Eid And No Chicken Dum Biryani? That’s Not Possible! Here’s Sameera Sherief’s Recipe
The holy month of Ramadan calls for dedication and discipline. We hope you do all that’s required but do not forget to gobble up on the most delicious food items. After learning how to make Hyderabadi style Haleem at home with Anchor Ravi’s help, we have anchor Sameera to teach us how to make Chicken Dum Biryani at home on the auspicious occasion of Eid. Sameera learns the age-old traditional recipe from her mother-in-law and actor Sana Shanoor. Let’s try it today.
Watch the previous episode of Adhirindi here:
For starters, soak regular rice in water so that it takes lesser cooking time. Along with that, clean and chop the chicken as per your preference. Chop some onions and deep fry them until it turns brown. Also, chop a large batch of coriander and mint leaves.
Here are all the ingredients you will need. Salt, lime juice, curd, chilli powder, turmeric powder, ginger-garlic paste, garam masala, oil, tasting powder, milk, saffron.
Start by marinating the chicken. Add salt, ginger-garlic paste, turmeric powder, chilli powder, garam masala, sour curd, tasting powder, half of the lime juice, half of the chopped coriander and mint leaves, some onions. Give it a good mix and use your hands if you can.
Next, place the marinated chicken pan on the stove and allow it to cook well. Keep checking to attain the desired tenderness of the chicken. When it’s done, take it off the heat and set it aside.
Now, it’s time to cook the rice. Sana mentions that it is best to use regular white rice and cook them only half-way. Before you go ahead, add cardamom, clove, bay leaves, and a pinch of salt.
When the rice has cooked halfway, take it off the heat and get ready to transfer everything to a separate vessel. At this stage, you have to layer everything well, to get the perfect taste.
First, take a thick layer of rice. Spread a good amount of chicken on top and also pour in the oil from the chicken gravy. Next, add a few spoons of lemon juice, a handful of fried onions and chopped coriander and mint leaves. Repeat the same until you have covered everything with a layer of rice.
Before closing the lid on it, take the cup of warm milk and add a pinch of saffron to it. Mix it well to obtain a rich yellow colour. Pour this mixture over the top layer of rice. Here, you can also add it a couple of boiled eggs, if you wish you to.
Finally, close the vessel with a lid and prepare to the ‘dum’ process. Take a regular flat pan and keep it on the stove. Now, keep the biryani vessel over the pan and allow it to cook well.
Enjoy the delicious meal and check out more such stories here.
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