The aroma of royal spices will come from every grain of rice, make Chicken Dum Biryani at home like this, note down the recipe

Biryani is such a royal dish whose name fills people’s mouth with water. Biryani is not just a food but a feeling. As soon as it is decorated in a plate, its fragrance fills the whole house. But do you know what is the real magic of biryani? That is its royal masala and blooming rice. The aroma of biryani spreads as soon as bay leaves, cinnamon, small cardamoms, cloves and star flowers are fried in oil or ghee. Masala Dum Biryani, with the aroma of royal spices and the taste created in layers, is as delicious to eat as it is equally easy to make. When rice and spices are cooked together on low flame, each grain gets a Nawabi taste. Here we bring for you an easy recipe of Chicken Dum Biryani. Recipe Have brought. Note the recipe.

Material

• For chicken: 500 grams chicken, 1 cup thick curd, 1 tablespoon ginger-garlic paste, 1/2 teaspoon turmeric, 1 teaspoon red chili powder, 1 tablespoon biryani masala, half cup fried onion, finely chopped coriander-mint, lemon juice and salt.
• For rice: 500 grams basmati rice, 2 bay leaves, 4 cloves, 2 small cardamoms, 1 star anise, 1 piece cinnamon and salt.
• For Dum: 2 tablespoons desi ghee, a little saffron milk and a little coriander-mint.

method of making

step 1

Wash the chicken in a large bowl. Add curd, ginger-garlic paste, turmeric, red chilli powder, biryani masala, a little barista, green coriander, mint, lemon juice, 1 teaspoon oil and salt as per taste. Cover it and keep it for at least 30 to 45 minutes.

Step 2
Boil plenty of water in a large pot. Add bay leaves, cloves, cardamom, star anise, cinnamon and 2 teaspoons salt. Now add soaked Basmati rice and cook till 70-80% only. After the rice is cooked, filter out excess water.

Step 3
Heat some oil and ghee in a heavy bottomed pot or handi. Add the marinated chicken and fry on medium flame for 8-10 minutes until the chicken is half cooked and the masala starts releasing oil.

Step 4
Spread an even layer of steamed basmati rice over the half-cooked chicken in the handi. Add remaining barista, chopped coriander-mint, saffron milk and 2 spoons of desi ghee on top. Seal the lid of the vessel with a ball of dough or cover it tightly with foil paper. Place the pan on gas and place the pot on it. Simmer initially for 5 minutes on high flame and then for 15 minutes on low flame. Do not open the vessel for 10 minutes after switching off the gas. When the time is over, open it and then serve.