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Home Dish Saffron’s chicken dum biryani

Saffron’s chicken dum biryani

Name: How to cook Saffron’s chicken dum biryani - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-4 servings
Cuisine: Us

Introduce

Chef :

DROOLSOME MORSEL BY AFREEN WASEEM

Saffron’s chicken dum biryani

#GA4 #week16 #biryani To all biryani lovers here’s a scrumptious recipe of saffron dum biryani. It’s all rich in spices & flavourful. Do try out for sure & definitely share your precious feedback I would be glad to know about your experience. Please scroll down for the recipe below:-

Ingredient

Food ration :

2-4 servings

Cooking time :

30- minutes prep time: 2 hours

1 kg

Salam India basmati rice (India gate)

2- teaspoons

salt

1 tablespoon

lemon juice (rice will cook well)

4-5

cinnamon sticks

4-6

cloves

4-6

green cardamoms

1 teaspoon

Shahi zeera (black cumin)

black cardamoms

1 kg

fresh chicken (14-16 pieces from 1 full chicken)

1/2 teaspoon

strands of saffron (original)

1 teaspoon

saffron essence

3-4 tablespoons

Milk add saffron essence & drizzle while cooking in final step

1 teaspoon

yellow food colour (liquid) if using powder please use quarter teaspoon)

2 tablespoons

ghee to drizzle over after cooking

4-5 tablespoons

oil for cooking

big onion (for frying)

2-3 tablespoons

yoghurt (thick Greek yoghurt/curd)

green chili’s (slits)

2 1/2 teaspoons

red chilli powder

1/2 teaspoon

turmeric powder

1 tablespoon

ginger garlic paste (fresh)

1 teaspoon

gram masala powder (homemade)

1 teaspoon

kasuri methi

lemon (rice & marination)

1 cup

leaves of both Mint & coriander leaves for cooking

Cooking instructions

* Step 1

Wash & soak rice for about 2 hours adding salt & all hard spices mentioned above set aside. While cooking will add lemon juice so the strands of rice will be cooked separated & non sticky. Also fry onion till golden brown leave some for garnishing & add the rest in marinated chicken.

* Step 2

Wash chicken with 1 tablespoon vinegar as always the fishy smell disappears.now marinate chicken with yoghurt & all spices & kasuri methi add few fried onions & same oil for fried onions for nice flavour & 1/2 teaspoon strands of saffron cover it & marinate for 1-2 hours in the freezer.

* Step 3

Now cook rice until it’s 70 % cooked then drain the water besides in a nonstick wok brush the bottom with oil then add the marinated chicken spread it nicely next layer with all the cooked rice now add milk with saffron essence or directly add the essence & yellow food colour, mint & coriander leaves, ghee, sprinkle some Garam masala powder dig wholes in between slightly as the steam will be even while cooking.

* Step 4

Cover the lid & cook on high flame for around 5 minutes just turn the wok to all sides as it may start cooking with heat in all sides then simmer the flame & cook for 20 minutes making sure the lid is covered well to let the steam within & cook evenly. I have covered the lid whole with foil rolled to tuk in.once the kitchen is fully aromatic with dum biryani & then off the flame burner let it rest for 10 minutes then check it must be done well.

* Step 5

Now enjoy the scrumptious & the famous dish saffron chicken dum biryani with curd raita & mirchiyon ka salan with salad & a dessert & combination meal for weekend. I am pretty sure everyone must be in treat for the meal..!