Dum means to cook in enclosed bowl in low flame, this allows the ingredients to cook well and give perfect taste and appreciation from biriyani lovers.
INGREDIENTS:
Chicken dressed (1kg)
Basmati Rice soaked in water (1kg).
Onions long chopped and deep fried brown (500gms).
Curd (400gms).
Boiled and dressed and shallow fried potatoes and eggs as per serving. (appox. 5-6 ).
Oil (15-20ml), Ghee (10-15ml).
Salt, Chilli powder, Turmeric powder, Coriander powder, Kashmiri mirch powder (As per consumers requirement).
Whole garam masala (Clove, cinnamon, cardamon, shahi jeera).
Pudina leaves, coriander leaves.
Meetha attar 2-3 drops
jayfal powder, jayatri powder(1-2 Tablespoon each).
PROCEDURE:
Marinate chicken with curd, salt,chilli powder, turmeric powder, coriander powder, kashmiri mirchi powder, jayfal-jayatri powder and oil for 3-4 hours.
Now take water in a big vessel add salt pudina, coriander leaves whole garam masala powder and bring them to boil, (note that colour of water changes to green colour and aroma of whole masala spreads around), now add soaked and drained rice to cook. Once you see rice is 1/4th cooked, off the flame and drain the rice.
Now in a big vessel or handi add marinated chicken at the bottom of the handi, now add thin layer of fried onions, jayfal-jayatri powder, chopped coriander and mint leaves and then a layer of rice, decorate another layer with boiled potatoes,fried onions , jayfal-jayatri powder, chopped coriander and mint leaves then another layer with rice,egg and repeat the process till whole rice is layered and on the top decorate with jayfal-jaytri powder, coriander and mint leaves, fried onions, ghee, meetha attar and saffron water and lid it so that no air can pass in or out. (If required seal the lid by kneaded atta on the mouth of the vessel so that it holds the lid tightly). Then place the handi on lower flame for 40min, then check if the chicken is cooked or not, if its cooked by then off the flame bt let it remain in the handi for 20 more minutes so that taste enhance. Now you can serve it but remember to cut it from the bottom so that all the layers can be served. You will find 3 colours on place white colour of rice, deep brown colour of onions and masala, saffron colour of saffron and red colour of chicken. Hmm now its ready to be served with raita or salan.
Try out it wont fetch longer time to wait for yummy finger licking Biriyani.
INGREDIENTS:
Chicken dressed (1kg)
Basmati Rice soaked in water (1kg).
Onions long chopped and deep fried brown (500gms).
Curd (400gms).
Boiled and dressed and shallow fried potatoes and eggs as per serving. (appox. 5-6 ).
Oil (15-20ml), Ghee (10-15ml).
Salt, Chilli powder, Turmeric powder, Coriander powder, Kashmiri mirch powder (As per consumers requirement).
Whole garam masala (Clove, cinnamon, cardamon, shahi jeera).
Pudina leaves, coriander leaves.
Meetha attar 2-3 drops
jayfal powder, jayatri powder(1-2 Tablespoon each).
PROCEDURE:
Marinate chicken with curd, salt,chilli powder, turmeric powder, coriander powder, kashmiri mirchi powder, jayfal-jayatri powder and oil for 3-4 hours.
Now take water in a big vessel add salt pudina, coriander leaves whole garam masala powder and bring them to boil, (note that colour of water changes to green colour and aroma of whole masala spreads around), now add soaked and drained rice to cook. Once you see rice is 1/4th cooked, off the flame and drain the rice.
Now in a big vessel or handi add marinated chicken at the bottom of the handi, now add thin layer of fried onions, jayfal-jayatri powder, chopped coriander and mint leaves and then a layer of rice, decorate another layer with boiled potatoes,fried onions , jayfal-jayatri powder, chopped coriander and mint leaves then another layer with rice,egg and repeat the process till whole rice is layered and on the top decorate with jayfal-jaytri powder, coriander and mint leaves, fried onions, ghee, meetha attar and saffron water and lid it so that no air can pass in or out. (If required seal the lid by kneaded atta on the mouth of the vessel so that it holds the lid tightly). Then place the handi on lower flame for 40min, then check if the chicken is cooked or not, if its cooked by then off the flame bt let it remain in the handi for 20 more minutes so that taste enhance. Now you can serve it but remember to cut it from the bottom so that all the layers can be served. You will find 3 colours on place white colour of rice, deep brown colour of onions and masala, saffron colour of saffron and red colour of chicken. Hmm now its ready to be served with raita or salan.
Try out it wont fetch longer time to wait for yummy finger licking Biriyani.
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