The Most Flavourful Biryani Duo for Ramadan - Chicken Dum Biryani & Nalli Gosht Biryani

Chicken Dum Biryani INGREDIENTS 1 kg Chicken 2 cups of yogurt 2 tbsp of garlic and ginger paste 2 large tomatoes finely chopped 4 potatoes 4-7 green chillies split 6-7 dried plumbs Handful of mint leaves chopped Handful of coriander leaves 1/2 tsp of turmeric powder 3-4 tbsp of chilli powder Salt to taste 2 tbsp of homemade garam masala 1/2 cup of oil 5 fried onions 750 gms of rice saffron water 2-3 tbsp of ghee Fried onions Freshly chopped coriander METHOD: Take 1 kg Chicken Add 2 cups of yogurt Add 2 tbsp of garlic and ginger paste Take 2 large tomatoes finely chopped 4 potatoes 4-7 green chillies split 6-7 dried plumbs Handful of mint leaves chopped Add handful of coriander leaves Add spices 1/2 tsp of turmeric powder 3-4 tbsp of chilli powder Salt to taste Add 2 tbsp of homemade garam masala 1/2 cup of oil Add 5 fried onions Mix it well Shut it and leave it for an hour Add 750 gms of rice Add saffron water Add 2-3 tbsp of ghee Garnish with fried onions Freshly chopped coriander Cook it on a dum by placing a napkin on top and securing it nicely Keep the flame on a high for 10 minutes Let it rest for 30 minutes, Serve Nalli Gosht Biryani INGREDIENTS: 2 tbsp of ghee 1/2 kg of Nalli 1/2 tsp of garlic and ginger paste 250 ml of water Freshly chopped mint and coriander leaves Salt to taste 3 tbsp of ghee 1/2 kg of kheema 1 tbsp of ginger and garlic paste 5-6 cloves 1/2” cinnamon stick 2 bay leaves 3 green cardamoms 1 tsp of shah jeera 2 tomatoes finely chopped 1 cup of yogurt 3/4 tsp of turmeric powder 2 tbsp of red chilli powder 1 tsp of garam masala powder 4 slit green chillies 2 tbsp of freshly chopped mint & coriander 1/2 cup of water salt to taste Fried onions 1 tbsp of saffron water 500 gm cooked basmati rice METHOD: Heat 2 tbsp of ghee Add 1/2 kg of Nalli Fry the meat for 2-3 minutes Add 1/2 tsp of garlic and ginger paste Fry it for a minute Add 250 ml of water Add freshly chopped mint and coriander leaves Salt to taste Pressure cook for 3-4 whistles Heat 3 tbsp of ghee Add 1/2 kg of kheema Saute the kheema till water dries up Add 1 tbsp of ginger and garlic paste Mix it well Add 5-6 cloves 1/2” cinnamon stick 2 bay leaves 3 green cardamoms 1 tsp of shah jeera Add 2 tomatoes finely chopped Sauté the tomatoes with the kheema for 2 minutes Add 1 cup of yogurt Add 3/4 tsp of turmeric powder 2 tbsp of red chilli powder 1 tsp of garam masala powder Add 4 slit green chillies Mix well 2 tbsp of freshly chopped mont & coriander Add 1/2 cup of water Add salt to taste Add fried onions Add 1 tbsp of saffron water Mix it well Cover and cook for 10-15 minutes Add the pieces of the nalli to the kheema Add the stock as well Cover and cook for 10-15 minutes on a low flame Shut the flame Remove the gravy in a different pot Smear some ghee in the bottom of the urli Take 500 gm cooked basmati rice Add a layer of the rice in the urli 1 tbsp of ghee Drizzle saffron water 1 tsp of rose water Sprinkle mint and coriander leaves Add fried onions Add a layer of the gravy Repeat the process Cover it with a cloth Put a lid on it Let it cook on a dum for 10-15 minutes Let it rest for 10-15 minutes before serving Follow for more on Instagram - https://insta.openinapp.co/rmp0h Facebook- https://fb.openinapp.co/8db03 Produced by- Shashank Alshi, Shivani Jaiswal & Team Ramadan Feast, Irresistible Biryani, Biryani Recipes for Ramadan, Authentic Nalli Gosht Biryani, Authentic Chicken Dum Biryani, Aromatic Biryani for Ramadan, Ramadan Special Biryani, Iftar, Eid