BetterButter App

Recipes, Food Community & Kitchenwares

(8,719)
Download

For uploading your recipes please DOWNLOAD THE APP

Home / Recipes / Instant Cinnamon Dum Biryani

Photo of Instant Cinnamon  Dum Biryani by Suchetaa Bose at BetterButter
1
2
5(1)
0

Instant Cinnamon Dum Biryani

Feb-11-2018
Suchetaa Bose
60 minutes
Prep Time
45 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Instant Cinnamon Dum Biryani RECIPE

Instant Delicious hot biryani for a winter lunch or dinner with goodness of aromatic cinnamon that's aids health.

Recipe Tags

  • Non-veg
  • Hard
  • Dinner Party
  • West Bengal
  • Simmering
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. 1 kg Basmati Long rice
  2. Boneless chicken 500gms
  3. cinnamon powder 6 tsp
  4. nutmeg 1tsp
  5. cloves 5 to 6
  6. cardamom 6
  7. Bay leaf 3 to 4
  8. Khewra water a pinch
  9. rose essence 1tsp
  10. yoghurt 100gm
  11. Biryani masala 2tsp
  12. tomato pulp 1 cup
  13. salt 1tsp
  14. sugar 2tsp
  15. coriander leaves chopped
  16. mint leaves ( optional)

Instructions

  1. Clean the chicken and add chilli powder, coriander powder, ginger garlic paste, salt, turmeric powder, chicken masala and . Reduce flame and cook for 40 min.Finally, add lime juice mixed with turmeric powder through small holes made in the rice.Best Accompaniment: Serve hot with 
  2. Keep aside for about 30 minutes. Add enough oil and fry finely chopped onions till golden brown colour. Remove from oil.Now drop the marinated chicken in that oil and keep it aside
  3. Take rice in another vessel, add whole garam masala, biryani leaves, salt and allow it to cook. When rice is half cooked, strain the water so that rice remains separated and doesn't become mushy.
  4. Now add oil in a pan , add onions and cinnamon powder. Now add other dry spices one by one
  5. Now add the marinated chicken. Add turmeric and yoghurt. Cook on low flame till its cooked and tender
  6. Now take another pan, grease ghee and keep aside. Now layer alternately rice and cooked chicken one by one. Add khewra water and rose essence. Sprinkle 4tsp of cinnamon powder.
  7. Cover the lid with wheat dough sealing the edges of the pan. Put it on a low flame to stand for 15 mins
  8. Garnish with raita and coriander leaves

Reviews (1)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Milli Garg
Feb-16-2018
Milli Garg   Feb-16-2018

Thanks for sharing this recipe.

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE