Chicken Biryani

8-10 plates
Dum Biryani

Pakki Dum Biryani

3 Utensils are requried. Utensil 1: 10 inches wide 4 Inches height Aluminum Utensil (this is for boiling 2chicken 3lbs, 1000ml water, 3tsf salt). Utensil 2: 12 inches wide 6 Inches height Aluminum Utensil(This is for curry and adding rice on top). Utensil 3: 10 inches wide 4 Inches height Aluminum Utensil (this is for boiling rice, salt. Cinnamon/if salt has been added to water in chicken add chicken soup boil with rice).

Method

Utensil 1: 10 inches wide 4 Inches height Aluminum Utensil (this is for boiling 2chicken 3lbs, 1000ml water, 3tsf salt). ,br> Wash 3 times chicken and strain all water. Boil 2chicken 3lbs, 1000ml water, 3tsf salt for 30 minutes in 10 inches wide 4 Inches height Aluminum Utensil.

Separate container. Boil 1000 ml container rice(properly washed, strained) in 2000ml water or chicken soup with 2tsf salt, 4 dalchini. Place on sim after boiling. 10 minutes.

Separate container. Boil 250ml edible oil. Add 3 chopped Onions Fry for 20 minutes until onion become brown. Add birayani spices(50grams/cumin, chilies, Cardomen, coriander, etc.) Add 4 tsf garlic ginger paste Add 4 chopped tomatos. Mix and boil for 10 minutes. Remove part of the curry. Add boiled rice. Add part of curry on top. Color few parts with turmeric powder. You can add dried apricot, green chillies, capsicum etc. Boil for 4 minutes. Simmer for 2 hours low heat.

Eat with Rita. Biryani
4-5 plates

Container 1000ml Rita mixture of yogurt, green mint and coriander. 2500ml yogurt 500ml water 2tsf salt 1 sachets cilantro, mint. Mix in a grinder You can add chopped Onions 2.

Ingredients (serves 3 to 4) 500ml container basmathi rice (good quality) (soaked for 20 to 30 mins, drain and set aside) 450 gms chicken with bones Fried onions from 3 large onions (use half after marination to mix, ¼ for layering and ¼ for garnishing) Fistful of chopped coriander leaves Fistful of chopped mint leaves 250 sunflower oil or ghee 3 onions, sliced 3 tbsp ginger garlic paste ¼ tsp turmeric 3 green chilies, slit (adjust to suit your taste) 130 ml yogurt 2 tbsps Lemon juice (optional) 3/4 tsp Kashmiri / byadgi red chili pow (others too will work, but adjust according to your variety) 1 to 1½ tsp biryani masala pow 2 tsf salt for 500ml container rice. Dry spices for sauting 1 bay leaf 2 green cardamoms 1 black cardamom 2 inch cinnamon stick 4 cloves ¼ tsp shahi jeera Dry Spices for rice (you can use as per your desire) (if you wish you can make tie these in a cloth so that you can discard later) 1000 ml water 1 tsp oil 2 strands of mace 2 black cardamom (optional) 4 green cardamom 3” cinnamon stick 6 cloves 2 bay leaf ½ tsp pepper corn ½ tsp shahi jeera / caraway seeds step by step pictures on muslim chicken biryani1. Heat a water in an utensil to cook rice. Add 1 tsp oil, dry spices and salt, let the water boil for 5 mins, this way the aroma released is best. Add the soaked rice and cook till it is ¾ done. Remember this is very important. Do not make the rice mushy. Drain off if any excess water is left Separate container. Boil 500 ml container rice in 1000ml water or chicken soup with 2tsf salt, 4 dalchini. Place on sim after boiling. 10 minutes. Boil 250ml edible oil. Add 3 chopped Onions Fry for 20 minutes until onion become brown. Add birayani spices(50grams/cumin, chilies, Cardomen, coriander, etc.) Add 4 tsf garlic ginger paste Add 4 chopped tomatos. Mix and boil for 10 minutes. Remove part of the curry. Add boiled rice. Add part of curry on top. Color few parts with turmeric powder. You can add dried apricot, green chillies, capsicum etc. Boil for 4 minutes. Simmer for 2 hours low heat. Eat with Rita. Rita mixture of yogurt, green mint and coriander. 100ml yogurt, 100ml water, 1tsf salt, 1 sachets cilantro, mint. You can add chopped Onions.