Chicken Dum Biryani
Chicken dum biryani is more than just a dish, it's an experience. From the aroma of freshly ground spices to the magic of slow cooking (aka 'dum'), this classic recipe is all about flavor, tradition, and love.
Equipment
- Heavy-bottomed pot
- Tawa (griddle)
Ingredients
For the Rice
- 2 cups basmati rice Aged rice works best for long, fluffy grains
- 2 to 2½ liters water Plenty of water for boiling
- 1 tsp shahi jeera Adds a nutty aroma
- 1 bay leaf For subtle earthiness
- 2-inch cinnamon stick Infuses warmth
- 3 green cardamoms A floral, sweet touch
- 4 cloves Optional, for depth and richness
For the Chicken Gravy
- 3 tbsp oil Neutral cooking oil
- 2 medium onions Thinly sliced and fried to a golden crisp
- 1 star anise Adds an exotic touch
- 3 green cardamoms Aromatic and bold
- 1 black cardamom
- 4 cloves
- 1-inch cinnamon stick
- ½ tsp shahi jeera Toasted for flavor
- 1 bay leaf Second bay leaf for gravy
- 1 tbsp ginger garlic paste The holy grail of Indian cooking
- 500–600 g chicken Bone-in pieces are more flavorful
- to taste salt Start light, adjust later
- ⅛ to ¼ tsp turmeric For color and health
- 1½ to 2 tsp biryani masala Homemade or store-bought
- ¾ to 1 tsp red chili powder Adjust for heat
- 2 green chilies Slit for a gentle kick
- 1 cup thick curd (yogurt) Not sour, just creamy
- 1 handful mint leaves Fresh herbs = flavor boost
- 1 handful coriander leaves Fresh herbs = flavor boost
Additional Ingredients
- 1 pinch saffron Soaked in milk for golden hue
- 2 tbsp milk To soak saffron
- 1 tsp kewra water Floral essence; substitute with rose water or vanilla
- 1 tbsp ghee For buttery finish
Instructions
- Soak the rice for 30 minutes. Rinse until the water runs clear.
- Boil water with whole spices for the rice. Add soaked rice and cook until 70% done. Drain and set aside.
- In a heavy pot, heat oil and fry onions until golden. Remove half for layering.
- Add whole spices, ginger garlic paste, then add chicken and sauté with salt and spices.
- Mix in yogurt, mint, coriander, and green chilies. Cook until the chicken is almost done and gravy thickens.
- Layer rice over the chicken. Top with fried onions, saffron milk, kewra water, and ghee.
- Cover tightly. Cook on low heat for 25–30 minutes. Let it rest for 10 minutes before opening.
- Gently fluff and serve hot!
Notes
Use aged basmati rice, fry onions golden (not burnt), and seal the lid well for proper dum cooking. Let it rest before serving!
