HOW TO MAKE CHICKEN DUM BIRYANI AT HOME WITH PERFECT MEASUREMENTS AND TIPS AND TRICKS

 #vitaceaekitchen

HOW TO MAKE CHICKEN DUM BIRYANI AT HOME WITH PERFECT MEASUREMENTS AND TIPS AND TRICKS

For full Recipe, watch our youtube cooking channel

https://youtu.be/ytKxpw2AkmI                     

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Ingredients:

Ingredients for chicken marination: Chicken – 1 kg Turmeric powder – ½ tsp Red chilli powder –2 tsp Table salt – 2 tsp Coriander powder – 2 tsp Biryani masala powder – 1 tsp Garam masala powder – 1 tsp Ginger garlic paste – 2 tsp Curd – 200 gms Lemon – 1 (squeezed juice) Coriander leaves – 1 bunch Mint leaves – 1 bunch

















Ingredients for Basmati rice: Basmati rice – 750 gms Whole masala (Green cardamom—4, cinnamon stick – 1 inch pieces –2, cloves – 4, javitri – 2, star anise – 2, kapok buds – 3, shahi jeera – ½ tsp, Bay leaves –2, nut meg – small piece) Groundnut oil – 3 tbsp Onion – 1 Cashew nuts (whole) – 10 (split them into halves) Coriander leaves – ½ bunch Mint leaves – ½ bunch Ginger garlic paste – 2 tsp Turmeric powder – ½ tsp Rock salt – 3 tsp Biryani masala powder – 1 tsp Ingredients while layering: Finely chopped coriander leaves – 3 tsp Finely chopped mint leaves – 3 tsp Fried onions – 1 onion fried Saffron strands –5 (soak it in 6 spoons warm milk for 30 mins) Preparations: 1) Marinate chicken for overnight with all the ingredients mentioned under chicken marination 2) Keep it in refrigerator for overnight 3) Soak basmati rice for 30 mins before preparation 4) Soak saffron strands in warm milk Procedure for cooking Basmati rice: 1) Heat oil in a vessel, add whole masala (listed as whole masala for basmati rice) 2) Fry them on low flame for 1 min 3) Add onion, chopped coriander leaves, mint leaves, cashew nuts 4) Fry them till onions turn light brown color 5) Add ginger garlic paste, fry on low flame for 2 mins 6) Add turmeric powder, mix well. 7) Add soaked basmati rice along with water (1125 ml water—1 litre and 125 ml) 8) Add rock salt, biryani masala powder and mix well 9) Cook it on high flame till it roll boils 10) Reduce the flame and cook till water is absorbed (water should be absorbed, it should not become too dry) Layering: 1) Place chicken as first layer and layer the cooked basmati rice on the top 2) Sprinkle coriander leaves, mint leaves, fried onions and milk (saffron strands) Procedure for Dum Biryani: 1) Cover and cook it on low flame for 50 mins (put some weight on the lid) 2) Switch off the flame, allow it to rest 3) Mouth watering chicken biryani can be served as it is or with mirchi ka salan Note: If you don’t have a measuring cup, regular teacup will be approximately 100 ml (100 gms) #vitaceaekitchen #chickendumbiryani #howtomakechickendumbiryani


















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