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Chicken Dum Biryani
Chicken Dum Biryani

Before you jump to Chicken Dum Biryani recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy. Getting A Healthy Eater

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A more time-consuming camp cooking technique that also produces delectable food is pit cooking. It’s also a wonderful camp cooking system if you are using a dutch oven or cast iron cookware. Pit cooking calms your food by heating rocks and coals that are buried in the ground. As the rocks cool off, their emitted heat cooks the food. To pit cook, first dig a hole that is roughly three times larger than your cookware. Line the pit with rocks and build a fire in the center. Once the flame has burned rapidly for approximately an hourpush the hot coals and rocks into the center. Layer your wrapped food or covered skillets on top of the rocks and coals and place on top. After a couple of hours, you will have some tasty camp food to enjoy.

We hope you got insight from reading it, now let’s go back to chicken dum biryani recipe. To make chicken dum biryani you only need 50 ingredients and 31 steps. Here is how you do that.

The ingredients needed to prepare Chicken Dum Biryani:
  1. Take For Ingredients for Chicken preparation
  2. You need 1 kg Chicken with bones
  3. Prepare 3 chopped Onions
  4. Get 2 big Onion beresta(fried onion) from onions
  5. Prepare 2 cups plain Yoghurt(beaten)
  6. You need 2 tbsp :Ginger-garlic paste
  7. You need 3 tablespoons Biryani masala(recipe given below)
  8. Prepare 2 teaspoons Saffron infused water
  9. Use 2 tsp minced green Chilli or as per your taste
  10. Take 2-3 sprigs Mint leaves
  11. Get 1 teaspoon Kashmiri red chilli powder
  12. Get 1 tablespoon Lemon juice
  13. Use 2-3 Alu Bukhara (dry plum)
  14. Take to taste Salt
  15. You need as required Sufficient oil to deep fry onions to make beresta
  16. Provide For Ingredients for Rice preparation
  17. Use 1 kg long grain Basmati rice
  18. Get 3-4 Cloves
  19. Get 2-3 Cinnamon sticks(1 inch each)
  20. Prepare 3-4 green Cardamom
  21. Use 5-6 black Peppercorn
  22. Prepare 1 teaspoon Shah jeera
  23. Prepare 1 tablespoon Ghee
  24. Prepare 1 tablespoon leftover oil of fried onions
  25. You need 1 tablespoon lemon juice
  26. You need 2 tablespoon Salt
  27. Take 3-4 litre Water
  28. You need For Ingredients for layering Biryani
  29. Get 1-2 handful Mint leaves
  30. Take 1 cup Fried Onions (beresta)
  31. Provide 1 cup Milk
  32. Get 5-6 Saffron strands soaked in 1/4th cup of Milk
  33. Get 1 tablespoon Ghee
  34. Get Few drops of Biryani essence
  35. Take Few drops of Kewra water
  36. Prepare 1 tsp or as per your taste Salt
  37. Prepare For Ingredients of homemade Biryani masala
  38. Prepare 3 tbsp Coriander seeds
  39. Get 2 tablespoon Shah jeera
  40. You need 1 teaspoon Fennel seeds
  41. Take 5-6 dry red Chillies
  42. Get 1 tablespoon Black proper corns
  43. Take 1 tablespoon Cloves
  44. Provide 8-9 green Cardamom
  45. Prepare 2 Black Cardamom
  46. Get 3-4 (1 inch) size Cinnamon
  47. You need 2-3 Bay leaves
  48. Take 1 small piece of Nutmeg
  49. Get 1 small piece of Mace
  50. Get 1 tablespoon dry raw mango
Steps to make Chicken Dum Biryani:
  1. To prepare Biryani masala dry roast(until aromatic) all the ingredients mentioned above for the masala except, dry mango, nutmeg, and mace.
  2. Grind all the ingredients together to make the spice powder. Set aside.
  3. For Onion barista - Slice 3-4 onions thinly and uniformly.
  4. Fry with sufficient cooking oil until light golden brown. Drain excess oil and spread it to a kitchen towel. It's very important to fry onions properly as it is one of the most important ingredients of biryani. Fry until just lightly golden brown. Over frying may make them bitter in taste.
  5. To make Rice wash, rinse rice 3-4 times and soak for an hour with sufficient water.
  6. Place a broad vessel with 3-4 liter of water. Add in salt(a little more than normal), cloves, black peppers, green cardamom, cinnamon, shah jeera, ghee, lemon juice, and leftover oil of onion barista.
  7. Bring to a roaring boil. Then add in the soaked (drained water) rice, stir lightly and cook in medium heat for 3-4 minutes or until the rice cooked to 75% to 80%.
  8. Drain the cooked rice into a broad colander and spread them so that they won't stick to each other. The intention is to release the vapor from the rise. Set aside until vapor releases completely.
  9. Procedure to marinade the chicken.
  10. Cut chicken in medium-sized pieces with skin on. Wash properly and drain excess water.
  11. Soak saffron strands with 2-3 tablespoons of water.
  12. To a big mixing bowl, add in the chicken pieces.
  13. To that add in chopped onion, fried onion, ginger-garlic paste, minced green chilies, beaten curd, 2-3 tbsp home-made biryani masala (use as per your choice, if you like light spiced biryani then add in 2 tbsp or if you like spicy biryani, add in 3-4 tablespoon), Kashmiri red chili powder, saffron water, mint leaves, salt, and lemon juice.
  14. Mix well with your hand, cover, and keep aside for at least 2 hours at room temperature.
  15. Also, add in 2-3 aloo Bukhara/dry plum.
  16. After marinading the chicken it is time to fry the chicken. For that add in ghee and leftover oil of onion barista to a heavy-bottomed pan.
  17. Pan and fry in medium-low heat for about 10-15 minutes. These steps really help to enhance the flavor of the chicken. No need to cook the chicken completely. They will perfectly cook with rice in "dum".
  18. Layering process. First, soak some saffron strands with 1/4th cup of milk.
  19. Take a big heavy bottomed vessel and put some rice(prepared early) at the bottom of the vessel to make a thin layer. Use 1/3rd of the rice. Discard any whole spices you find.
  20. Next place the prepared chicken along with the gravy.
  21. Over that sprinkle a handful of onion beretta/fried onion and few sprigs of mint leaves. Over that spread 1/2 of the remaining rice.
  22. Again sprinkle 2- a tablespoon of saffron milk, fried onion, and few mint leaves.
  23. Now spread the remaining rice on the top.
  24. Put 1 cup of milk and 1 cup of water in the pot where we cooked the chicken. A lot of spices remain in the pot. We don't want to throw them. - To that add in 1 tablespoon of ghee, a little salt, few mint leaves, 1/2 teaspoon of biryani masala, and the remaining saffron milk.
  25. Mix well and pour over the rice.
  26. Finally sprinkle some more fried onions, mint leaves, biryani essence, and kewra water.
  27. Cover the vessel 1st with aluminum foil and then with a lid. The vessel should cover tightly.
  28. Place the vessel on to stovetop. - Cook in high heat for 3-4 minutes and then simmer the flame and cook in dum for 20-25 minutes.
  29. After cooking, remove from heat, set aside for 10 minutes, and then remove the lid and foil. Wow.Done
  30. Very carefully, with a flat spatula, release the biryani from sides to serve.
  31. Serve hot with some raita and salad. It's really aromatic, mildly spiced biryani.

In dum biryani, the arrangement is made in such a way that marinated chicken is placed at the bottom and rice over the chicken. Chicken dum biryani is a ever green classic that needs no introduction in parts of countries like Persia, India and others! Dum biryani is goodness of rice and meat that comes in layers! Layers of rice and meat cooked with rich and finger licking good masala in it's own steam pressure until rice is fluffy and meat cooked just to perfection. Chicken is the main ingredient for making Hyderabadi chicken dum biryani.

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