Boneless Chicken Dum Biryani Recipe

Combine marinade

In a large bowl, whisk together yogurt, ginger-garlic paste (2 tbs), red chili powder (1 tsp), turmeric, garam masala, salt (1.5 tsp), lemon juice and 2 tbs oil until smooth.

Add the chicken pieces to the marinade, toss well to coat. Cover and refrigerate for at least 1 hour, ideally 3–4 hours or overnight for best flavor.

Rinse the basmati rice in several changes of cold water until the water runs clear to remove excess starch. Soak the rice in cold water for 20–30 minutes, then drain.

Bring 4.5 cups water to a boil in a large pot. Add cardamom, cloves, cinnamon, bay leaves, peppercorns and 1.5 tsp salt. Add the drained rice and cook uncovered on medium-high heat until the rice is 70–80% cooked (about 6–7 minutes). Grains should still have a slight bite. Drain the rice and set aside.

Heat 3 tbs oil or ghee in a heavy-bottomed wide pot over medium heat. Add sliced onions and sauté, stirring frequently, until golden brown and softened (8–10 minutes). Remove half the onions for garnishing later.

Add the remaining ginger-garlic paste (1 tbs) and slit green chilies to the pot. Sauté for 1–2 minutes until raw smell disappears.

Add chopped tomatoes, biryani masala, red chili powder (0.5 tsp) and 1 tsp salt. Cook until tomatoes break down and oil separates from the masala (4–6 minutes).

Add the marinated chicken along with any accumulated marinade to the pot. Stir to combine, reduce heat to medium-low, and cook until the chicken is about 80% cooked and the masala is thick (10–12 minutes). There should still be some moisture — this will help finish cooking during dum.

Lower the heat under the chicken to the minimum. Evenly spread half of the partially cooked rice over the chicken in an even layer.

Sprinkle half of the chopped cilantro, half of the mint, some of the reserved fried onions, and a few lemon slices over the rice layer.

Add the remaining rice to make a second layer. Sprinkle the remaining cilantro, mint and fried onions on top.

Soak saffron strands in warm milk for 5 minutes, then drizzle the saffron-milk over the top rice layer. Dot the surface with 2 tbs ghee (melted).

Seal the pot: place a large sheet of aluminum foil over the pot rim and cover with the lid, or use dough to seal the edges to trap steam (this is traditional). If using ovenproof dish, cover tightly with foil.

Cook on the stovetop dum: place a flat griddle or tawa over low heat, put the sealed pot on top of the griddle to prevent direct high heat, and cook on very low heat for 25–30 minutes. Alternatively, preheat oven to 180°C (350°F) and bake the sealed dish for 25–30 minutes.

After 25–30 minutes, switch off the heat and let the pot rest, sealed, for 10 minutes to settle the steam.

Carefully remove the seal to avoid hot steam. Using a wide spatula, gently mix the rice and chicken in layers (or serve in layers) to retain distinct grains. Garnish with the reserved fried onions and a few extra mint leaves. Serve hot with raita or salad.