Chicken Dum Biryani

Fragrant basmati rice layered with tender spiced chicken, slow-cooked on dum for an irresistible aroma. A showstopper that's surprisingly easy at home.

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Prep Time 30

Cook Time 1

Total Time 1 30

Servings: 6

Ingredients Method

Ingredients

For the chicken marinade:

1 kg chicken bone-in pieces (legs and thighs work best)
1 cup plain yogurt whisked
2 tbsp ginger-garlic paste
2 tsp red chili powder
1 tsp turmeric powder
2 tsp garam masala or biryani masala
2 tbsp lemon juice
Salt to taste

For the rice:

3 cups aged basmati rice soaked 30 minutes
1 bay leaf 4 green cardamoms, 4 cloves, 1-inch cinnamon stick
2 tbsp salt the boiling water should taste like the sea

For layering:

3 large onions thinly sliced and fried golden (birista)
1/2 cup chopped mint leaves
1/2 cup chopped coriander leaves
A pinch of saffron soaked in 3 tbsp warm milk
3 tbsp ghee
4-5 green chilies slit

Method

Marinate the Chicken: Combine the chicken with all marinade ingredients in a large bowl. Mix well, cover, and refrigerate for at least 1 hour — overnight is even better.
Parboil the Basmati Rice: Bring a large pot of water to a rolling boil with the salt and whole spices. Add the drained rice and cook for exactly 5-6 minutes, until the grains are about 70% cooked. Drain immediately.
Cook the Chicken Masala: Heat 3 tbsp oil or ghee in a heavy-bottomed pot. Add the marinated chicken and cook on medium-high for 5 minutes to seal, then cover and cook on medium-low for 12-15 minutes until the chicken is nearly done.
Layer the Biryani: Over the chicken, layer half the parboiled rice, half the fried onions, mint, coriander, and saffron milk. Repeat with remaining rice and toppings. Drizzle ghee over the top and tuck in green chilies.
The Dum Cooking: Cover with a tight lid and seal the rim. Cook on high heat for 3-4 minutes, then reduce to the lowest flame for 20-25 minutes. Rest covered for 10 minutes. Fluff with a fork and serve.