Dum Biryani Recipe
spiced yogurt marinated & roasted chicken, layered with aromatic basmati rice, saffron, kewra, sealed with naan dough in a cast iron pot---sub bone in goat +4---
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Ingredients
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Marinated Chicken
Rice Preparation
Assembly
Method
Marinated Chicken Preparation
- 1
Marinate the Chicken
In a large bowl, combine the bone-in chicken pieces with plain yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and salt. Add chopped coriander and mint leaves. Mix well to coat the chicken evenly. Cover and refrigerate for at least 2 hours, preferably overnight.
- 2
Roast the Chicken
Preheat your oven to 200°C (392°F). Place the marinated chicken on a baking tray and roast for about 30-40 minutes, or until the chicken is cooked through and has a nice golden color. Set aside.
Rice Preparation
- 3
Rinse and Soak Rice
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
- 4
Cook the Rice
In a large pot, bring 4 cups of water to a boil. Add the soaked rice, whole spices, and salt. Cook for about 5-7 minutes until the rice is about 70% cooked. Drain the rice and set aside.
- 5
Prepare Saffron Water
In a small bowl, soak saffron strands in a tablespoon of hot water for about 10 minutes. Add kewra water to the saffron and mix.
Biryani Assembly
- 6
Layer the Biryani
In a cast iron pot, layer half of the partially cooked rice at the bottom. Then, add the roasted chicken pieces on top, followed by the remaining rice. Drizzle the saffron-kewra water mixture over the top.
- 7
Seal the Pot
Cover the pot with naan dough to seal it tightly. This will trap the steam inside and help the flavors meld.
- 8
Cook the Biryani
Cook the biryani on low heat for about 25-30 minutes. This allows the rice to finish cooking and absorb all the flavors from the chicken.
- 9
Serve
Remove the naan seal and fluff the biryani with a fork. Serve hot, garnished with additional coriander and mint if desired.