Steps to Prepare Award-winning Dum Biryani

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We hope you got insight from reading it, now let's go back to dum biryani recipe. You can cook dum biryani using 29 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to cook Dum Biryani:

1. Take of For Rice.
2. Provide 200 grams of Long Grain Basmati Rice.
3. Get 1 of Bayleaf.
4. You need 1 tablespoon of lemon juice.
5. Get 2 of cloves.
6. You need of Salt.
7. Take of For chicken marination.
8. Get 500 grams of Non GMO chicken.
9. Take 2 tablespoons of ginger garlic and chili paste.
10. Use 2 tablespoons of oil.
11. Take 1 tablespoon of red chili powder.
12. Provide 1/2 teaspoon of turmeric powder.
13. Provide 1 tablespoon of corriander powder.
14. Prepare of Salt.
15. Take 7-8 of mint leaves.
16. Take 10 grams of fresh corriander.
17. Prepare 1 teaspoon of tandoori chicken masala.
18. You need Half of cup yogurt (optional).
19. Provide of For the gravy.
20. Get 7 of medium to small slices onions.
21. Use 1 tablespoon of ginger garlic chili paste.
22. You need 1 of Bayleaf.
23. Get 2 of black peppercorns.
24. Take 2 of cloves.
25. Take 1 of cinnamon stick(very small piece).
26. Take 1 tablespoon of Everest chicken masala.
27. You need 5-6 Strands of Saffron.
28. You need 4 tablespoon of milk.
29. Get 20 grams of Fresh corriander leaves.

Steps to make Dum Biryani:

1. Marinate chicken. I do dry marination i.e. I don't put yogurt in marination. But again putting the yogurt will definitely make chicken tender and juicy. Put chicken in the bowl and add ginger garlic chilli paste, oil, chilli powder, turmeric powder, corriander powder, mint leaves, fresh chopped corriander and yogurt (optional)..
2. Rub this mixture evenly on chicken and let it marinate for 6-7 hours. Take rice wash it with water 3 times and let it soak in water for 15 mins. Boil water and put some salt, bayleaf it gives out good aroma to rice. Put rice in boiling water and cook it al dente. Strain the rice and let it cool..
3. Heat oil in a deep bottom container. Add peppercorn, cardamom, cloves, Bayleaf and cinnamon. Cook it for 2 minutes, add thinly sliced onions in it. Heat a little oil in a pan on side and add some sliced onions in it and keep sautéing both. We sauté the onions in the pan until it's brown and crispy. On the other side sauté the onions until they are golden brown and add ginger garlic chilli paste in it. This is the moment it will start sticking at the bottom, make sure you don't burn it..
4. After the raw smell of ginger garlic chilli paste is gone add our marinated chicken in it. Now if you have not added yogurt in marination, add little yogurt here and stir the mixture. Add spices according to your flavour. Turn the heat low, cover it and let it cook. Chicken will release some water and it will cook in it..
5. When the chicken is cooked, lower the flame and add rice in it. Once you have added rice level it. Put caramelised onion, chopped corriander leaves, chopped mint leaves, saffron milk, ghee. Cover it with foil and put lid on top of it. Cook for 10 mins and serve..

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