Chicken Biryani (Dum style)
A classic Indian layered rice-and-chicken dish cooked by the dum (sealed slow-steam) method.
Nutrition
Ingredients
| 500 g | boneless chicken thighs (or drumsticks), cut into pieces | |
| 150 g (¾ cup) | thick yoghurt | |
| 1 tbsp | 15 ml | ginger-garlic paste |
| 1 tsp | 5 ml | red chilli powder |
| ½ tsp | 2.5 ml | turmeric |
| 1 tsp | 5 ml | coriander powder |
| ½ tsp | 2.5 ml | garam masala |
| to taste | salt | |
| 300 g (1½ cups) | basmati rice | |
| 1 litre (4 cups) | water | |
| 2 | bay leaves | |
| 4 | cardamoms | |
| 4 | cloves | |
| 1 | cinnamon | |
| 1 | star anise | |
| 1 tsp | 5 ml | salt (for rice) |
| 3 tbsp | 45 ml | ghee or oil |
| 2 | large onions, thinly sliced | |
| 1 | tomato, chopped | |
| 1 tsp | 5 ml | biryani masala (optional) |
| — | fresh mint and coriander, chopped | |
| in 2 tbsp warm milk | saffron soaked in warm milk | |
| — | fried onions for garnish |
Instructions
Marinate chicken: Mix all marinade ingredients with the chicken. Cover and refrigerate for 30 minutes (or up to 4 hours).
Parboil rice: Boil the water with the whole spices and salt. Add the rice, cook until 70% done (still firm). Drain and set aside.
Cook the masala: In a heavy pot, heat the ghee. Fry the sliced onions until golden brown. Remove half for garnish. To the remaining onion, add the marinated chicken (with its marinade) and the tomato. Cook on medium heat until the chicken is half-done and the oil separates (about 10 minutes). Add the biryani masala (if using) and half the mint/coriander.
Layer: Spread the chicken mixture evenly. Top with the parboiled rice. Sprinkle over the saffron milk, reserved fried onions, remaining mint/coriander, and drizzle with ghee.
Dum cooking: Cover tightly (seal with dough or foil). Cook on very low heat for 25 minutes. Rest for 10 minutes, then gently mix. Serve hot with raita.
Chef's tip: For extra aroma, place a hot tawa (griddle) under the pot while doing dum – this distributes heat evenly and prevents burning.