Chicken dum biryani. Wash rice few times till the water runs clear. Add bay leaf and shahi jeera. You can also use cinnamon, cloves and cardamoms.
Boneless chicken will result in dry and tough chicken. Chicken Dum Biryani is a slow cooking process and this process is very essential to bring the perfect flavours out of the dum biryani. It is a Dum method and it is called so as the chicken marinade and the rice is placed inside the cooking pot and is tightly sealed with a chapathi dough and cooked by not letting the steam come out. You can cook Chicken dum biryani using 0 ingredients and 0 steps. Here is how you achieve it.
Ingredients of Chicken dum biryani
Sprinkle some Beresta (fried onion), chopped coriander and mint leaves. -Layer the rice over the chicken gravy. Dum pukht or dum is a cooking process in which the ingredients are cooked in a sealed container. This ensures that the heat is trapped within the container, ensuring thorough cooking of the ingredients in it. The method originated in Persia and means air cooked or baked.
Chicken dum biryani instructions
Chicken Biryani is made in two different ways. This makes the chicken juicy and succulent and the rice perfectly grainy. Normal biryani is made with Basmati rice, whereas dumb biryani is made with regular long grain rice. In addition, normal biryani has spices like cinnamon, cloves and cardamom, while dumb biryani does not. There is a big difference between dumb biryani and normal biryani.
