rice in 1 tsp of salt & spices (cloves +cardamom+ cinnamon), shahjeera & drain the excess water for about 10mins.
  • Add the remaining
  • Dissolve saffron in milk & set aside.
  • Smear the cooking tray with ghee & place the marinated chicken in it. 
  • Add the rice on the chicken &  cilantro, mint leaves & fried onions.
  • Mix saffron in the milk and pour it the rice.
  • Lastly, add the lemon juice & the fried oil on the top.
  • Pre heat the oven to 450 & cook for 45 mins.
  • Reduce the heat to 375 and cook it for another 45 mins.

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