To start preparing the Biryani chicken recipe, we will start first with the preparation of the rice. To cook the basmati rice separately, wash and dip the basmati rice in water for 20 minutes.
In the meantime, add about 3 liters of water in a large ship and bring it to boil.
Once the water starts to boil, add about 1 teaspoon of kitchen oil and 1 teaspoon of salt. Add the soaked and drained rice, mix gently once and cook for about 3-5 minutes (I usually remove it from the heat of 3-1/2 minutes).
Keep an eye on the rice while some basmati rice brands cook very quickly and some take time. My rice was cooked in 5 minutes. Drain the water immediately and spread the rice on a large dish.
In a Deep basketHeat the oil over medium heat, add 1 sliced onion and fry it up to brown (do not burn the onions). Remove the golden onion from the oil and keep it aside. This will be used to garnish and create the layers.
The next step is to marinate the chicken for the chicken dum Biryani recipe.
Clean and wash the chicken thoroughly.
In a bowl, marinate the chicken with thick curd, red chilli pepper, turmeric powder and salt.
Marinate for at least 30 minutes.
In a large pan, add oil and heat on an medium flame, add the onions to remaining slices and brown for 3 minutes or until the onions become translucent. Then add a ginger-ginger-garlic dough and brown until the raw smell turns off.
Add the green chillies to the slot and mix for a minute.
To this add the chopped tomatoes and brown until the tomatoes become slightly soft.
Once the tomatoes are soft, add the red chilli chilli powder, coriander powder and salt and jump for about 2 minutes.
Add 3 tablespoons of coriander and mint leaves and mix.
Finally, add the marinated chicken for Biryani and mix well. Cook until the chicken is completely cooked.
Once the chicken is cooked, if you find that there is excess water, increase the flame and thicken the Masala. We need the Masala just to cover the chicken.
Take a large and deep ship, add the clarified butter and distribute it to cover the whole bottom and sides of the pan, reduce the low heat. Add about 2 complete tablespoons of the thick Masala of chicken biryani and distribute it on the bottom.
Subsequently, add the Basmati rice cooked on the Biryani Masala chicken and gently distribute the rice to cover the chicken.
Use a tea spoon and remove the upper oily layer from Masala and season the rice, this will add flavors to the rice and also give color.
Repeat the stratification process until you have exhausted all the rice and chicken. Above the top sprinkle the coriander and mint leaves and golden onions and close with a lid.
Make sure the flame is low and place a heavy weight on top of the lid to trap the steam inside to cook the chicken biryani dum recipe. Leave the Dum Biryani aside for 10 minutes until all flavors penetrate.
Collect the Biryani chicken dum from the edges of the pan, ensuring you not to break the rice beans.
Serve the Dum Biryani chicken recipe with onion in the brine, the recipe of Burani Raita and Mirchi Ka Salan (spicy peppers in peanut peanuts) for lunch on Sunday afternoon.
