Chicken dum biriyani recipe

Chicken Dum Biryani is the popular dish in India Let's  see how to make chicken biryani let's make dum biryani

Ingredients

 for marinating chicken

• 1  cinomon
• 5  peppercorn
• 4 cloves
• 1 black cardamom
• 1 green cardomom
• 1 star anise
• 1 mace
• Few stone flower
• 375 grams chiken
• 1 tbsp ginger garlic past
• 1/2 tsp turmeric powder
• 1 tsp lemon juice
• 1 tsp salt
• 2 green chillies
• 1/4 cup curd
• 1 tsp red chilli powder
• 1 tsp coriender powder
• /2 tsp cumin powder
•  1/4 cup finely chopped coriender leves
•  2 tsp mint leves 
• For rice
• 4 cups water
• 1/2 tsp shaijeera
• 4_5 Pepercorn
• 1 black cardamom
• 1 cnamon
• 4-4 cloves
• 2 bay leves
•  1 tsp ghee
• 2 tsp salt
• 1 cup bhasmarti rice
• Assembly
• Ghee
• 2 tsp water
• Marinated chicken
• Boiled rice
• 10-12 saffron strands
• Mint leaves
• Fried
• Chapati dough

Method

First of all we are going to prepare biryani masala. Spices required 1/2 inch cinnamon stick 5 black pepper 4 cloves 1 masala cardamom green chilli star flower, stone flower, small piece of javitri mix all these ingredients and grind it finely in a mixer bowl. After doing this our biryani masala is ready

Now here we are going to marinate the chicken preferably take big pieces of chicken in this to marinate the chicken then here we will take one and a half kg of chicken in it one spoon ginger garlic paste, turmeric powder 1/2 spoon, 1 spoon lemon juice ,1 spoon salt and then add biryani masala and one cup thick curd And 1 spoon of red chilli powder, one big spoon and half spoon of cumin powder, after adding a cup of chopped coriander and a little mint, mix it all together.

The marinated chicken should be kept aside for 2 to 3 hours before making the biryani on the next day. After cooking the rice, the rice should be cooked 50 to 60 percent. Add chicken, add 2 spoons of water to the base, then add another two spoons of ghee to it and add some fried onion and green chilli pieces. After all this, cover the pan.

1. Before cooking rice, boil the water and add spices first i.e. 4 to 5 black pepper cinnamon 4 to 5 cloves , jeera ,black cardamom and cardamom 1 spoon of sajuk ghee Ghee gives good flavor to the rice then two spoons of salt after adding all this then one cup one cup basmati rice half Wash it after soaking for an hour and put it in boiling water. This rice should be cooked 50%. Cook it for about seven to eight minutes and then turn off the heat.
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3. Now to layer the biryani To layer the biryani the cooked rice is to be filtered completely and taken from a sieve then the rice is to be layered on top of the chicken After layering the rice add 2 spoons of cooked rice water and then soak 10 to 12 saffron sticks in 2 spoons of water for 30 seconds After microwave the saffron it gets a very nice color then add one spoon of the chicken biryani masala you have made on the layered rice lastly add coriander mint and fried onion sliced ​​vertically and then add two to three spoons of sajuk ghee cover the kadai If you want to keep it, then after cooking the biryani for ten minutes on medium flame, cook it again on low flame for fifteen minutes, then after five minutes, open the lid of the kadai.