Dum Chicken Biryani Recipe

Prepare and combine

Trim excess fat from the chicken. In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric, ground coriander, garam masala, salt, lemon juice, fried onions, chopped cilantro, chopped mint and slit green chilies. Mix thoroughly.

Add the chicken pieces, rub the marinade well into and around each piece. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor and tenderization.

Rinse and soak

Rinse the basmati rice under cold water until the water runs mostly clear to remove surface starch. Soak the rice in 4 cups cold water for 30 minutes, then drain and set aside.

Par-cook the rice

Bring a large pot of water to a rolling boil (use about 8-10 cups water for 3 cups rice). Add 1.5 tsp salt, green cardamom, cloves, bay leaves and cinnamon. Add the drained rice and cook until the grains are 70-80% cooked (about 6-8 minutes depending on rice age). The grains should be softened but still retain a slight bite. Drain the rice in a colander and set aside.

Sauté aromatics

Heat 4 tbs oil or ghee in a heavy bottom large pan (that has a tight-fitting lid) over medium heat. Add bay leaf, black cardamom and cumin seeds. When they sizzle and become fragrant (30 seconds), add the thinly sliced onions and sauté until golden brown and caramelized, about 10-12 minutes. Remove half the onions for garnish and layering (set aside).

Cook tomatoes and chicken

To the remaining onions in the pan add the chopped tomato and cook until soft and oil separates (3-4 minutes). Add the marinated chicken with all marinade into the pan. Increase heat to medium-high and sear the chicken pieces for 3-4 minutes per side to get some color. Reduce heat to medium, add 1/2 cup water or chicken stock, cover and cook until chicken is mostly cooked through (about 12-15 minutes). Uncover and reduce any excess liquid so there is only a thick gravy coating the chicken (not dry, not soupy). Taste and adjust salt.

Prepare saffron milk

Crush saffron threads lightly and steep them in 3 tbs warm milk for 5 minutes to release color and aroma.

Layer the biryani

Reduce the chicken heat to low. Spread half of the par-cooked rice evenly over the chicken in the pan. Sprinkle half of the reserved fried onions, half of the chopped cilantro and mint, and a little ghee over the rice. Drizzle half the saffron milk across the rice and a few drops of rose water or kewra if using. Repeat with the remaining rice to make a second layer, then top with remaining fried onions, cilantro, mint, ghee and saffron milk. Optionally squeeze the lime/lemon juice over the top.

Seal and dum (steam)

Cover the pan with a tight-fitting lid. For a better seal, place a layer of foil over the pan before putting the lid, or seal the lid edges with dough if available. Place a heavy skillet or griddle over low heat and put the biryani pan on top (or reduce stove flame to the lowest setting). Cook on very low heat (dum) for 20-25 minutes to allow flavors to marry and rice to finish cooking through gently.

Rest and serve

Turn off the heat and let the biryani rest, sealed, for 10 minutes. Open carefully to avoid hot steam. Using a large spoon, gently lift from the edges and mix lightly in an up-and-down motion to combine layers without breaking the chicken. Serve hot with raita or salad.