I guess you all, who follow my blog, already know that we have a 'thing' for Biriyani. Be it with chicken / mutton / prawn we are always ready to enjoy. I've already posted Kolkata style biriyani recipe which is much easier than Hyderabadi style as you need to have full confidence on timing and proportions. In Kolkata we make the chicken with gravy first and then give 'dum' with cooked rice, whereas, in this case you have to spread cooked rice over the marinated raw meat and then give it 'dum' until the meat becomes perfectly cooked and also remain juicy enough - it's not easy as it sounds. After several trials I have achieved my confidence on making this biriyani and it's my pleasure to share the recipe + details with you.
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