CHICKEN DHAM BIRIYANI (Ramdan recipes)

Marinating: Wash the chicken meat cleanly with normal room temperature water, wit h pinch of salt and turmeric powder. Add 250ml of thick curd, red chilly powder, coriander powder, fist full mint leaves, fist full of coriander leaves, squeeze half lemon, cumin seeds powder, turmeric powder, ginger garlic paste and leave it for at least 1 hour.

Half cook the basmati rice with all ungrounded spices mentioned it ingredient list, squeeze another half lemon. And keep it to soak the water out.

Blend the green chillies, ginger and garlic to fine paste.

Now in a big vessel add 150ml of oil, fry the finely chopped 5 onions to golden brown, add fist full of coriander and mint leaves, chilly paste, 4 tomatoes chopped, the ungrounded spices, 2 tb.spoon of biriyani powder. Let it to simmer for 2 minutes.

Now add the marinated chicken spread it evenly add 2-3 table spoon of biriyani powder, salt to taste and let it cook for 15-20 minutes.

Now add some water to boiling meat base, add the half cooked rice.

Now add some water to boiling meat base, add the half cooked rice.

Garnish with fried onion, coriander, mint leaves and fried cashews.

Raitha: Chopped onion, coriander leaves, mint leaves, green chilly chopped (all finely chopped), roasted channa daal powder according to thickness and consistency salt to taste. Mix up these well and add 500ml curd again mix it up well.

Here its ready a rich delicious super spice blended hot pot Dham Biriyani is ready. Enjoy it along the monsoon climate in a classic Ramdan festive eat. Try it and enjoy. #inspiredchef #wings2cooking_simiZkitchen