The perfect Handi Dum biryani. Give it a try and you will fall in love with this recipe. #HappyCookingToyouWritten Recipe: https://bit.ly/3eQEM1UVisit Our Website: https://www.foodfusion.com Download iOS & Android app: https://www.foodfusion.com/app Facebook: https://facebook.com/foodfusionpk Instagram: https://instagram.com/foodfusionpk Twitter: https://twitter.com/foodfusionpk Also Follow @Healthy Fusion & @Food Fusion Kids for healthy food & kids special recipes.Handi Dum BiryaniRecipe in English:Ingredients:-Chicken with bones ½ kg-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs-Lal mirch powder (Red chili powder) 1 tbs or to taste-Haldee powder (Turmeric powder) ½ tsp-Dhania powder (Coriander powder) 1 tbs-Garam masala powder 1 tsp-Namak (Salt) 1 & ½ tsp or to taste-Pyaz (Onion) fried 1 small-Dahi (Yogurt) whisked ½ Cup-Ghee 2 tbs-Podina (Mint leaves) handful -Pyaz (Onion) fried 2-3 tbs-Chawal (Rice) basmati 2 Cups (soaked & half boiled with salt)-Ghee 1 tbs-Pani (Water) 2 tbs-Zarda ka rang (Yellow food color) ½ tsp or as required-Pyaz (Onion) handful-Podina (Mint leaves) handful Directions:-In pot,add chicken,ginger garlic paste and apply evenly.-Add red chili powder,turmeric powder,coriander powder,garam masala powder,salt,fried onion and mix well.-Add yogurt and ghee,mix & apply evenly,cover and let it marinate for 4 hours or overnight in refrigerator.-Put the pot on stove,add mint leaves,fried onion,boiled rice and ghee.-In water,add yellow food color and mix well,add it in pot then add fried onion and mint leaves.-Cover and seal the pot with dough & cook on high flame for 5 minutes to build up steam then set the flame to low and cook for 30 minutes.Recipe in Urdu:Ajza:-Chicken with bones ½ kg-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs-Lal mirch powder (Red chili powder) 1 tbs or to taste-Haldee powder (Turmeric powder) ½ tsp-Dhania powder (Coriander powder) 1 tbs-Garam masala powder 1 tsp-Namak (Salt) 1 & ½ tsp or to taste-Pyaz (Onion) fried 1 small-Dahi (Yogurt) whisked ½ Cup-Ghee 2 tbs-Podina (Mint leaves) handful -Pyaz (Onion) fried 2-3 tbs-Chawal (Rice) basmati 2 Cups (soaked & half boiled with salt)-Ghee 1 tbs-Pani (Water) 2 tbs-Zarda ka rang (Yellow food color) ½ tsp or as required-Pyaz (Onion) handful-Podina (Mint leaves) handful Directions:-Pot mein chicken aur adrak lehsan paste dal ker evenly laga lein.-Lal mirch powder,haldee powder,dhania powder,garam masala powder,namak aur fried pyaz dal ker ache tarhan mix karein.-Dahi aur ghee dal ker ache tarhan mix ker lein aur dhak ker 4 hours ya overnight kliya refrigerator mein marinate ker lein.-Pot ko chulhay per rakh dein,podina,boiled chawal aur ghee dal dein.-Pani mein zarda ka rang dal ker ache tarhan mix karein aur pot mein dal dein phir fried pyaz aur podina dal dein.-Dhak dein aur pot ko dough sa seal ker lein aur tez ancch per steam anay tak 5 minutes kliya paka lein phir 30 minutes kliya halki ancch per paka lein.