Briyani is a luxurious treat given to us by Mughals. When it comes to briyani, we all stand together irrespective of religion, culture and anyother differences.
Simply it can be said as, “Briyani is not just a food but an emotion”❤ Every briyani lover would understand this!! To us, briyani is everything!!
When it comes to Dum Briyani, it is one of the best ways to eat briyani, as the rice along with gravy mixed with spices is getting slow cooked sealing the lid with a paste of flour or covering it tight with an aluminum foil and then closing with a lid. If ur lid is loose, you can place a weight on top too.
My friends Madhu and Naila cook very good briyani. Joining with them, I can’t stand different. I would have given this briyani recipe to many of my friends and relations. First time, Iam writing it here.
Though dum briyani is a tedious process, it is worth the effort. Follow the instructions given below and the explanations in the step-by-step pictures. You will end up making a delicious, mouth-watering, outside this world dish!!
The secret of good cooking is the patience!! The most important part is sauting the onions and the mint leaves in medium flame to get it dark. I have shown the consistency.
When it comes to yogurt, it is best to use. Fresh curd which is not sour can be used. Please take care of this!! This briyani will be very lite to have. You will end up eating more for sure😊 It is not so spicy, so even kids would love it.
Any raita – onion raita, cucumber raita, carrot raita, boondhi raita etc.., and salna goes well with it
This is my 100th written recipe in my website❤

INGREDIENTS
To Marinate:

- Chicken( with bone)- 800 gms
- Briyani powder- 1 full tbsp
- Fennel seeds powder- 1 tbsp
- Turmeric powder- 1/4th tsp
- Chilli powder with coriander powder mix- 1 full tbsp
- Yogurt- 1 bowl ( 600 ml.); fresh curd which is not sour can be used.
- Salt- as needed.
To make gravy:

- Onion- 5 ( sliced thin lengthwise, approx., 500 gms.,)
- Green chilli- 10, slit lengthwise
- Mint leaves- packed tight to fill 250 ml., cup
- Coriander leaves- half bunch
- Tomato- 1
- Ginger garlic paste- 1 and a half tbsp
- Bay leaves- 2
- Cinnamon- 1 inch
- Cloves- 4 to 5
- Cardamom- 3
- Star aniseed- 1
- Salt- as needed.
To make rice:

- Basmati rice- 700 gms
- Bay leaf- 1
- Cinnamon stick- 1 inch
- Cloves- 3
- Cardamom- 2
- Star aniseed- 1
- Peppercorns- 5
- Salt- as needed.
To layer:

- Fried Onion- 1 cup
- Saffron soaked in hot milk
- Mint leaves- handful
- Coriander leaves- handful.
PROCEDURE
Please go through the explanations carefully.





































TIPS
- Only fresh curd which is not sour should be used. Best go with yogurt.
- The measurements are very accurate.
- Serve it as layers too. It can be layered in two layers too. I have shown you one layer method.
- Marination of the chicken should be done for 2 to 3 hours.