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@shanalikamboh11: Stop Scrolling: The Viral Fleece Two-Piece Tracksuit You Won’t Take Off All Autumn #tiktokmademebuyit #autumnfashion #fleecehoodie #widelegsweatpants #loungewearhaul #viraltracksuit #ukfashion

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Kamboh Collections
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Thursday 05 November 2026 17:41:29 GMT
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Authentic Spicy Chicken Dum Biryani Ingredients For the Chicken Marinade 1. Chicken Pieces – 2 lbs 2. Plain Yogurt – 1 cup 3. Ginger-Garlic Paste – 2 tbsp 4. Red Chili Powder – 2 tsp 5. Turmeric Powder – 1/2 tsp 6. Coriander Powder – 1 tbsp 7. Cumin Powder – 1 tsp 8. Garam Masala – 1 tsp 9. Biryani Masala – 2 tbsp 10. Lemon Juice – 2 tbsp 11. Salt – 1 1/2 tsp 12. Green Chilies – 3, slit For the Rice 13. Basmati Rice – 3 cups 14. Water – 10 cups, for boiling 15. Bay Leaves – 2 16. Green Cardamom – 5 pods 17. Cloves – 5 18. Cinnamon Stick – 2 inches 19. Black Peppercorns – 1/2 tsp 20. Salt – 1 tbsp 21. Shahi Jeera – 1 tsp For the Biryani Masala and Layering 22. Onions – 3 large, thinly sliced 23. Tomatoes – 2 medium, chopped 24. Cooking Oil – 1/2 cup 25. Ghee – 3 tbsp 26. Fresh Mint Leaves – 1/2 cup 27. Fresh Coriander Leaves – 1/2 cup, chopped 28. Fried Onions – 1 cup 29. Saffron – 1/4 tsp 30. Warm Milk – 1/4 cup 31. Kewra Water – 1 tsp 32. Yellow Food Coloring – 2 drops, optional Recipe 1. Rinse the basmati rice several times under cold water until the water becomes mostly clear. Soak the rice in fresh water for 30 minutes, then drain thoroughly. 2. In a large bowl, combine the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, coriander powder, cumin powder, garam masala, biryani masala, lemon juice, salt, and slit green chilies. 3. Mix thoroughly until every chicken piece is coated with the marinade. Cover and refrigerate for at least 1 hour, preferably 3–4 hours, to develop deep flavor. 4. Heat the cooking oil in a heavy-bottomed pot over medium heat. Add the sliced onions and fry slowly until deeply golden brown and crispy. Remove half for layering and leave the remaining onions in the pot. 5. Add the marinated chicken to the pot along with the chopped tomatoes. Cook over medium-high heat for 8–10 minutes, stirring occasionally until the chicken changes color and the masala begins releasing oil. 6. Reduce the heat, cover the pot, and cook for another 15–20 minutes until the chicken is nearly tender and the gravy becomes thick and richly flavored. 7. In a separate large pot, bring 10 cups of water to a rolling boil. Add bay leaves, cardamom, cloves, cinnamon, black peppercorns, shahi jeera, and salt. 8. Add the soaked basmati rice to the boiling water. Cook for approximately 5–7 minutes until the grains are about 70% cooked, with a firm center. Drain immediately. 9. Prepare the saffron milk by soaking the saffron in warm milk. Add the kewra water and optional yellow food coloring, then stir gently. 10. Check the chicken gravy and ensure it is thick rather than watery. Spread the chicken pieces evenly across the bottom of the pot. 11. Add a layer of partially cooked basmati rice over the chicken. Sprinkle with fried onions, fresh mint leaves, chopped coriander, and a little ghee. 12. Repeat the layering if needed, finishing with a generous layer of rice. Drizzle the saffron milk mixture and remaining ghee evenly over the top. 13. Cover the pot tightly with a lid. Place a flat pan underneath the pot and cook over very low heat for 25–30 minutes to complete the dum cooking process. 14. Turn off the heat and let the biryani rest, covered, for 10 minutes. Gently fluff the rice from the sides without breaking the long grains or crushing the chicken. 15. Transfer the biryani to a large serving platter, arranging the spicy chicken pieces on top. Garnish with additional fried onions, mint, and coriander. Serve hot with cucumber raita, sliced onions, green chilies, and fresh lemon wedges. Follow for more authentic, flavorful homemade recipes and amazing food ideas!
Authentic Spicy Chicken Dum Biryani Ingredients For the Chicken Marinade 1. Chicken Pieces – 2 lbs 2. Plain Yogurt – 1 cup 3. Ginger-Garlic Paste – 2 tbsp 4. Red Chili Powder – 2 tsp 5. Turmeric Powder – 1/2 tsp 6. Coriander Powder – 1 tbsp 7. Cumin Powder – 1 tsp 8. Garam Masala – 1 tsp 9. Biryani Masala – 2 tbsp 10. Lemon Juice – 2 tbsp 11. Salt – 1 1/2 tsp 12. Green Chilies – 3, slit For the Rice 13. Basmati Rice – 3 cups 14. Water – 10 cups, for boiling 15. Bay Leaves – 2 16. Green Cardamom – 5 pods 17. Cloves – 5 18. Cinnamon Stick – 2 inches 19. Black Peppercorns – 1/2 tsp 20. Salt – 1 tbsp 21. Shahi Jeera – 1 tsp For the Biryani Masala and Layering 22. Onions – 3 large, thinly sliced 23. Tomatoes – 2 medium, chopped 24. Cooking Oil – 1/2 cup 25. Ghee – 3 tbsp 26. Fresh Mint Leaves – 1/2 cup 27. Fresh Coriander Leaves – 1/2 cup, chopped 28. Fried Onions – 1 cup 29. Saffron – 1/4 tsp 30. Warm Milk – 1/4 cup 31. Kewra Water – 1 tsp 32. Yellow Food Coloring – 2 drops, optional Recipe 1. Rinse the basmati rice several times under cold water until the water becomes mostly clear. Soak the rice in fresh water for 30 minutes, then drain thoroughly. 2. In a large bowl, combine the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, coriander powder, cumin powder, garam masala, biryani masala, lemon juice, salt, and slit green chilies. 3. Mix thoroughly until every chicken piece is coated with the marinade. Cover and refrigerate for at least 1 hour, preferably 3–4 hours, to develop deep flavor. 4. Heat the cooking oil in a heavy-bottomed pot over medium heat. Add the sliced onions and fry slowly until deeply golden brown and crispy. Remove half for layering and leave the remaining onions in the pot. 5. Add the marinated chicken to the pot along with the chopped tomatoes. Cook over medium-high heat for 8–10 minutes, stirring occasionally until the chicken changes color and the masala begins releasing oil. 6. Reduce the heat, cover the pot, and cook for another 15–20 minutes until the chicken is nearly tender and the gravy becomes thick and richly flavored. 7. In a separate large pot, bring 10 cups of water to a rolling boil. Add bay leaves, cardamom, cloves, cinnamon, black peppercorns, shahi jeera, and salt. 8. Add the soaked basmati rice to the boiling water. Cook for approximately 5–7 minutes until the grains are about 70% cooked, with a firm center. Drain immediately. 9. Prepare the saffron milk by soaking the saffron in warm milk. Add the kewra water and optional yellow food coloring, then stir gently. 10. Check the chicken gravy and ensure it is thick rather than watery. Spread the chicken pieces evenly across the bottom of the pot. 11. Add a layer of partially cooked basmati rice over the chicken. Sprinkle with fried onions, fresh mint leaves, chopped coriander, and a little ghee. 12. Repeat the layering if needed, finishing with a generous layer of rice. Drizzle the saffron milk mixture and remaining ghee evenly over the top. 13. Cover the pot tightly with a lid. Place a flat pan underneath the pot and cook over very low heat for 25–30 minutes to complete the dum cooking process. 14. Turn off the heat and let the biryani rest, covered, for 10 minutes. Gently fluff the rice from the sides without breaking the long grains or crushing the chicken. 15. Transfer the biryani to a large serving platter, arranging the spicy chicken pieces on top. Garnish with additional fried onions, mint, and coriander. Serve hot with cucumber raita, sliced onions, green chilies, and fresh lemon wedges. Follow for more authentic, flavorful homemade recipes and amazing food ideas!

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