Delhi's layered chicken Dum Biryani

Hey everyone, it is me, Dave, welcome to our recipe site. Today, we're going to make a special dish, Delhi's layered chicken Dum Biryani. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Delhi's layered chicken Dum Biryani is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes delicious. It's appreciated by millions daily. They're fine and they look fantastic. Delhi's layered chicken Dum Biryani is something which I've loved my entire life.

Many things affect the quality of taste from Delhi's layered chicken Dum Biryani, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Delhi's layered chicken Dum Biryani delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Delhi's layered chicken Dum Biryani is 8 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Delhi's layered chicken Dum Biryani estimated approx 2 1/2 hour.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Delhi's layered chicken Dum Biryani using 33 ingredients and 14 steps. Here is how you can achieve it.

#thc #thcweek8
#Cookpad_In
This is a very popular chicken biryani from delhi. This is spicy, flavourful with aroma from different spices a complete combo of flavours and aroma and taste.

Ingredients and spices that need to be Prepare to make Delhi's layered chicken Dum Biryani:

1. First marination
2. 1 kg Chicken
3. As needed Juice of 1 lemon
4. 400 gms thick yoghurt
5. 1 Tbsp ginger paste
6. 1 Tbsp garlic paste
7. 2 tsp Salt
8. Second marination
9. 3 medium size onions Finely chopped
10. 2 Tbsp homemade biryani masala
11. 2 big size tomato finely chopped
12. Handful coriander leaves chopped
13. Handful fresh mint leaves or 1 tbsp dried and crushed mint
14. 3-4 whole green Chilli
15. 1 tsp turmeric powder
16. 2 Tbsp coriander powder
17. 1 Tbsp red chilli Powder
18. 1 Tbsp garlic paste
19. 1 Tbsp Ginger paste
20. 1/2 inch cinnamon stick
21. 2 bay leaves
22. 4-5 cloves
23. 1/2 cup oil
24. 1 tsp salt
25. For rice
26. 1 kg India gate basmati rice
27. 4 Tbsp ghee or oil or half and half of both
28. 2 bay leaves
29. 1 inch cinnamon stick
30. 3-4 green cardamom
31. 4-5 cloves
32. to taste Salt
33. 1.5 litre water

Instructions to make to make Delhi's layered chicken Dum Biryani

1. Fry the chopped onions in 4 Tbsp oil to make barista or brown onions. Cook it until golden brown and crispy.
2. Clean, wash and pat dry the Chicken and add all the above-mentioned first marination ingredients to the chicken. Marinate it with your hands to coat each and every part especially the bones because the smell of the meat remains if the bones are not well marinated. Marinate it in the refrigerator for at least an hour or if you have time in hand then marinate overnight.
3. After the first marination is done take it out from the refrigerator and add all the above-mentioned ingredients for second marination including the barista except bay leaves, cinnamon stick, cloves, ginger and garlic paste. Mix those all very well make sure every part is well coated better to use your hand for this. As for chillies either green or red add more or less depending on your taste. Once mixed well marinate it again for 40-50 minutes in the refrigerator.
4. Please check my previous post for the homemade biryani masala.
5. Once chicken is marinated then heat up oil in a wok add cinnamon stick, bay leaves and cloves followed by ginger and garlic paste. Saute till the rawness goes away then add the marinated chicken. Cook it on a high flame for 8-10 minutes or until the chicken start to release it's own water along with the water of other ingredients then lower the flame cover it and cook it till completely done and oil oozes out stirring in between to avoid from sticking to the wok.
6. For the rice wash and soak it for 30 minutes. I am using same amount of rice and chicken you can add 700 gms rice also. After 30 minutes drain out the excess water from the rice. Heat up ghee or oil in a pan add all the above-mentioned ingredients for rice tempering when they start to splutter add water and salt and allow it to boil. Once start boiling add the soaked rice and cook till 70% done. Drain out the excess water but don't discard this because it has all the flavours of spices and ghee
7. Store that water in the refrigerator for further use. Press the rice between your fingers and you feel the tightness of the rice. Don't over cook it because it will not remain intact as it will cook further on dum. After that leave it for 10-12 minutes then start assembling by this it will tighten up a bit. Tip-You can add 2-3 tsp more ghee or oil in the boiling water to avoid rice from sticking and breaking.
8. For assembling--In a bowl take 2 tbsp warm milk add 5-6 strands of saffron mix and keep it aside. In another bowl take a tsp of orange food colour in a tsp of water mix and keep it aside. Fry one large finely chopped onion until golden brown and crispy. In another bowl take 3 tbsp ghee melt it and keep it aside. In a separate bowl take 1 tbsp dried mint and keep aside.
9. Some chopped coriander leaves (totally optional) and 1/2 tsp prepared biryani masala to sprinkle on top.
10. Time for assembling the cooked chicken and rice for that take a big wok. It should be big enough so that when we keep it on dum the rice got space to expand. Take 1/3rd of the rice as a 1st layer then add half of the cooked chicken as a 2nd layer then add some brown onions or birista then drizzle some ghee then add little food colour here and there sprinkle some dried mint. Some saffron milk add then again 1/3 rd rice as 3rd layer then the remaining cooked chicken as 4th layer.
11. Again sprinkle and drizzle some barista, orange food colour, saffron milk, ghee and dried mint. Now the final 5th layer remaining 1/3rd rice and finally top it with all the remaining ghee, milk, onion, mint, colour and add some Chopped Coriander leaves (optional). And it's ready to keep on dum.
12. Place a griddle or tawa place the wok on it and cover it with an aluminium foil then the lid. Now cook it on high flame for 10 minutes then lower the flame and cook for another 10 minutes then off the flame and keep it as it is for 10-15 minutes then serve.
13. Delhi's layered chicken Dum Biryani is ready to be served.
14. 

As your experience and also self-confidence expands, you will find that you have much more all-natural control over your diet regimen and adapt your diet regimen to your personal preferences in time. Whether you want to offer a dish that makes use of fewer or more components or is a bit essentially zesty, you can make straightforward modifications to accomplish this goal. In other words, start making your recipes promptly. When it comes to basic food preparation skills for newbies you do not require to learn them but just if you grasp some basic cooking methods.

This isn't a total guide to fast and very easy lunch dishes yet its great something to chew on. Hopefully this will obtain your innovative juices streaming so you can prepare scrumptious dishes for your household without doing too many heavy meals on your journey.

So that is going to wrap this up for this special food Recipe of Favorite Delhi's layered chicken Dum Biryani. Thanks so much for reading. I am sure you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!