@jazees_recipes: Chicken Dum Biryani - Eid Special Ingredients For the Rice Basmati rice – 500 g (≈ 2 ½ cups, soak for 30 minutes) Bay leaf – 1 (or 2 small) Star anise – 1 Cloves – 2 Cinnamon stick – 1 piece Green cardamom – 2 Cumin seeds – ½ teaspoon Salt – 1 tablespoon Water – 6 cups (1.5 liters) For the Chicken Curry Chicken – 500 g Onion – 2 large, sliced Ghee – 2 tablespoons Ginger garlic paste – 1 tablespoon Kashmiri chilli powder or chilli powder – 1 tablespoon (split into ½ + ½) Coriander powder – 1 tablespoon Cumin powder – ½ tablespoon Turmeric powder – ¼ teaspoon Salt – ½ tablespoon Bay leaf – 1 (or 2 small) Cinnamon stick – 1 piece Green cardamom – 2 Black cardamom – 1 Cloves – 2 Tomato – 1 large, chopped Green chillies – 2 Curd (yogurt) – 2 tablespoons Mint leaves – 1 handful Coriander leaves – 1 handful Coconut milk – ½ cup For Layering and Dum Ghee – 2 tablespoons Fried onions – ¼ to ½ cup Mint leaves – handful Coriander leaves – handful Fried cashews – 50 g Rose water – 1 tablespoon Yellow food coloring – as needed ⸻ Method Prepare the Rice Soak the basmati rice for 30 minutes. Boil water and add bay leaf, star anise, cloves, cinnamon stick, green cardamom, cumin seeds, and salt. Add the soaked rice and cook until 80% done. Drain and set aside. Prepare the Chicken Curry Heat ghee in a pan and add sliced onions. Cook on medium heat until golden brown—do not burn the onions. Add cinnamon stick, bay leaf, cumin seeds, black cardamom, green cardamom, and cloves. Sauté until fragrant. Add ginger garlic paste and cook until the raw smell disappears. Add ½ tablespoon Kashmiri chilli powder or chilli powder and mix well. Add chopped tomato and green chillies. Cook until soft. Add remaining ½ tablespoon chilli or Kashmiri chilli powder, coriander powder, cumin powder, turmeric powder, and salt. Mix well. Add chicken and mix until well coated with the masala. Add yogurt, mint leaves, and coriander leaves. Mix and cook for 2–3 minutes. Add coconut milk and cook for 10 minutes until the chicken is partially cooked, the gravy thickens slightly, and oil separates. Layering and Dum In a pot, add 2–3 tablespoons of chicken gravy at the bottom. Add half of the cooked rice, then layer chicken curry, and sprinkle mint and coriander leaves. Add remaining rice and again sprinkle mint and coriander leaves. Top with fried onions, fried cashews, ghee, rose water, and yellow food coloring. Cover tightly with foil and a lid for dum – this step is very important to get the perfect biryani. Cook on medium heat for 5 minutes, then on low heat for 12 minutes. Let it rest for a few minutes before gently mixing and serving. I forgot to add the ginger garlic paste at first, so I added it a little later while cooking you have any doubts, comment below and I’ll reply! Follow for more delicious recipes and cooking tips. #biriyani #chickenbiryani #eid #Ramadan #food

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Tuesday 17 March 2026 06:02:58 GMT