CHICKEN DUM BIRYANI ORIGINAL BAWARCHI RECIPE with DOUBLE MASALA Cracked By

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Bawarchi Chicken Dum Biryani:
👇
Grinded masala:
👇
Cloves – 10
Black cardamom – 2
Cinnamon – 2 inches
Star Anise – 2
Coriander seeds – 2 ½ tbsp.
Black pepper – 1 tbsp (Alternate for tailed pepper)
Fennel seeds – 2 tbsp
Bay leaves – 3
Fry for 4 mins on low flame
(Grind into fine powder) (Grinded garam masala)

Nutmeg – half
Cardamom – 20
Mace – half flower
Grind into fine powder
Mix this grinded masala powder with Grinded garam masala
And add Turmeric powder – 1 tsp
Salt
Red chilli powder – 2 tbsp

Chicken Marination:
👇
Raw Chicken – 1 kg (Each pice – 100gms)
All powders (Grinded garam masala, Grinded masala powder, Turmeric powder, Red chilli powder, Salt)
Shahjeera – 1 tsp
Cloves – 10
Cinnamon – 2 inches (Make pieces)
Bay leaves – 3
Dried rose petals – half cup
Ginger Garlic paste – 1 ½ tbsp.
Green chillies paste – 1 tbsp
Fresh lemon juice – 1 (Big)
Fried onions (5 medium size)
Onions fried oil – 150ml
Curd – 400gms
Mint leaves – half cup
Coriander leaves- 1 cup
Saffron water – 50ml
(Marinate for min 2 hours
Max – Whole night)

Basmati Rice – 4 Glasses (1kg)
Wash & Soak for 30 Mins

Preparation of Biryani Rice:
👇
Water – 3 litres
Salt – 6 tbsp
Cardamom – 5
Cloves – 5
Cinnamon – 1 inch
Shahjeera – 1 tsp
Corainder leaves – half cup
Oil – 3 tbsp
30 Mins Soaked Basmati Rice (1kg) (4 Glasses)
Squeeze lemon juice – 1
First layer – 70% Cooked Rice
Fried onions
Coriander leaves
Mint leaves
Second layer – 80% Cooked Rice
Third layer – 90% Cooed Rice (Remaining Rice)
Sprinkle fried onions
Coriander leaves
Mint leaves
Ghee – 2 tbsp
Saffron milk – 100ml
Cover with silvefoil & Put tawa on stove & Place hundi on tawa.

10 MINS ON HIGH FLAME & 40 MINS ON LOW FLAME.
OPEN AFTER 15 MINS, STOVE OFF.

#1kgChickenbiryani #hyderabadiChickenbiryani #Bawarchibiryanirecipe #PichekkistaBooby