Recipe: Yummy Chicken dum biryani

Chicken dum biryani.

You can have Chicken dum biryani using 26 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Chicken dum biryani

1. It's of RICE FOR THE.
2. It's 1.5 cups of basmati rice washed, soaked for 20 mins, drained.
3. You need 1 tbsp of ghee.
4. It's 2 1 of cinnamon '' /cassia bark.
5. Prepare 5 nos of cloves ..
6. It's 3 nos of cardamom green.
7. You need of CHICKEN FOR THE MARINATION.
8. Prepare 800 gms of chicken - in bone skin out & cut into medium pieces.
9. Prepare 1 cup of yoghurt well beaten.
10. It's 1 - 1.5 1 tbsps of ginger garlic paste.
11. It's 2 - 3 nos of green chillies slit.
12. It's 1 tsp of turmeric powder.
13. Prepare 2 tsps of red chilli powder you cans increase as per taste.
14. You need 2 tsps of jeera powder.
15. It's 1 tbsp of ghee.
16. It's 1 tbsp of lime juice.
17. Prepare of FOR TEMPERING.
18. Prepare 2 of Onions Medium Sliced.
19. Prepare 2 nos of bay leaves.
20. You need of FOR GARNISHING.
21. You need strands of saffron milk water few soaked in /.
22. It's 1 cup of coriander leaves chopped.
23. It's 1/2 cup of mint leaves.
24. It's of FOR THE DOUGH.
25. Prepare 1 cup of wheat flour.
26. It's as required of water.

Chicken dum biryani step by step

1. First marinate the chicken with all the ingredients as mentioned above. keep aside, Marinate atleast for 2 hours in the refrigerator..
2. When you plan to make the biryani, first take out the chicken marinade from the fridge, let is rest at room temperature, while you do all the other preparation..
3. Mix the flour with water to make a soft dough. keep aside.
4. Now in a large thick pot/ handi / vessel – add lots of water, let it boil, now add the cinnamon, cardamom, cloves, and a tsp of ghee. Cook it until its almost half cooked. strain and keep aside.
5. Now in the same large stockpot- add butter or ghee and oil, add bay leaves, add sliced onions, let it fry until golden colour, now start layering Layer 1: Chicken MArinade Layer 2 : Half Cooked Rice Layer 3 : Chopped coriander and mint leaves.
6. Repeat the layers and in the final layer pour the saffron soaked in milk. (this is just an option).
7. Cover the lid, put the flame on the sim, cook for about 30 mins. place a tawa on the bottom of the stock pot ; seal the pot and lid with the dough.
8. While serving, mix lightly from the bottom; serve hot with cucumber raita.