A classic Mughalai dish, Biryani is an aromatic delight loved by all. This dum biryani recipe is a sumptuous chicken biryani that is cooked with utmost precision that you are bound to make this dish again and again to relish the delicate flavors. A quick and easy homemade biryani is something you cannot escape.
INGREDIENTS
500 Gram chicken legs
For the marinade:
1 tsp red chilli powder
2 tsp ginger garlic paste
1/2 cup yogurt
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala powder
1 1/2 tsp salt
Para el arroz:
A pinch of saffron
1/2 cup milk
2 cups water
5 cardamoms
3 cloves
1 stick cinnamon
2 mace
2 black cardamom
5 black peppercorns
1/2 tsp salt
1 cup rice (long grain, washed basmati rice)
For the finishing:
1 tbsp LOS OLIVARES Pure Olive Oil
1 tbsp coriander leaves, chopped
2 tbsp fried onion with LOS OLIVARES Pure Olive Oil or Olive Pomace Oil
3 almonds, chopped
HOW TO COOK CHICKEN DUM BIRYANI
1
First mix the saffron in half a cup of milk and keep aside.
2
Now in a bowl, add all the marinated ingredients and coat the chicken pieces well with it. Let it marinate for about 4 hours.
3
Now to prepare the rice, put all the ingredients given except saffron and milk, in warm water along with washed rice.
4
Cook for 10-15 minutes.
5
Heat a pan with LOS OLIVARES Pure Olive Oil and add all the marinated chicken followed by cooked rice in it. Top with saffron milk, coriander leaves, fried onion (with LOS OLIVARES Pure Olive Oil or Olive Pomace Oil) and chopped almonds. Mix well.
6
Let it cook on a low heat (on dum, in it's own heat) covered with foil for about 20-30 minutes (till the water evaporates and chicken and rice are fully cooked).
7
Open the dum when cooked, mix the rice well. You can drizzle with some rose water and serve hot.
