Chicken Dum Biryani || చికెన్ దమ్ బిర్యానీ II Layered Chicken Dum Biryani
2 هزار بار بازدید -
4 سال پیش
-
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Thanks to Kine Master App
#chickendumbiryani#chickenrecipes#chicken biryani recipe#chicken biryani#chicken dum biryani#hyderabadi chicken dum biryani#biryani recipe
Chicken Dum Biryani
Ingredients:
Chicken 1kg
Basmati Rice 1 kg
Ginger & Garlic Paste 4 Tspns
Salt as per Taste
Red chilly Powder 3 Tbspns
Turmeric Powder 1 Tspn
Coriander Powder 2 Tbspns
Cumin Powder 1 Tsp
Biryani Masala Powder 2Tbspns
Garam Masala Powder ½ Tspn
The mix of Green Cardomom & Star Anise Powder 2 Tbspns
Fried Onions ½ cup
Mint Leaves
Coriander Leaves
Oil ½ cup
Curd 1 cup
Milk 4 Tbpsns
Saffron Stands 10 -15
Ghee / Clarified Butter 4 Tbpsns
Green Cardomom 4
Cloves 4
Cinamon Stick 3 inches
Bay leafs 4
Shah jeera 1 Tspn
Lemon 1
Water 4 liters
Orange Food Colour Pinch
Aluminum Foil or Flour Dough for wrapping or sealing for DUM
Procedure
Marination Procedure:
Take 1 kg of Chicken in a bowl and add ginger & garlic paste salt 4 tsp, salt as per your salt or 4 Tbspns, red chilly powder 4 tbspns, add 1 tsp of turmeric powder, coriander powder 2 tbspns, cumin powder 1 tsp, biryani masala 2 tbspns, Mix of green cardamom & Star Anise powder 2 tbspns, Garam Masala Powder ½ tspn and mix well. Add a handful of mint & coriander leaves. Mix well until combines. Now add ½ cup Oil and mix until combines. After that add 1 cup of curd and mix well until Combines. Finally, add fried onions ¼th cup and mix well until combines. This margination has to refrigerated OVERNIGHT or At least 4 hours.
Biryani Procedure:
After the marinations, time is done first take warm milk of 4 tbspns and add 10-15 saffron strands to the milk and let it soak in the milk so that it gives good Yellow color. After that Take a heavy Bottom Handi, add 1 Tbspn of ghee or clarified butter, and grease it well to the handi. Now place all the chicken pieces in a handi, make sure all the chicken pieces touch the bottom of the handi. Add 1 Tbspn of Ghee/ Clariedfed Butter on the chicken. Add a Handful of Mint & coriander leaves. On the top 1/4th cup of fried onions.
Wash the 1 kg of Basmati Rice well and let it soak for 15 – 20 minutes.
Take a Big Vessel and add 4 liters of water and add salt of 1/4th cup, if we taste the water should be like sea saltwater. Now add 4 green cardamoms, 4 Bay leaves, 4 cloves, 1 tspn of shah jeera, add lemon juice of 1 lemon and add 1 tbsp of ghee or clarified butter. And let it come to a boil. The strain of all the water. Once the water is rolling boiling add all the rice in the rolling boiling water. And let the rice cook for 60% after the rice 60% done strain the water and drop the rice into the handi on the chicken in batches. After every batch waits for 1 min so that the first layer rice is 60% done and the second layer will be 70% done, the third layer will be 80% and the final layer will be done 90%. Spread well. Now add 1 tbsp of ghee or clarified on the layered rice. Now add a pinch of food color in the 4 Tbspns of water and pour the water on the rice in circular motions. Now add the saffron milk on the rice in circular motions. Add fried onions 1/4th cup ad a layer and handful of Mint leaves and coriander leaves. Now seal it with flour dough or wrap with the Aluminum foil and close the lid.
Place a Pan on the flame and then place the handi on the pan. Cook it for the first minutes on the HIGH flame. And then the turning flame to MEDIUM flame for 10 minutes and after 30 minutes turn the flame to LOW flame for 30 minutes. Now off the flame and rest for at least 20 minutes after that open the lid and serve it hot with chilled raitha and salad for your favorite.
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Thanks to Kine Master App
#chickendumbiryani#chickenrecipes#chicken biryani recipe#chicken biryani#chicken dum biryani#hyderabadi chicken dum biryani#biryani recipe
Chicken Dum Biryani
Ingredients:
Chicken 1kg
Basmati Rice 1 kg
Ginger & Garlic Paste 4 Tspns
Salt as per Taste
Red chilly Powder 3 Tbspns
Turmeric Powder 1 Tspn
Coriander Powder 2 Tbspns
Cumin Powder 1 Tsp
Biryani Masala Powder 2Tbspns
Garam Masala Powder ½ Tspn
The mix of Green Cardomom & Star Anise Powder 2 Tbspns
Fried Onions ½ cup
Mint Leaves
Coriander Leaves
Oil ½ cup
Curd 1 cup
Milk 4 Tbpsns
Saffron Stands 10 -15
Ghee / Clarified Butter 4 Tbpsns
Green Cardomom 4
Cloves 4
Cinamon Stick 3 inches
Bay leafs 4
Shah jeera 1 Tspn
Lemon 1
Water 4 liters
Orange Food Colour Pinch
Aluminum Foil or Flour Dough for wrapping or sealing for DUM
Procedure
Marination Procedure:
Take 1 kg of Chicken in a bowl and add ginger & garlic paste salt 4 tsp, salt as per your salt or 4 Tbspns, red chilly powder 4 tbspns, add 1 tsp of turmeric powder, coriander powder 2 tbspns, cumin powder 1 tsp, biryani masala 2 tbspns, Mix of green cardamom & Star Anise powder 2 tbspns, Garam Masala Powder ½ tspn and mix well. Add a handful of mint & coriander leaves. Mix well until combines. Now add ½ cup Oil and mix until combines. After that add 1 cup of curd and mix well until Combines. Finally, add fried onions ¼th cup and mix well until combines. This margination has to refrigerated OVERNIGHT or At least 4 hours.
Biryani Procedure:
After the marinations, time is done first take warm milk of 4 tbspns and add 10-15 saffron strands to the milk and let it soak in the milk so that it gives good Yellow color. After that Take a heavy Bottom Handi, add 1 Tbspn of ghee or clarified butter, and grease it well to the handi. Now place all the chicken pieces in a handi, make sure all the chicken pieces touch the bottom of the handi. Add 1 Tbspn of Ghee/ Clariedfed Butter on the chicken. Add a Handful of Mint & coriander leaves. On the top 1/4th cup of fried onions.
Wash the 1 kg of Basmati Rice well and let it soak for 15 – 20 minutes.
Take a Big Vessel and add 4 liters of water and add salt of 1/4th cup, if we taste the water should be like sea saltwater. Now add 4 green cardamoms, 4 Bay leaves, 4 cloves, 1 tspn of shah jeera, add lemon juice of 1 lemon and add 1 tbsp of ghee or clarified butter. And let it come to a boil. The strain of all the water. Once the water is rolling boiling add all the rice in the rolling boiling water. And let the rice cook for 60% after the rice 60% done strain the water and drop the rice into the handi on the chicken in batches. After every batch waits for 1 min so that the first layer rice is 60% done and the second layer will be 70% done, the third layer will be 80% and the final layer will be done 90%. Spread well. Now add 1 tbsp of ghee or clarified on the layered rice. Now add a pinch of food color in the 4 Tbspns of water and pour the water on the rice in circular motions. Now add the saffron milk on the rice in circular motions. Add fried onions 1/4th cup ad a layer and handful of Mint leaves and coriander leaves. Now seal it with flour dough or wrap with the Aluminum foil and close the lid.
Place a Pan on the flame and then place the handi on the pan. Cook it for the first minutes on the HIGH flame. And then the turning flame to MEDIUM flame for 10 minutes and after 30 minutes turn the flame to LOW flame for 30 minutes. Now off the flame and rest for at least 20 minutes after that open the lid and serve it hot with chilled raitha and salad for your favorite.
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4 سال پیش
در تاریخ 1399/05/11 منتشر شده
است.
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