Chicken Dam Pukht Biryani

Hello everybody, it is John, welcome to our recipe page. Today, we're going to prepare a special dish, Chicken Dam Pukht Biryani. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Chicken Dam Pukht Biryani is one of the most well liked of current trending foods on earth. It's appreciated by millions daily. It is simple, it is fast, it tastes delicious. They're fine and they look wonderful. Chicken Dam Pukht Biryani is something that I've loved my whole life.

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To begin with this particular recipe, we must prepare a few ingredients. You can cook Chicken Dam Pukht Biryani using 16 ingredients and 9 steps. Here is how you cook that.

Ingredients and spices that need to be Prepare to make Chicken Dam Pukht Biryani:

1. 1 kg Basmati Rice
2. 6 Large sized Potatoes
3. 1 kg Chicken
4. 300 ml oil - mixture of vanaspati and vegetable oil
5. to taste Salt
6. 15 gms Kashmiri mirch -
7. 20 gms Freshly ground Biryani masala -
8. 5 large Onion - sliced
9. 6 pcs Aloo Bukhara -
10. 60 gms Garlic paste -
11. 20 gms Ginger paste
12. 100 gms Yogurt
13. 4 tbsp Kewra water
14. 3-4 strands Kesar
15. 3 drops Mitha ettar
16. 2 Lemon juice

Steps to make to make Chicken Dam Pukht Biryani

1. Take 200 ml of oil in a handi. Fry the sliced onions, add a pinch of salt while frying, it helps the barista in becoming crispy.
2. By adding water to the ginger garlic paste take out the juice from it, approx 500 ml, then add it to the handi. Also add whole spices in the water.
3. Add Chicken and potato together in the water, with a pinch of haldi and kashmiri mirch and 50 gms of yogurt.
4. Cook till the chicken is fully cooked and the potatoes to be 70% cooked. And fry both o them in the remaining 100 ml of oil.
5. Strain the gravy which have been prepared.
6. Soak the rice for atleast 1 hr. Then add whole spices, salt in the water before cooking the rice. It should be 70% cooked.
7. Now add the gravy first, it is the base, half of the barista, half potatoes, 10 gms of biryani masala, salt and pepper powder and the remaining yogurt.
8. Then add rice, again the same process to be applied in this layer, with aloo bukhara.
9. In the final layer, add the kesar colour on a single side of the rice and kewra water, lemon juice, and ittar give it a dam for 30 mins -45 mins your dam pukht biryani is ready.

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