For Chicken Dum Biryani:
350 g chicken, chopped
20 g garam masala powder
10 ml water
300 g basmati rice, boiled
30 ml ghee
1 cup wheat flour
For Marinade:
60 g yoghurt, (curd), beaten
15 g ginger paste
1 g mint leaves
1 tbsp. coriander leaves
15 g garlic paste
salt, as required
10 g onion, thinly sliced
7 g red chilli powder
For Garnishing:
saffron, 2 dashes
5 ml ghee
2 tbsp. onion
3 tbsp. water
To prepare this Mughlai recipe, take a large bowl mix chicken with yoghurt (curd), fried onion, red chilli powder, salt, coriander leaves, mint leaves, ginger and garlic paste.
Mix all the ingredients well and let the chicken marinate for about 2 hours. When the chicken is marinated, add garam masala in it.
Once the chicken is marinated, melt ghee in a handi over medium flame. When ghee is melted, add marinated chicken in it and fry for 2 to 3 minutes.
Then, add water to it and cook the chicken on a low-medium flame. Put the lid on the vessel once the chicken is cooked.
Now, add 70 per cent cooked basmati rice in it. Above the rice layer, add brown or fried onion, ghee and saffron water (saffron soaked in 2 tablespoon water) and a little water.
Knead a quick dough with wheat flour and seal the handi with this dough, and then cover with a lid. Let the biryani stay like this for 20 minutes. This will give the perfect dum to the biryani. Serve it hot with raita.
Sugar: 3g
:
Calcium: 122mg
Calories: 1153kcal
Carbohydrates: 174g
Cholesterol: 112mg
Fat: 33g
Fiber: 4g
Iron: 5mg
Monounsaturated Fat: 11g
Polyunsaturated Fat: 4g
Potassium: 545mg
Protein: 35g
Saturated Fat: 15g
Sodium: 91mg
Trans Fat: 1g
Vitamin A: 668IU
Vitamin C: 7mg
