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• Chicken Dum Biryani
• Chicken - 600 grams
• Garam masala - 1 teaspoon
• Coriander powder - 1 teaspoon
• Ghee - 1 tbl spoon
• Juice of half lemon
• Green chilli - 2
• Curd - 4 tbl spoon
• Crush slightly & add half of the onion
• Marinate for 5 to 6 hours in refrigerator
• Transfer to biryani pot & keep aside
• Water - 8 cups
• Cardamom - 2
• Black cardamom - 1
• Cloves - 5
• Cinnamon stick
• Oil - 1 tbl spoon
• Few coriander leaves
• Cook till 70% & switch off the flame
• Drain water
• First layer of rice
• Few mint leaves
• Remaining saffron milk
• Cover with aluminum foil
• Cook for 5 mins in medium flame
• Place dosa tawa
• Cook for 30 mins in low flame
• Switch off the flame & rest for 10 mins

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