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Chicken dum Biriyani kolkata style
Chicken dum Biriyani kolkata style

Before you jump to Chicken dum Biriyani kolkata style recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

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Cold water fish are great for eating if you are wanting to fight depression. Wild salmon, herring, mackerel, trout, and tuna are all full of omega-3 fatty acids and DHA. These are two substances that promote the quality and function of the grey matter in your brain. It’s the truth: eating tuna fish sandwiches can really help you overcome your depression.

Now you know that junk food isn’t necessarily what you have to eat when you wish to help your moods get better. Try some of these tips instead.

We hope you got insight from reading it, now let’s go back to chicken dum biriyani kolkata style recipe. To make chicken dum biriyani kolkata style you only need 44 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to prepare Chicken dum Biriyani kolkata style:
  1. Prepare For marination chicken
  2. Prepare 500-600 gm Chicken skinout biriyani cut
  3. Use 1 cup yougart/ curd
  4. Take 2 tsp onion paste
  5. Provide 1 tsp ginger paste
  6. Prepare 1 tsp garlic paste
  7. Provide 1 tsp green chilli paste
  8. Get For cooking rice
  9. Take 2 1/2 cups long grains basmati rice/biriyani rice
  10. Get 3-4 green cardamoms
  11. Prepare 2-3 bay leaves
  12. Get to taste Salt
  13. You need For chicken cooking tempering
  14. Take 2 bay leaves
  15. Prepare 2 red chillies
  16. Get 1 " cinnamon stick
  17. Provide 2-3 green cardamoms
  18. Provide 3-4 cloves
  19. Take biriyani masala(all ingredients powdered)
  20. Prepare 1 mace/ javitri
  21. You need 1/2 nutmeg/ jaifal
  22. Provide 4-5 green cardamoms
  23. Provide 2 red chillies
  24. Get 8-10 black pepper
  25. Use 3 " cinnamon sticks
  26. Take 6-7 cloves
  27. Provide Other ingredients for chicken cooking
  28. Prepare 1/2 tsp cumin powder
  29. Use 1/2 tsp corriender powder
  30. You need 1 tsp ginger paste
  31. Provide 1/2 tsp garlic paste
  32. Prepare 3 medium onions chopped
  33. Provide 5-6 tsp ghee
  34. Use For layering
  35. Provide 2-3 medium potatoes cuts into half 80 percent boiled
  36. Take 3-4 onions birista/crisp fried onion
  37. Get 1 tsp Kewra water
  38. Use 1/2 tsp rose water optional
  39. Take 2-3 drops meetha atar
  40. Get 5-6 string saffrons
  41. You need 1 cup milk
  42. You need 2 tsp ghee
  43. Get Salt as required
  44. Provide Sugar as required
Instructions to make Chicken dum Biriyani kolkata style:
  1. Marinate the chicken with all ingredients and keep it for atleast 1 hr.
  2. Put ghee, pinch of sugar,and fry marinated chicken in medium flame untill chicken start becoming golden. Keep aside.
  3. In same pan add ghee give tempering, wait for aroma of spices then add chopped onions, fry till golden brown, then add ginger garlic paste, salt followed by other masala. Put chicken pieces and cook low to medium heat untill it cooked. Keep aside it for layering.
  4. For cooking rice take 41/2 cup water, put into boil add spices to boiling water, add rice. Cook rice upto 70-80 percent done. Keep aside the rice for cooking.
  5. Boiled potatoes fry medium heat with ghee and pinch of sugar. If you want to add boiled eggs so same way you can fry eggs. Keep aside potatoes for layering.
  6. Put saffrons into milk for nice colour and keep aside for layering.
  7. Kewra water and mitha atar keep aside for layering.
  8. Grease a deep thick bottomed kadai/pan with ghee. Add rice in the first layer.Now add a layer of potatoes and some birista. sprinkle some biriyani masala.
  9. Again layer of rice then put layer of chicken with gravy. Don't put chicken and gravy in one place, spread it equally on that layer. Then put another layer of rice. On top rest of birista. Put kewra water, rose water,drop of mittha atar, sprinkle of biriyani masala and saffron milk. All spread equally not in one place. At last put ghee and seal with lid.
  10. Either you can use dough or alluminium foil for sealing or anything else. Put on sim/ low heat for 15-20 mins. Then another 3-4 mins put flame high. Open the seal and give a gentle mix every layer to side.
  11. Serve hot with onion salad, raita or chicken chaap.
  12. Note: everything prepared first, then start cooking. Timming is very important. While layering rice should be hot-warm then good. Prepared saffron milk at starting point of biriyani making then it get enough time for nice colour. Ghee is main ingredient for this biriyani so try to put generous amount. You can skip ghee to white oil too but taste will differ. For dum thick bottom pan is required otherwise it will burn to bottom.

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