Chicken Dum Biryani Recipe

Servings: 4-6
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Ingredients

For the Chicken Marinade:

• 1 kg chicken (bone-in, cut into pieces)
• 1 cup plain yogurt
• 2 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 2 tsp red chili powder
• 1 tsp garam masala
• 1 tbsp biryani masala (optional)
• Salt to taste
• 2 tbsp lemon juice

For the Rice:

• 3 cups basmati rice (long-grain)
• 2 bay leaves
• 4-5 green cardamom pods
• 2-3 cloves
• 1 cinnamon stick (2-inch)
• 1 tsp cumin seeds
• Salt to taste
• Water for boiling

For Layering and Cooking:

• 2 large onions (thinly sliced and fried until golden brown)
• 1 cup fresh cilantro (chopped)
• 1 cup fresh mint leaves (chopped)
• 4-5 saffron strands (soaked in ¼ cup warm milk)
• 3 tbsp ghee (clarified butter)
• 2 tbsp oil
• 1 tsp rose water (optional)
• 1 tsp kewra water (optional)

Instructions

1. Marinate the Chicken:
   • In a large bowl, mix yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, biryani masala, salt, and lemon juice.
   • Add the chicken pieces, coat well, and let it marinate for at least 1 hour (overnight in the fridge is best).
2. Prepare the Rice:
   • Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
   • In a large pot, bring water to a boil. Add bay leaves, cardamom, cloves, cinnamon, cumin seeds, and salt.
   • Add the rice and cook until it’s 70-80% done (grains should still be firm). Drain and set aside.
3. Cook the Chicken:
   • Heat 2 tbsp oil in a heavy-bottomed pan. Add the marinated chicken and cook on medium heat for 10-15 minutes until the chicken is half-cooked and the masala thickens. Set aside.
4. Fry the Onions:
   • In a separate pan, heat oil or ghee and fry the sliced onions until golden brown and crispy. Drain on paper towels.
5. Layer the Biryani:
   • In a heavy-bottomed pot or Dutch oven, spread a layer of half-cooked chicken with its gravy at the bottom.
   • Add a layer of half the parboiled rice over the chicken.
   • Sprinkle half of the fried onions, cilantro, mint, and a drizzle of saffron milk and ghee.
   • Repeat with the remaining chicken, rice, and toppings.
6. Dum Cooking:
   • Seal the pot tightly with aluminum foil or a lid. If using a lid, place a cloth between the lid and pot to trap steam.
   • Cook on low heat for 30-40 minutes. Alternatively, place the pot in an oven at 160°C (320°F) for the same time.
   • The "dum" (slow steam cooking) infuses the flavors into the rice and chicken.
7. Serve:
   • Gently fluff the biryani with a fork. Serve hot with raita, salad, or a boiled egg.