Chicken dum biryani is a classic and flavorful Indian dish where marinated chicken and partially cooked rice are layered together and slow-cooked (“dum”) to perfection. Here’s a basic recipe for chicken dum biryani:
Ingredients:
For Marination:
- 1 kg chicken pieces (preferably with bone, for added flavor)
- 1 1/2 cups plain yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 2 teaspoons biryani masala or garam masala
- Salt to taste
- Fresh coriander leaves and mint leaves (a handful of each), chopped
- Juice of 1 lemon
For Rice:
- 3 cups basmati rice (soaked for 30 minutes and drained)
- Water for boiling rice
- 2-3 whole cardamom pods
- 1 bay leaf
- 1-inch cinnamon stick
- Salt to taste
Other Ingredients:
- 4-5 tablespoons ghee or oil
- 2 large onions, thinly sliced
- Saffron strands soaked in warm milk (optional)
- Fried onions for garnish (optional)
- Chopped coriander leaves and mint leaves for garnish
Instructions:
- Marinate the Chicken:
- In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, biryani or garam masala, salt, chopped coriander, mint leaves, and lemon juice. Mix well to coat the chicken evenly. Marinate for at least 1-2 hours or overnight in the refrigerator for better flavor.
- Prepare the Rice:
- Boil water in a large pot. Add whole spices (cardamom, bay leaf, cinnamon), salt, and drained rice. Parboil the rice until it’s 70-80% cooked. Drain and set aside.
- Cook the Chicken:
- In a heavy-bottomed pan or biryani pot, heat ghee or oil. Add the sliced onions and sauté until golden brown. Remove half of the fried onions and set aside for garnish.
- Add the marinated chicken to the remaining onions in the pot. Cook on medium heat until the chicken is partially cooked and the moisture evaporates, leaving a thick gravy.
- Layering and Dum Cooking:
- Layer the partially cooked rice evenly over the chicken gravy in the pot.
- Drizzle saffron-infused milk on top (optional). Sprinkle the reserved fried onions, chopped coriander leaves, and mint leaves.
- Cover the pot tightly with a lid or seal the edges with dough to trap steam (this helps in dum cooking).
- Cook on low heat (“dum”) for 20-25 minutes until the rice and chicken are completely cooked and infused with flavors.
- Once done, gently mix the layers before serving to ensure even distribution of flavors. Serve hot with raita or salad.
Enjoy the aromatic and flavorful chicken dum biryani!
