Short Description

Chicken Dum Biryani is a flavorful, aromatic Indian rice dish made with marinated chicken, basmati rice, and a blend of spices. Cooked using the "dum" method (slow-cooking in a sealed pot), it locks in the flavors, resulting in tender chicken and perfectly spiced rice layered with saffron and fresh herbs.

Recipe (Serves 4-5)

Ingredients

For Marination:

• 500g chicken (bone-in, cut into pieces)
• 1 cup yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• Salt to taste

For Rice:

• 2 cups basmati rice (soaked for 30 minutes)
• 4-5 cups water
• 2 bay leaves
• 4-5 cloves
• 2-3 green cardamom pods
• 1 cinnamon stick
• Salt to taste

For Biryani:

• 2 large onions (thinly sliced)
• 2 tomatoes (chopped)
• 2-3 green chilies (slit)
• 1 tsp cumin seeds
• 1 tbsp biryani masala (optional)
• 1/2 cup fresh cilantro (chopped)
• 1/2 cup fresh mint (chopped)
• 1/4 cup milk (with a pinch of saffron soaked in it)
• 3 tbsp ghee or oil
• Fried onions (optional, for garnish)

Instructions

1. Marinate the Chicken:
2. • Mix yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, and salt in a bowl. Add chicken pieces, coat well, and marinate for at least 1 hour (overnight for best results).
2. Prepare the Rice:
3. • Boil water with bay leaves, cloves, cardamom, cinnamon, and salt. Add soaked rice and cook until 70-80% done (grains should still be firm). Drain and set aside.
3. Cook the Chicken:
4. • Heat 2 tbsp ghee/oil in a heavy-bottomed pot. Fry sliced onions until golden brown, remove half for garnish.
   • Add cumin seeds, then the marinated chicken. Cook on medium heat for 5-7 minutes.
   • Add chopped tomatoes, green chilies, and biryani masala. Cook until the chicken is tender and the oil separates (about 15-20 minutes).
4. Layer the Biryani:
5. • In the same pot with the cooked chicken, layer half the parboiled rice evenly.
   • Sprinkle half the cilantro, mint, and a drizzle of saffron milk.
   • Add the remaining rice, top with the rest of the cilantro, mint, saffron milk, fried onions, and 1 tbsp ghee.
5. Dum Cooking:
6. • Seal the pot with a tight lid (use dough to seal edges if needed). Cook on low heat for 25-30 minutes to let the flavors meld.
   • Alternatively, place a flat pan under the pot to diffuse heat evenly.
6. Serve:
7. • Gently fluff the biryani and serve hot with raita, salad, or a boiled egg.