If there is one cuisine that is popular for its rich and aromatic flavours – it is Mughlai cuisine. The extensive usage of whole spices and dry fruits is what gives it its unique taste and makes it stand apart. From quintessential kebabs, kormas to meat curries and parathas – it has so much to offer. And one such classic dish from the cuisine is biryani. An all-time favourite – one can never say no to a plate full of aromatic biryani. It is usually made with some type of meat or in some cases without meat. So, if you’re craving some delicious biryani, we have got you covered. Today, we bring you a lip-smacking chicken dum biryani recipe that spells indulgence in every bite.
Also read: Weekend Special: Try Out This Easy One-Pot Chicken Biryani Recipe Today
As the name suggests, this biryani is cooked dum-style. It is cooked in a host of flavourful spices such as cardamom, clove and cinnamon and infused with saffron milk. This sumptuous biryani tastes best when served with some spicy salan. It makes for an ideal lunch or dinner meal and you’re bound to make this dish again and again. So, without much ado, let’s take a look at the recipe.
Chicken Dum Biryani Recipe: How To Make Chicken Dum Biryani
To begin with the recipe, first, mix saffron in milk and keep aside. Now, we need to prepare the marinade. In a bowl, add yogurt, ginger-garlic paste, red chilli powder, turmeric powder, coriander powder, garam masala powder and salt. Coat the chicken pieces well with it and let it marinate for about 4 hours.
To prepare the rice, put cardamoms, cloves, cinnamon, mace and black peppercorn in warm water along with washed rice. Cook for 10-15 minutes. Next, heat ghee in a pan. Add the marinated chicken followed by cooked rice. Top with saffron milk, coriander leaves, fried onion and chopped almonds. Mix well. For the complete recipe of chicken dum biryani, click here.
For more biryani recipes, click here.
So, what are you waiting for? Try out this delicious recipe and let us know how you liked it in the comments section below.
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