Chicken dam biryani

Hello everybody, it is Louise, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Chicken dam biryani. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

Chicken dam biryani is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It's easy, it's fast, it tastes delicious. They're fine and they look wonderful. Chicken dam biryani is something which I have loved my entire life.

Many things affect the quality of taste from Chicken dam biryani, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken dam biryani delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must prepare a few components. You can have Chicken dam biryani using 21 ingredients and 10 steps. Here is how you can achieve that.

As always a traditional Hyderabadi’z all time favorite biryani.
Cheers to all the biryani lovers!!!!!

Ingredients and spices that need to be Get to make Chicken dam biryani:

1. 1 kg Basmati rice
2. 1 kg fresh chicken
3. 100 grams curd (thick Greek youghut)
4. Few strands of saffron with milk 1/2 cup
5. 3-4 Green chilies
6. 1 tsp kasuri methi
7. 1 large onion fried to golden brown
8. Handful Mint leaves
9. Handful Coriander leaves
10. 1 lemon juice
11. 1 tsp Freshly grounded Garam masala powder
12. 2 tsp Red chilli powder
13. 3 tsp Salt
14. 2-3 tsp ginger garlic paste
15. 1/4 tsp Turmeric powder
16. As required Oil
17. 2 tbsp Pure ghee in which the onions was fried
18. 1 pinch Food colour yellow is optional
19. 4 Cinnamon stick
20. 1/2 tsp Shahzeera
21. 6-8 Cardamom

Instructions to make to make Chicken dam biryani

1. First wash and soak rice for about an hour or two adding 1 tablespoon oil, salt 2 teaspoons and sticks of cinnamon, few cloves, few cardamoms, shahzeera ) later on add few mint & coriander leaves in water while cooking.
2. Wash and marinate the chicken for an hour with all spices like so (red chilli powder, turmeric powder, salt 1 teaspoon, ginger garlic paste, Garam masala powder, oil, mint and coriander leaves, half of the fried onions, kasuri methi, lemon juice).
3. Start cooking rice in stove on higher flame and before one boil when it’s only 30% cooked u immediately off the flame and drain the rice.
4. Now in the cookware dish add oil or ghee in the base nicely then to the sides in a dish add the layer of marinated chicken in the base make sure non-watery gravy, it must be thick marination.
5. Then add all the rice slowly then tap the dish generously so that it settles layer.
6. Now add fried onions, ghee, milk with saffron dipped, mint & coriander leaves, food colour is optional.
7. Now cover it well with foil paper or the perfect lid steam must be inside before closing lid add half cup of water and make roughly spots in rice using the backside of a spoon.
8. Lastly, keep it on steaming for about good 20 minutes on simmer flame the aroma starts coming around.
9. Turn off the flame and check after five minutes, if required to cook more water in gravy add it beneath and cover again for 5-10 minutes on simmer flame.
10. Let it rest for 20 minutes then serve hot with Mirchi ka salan or raita & salad and enjoy the best biryani at home.

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