Chicken Biryani (Dum Style)

Ingredients

• 2 cups Aged Basmati Rice (12‑year‑old basmati, long grain, rinsed and soaked 30 min)
• 1.5 lb Bone‑in Chicken Pieces (thighs/drumsticks) (Prefer bone‑in for flavor)
• 2 large Red Onions (Thinly sliced for frying)
• 2 medium Tomatoes (Diced)
• 5 long Green Chilies (Slit lengthwise; adjust to heat preference)
• 2 tbsp Ginger‑Garlic Paste (Equal parts ginger and garlic)
• 1 cup Greek Full‑Fat Yogurt (Adds body and tang)
• 4 tbsp Ghee (clarified butter) (For frying and flavor)
• 1 tbsp Whole Spice Mix (Bay leaf (2), black cardamom (2 pods), green cardamom (4 pods), mace (½ tsp), nutmeg (pinch), cloves (4), cinnamon sticks (2 small), cumin seeds (1 tsp))
• 1 tsp Turmeric Powder
• 2 tsp Red Chili Powder (Gives deep red color)
• 2 tsp Salt
• 0.02 g Saffron Threads (A pinch, steeped in warm milk)
• ¼ cup Heavy Cream
• 2 tbsp Unsalted Butter (For the jhol)
• ¼ cup Fresh Cilantro (Chopped)
• ¼ cup Fresh Mint Leaves (Chopped)
• ½ cup Fried Onions (for garnish) (Crisp, golden brown)
• 1 cup Flour (all‑purpose) (For sealing dough)
• ⅓ cup Water (for dough)
• 1 tsp Oil (vegetable) (For dough)
• a pinch Salt (for dough)

Instructions

1. Slice Onions Thinly

   Using a sharp knife, slice the red onions as thin as possible (paper‑thin).

   Time: PT5M

2. Fry Onions to Golden Brown

   Heat 2 tbsp ghee in a large skillet over medium heat (≈325°F). Add the sliced onions in batches, stirring constantly, until they turn a uniform golden‑brown and become crisp. Remove with a slotted spoon and set aside on paper towels.

   Time: PT10M

   Temperature: 325°F

3. Prep Remaining Fresh Ingredients

   Dice the tomatoes, slit the green chilies lengthwise, julienne the ginger, and roughly chop cilantro and mint. Set each aside in separate bowls.

   Time: PT5M

4. Rinse and Soak Basmati Rice

   Rinse the basmati rice under cold running water until the water runs clear. Drain and soak in fresh water for 30 minutes. After soaking, drain again.

   Time: PT2M

5. Prepare Spiced Rice Stock

   In a saucepan, bring 4 cups water to a boil. Add 1 tsp salt, 1 tbsp ghee, cumin seeds, mace, cinnamon sticks, bay leaf, cloves, and green cardamom. Let simmer for 5 minutes to infuse the flavors.

   Time: PT10M

   Temperature: 212°F

6. Par‑boil the Rice

   Add the soaked rice to the spiced stock. Cook uncovered, stirring gently, until the grains are about 70‑80 % done (they should still have a slight bite). Drain and set aside.

   Time: PT15M

   Temperature: 212°F

7. Make Chicken Curry Base

   In a large pot, melt 2 tbsp ghee over medium heat. Add whole spices (bay leaf, black cardamom, green cardamom, mace, cloves). Sauté for 1 minute. Add the finely diced onions and sauté until translucent (≈5 minutes). Stir in ginger‑garlic paste and cook 2 minutes. Sprinkle turmeric and chili powder, stir 30 seconds. Add tomatoes and cook until they break down (≈5 minutes).

   Time: PT15M

   Temperature: Medium heat

8. Cook Chicken in Curry

   Add the bone‑in chicken pieces to the pot, sear each side for about 3 minutes. Pour in the yogurt, add salt, and mix gently. Cover and simmer on low heat until the chicken is fully cooked and the sauce thickens (≈15 minutes).

   Time: PT30M

   Temperature: Low heat

9. Prepare Saffron Jhol

   In a small saucepan, melt 2 tbsp butter, add ¼ cup heavy cream, and stir in the pre‑soaked saffron strands (with their milk). Cook gently for 3 minutes until the mixture is fragrant and slightly thickened.

   Time: PT5M

   Temperature: Low heat

10. Make Sealing Dough

    Combine 1 cup flour, ⅓ cup water, 1 tsp oil, and a pinch of salt in a bowl. Knead until smooth, then let rest for 10 minutes covered with a damp cloth.

    Time: PT5M

11. Layer the Biryani

    In the clay pot or Dutch oven, spread a thin layer of jhol on the bottom. Add a layer of par‑boiled rice, then sprinkle fried onions, ginger julienne, slit chilies, cilantro, and mint. Arrange the cooked chicken pieces on top, drizzle with more jhol, and repeat the rice‑herb‑onion layers, ending with a final rice layer and a spoonful of jhol on top.

    Time: PT10M

12. Seal and Dum‑Bake

    Roll out the rested dough and seal the rim of the pot, ensuring no steam can escape. Preheat the oven to 350°F. Place the sealed pot in the oven and bake for 25 minutes.

    Time: PT25M

    Temperature: 350°F

13. Rest and Serve

    Remove the pot from the oven, let it rest covered for 5 minutes. Carefully break the dough seal, fluff the biryani gently, and serve hot, garnished with any remaining fried onions and fresh herbs.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

80 g

Fat

20 g

Fiber

3 g