Zafrani Chicken Dum Biryani Sasya Pride Restaurant secret revealed By @PichekkistaBobby

Ingredients

• 1.5 kg Chicken Pieces (with bone) (cut into medium pieces)
• 1.2 kg Basmati Rice (rinsed and soaked for 30 minutes)
• 300 g Onion (thinly sliced for birista (fried onions))
• 0.5 g Saffron (Jafran) (a pinch, steeped in 2 tbsp warm milk)
• 200 g Plain Yogurt (full‑fat, at room temperature)
• 3 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
• 4 Green Chilies (slit lengthwise)
• 1/2 cup Mint Leaves (loosely packed)
• 1/2 cup Coriander Leaves (loosely packed)
• 100 g Ghee (clarified butter, melted)
• 3 tbsp Cooking Oil (neutral oil (e.g., sunflower or canola))
• 1 tbsp Whole Spices (Bay Leaf, Cloves, Green Cardamom, Cinnamon Stick, Star Anise) (mixed together)
• 2 tbsp Biryani Masala Powder (store‑bought or homemade)
• to taste Salt
• 1 tbsp Lemon Juice (freshly squeezed)

Instructions

1. Prepare Saffron and Aromatics

   Steep the pinch of saffron in 2 tbsp warm milk for 10 minutes. Slice onions thinly, slit green chilies, and wash mint and coriander leaves.

   Time: PT10M

2. Fry Birista (Crispy Onions)

   Heat 3 tbsp oil in a large pan over medium heat. Add sliced onions and fry, stirring occasionally, until deep golden brown and crisp. Remove with a slotted spoon onto paper towels.

   Time: PT15M

   Temperature: Medium

3. Marinate the Chicken

   In a mixing bowl combine chicken pieces, yogurt, ginger‑garlic paste, biryani masala, saffron‑milk, lemon juice, salt, and half of the fried onions. Mix well, cover, and let rest for 30 minutes at room temperature.

   Time: PT30M

4. Parboil the Rice

   Bring a large pot of water to a rolling boil, add salt and the whole spice mix. Drain the soaked basmati rice and add to the boiling water. Cook until the grains are about 70 % done (still firm in the center), then drain and set aside.

   Time: PT20M

   Temperature: Boiling

5. Layer the Biryani

   In the heavy‑bottomed pot, spread a thin layer of ghee, then a layer of half the parboiled rice. Add the marinated chicken (including its juices), sprinkle half the mint, coriander, and remaining fried onions. Top with the remaining rice, drizzle the rest of the ghee, and finish with the remaining herbs.

   Time: PT5M

6. Seal and Cook (Dum)

   Cover the pot with its lid, seal the edges with dough or tightly wrap with aluminum foil. Place the pot on a heat diffuser over low flame. Cook for 30 minutes, then increase to medium‑high flame for 5 minutes to develop a slight crust (tahdig), then lower heat and cook another 10 minutes.

   Time: PT45M

   Temperature: Low to Medium‑High

7. Rest and Serve

   Turn off the heat and let the biryani rest, still sealed, for 10 minutes. Gently fluff the rice before serving, garnish with the remaining fried onions.

   Time: PT10M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

3 g