Name: Chicken Dum Biryani
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 30 min
Cuisine: Indian
Ingredients: 1.5 lbs bone-in, skinless chicken pieces; 1 cup yogurt; 2 tbsp ginger-garlic paste; 1 tbsp red chili powder; 1/2 tsp turmeric powder; 1 tsp garam masala; Salt to taste; 1 tbsp lemon juice; 1/4 cup chopped fresh mint; 1/4 cup chopped fresh cilantro; 2 cups basmati rice (long grain); 1 bay leaf; 4 cloves; 1 cinnamon stick; 2 green cardamom pods; Salt for rice water; 1 cup fried onions; 1/4 tsp saffron strands soaked in 2 tbsp warm milk; 2 tbsp ghee or butter; Additional chopped mint and cilantro for layering; 1 tsp rose water or kewra water (optional); Dough or foil for sealing the pot

Description

Chicken Dum Biryani is a traditional Indian rice dish made by layering marinated chicken and partially cooked basmati rice, then slow-cooking with aromatic spices using the dum (steam) method. It’s rich, fragrant, and perfect for festive meals.

Ingredients

1.5 lbs bone-in, skinless chicken pieces
1 cup yogurt
2 tbsp ginger-garlic paste
1 tbsp red chili powder
1/2 tsp turmeric powder
1 tsp garam masala
Salt to taste
1 tbsp lemon juice
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
2 cups basmati rice (long grain)
1 bay leaf
4 cloves
1 cinnamon stick
2 green cardamom pods
Salt for rice water
1 cup fried onions
1/4 tsp saffron strands soaked in 2 tbsp warm milk
2 tbsp ghee or butter
Additional chopped mint and cilantro for layering
1 tsp rose water or kewra water (optional)
Dough or foil for sealing the pot

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Instructions

Marinate the chicken with yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, lemon juice, salt, mint, and cilantro. Refrigerate for at least 1 hour or overnight.
Rinse and soak basmati rice for 30 minutes. Boil with whole spices and salt until 70% cooked, then drain.
In a heavy-bottomed pot, layer marinated chicken at the base.
Top with parboiled rice, fried onions, extra mint and cilantro, saffron milk, ghee, and optional rose or kewra water.
Seal the pot with dough or tightly cover with foil and a lid to trap steam.
Cook on medium heat for 10 minutes, then on low heat for 25–30 minutes.
Rest for 10 minutes, then gently fluff and serve hot.

Notes

Use a thick-bottomed pan or place a tava underneath to prevent burning.
Boneless chicken thighs can be used for quicker cooking.
Adjust chili for more heat or add green chilies to the marinade.
Boiled eggs can be added for extra richness.
Leftovers taste even better as flavors develop further.

Nutrition

Serving Size: 1 plate
Calories: 480
Sugar: 4g
Sodium: 650mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 28g
Cholesterol: 85mg