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Marinade the chicken pieces with all the ingredients. Mix well.
Add curd, mix well and marinate for 6-8 hours.
Bring water to boil and add spices and ginger-garlic paste.
When water starts to boil, add salt and rice. Cook till 3/4 done.
Add half cup of oil and half cup of ghee and fry onions until golden brown.
Grease the bottom of cooking vessel with oil-ghee and add marinated chicken.
Top the chicken layer with almost cooked rice. Spread evenly.
Drizzle oil-ghee (use the one in which we fried onions).
Spread fried onions, cashews, garam masala and coriander leaves.
Cook on dum for 45 minutes by keeping weight over the lid.
After 45 minutes, turn off the flame and leave for 15 minutes. Open the lid and gently fluff the rice.
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