Diwali Special Dum Chicken Biryani

There is no special occasion that is complete without biryani! In Chicken Dum Biryani, chicken, rice, and fragrant spices are layered together and steamed together. During cooking, the bottom layer of rice absorbs all the chicken juice, giving it a tender texture and a rich flavor, while the top layer remains white and fluffy. A variety of spices, herbs, and aromatics are used to marinate whole cuts of succulent chicken into a dish that is insanely flavorful. This is an easy breezeway to achieve what Dum means, which is actually a slow, tedious process.

Ingredients you need to make Dum Chicken Biryani

• Divide the vegetable oil into four tablespoons
• Peeled and halved four small potatoes
• Finely chop 2 large onions
• Minced 2 cloves of garlic
• Grated ginger in a table spoon
• Chop and peel 2 medium tomatoes
• Salt, 1 teaspoon
• Ground cumin, 1 teaspoon
• Chilli powder, half teaspoon
• Black pepper, half teaspoons
• Turmeric ground to half teaspoon
• Approximately 2 tablespoons of plain yogurt
• Fresh mint leaves chopped into 2 tablespoons
• Ground cardamom, half teaspoons
• A cinnamon stick of 2 inches in length
• Sliced boneless chicken, skinless chicken pieces weighing 3 pounds

The rice is as follows:

• Basmati rice weighing 1 pound
• Vegetable oil, 2 ^1/2 tablespoons
• The onion should be diced into large pieces
• Cardamom pods, 5 pods
• Cloves, three whole ones
• A cinnamon stick of about one inch in length
• Ground ginger, 1/2 teaspoon
• Powdered saffron, one pinch
• Stock made from chicken: 4 cups
• Salt full teaspoon

Directions to make Diwali special Dum Chicken Biryani

1. A large skillet should be heated with two tablespoons of oil. Approximately 3 to 5 minutes after potatoes are added to hot oil, they should be lightly browned. Prepare a paper towel-lined plate for draining; set aside.
2. To the skillet, add the remaining 2 tablespoons of oil. Cook and stir onions, garlic, and fresh ginger until they are soft and golden. To make the tomato sauce, add tomatoes, salt, cumin, chilli powder, pepper, and turmeric; cook, stirring constantly, for 5 minutes. Mix in yogurt, mint, cardamom, cinnamon stick, and ground cardamom. Once tomatoes are cooked to a pulp, cover and cook over low heat, stirring occasionally. When the mixture becomes too dry and starts sticking to the pan, you may need to add some hot water.
3. To coat the chicken, add it to the bowl and stir well. The chicken should be cooked at a very low temperature for 35 to 45 minutes, covered. Once the chicken is done cooking, only a little very thick gravy should remain. Reduce the gravy, if necessary, by cooking uncovered.
4. In the meantime, wash the rice well and drain it in a colander for 30 minutes.
5. A large skillet should be heated with oil. Once the onion is golden, add it to the skillet and stir until it is softened. Spice the rice with cardamom pods, cloves, cinnamon sticks, ground ginger, and saffron; stir until coated.
6. Put stock and salt in a medium pot and heat until hot. Pour over rice and stir well. Combine chicken mixture with potatoes; stir gently. Cook over high heat until it boils. Cover with a tight-fitting lid, reduce heat to very low, and steam for 20 minutes without stirring or lifting the lid. On a warm serving dish, place the biryani.

How to order chicken online?

For this recipe buy farm fresh chicken from our store or check for online raw chicken delivery near me.

ENJOY YOUR DIWALI DUM BIRYANI!