Smoked Chicken Dum Biryani - Household warmth and closeness is often obtained in very simple techniques. A single of them is cooking and serving meals for the family. As a housewife, needless to say you do not need to miss a meal with each other right? Cuisine also can be the important to a happy family, several feel homesick mainly because their cooking has been discovered elsewhere.
So for all those of you who prefer to cook and like it or not you've to provide food for the household, not surprisingly you also do not want the same dishes, proper? You are able to cook with new and very simple variants. Mainly because now you'll be able to quickly come across recipes without the need of getting to bother. Just like the following Smoked Chicken Dum Biryani which it is possible to imitate to become presented to your beloved family members.
Smoked Chicken Dum Biryani is one of the most well liked of recent trending meals on earth. It's appreciated by millions daily. It's easy, it's fast, it tastes yummy. They're fine and they look wonderful. Smoked Chicken Dum Biryani is something which I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have smoked chicken dum biryani using 24 ingredients and 7 steps. Here is how you can achieve that.
Composition needed to serve Smoked Chicken Dum Biryani:
- 1 kg Basmati rice
- 2 kg Chicken
- 2-3 tbsp Salt
- 2 tbsp Red chilli powder
- 1 tsp Turmeric powder
- 2-3 tbsp Ginger garlic paste
- 500 gm Full fat yoghurt
- 1 tbsp Garam masala
- 2 tbsp Lemon juice
- 5-6 Green chillies slit
- For Whole Garam masalas-
- 5 Cardamom pods
- 4 Cinnamon sticks
- 1 tsp Caraway seeds
- 5-6 cloves
- 10 Black peppercorns
- Few Saffron strands soaked in milk
- 1 pinch Kesar Yellow dry food colour
- 1 cup Coriander leaves chopped
- 1 cup Mint leaves chopped
- 1 tbsp Ghee
- 4-5 thinly sliced Onions
- 1 small For the smoky effect, charcoal piece
- 1 small Katori
Directions to make Smoked Chicken Dum Biryani:
- Soak rice for 20 minutes. Boil it along with the whole masalas and half of the chopped coriander and mint leaves just until the first bubbles appear. Cook it a little more before draining it. It should be nearly 80% cooked and must be firm. The rice should always be cooked Al dente.
- Deep fry the onions and keep aside. This same oil in which we fried the onions is used even for marination after it is cooled.
- Marinate chicken for at least 2 hours or overnight with all the masalas along with the fried onions and the oil which has been brought to the room temperature. It is an optional step but I always do it for juicy succulent meat. The taste is heavenly. Follow this method of mine for a scrumptiously delicious Biryani every time you make it.
- Before keeping it on dum, pour 2 tbsp of ghee on the top along with the colour. You can even sprinkle some coriander and mint leaves finely chopped along with the fried onions. Keep it on a high heat for the first 10 minutes rotating the vessel every 2 minutes so that it doesn't get burnt at the bottom.
- After 10 to 12 minutes. Bring the flame to low and let it simmer for at least 40-45 minutes. Do not open the lid at all. If possible seal it with a thick cotton cloth or the aluminum foil. I personally prefer the aluminum foil. Cover the mouth of the vessel with the foil and place the lid on top.
- Just before serving add the last essential magic smoky flavour effect by heating about a tbsp of oil. Place the coal in the aluminum foil and keep this in the center of the biryani in the vessel. Pour the hot oil or ghee on top and immediately cover it up.
- You can see the smoke coming out. Leave it undisturbed until the fumes stop. This will take 10 minutes at least. Serve this delicious biryani with raita alongside.
So that is going to wrap this up with this exceptional food smoked chicken dum biryani recipe. Thank you very much for your time. I am sure that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
