chicken beryani

• 350 grams chopped chicken

• 300 grams boiled basmati rice

• 20 grams garam masala powder

• 30 mililitre ghee

• 10 mililitre water

• 1 cup wheat flour

• For Marination

• 60 grams beaten yoghurt (curd)

• 15 grams garlic paste

• 15 grams ginger paste

• salt as required

• 1 grams mint leaves

• 10 grams thinly sliced onion

• 1 tablespoon coriander leaves

• 7 grams red chilli powder

• For Garnishing

• 2 dashes saffron

• 2 tablespoon onion

• 5 mililitre ghee

• 3 tablespoon water

• HOW TO MAKE CHICKEN DUM BIRYANI

  Step 1 / 4 Prepare The Marinade And Let The Chicken Marinate For An Hour

  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. Mix all the ingredients well and let the chicken marinate for about 2 hours. When the chicken is marinated, add garam masala in it

Step 2 / 4 Cook The Marinated Chicken In Ghee

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 2-3 minutes. Then, add water in it and cook the chicken on low-medium flame. Put the lid on vessel once the chicken is cooked.

Step 3 / 4 Make The Layers For Biryani

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 tbsp water) and a little water.

Step 4 / 4 Cover The Pan With The Dough And Seal It

Knead a quick dough with wheat flour and seal the handi with this dough, and then cover with a lid. Seal the handi and let the biryani stay like this for 20 minutes. Serve it hot with raita.

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