Dum Biryani Recipe

Prepare marinade

In a large bowl combine yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, biryani masala, salt, lemon juice, chopped coriander, chopped mint, slit green chilies and 2 tbs vegetable oil. Mix into a smooth paste.

Marinate chicken

Add the chicken pieces to the marinade and coat thoroughly. Sprinkle 1/2 cup fried onions into the marinade and gently mix. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor penetration.

Rinse and soak rice

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

Boil water with spices

Bring 2.5 liters of water to a rolling boil in a large pot. Add 1.5 tsp salt and the whole spices (bay leaves, cardamom, cloves, cinnamon, peppercorns).

Parboil rice

Add drained rice to the boiling water and cook uncovered until the rice is about 70-80% cooked (grains should still have a slight white core), about 6-8 minutes depending on rice age. Drain the rice through a fine sieve and spread on a tray to stop cooking.

Prepare saffron

Soak saffron threads in warm milk for 5 minutes to release color and aroma.

Brown the meat

Heat 2 tbs oil in a heavy-bottomed, wide pot suitable for dum (or use the same pot you'll use to assemble). Add the marinated chicken pieces in a single layer and sear on medium-high heat for 4-6 minutes to brown lightly. You may need to do this in batches to avoid overcrowding.

Simmer with moisture

Reduce heat to medium, add any remaining marinade into the pot, cover, and simmer for 8-10 minutes until the chicken is about 70% cooked and has released some juices. The goal is partially cooked, not falling off the bone.

Layer rice over meat

Spread half of the parboiled rice evenly over the partially cooked meat in the pot. Sprinkle half of the chopped coriander, half of the chopped mint, 1/2 cup fried onions, 2 tbs ghee, and half of the saffron-milk mixture over the rice. Repeat with the remaining rice to form a second layer.

Add final aromatics

On the top layer sprinkle the remaining coriander, mint, fried onions, lemon juice, rose/kewra water if using, and dot with the remaining ghee. Pour the remaining saffron-milk in small pools across the top for color and aroma.

Seal the pot (dum)

Seal the pot tightly with aluminium foil and then cover with its lid to create an airtight seal. Alternatively, make a dough strip of atta (flour + water) and press it around the rim before placing the lid.

Dum cook

Place the sealed pot on a very low-heat burner or place a heavy griddle/tawa on medium heat and set the pot on top to avoid direct high heat. Cook on low flame for 25-30 minutes (for chicken) or 40-45 minutes (for mutton), allowing flavors to meld and rice to finish steaming.

Rest and open

Turn off heat and let the pot rest, still sealed, for 10 minutes. Carefully remove foil/dough and lid to release steam slowly.

Fluff and serve

Gently fluff the biryani with a wide, clean spoon or spatula to mix layers slightly without breaking too many rice grains. Transfer to a serving dish or serve directly from the pot. Garnish with extra fried onions and a few fresh mint/coriander leaves.

Serve

Serve hot dum biryani with plain raita alongside and poppadoms on the side. Offer lemon wedges and extra fried onions if desired.