CHICKEN DUM BIRYANI ORIGINAL BAWARCHI RECIPE with DOUBLE MASALA Cracked By #PICHEKKISTABOBBY

▸Heyyy All.. Welcome to PICHEKKISTA BOBBY FOOD I’M SUPER ACTIVE ON SOCIAL MEDIA SO LET’S CHAT THERE.. Bawarchi Chicken Dum Biryani: 👇 Grinded masala: 👇 Cloves – 10 Black cardamom – 2 Cinnamon – 2 inches Star Anise – 2 Coriander seeds – 2 ½ tbsp. Black pepper – 1 tbsp (Alternate for tailed pepper) Fennel seeds – 2 tbsp Bay leaves – 3 Fry for 4 mins on low flame (Grind into fine powder) (Grinded garam masala) Nutmeg – half Cardamom – 20 Mace – half flower Grind into fine powder Mix this grinded masala powder with Grinded garam masala And add Turmeric powder – 1 tsp Salt Red chilli powder – 2 tbsp Chicken Marination: 👇 Raw Chicken – 1 kg (Each pice – 100gms) All powders (Grinded garam masala, Grinded masala powder, Turmeric powder, Red chilli powder, Salt) Shahjeera – 1 tsp Cloves – 10 Cinnamon – 2 inches (Make pieces) Bay leaves – 3 Dried rose petals – half cup Ginger Garlic paste – 1 ½ tbsp. Green chillies paste – 1 tbsp Fresh lemon juice – 1 (Big) Fried onions (5 medium size) Onions fried oil – 150ml Curd – 400gms Mint leaves – half cup Coriander leaves- 1 cup Saffron water – 50ml (Marinate for min 2 hours Max – Whole night) Basmati Rice – 4 Glasses (1kg) Wash & Soak for 30 Mins Preparation of Biryani Rice: 👇 Water – 3 litres Salt – 6 tbsp Cardamom – 5 Cloves – 5 Cinnamon – 1 inch Shahjeera – 1 tsp Corainder leaves – half cup Oil – 3 tbsp 30 Mins Soaked Basmati Rice (1kg) (4 Glasses) Squeeze lemon juice – 1 First layer – 70% Cooked Rice Fried onions Coriander leaves Mint leaves Second layer – 80% Cooked Rice Third layer – 90% Cooed Rice (Remaining Rice) Sprinkle fried onions Coriander leaves Mint leaves Ghee – 2 tbsp Saffron milk – 100ml Cover with silvefoil & Put tawa on stove & Place hundi on tawa. 10 MINS ON HIGH FLAME & 40 MINS ON LOW FLAME. OPEN AFTER 15 MINS, STOVE OFF. #1kgChickenbiryani #hyderabadiChickenbiryani #Bawarchibiryanirecipe #PichekkistaBooby