What is dum in biryani? What is the secret ingredients of biryani? Which rice is used for dum biryani?

A recipe for chicken dum biryani




Ingredients:

A 1-inch cube of 1-kg chicken

B Yoghurt, one cup

C Ginger-garlic paste, 1 tablespoon

D one teaspoon of turmeric powder

E one teaspoon of red pepper flakes

F one teaspoon dried coriander

G Garam masala powder, 1 teaspoon

H one-half teaspoon of cumin powder

I 1/4 cup oil and 1/2 teaspoon salt

J 2 finely sliced onions

K 2 slit green chilies

L Bay leaf, one

M two cloves

N 1-stick of cinnamon

O Star anise, one

P Shahi Jeera, half a teaspoon

Q one cup of basmati rice, soaked for 30 minutes in water

R 0.5 cups of milk

S 14 cups of ghee

T a half-teaspoon of saffron threads

V 1/4 cup finely minced mint leaves

W chopped coriander leaves, 1/4 cup

Instructions:




1 Combine the chicken, yoghurt, ginger-garlic paste, turmeric, red chilli powder, coriander, garam masala, cumin, and salt in a sizable bowl. To coat the chicken, thoroughly mix.

2 In a big pot, warm the oil over medium heat. Cook the onions for about 5 minutes, or until they are tender and transparent. Add the bay leaf, cloves, cinnamon stick, star anise, and shahi jeera along with the green chilies. Cook for another minute.




3 Stirring occasionally, add the marinated chicken to the saucepan and cook until the chicken is browned all over.

4 Bring the pot to a boil with the addition of 2 cups of water. Simmer for 30 minutes, or until the chicken is thoroughly cooked, on low heat with the lid on.

5 Cook the rice in the meantime according the directions on the package. After draining, set the rice aside.

6 Combine the milk and saffron threads in a small basin. Place aside.

7 In a separate saucepan set over medium heat, melt the ghee. Toss the ghee with the cooked rice after adding it.




8 To the rice-and-milk mixture, also include the cooked chicken. To blend, stir.

9 In a sizable saucepan with a heavy bottom, layer the rice and chicken. Add a garnish of mint and coriander leaves.

10 Put a tight-fitting cover on the saucepan to seal it. Put the saucepan on a burner on the hob set to low heat. Cook the biryani for 20 minutes, or until thoroughly heated.

11 Serve hot with your favorite sides, such as raita and chutney.

Enjoy!