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Doodh Biryani

Jul-15-2017
Swati Mookherjee
60 minutes
Prep Time
60 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Doodh Biryani RECIPE

A less oily, less spicy, white color biryani. Used to cook in nawabs houses with secret recipe. A handful of people know that recipe. I tried to cook this with whatever i searched, studied and collected the relevant information from the internet and believe me it tasted really very good and a soft richness added that different taste from other biryanies. What we felt when we had this. We liked it too much.

Recipe Tags

  • Non-veg
  • Medium
  • Festive
  • Main Dish
  • Healthy

Ingredients Serving: 5

  1. basmati rice 600 grams
  2. chicken 1 kg
  3. ghee 50 grams
  4. white oil 100 grams
  5. onions sliced 4
  6. ginger garlic paste 2 tablespoon
  7. khoya 2 tablespoon
  8. almond paste 4 tablespoonn
  9. curd 50 grams
  10. milk 200 millilitre
  11. slited green chillies 5
  12. shahi mirch powder 1 teaspoon
  13. green cardamom 5/6
  14. cloves 7/8
  15. cinnamon stick 2
  16. nutmeg powder 1/4 teaspoon
  17. jawitri 2
  18. salt
  19. sugar
  20. lime juice of 1 lime
  21. nuts and raisins
  22. rose petals
  23. coriander / mint leaves for garnishing

Instructions

  1. Put the rice in milk or soak for 1 hour.
  2. Boil water with salt and sugar in a pan.
  3. Then add in boiled water along with the milk and cook it till 75% will be done, then strain the rice and spread it on a plate.
  4. Heat ghee in heavy bottomed pan, add cardamom, cinnamon, cloves, nutmeg and jawitri. Stir it to release the aroma.
  5. Add onions. Fry in low flame, make sure it shouldn't be brown..it should only be translucent.
  6. Now add clean and washed chicken, then ginger garlic paste, saute with onions so that the juice of onions and ginger garlic paste would be soaked by the chicken.
  7. Add almond paste ( soak almond without skin in milk, then blend it) saute it, at this time add salt and green chilly and shahi mirch powder, salt will help not to stick the paste at bottom.
  8. Add khoya and stir till it melts. It will give a richness to the dish.
  9. Add curd and mix it, sprinkle sugar.
  10. Add nuts, dried rose petals and raisins.
  11. Now add 75% done rice into this pan, even out at the top.
  12. Add lime juice and ghee over the top and sealed the pan.
  13. Now cook in dum for 5 minutes on high flame, 10 minutes onn low flame and 20 minutes over a griddle (tawa).
  14. Switch off the flame, wait for few minutes and serve with garnishing.

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Kamlesh Gupta
Jul-17-2017
Kamlesh Gupta   Jul-17-2017

Unique dish...

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