How to prepare Dhambiryani | How to make Dham Biryani | How to make delicious Dham Biryani at home | How to make spicy Biryani


Required Ingredients:
  • Basmati Rice - 1Kg
  • Chicken - 500gm
  • Oil - 5 Spoons
  • Onion - 2
  • Tomato - 1
  • Cloves - 5
  • Pepper Seeds - 5
  • Green Chillies - 2
  • Cardamom - 2
  • Cinnamon Stick - 2
  • Bay Leaf - 1
  • Anasa Flower/Star Flower - 1
  • Mace/Jaapathri - 1
  • Nut Meg / Jaajikaya - 1
  • Kapok Buds / Marathi Moggu - 1
  • Shahjeera - 1 Spoon
  • Saffron a pinch
  • Black cardamom - 2
  • Jaaji Flower - 1
  • Salt as per taste
  • Chilli Powder - 2-3 Spoons
  • Turmeric - 1 Spoon
  • Ginger Garlic Paste - 2 Spoons
  • Garam Masala Powder - 1 Spoon
  • Curd/Yoghurt - 2 Spoon
  • Curry Leaves Few
  • Coriander leaves Few
  • Ghee - 3 Spoons
First take basmati rice and wash it well and soak it in water for 2 hours. Now take the chicken and wash it well and keep it aside. If possible, marinate for half an hour. By doing this their chicken will cook quickly. Also, salt, pepper and spices are added to all the pieces.

To marinate, take the chicken in a bowl and add salt, pepper, turmeric, ginger garlic paste, garam masala powder, curd and mix well and cover it.
 
Now light the stove and heat a pan. After heating the pan, add ghee and heat it. After the ghee heats up, add cashews and fry it. After roasting the cashews, take them out and put them in a plate. Now peel an onion and chop it thinly and fry it in oil. Fry till it turns dark brown and take it out and keep it on a side plate. Now take a biryani kadai and put it on the stove and heat it on medium flame. Then add oil and heat it. Now add cloves, pepper, green chillies, yams, cinnamon, bay leaf, ananas flower, mace, nutmeg, Kapok Buds/Marathi bud, black yams, nutmeg, curry leaves and fry in it. Now peel an onion and add thinly chopped pieces in it and fry it. After the onion slices are fried, add the tomato slices and fry them.
 
After roasting the tomato pieces, add the marinated chicken and mix well. Water comes out of the chicken. Let it boil till the water in the chicken reduces.
Now take a pan and light another stove and add one spoon of oil and heat it. After the oil is heated, add cloves, yams, cinnamon, mint, coriander, salt and water and cook it. Now wash basmati rice and put it in a pan and cook it. Pour water till the rice is submerged. It does not need to be fully cooked, half cooked is enough. Then strain the rice in a perforated bowl and keep aside.
 
Meanwhile the water in the chicken will reduce. Now add the basmati rice kept aside in the biryani kadai and sprinkle some water. Rice is half cooked so no need to add more water. Add fried onion, cashews, coriander, mint, saffron, ghee and curry leaves on top of the rice and cover it. Keep the chapati dough around it and cook it on low flame for 10-15 minutes. By keeping the lid on, the smell does not come out. Dum biryani will be good. Those who eat a lot of chili should add a little more spices and chili powder.
 
Then the delicious dum biryani is ready. It is very good with raita. Be sure to do it and tell me how it goes.

If you don't want to cook basmati rice separately, put oil in a cooker, add cloves, pepper, cardamom, mint, coriander, salt, add water, add rice, turn off the oven and add 1 glass of rice spoon salt to the biryani in the biryani kadai. Also pour one and half cup of water for 1 glass of rice. Then the rice is hard boiled. Otherwise the biryani will be soft.

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