Description
Chicken Dum Biryani is a rich and aromatic rice dish made by layering marinated chicken, fragrant basmati rice, fresh herbs, fried onions, and saffron milk, then cooking it sealed (dum style) to infuse deep flavors.
Ingredients
- 1 kg chicken (bone-in pieces preferred)
- 1 cup plain yogurt
- 2 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1 tbsp lemon juice
- Salt to taste
- 2 cups basmati rice (soaked 30 minutes)
- 1 bay leaf
- 4 cloves
- 4 green cardamoms
- 1 cinnamon stick
- Salt (for rice water)
- 1 cup fried onions
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped mint leaves
- 1/4 cup warm milk with saffron strands
- 2 tbsp ghee or oil
- Optional: 1/2 tsp rose water or kewra water
- Dough or foil to seal pot
Instructions
- Marinate chicken with yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, lemon juice, and salt. Cover and refrigerate for at least 1 hour or overnight.
- Boil water with whole spices and salt. Cook soaked basmati rice until 70% done, then drain.
- In a heavy-bottomed pot, layer marinated chicken, half of the parboiled rice, fried onions, coriander, mint, and saffron milk. Repeat with remaining rice and toppings. Drizzle ghee and optional rose/kewra water.
- Seal the pot with dough or foil and lid. Cook on medium heat for 10 minutes, then on low heat for 30–35 minutes. Let rest for 10 minutes before opening.
- Fluff rice gently and serve hot with raita, salad, or boiled eggs.
Notes
- Use aged basmati rice for long, fluffy grains.
- Marinating chicken overnight enhances flavor.
- Fried onions (birista) can be store-bought or homemade.
- Sealing the pot well is essential for proper dum cooking.
- For oven method, bake at 350°F (175°C) for 40 minutes instead of stovetop dum.
Nutrition
- Serving Size: 1 serving (about 350g)
- Calories: 560
- Sugar: 5g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 105mg
