Chicken Dum Biryani

Ingredients

• 800 g Chicken Thighs (bone‑in, skin removed)
• 200 g Plain Yogurt (full‑fat, at room temperature)
• 2 tbsp Ginger‑Garlic Paste (freshly made or store‑bought)
• 2 tbsp Biryani Masala Powder (store‑bought or homemade)
• 1 tsp Red Chili Powder (adjust to heat preference)
• ½ tsp Turmeric Powder (for color)
• 1½ tsp Salt (to taste)
• 1 tbsp Lemon Juice (freshly squeezed)
• 300 g Basmati Rice (rinsed and soaked 30 min)
• 100 g Fried Onions (Birista) (golden brown, store‑bought or homemade)
• ¼ cup Fresh Mint Leaves (chopped)
• ¼ cup Fresh Coriander Leaves (chopped)
• 2 pcs Green Chilies (slit lengthwise)
• 1 tsp Whole Spices (bay leaf, cinnamon stick, cloves, green cardamom, star anise) (mixed)
• 3 tbsp Ghee (clarified butter)
• 2 tbsp Cooking Oil (vegetable or canola)
• ¼ tsp Saffron Threads (soaked in 2 tbsp warm milk)
• 2 tbsp Milk (warm, for saffron infusion)

Instructions

1. Marinate the Chicken

   In a mixing bowl combine chicken pieces, yogurt, ginger‑garlic paste, biryani masala, red chili powder, turmeric, salt, lemon juice and half of the fried onions. Mix well, cover, and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).

   Time: PT30M

2. Prepare the Rice

   Rinse the basmati rice until water runs clear, then soak for 30 minutes. In a saucepan bring 4 cups water to boil, add whole spices and a pinch of salt. Drain the soaked rice and add to boiling water; cook until 70 % done (about 7‑8 minutes). Drain and set aside.

   Time: PT15M

   Temperature: Boiling

3. Fry Onions & Whole Spices

   Heat oil and 2 tbsp ghee in the large pot over medium heat. Add the remaining whole spices and sauté for 30 seconds. Add the remaining fried onions and sauté until fragrant, about 2 minutes.

   Time: PT5M

   Temperature: Medium

4. Cook the Chicken Masala

   Add the marinated chicken to the pot, spreading it evenly. Cook on medium heat, stirring occasionally, until the chicken is about 80 % cooked and the oil separates from the masala, roughly 12 minutes.

   Time: PT12M

   Temperature: Medium

5. Layer Rice and Herbs

   Spread the partially cooked rice over the chicken layer. Sprinkle chopped mint, coriander, green chilies, the remaining fried onions, and drizzle the saffron‑milk mixture and the remaining 1 tbsp ghee over the top.

   Time: PT5M

6. Seal and Dum Cook

   Cover the pot with a tight‑fitting lid. Seal the edges with a clean kitchen towel or dough to trap steam. Place the pot on high flame for 2 minutes, then reduce to medium flame and cook for 12 minutes without opening the lid.

   Time: PT14M

   Temperature: High then Medium

7. Rest Before Serving

   Turn off the heat and let the biryani rest, still sealed, for 10 minutes. Then gently fluff the rice and serve, lifting the top layer of rice first followed by the chicken masala.

   Time: PT10M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

2 g