Mughlai Chicken Dum Biryani|Chicken Dum Biryani| Cooking Centre|

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Written Recipe for Mughlai Chicken Dum Biryani
For Spices Powder
Ingredients:
•Nutmeg (Jaifal) 1/2 Piece
•Mace (Javitri) 1/2 Blade
•Green Cardamom (Hari Elaichi) 3
Direction:
•In the grinder, add Nutmeg, Mace and Green Cardamom, grind to make a coarse Powder and set aside.
For Cashew Nuts & Almond Paste
Ingredients:
•Cashew Nuts (Kaju) 10
•Almond (Badam) 10
•Milk (Dhoodh) 1/2 Cup
Direction:
•In the grinder, add Cashew Nuts, Almond, and Milk, grind into a fine paste.
•Separate it into a bowl and set aside.
For Marinate Chicken
Ingredients:
•Chicken Mix Boti 1-1/2 Kg
•Cashew Nuts & Almond Paste
•Curd (Dahi) 1 Cup
•Ginger & Garlic Paste (Adrak & Lehsen Paste) 4 tbsp
•Chopped Green Chilli (Chopped Hari Mirch) 3 tbsp
•Black Cardamom (Badi Elaichi) 1
•Star Anise (Badiyan) 2
•Parmotrema Perlatum (Dagad Phool) 1
•Cinnamon Stick (Dar Chini) 2
•Green Cardamom (Hari Elaichi) 3
•Cloves (Laung) 12
•Black Pepper (Kali Mirch) 20
•Bay Leaf (Tez Patta) 2
•Dried Plums (Aloo Bukhara) 4
•Tomato (Tamatar) 4 Medium
•Turmeric Powder (Haldi Powder) 1 tbsp
•Coriander Powder (Dhanya Powder) 2-1/2 tbsp
•Red Chilli Powder (Lal Mirchi Powder) 1 tbsp
•Salt (Namak) 2 tbsp or to taste
•Lemon Juice 1 tbsp
•Green Chilli (Hari Mirch) 10
•Garam Masala Powder 1 tsp
•Fried Onion (Piyaz) 7 Large
•Coriander Leaves (Kotmir) 1 Cup
•Mint Leaves (Pudina) 1/2 Cup
•Oil 1 -1/2 Cup
•Fried Potato (Aloo) 4 Medium
Direction:
•In a wok, add Chicken Mix Boti, Cashew Nuts & Almond Paste, Curd, Ginger & Garlic Paste, Chopped Green Chilli, Black Cardamom, Star Anise, Parmotrema Perlatum, Cinnamon Stick, Green Cardamom, Cloves, Black Pepper, Bay Leaf, Dried Plums, Tomato, Turmeric Powder, Coriander Powder, Red Chilli Powder, Salt, Green Chilli, Lemon Juice, Garam Masala Powder, Fried Onion, Coriander Leaves, Mint Leaves, and Oil, and mix well.
•Add Fried Potato and mix well and Marinate for 1 hour.
For Assembling
Ingredients:
•Cooked Chicken
•Spices Powder
•Fried Onion
•Tomato Rings.
•Chopped Mint Leaves
•Basmati Rice 1-1/2 Kg (Soaked for 30 Minutes) •Fried Onion
•Cashew Nuts
•Almonds
•Ghee
•Water + Lemon Juice 1 Cup + 1/2 Cup
•Soaked Zaffran (Saffron)
Direction:
•When steam starts coming out then mix well for 5 mints on high flame.
•Add Spices Powder, Fried Onion, Tomato Rings, Chopped Mint Leaves, Basmati Rice, Fried Onion, Cashew Nuts, Almonds, and Ghee.
•Place the Wok at the heavy heat Bottom Tawa, then add Water + Lemon Juice and Soaked Zaffran and When steam starts coming out then cover with Plain Paper and lid, place heavy weight on it & steam cook on low flame for 15-20 mints.
•Mughlai Chicken Dum Biryani is ready to hot serve.

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