How To Make Chicken Dum Biryani
This recipe for chicken dum biryani will prove that it's easy to whip up this dish at home and satisfy your Indian food cravings.
Ingredients
For Chicken Dum Biryani:
- 350 g chicken, chopped
- 20 g garam masala powder
- 10 ml water
- 300 g basmati rice, boiled
- 30 ml ghee
- 1 cup wheat flour
For Marinade:
- 60 g yoghurt, (curd), beaten
- 15 g ginger paste
- 1 g mint leaves
- 1 tbsp. coriander leaves
- 15 g garlic paste
- salt, as required
- 10 g onion, thinly sliced
- 7 g red chilli powder
For Garnishing:
- saffron, 2 dashes
- 5 ml ghee
- 2 tbsp. onion
- 3 tbsp. water
Instructions
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To prepare this Mughlai recipe, take a large bowl mix chicken with yoghurt (curd), fried onion, red chilli powder, salt, coriander leaves, mint leaves, ginger and garlic paste.
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Mix all the ingredients well and let the chicken marinate for about 2 hours. When the chicken is marinated, add garam masala in it.
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Once the chicken is marinated, melt ghee in a handi over medium flame. When ghee is melted, add marinated chicken in it and fry for 2 to 3 minutes.
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Then, add water to it and cook the chicken on a low-medium flame. Put the lid on the vessel once the chicken is cooked.
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Now, add 70 per cent cooked basmati rice in it. Above the rice layer, add brown or fried onion, ghee and saffron water (saffron soaked in 2 tablespoon water) and a little water.
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Knead a quick dough with wheat flour and seal the handi with this dough, and then cover with a lid. Let the biryani stay like this for 20 minutes. This will give the perfect dum to the biryani. Serve it hot with raita.
Nutrition
- Sugar: 3g
- :
- Calcium: 122mg
- Calories: 1153kcal
- Carbohydrates: 174g
- Cholesterol: 112mg
- Fat: 33g
- Fiber: 4g
- Iron: 5mg
- Monounsaturated Fat: 11g
- Polyunsaturated Fat: 4g
- Potassium: 545mg
- Protein: 35g
- Saturated Fat: 15g
- Sodium: 91mg
- Trans Fat: 1g
- Vitamin A: 668IU
- Vitamin C: 7mg
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