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Muslim Style Chicken Biryani
A fragrant, layered chicken biryani cooked in the traditional "dum" style. This Muslim‑style version uses aromatic whole spices, yogurt‑marinated chicken, and partially cooked basmati rice, finished with a drizzle of reserved biryani oil for extra moisture and shine. Serve with raita or baingan bharta for a complete feast.
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Critical Success Points
- • Do not burn the onions – they should be golden, not dark brown
- • Do not over‑cook the dry spices to avoid bitterness
- • Ensure the rice is only 80 % cooked before layering
- • Seal the pot tightly for the dum‑steam step
- • Use the reserved biryani oil on top to keep the final layer moist
Safety Warnings
- • Hot oil can cause severe burns – handle with care
- • Ensure chicken reaches an internal temperature of 165°F (74°C)
- • Steam released when opening the sealed pot can cause burns
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