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Cooking might be one of the oldest abilities on the planet. That does not suggest that there are any restrictions to the expertise offered for the cook curious about raising his/her abilities. Even the finest cooks, even specialists, can constantly locate brand-new dishes, techniques and strategies to improve their kitchen area skills, so lets try this Chicken Dum Biryani recipe, we hope you like it.

You need basmati rice (preferably aged rice).
You need to prepare water.
Use shahi jeera.
You need small bay leaf.
You need thin cinnamon.
You need green cardamoms.
You need to prepare cloves (optional).
You need to prepare oil.
Provide medium onions sliced thinly.
You need to prepare star anise / chakri phool.
You need green cardamoms / choti elaichi.
Use black cardamom (optional) / badi elaichi.
You need cloves / lavang.
Prepare cinnamon stick / dalchini.
Prepare shahi jeera / caraway seeds.
You need to prepare bay leaf / tej patta.
Provide ginger garlic paste.
Provide chicken (500 to 600 grams).
Provide Salt.
You need turmeric / haldi.
Prepare biryani masala (or chickn masala).
Provide red chilli powder / lal mirch powder.
You need to prepare green chilies slit (adjust as needed).
Prepare thick fresh curd / dahi / yogurt (do not use sour curd).
Prepare mint finely chopped.
Prepare coriander leaves finely chopped.
Provide hot milk with pinch of saffron soaked.
Prepare kewra water.
You need ghee / clarified butter.

Short Tips:

- Constantly choose to cook with a white wine that you would certainly drink yourself. If you don't even like the taste of the red wine that you are cooking with, possibilities are that you will wind up doing not like whatever it is that you are making! So choose an excellent a glass of wine that you understand you like, and you will certainly like your dish even more.

Cooking Biryani Rice: :point_down: Wash rice few times until the water runs clear. Soak for 30 mins. Drain the water..
Bring 8 to 10 cups of water to a boil in a large pot. Add bay leaf and shahi jeera. You can also add cinnamon stick, cardamoms and cloves. You can also tie these spices in a muslin cloth and add to the pot. It can be discarded later.
When the water comes to a boil, add salt and drained rice..
Cook until it is done al dente. Rice should be firm, grainy and you must feel the bite into the grain when you bite it. Drain it off to a colander..
Making chicken biryani gravy: :point_down: While the rice cooks, Saute onions in hot oil to make fried onions. When they are golden and evenly done, set aside 1/4 of them aside on a kitchen towel..
Lower the flame and saute bay leaf, star anise, shahi jeera, cloves, cardamom..
Add ginger garlic paste and fry until the raw smell has gone completely..
Add chicken and fry on a medium heat until it turns pale or white..
Sprinkle salt, biriyani masala, red chilli powder, slit green chilies and turmeric. Mix well and fry for 3 mins..
Cover and cook on a low to medium flame for 3 to 4 mins to let the moisture out from the meat..
Pour yogurt and mix well. Cover and cook on a medium heat until the meat is completely cooked and the gravy thickens. At this stage a thick gravy is left for the dum process. Taste and adjust salt as needed..
Lower the flame, sprinkle some mint and coriander leaves. Stir well..
Layer the rice evenly. Sprinkle fried onions, mint, coriander leaves, saffron soaked milk, kewra water & ghee. You can also skip using saffron, ghee and kewra water but these give an authentic touch..
Cover the pot with a foil or a moist kitchen cloth. Place a tight lid to trap the steam or dum. If the lid is not tight then you can place a heavy pot on top of the lid..
To make multilayer hyderabadi chicken dum biryani: Use a small pot. Just before layering the rice, set aside half of the chicken curry. Layer half the rice. Then layer the rest of the curry. Repeat layering rice then ghee, kewra, mint coriander and fried onions..
Dum process on stove top Heat a old tawa or a pan, place this biryani pot and dum cook for 12 to 15 mins on a medium heat. If using a induction stovetop, you can directly place the pot at 3 No for 15 to 20 mins..
Serve chicken dum biryani with salan and raita.

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