Chicken dum biryani
This recipe is dedicated to all our die hard chicken Biryani lovers, this hydrabadi style recipe is a must for this festive season🎆🎆🎆🎆 do try this at home and treat your loved ones, an authentic biryani is always slow cooked on dum (low flame). This recipe is passed by our mughal ancestors from the nizam region (Hydrabad) this is the reason, its famously known as Hyderabadi dum biryani.
Ingredients for chicken gravy
1/4 kg boneless chicken(parboiled)
2 tomato puree
1 cup curd(also include salt, chilly powder, blacksalt, daniya powder & garam masala powder) and make jhol
*Mix jhol and chicken properly and let it rest for 1 hour.
2 onion finely chopped
Handful of mint leaves
Handful of corriander leaves
1 tsp ghee
1 tsp oil
1 tsp gingergarlic paste
Ingredients for biryani rice
1/2 kg Basmati rice(soaked)
1 bay leaf
2-3 cloves
2 elachi
1/2 tsp jeera
1 tsp oil
Salt as per taste
Water double the quantity of rice
Take a handi, add oil and while garam masala items let it splur add rice, salt & water.
*cook rice till 60- 70% done and strain excess water.
To prepare chicken gravy
Take 1 tsp of oil & ghee, saute onion till golden brown, add gingergarlic paste & tomato puree cook till oil oozes out.
Add the marinated chicken, check the seasoning add if required.
Cook this mixture on sim flame for 15 minutes.
Take a big handi, spread one bed of chicken gravy, and spread rice also, repeat this process for two more layers.
Finally sprinkle 2 tsp of saffron infused milk, handful of mint & corriander leaves.
Cover the lid properly, place heavy vessel to assure steam doesn't escape.
Let it cook for 15 minutes in low flame.
Now switch off the flame and let it rest for 10 minutes and enjoy.....
Do like, share & comment on this recipe.
Do like our facebook page for more yummy stuff.
www.facebook.com/twochefsisters
Also view egg biryani recipe👇
http://twochefsisters.blogspot.com/2016/07/egg-biryani.html
This recipe is dedicated to all our die hard chicken Biryani lovers, this hydrabadi style recipe is a must for this festive season🎆🎆🎆🎆 do try this at home and treat your loved ones, an authentic biryani is always slow cooked on dum (low flame). This recipe is passed by our mughal ancestors from the nizam region (Hydrabad) this is the reason, its famously known as Hyderabadi dum biryani.
Ingredients for chicken gravy
1/4 kg boneless chicken(parboiled)
2 tomato puree
1 cup curd(also include salt, chilly powder, blacksalt, daniya powder & garam masala powder) and make jhol
*Mix jhol and chicken properly and let it rest for 1 hour.
2 onion finely chopped
Handful of mint leaves
Handful of corriander leaves
1 tsp ghee
1 tsp oil
1 tsp gingergarlic paste
Ingredients for biryani rice
1/2 kg Basmati rice(soaked)
1 bay leaf
2-3 cloves
2 elachi
1/2 tsp jeera
1 tsp oil
Salt as per taste
Water double the quantity of rice
Take a handi, add oil and while garam masala items let it splur add rice, salt & water.
*cook rice till 60- 70% done and strain excess water.
To prepare chicken gravy
Take 1 tsp of oil & ghee, saute onion till golden brown, add gingergarlic paste & tomato puree cook till oil oozes out.
Add the marinated chicken, check the seasoning add if required.
Cook this mixture on sim flame for 15 minutes.
Take a big handi, spread one bed of chicken gravy, and spread rice also, repeat this process for two more layers.
Finally sprinkle 2 tsp of saffron infused milk, handful of mint & corriander leaves.
Cover the lid properly, place heavy vessel to assure steam doesn't escape.
Let it cook for 15 minutes in low flame.
Now switch off the flame and let it rest for 10 minutes and enjoy.....
Do like, share & comment on this recipe.
Do like our facebook page for more yummy stuff.
www.facebook.com/twochefsisters
Also view egg biryani recipe👇
http://twochefsisters.blogspot.com/2016/07/egg-biryani.html
