Chicken Dum Biryani Recipe

Prepare and marinate

Wash and pat dry the chicken pieces. In a large bowl combine yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, fennel powder (if using), salt, lemon juice, oil, slit green chilies, chopped coriander and mint. Mix thoroughly so the marinade coats all pieces. Add the chicken, rub the marinade into the meat and cover. Marinate for at least 2 hours in the refrigerator, preferably overnight for best flavor.

Rinse and soak rice

Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in cold water for 30 minutes, then drain.

Parboil the rice

Bring 1600 ml water to a rolling boil in a large pot. Add whole cardamom, cloves, peppercorns, bay leaves, cinnamon stick, 1.5 tsp salt and 1 tbs ghee or oil. Add the drained rice and cook until the grains are about 70% done (they should still have a slight core — about 6-8 minutes depending on rice). Drain the rice in a colander and set aside.

Fry onions (if making fresh)

If using fresh sliced onions, heat 2 tbs ghee + 1 tbs oil in a wide skillet over medium heat. Fry the sliced onions until deep golden brown and crisp, stirring frequently to avoid burning. Remove half for garnish and keep the rest to layer in the biryani.

Par-cook the marinated chicken

In a heavy-bottomed wide pot (dutch oven or deep pan) heat 1 tbs oil over medium-high. Add a few whole spices if desired, then add the marinated chicken pieces along with all marinade. Cook uncovered for 8-10 minutes, stirring occasionally, until the chicken is mostly cooked and oil begins to separate from the masala. The chicken should be about 80% cooked since it will finish during dum. Adjust salt to taste.

Layering

Reduce heat to low. Spread half of the parboiled rice evenly over the chicken. Sprinkle half of the fried onions, half of the chopped mint and coriander, and a little garam masala or a pinch of powdered saffron if desired. Layer the remaining rice on top and finish with the remaining fried onions, mint, coriander, and the reserved sliced fried onions for garnish.

Saffron milk and aromatics

Warm 1/4 cup milk and add saffron strands. Let steep for 5 minutes so milk turns golden. Drizzle saffron milk evenly over the top layer. Dot 1 tbs butter and remaining 1 tbs ghee around the rice. Sprinkle rose water and kewra if using. Add the reserved slit green chilies on top for heat.

Seal and cook on dum

Seal the pot tightly with aluminum foil or dough to lock in steam, then place the lid on top. Cook the sealed pot on very low heat for 25-30 minutes. For a gentler bottom heat, place the pot on a tava (griddle) preheated over low heat and then put the sealed pot on the tava; this prevents direct intense heat to the base and gives even cooking. Alternatively, cook in a preheated 180°C (350°F) oven for 20-25 minutes.

Rest and finish

After 25-30 minutes, turn off the heat and let the sealed pot rest for 10 minutes before unsealing. Carefully remove the foil/dough and lid. Using a wide spatula, gently fluff the rice from the outer edges toward the center to mix rice and chicken without breaking the grains. Garnish with reserved fried onions, a few extra mint leaves, and coriander. Serve hot with raita, salan (gravy) or boiled eggs as desired.

If you like an extra layer of aroma, heat 1 tbs oil in a small pan, add a few whole spices (bay, cardamom, clove, cinnamon) and pour this hot tempered oil over the assembled layers just before sealing for dum.