Dum Biryani Recipe

Prepare marinade

In a large bowl combine yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, coriander powder, salt, lemon juice, slit green chilies, chopped cilantro, chopped mint and half of the fried onions. Mix into a smooth marinade.

Make shallow cuts in the chicken pieces so the marinade penetrates. Add the chicken to the marinade, rubbing it into the cuts and coating all pieces. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor.

Rinse the basmati rice under cold water until water runs clear. Soak the rice in fresh water for 30 minutes, then drain.

Bring 1600 ml water to a boil in a large pot. Add 1 tablespoon salt, cardamom, cloves, peppercorns, bay leaves and cinnamon stick. Add the drained rice and cook until the rice is 70-80% done (grains still have a slight bite) — about 6–7 minutes depending on rice age. Drain rice in a colander and set aside, reserving the aromatic spices in the pot.

Heat 4 tbs oil and 2 tbs ghee in a heavy-bottomed, oven-safe pot (or Dutch oven) over medium heat. Add the sliced onion and fry until golden brown and soft, about 8–10 minutes. Remove half the onions and reserve for garnishing/layering.

To the pot with remaining onions, add the marinated chicken along with any marinade juices. Increase heat to medium-high and sear chicken for 5–6 minutes until edges begin to brown. Add chopped tomato and 1 tbs biryani masala; cook for 4–5 minutes until tomatoes soften and oil separates slightly. Adjust salt if needed.

Turn the heat to low. Spread half of the par-cooked rice evenly over the chicken. Sprinkle half of the reserved fried onions, half of the chopped cilantro and mint, and half of the ghee (1 tbs) over the rice.

Layer the remaining rice over the first rice layer. Sprinkle the remaining fried onions, cilantro, mint and drizzle remaining ghee. Mix saffron threads into warm milk and sprinkle over the top. If using, sprinkle rose water and kewra water evenly.

Seal the pot to trap steam (dum). Option A: Cover tightly with a lid and seal the edges with aluminum foil. Option B: Place a sheet of dough (atta) around the rim and cover with the lid to form a tight seal. Reduce heat to the lowest setting and cook on dum for 25–30 minutes. Alternatively, preheat oven to 170°C (340°F) and bake the sealed pot for 25 minutes.

After cooking, turn off heat and let the pot rest, sealed, for 10 minutes. Carefully open the seal, then gently fluff and mix the rice and chicken together in layers using a fork or spatula, taking care not to break large pieces of chicken.

Serve hot topped with additional fried onions and a sprinkle of chopped cilantro. Accompany with raita, salad or pickles as desired.