basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, oil, salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.
oil + 1 tbsp ghee in a vessel, add sliced onions, saute for 8-10 mts untill onions turn into golden brown in colour Remove and keep aside.
half of the rice over the chicken layer, pour half a tbsp of ghee all over the rice, add half of the caramalized onions and spread over the rice
this layer, spread the remaining rice. Again pour half a tbsp of ghee all over, add remaining caramelized onions and spread over the rice. Finally sprinkle a tbsp of coriander leaves
lid and over the lid place a heavy weight and seal the edges with wheat dough.
on high flame for 2 mts Remove the vessel from the stove and place a iron tawa. Allow to heat.
biryani hot with raita and salna along with sliced onions and lemon wedges.
Mughlai ChickenDumBiryani. Start by marinating the chicken with all the ingredients given. I have made so many types of biryani, but i would say that dumbiryani is the real one and has the real taste to it
The ChickenDumBiryani which I am sharing today is a very delicious recipe. This Easy Hyderabadi ChickenBiryani is an absolutely stunning dish and must be included in the repertoire of any Indian food enthusiast
Now chickendumbiryani is ready to serve with raita. In a large mixing bowl,add chicken,yoghurt,ginger garlic paste,red chilli powder,turmeric powder,garam masala,mutton masala,coriander powder,cloves,cinnamon stick,bay leaves,fennel leaves,cardamom,pine apple flower,mint,coriander leaves