Chicken Dum Biryani
ID: 96b56a85...
An authentic and flavorful Chicken Dum Biryani made by layering spiced marinated chicken, parboiled fragrant Basmati rice, saffron, and aromatic waters. Cooked slowly on 'dum' to seal in all the deep flavors and aromas.
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🍳 Cooking Flow
Marinate the chicken with spices, yogurt, onions, and herbs for at least 3 hours. → Parboil the Basmati rice with whole spices, ghee, and salt until it is 80% cooked. → Sear and partially cook the marinated chicken in a pan for 7-8 minutes. → Layer the parboiled rice and cooked chicken in a heavy-bottomed pot, then pour the aromatic flavoring liquid (jhol) and saffron water over it. → Seal and cook on low heat ('dum') for 15-20 minutes before serving hot with raita.
Cooking Steps
Brief Cooking Order
Marinate the chicken with spices, yogurt, onions, and herbs for at least 3 hours. → Parboil the Basmati rice with whole spices, ghee, and salt until it is 80% cooked. → Sear and partially cook the marinated chicken in a pan for 7-8 minutes. → Layer the parboiled rice and cooked chicken in a heavy-bottomed pot, then pour the aromatic flavoring liquid (jhol) and saffron water over it. → Seal and cook on low heat ('dum') for 15-20 minutes before serving hot with raita.
Introduction
An authentic and flavorful Chicken Dum Biryani made by layering spiced marinated chicken, parboiled fragrant Basmati rice, saffron, and aromatic waters. Cooked slowly on 'dum' to seal in all the deep flavors and aromas.
Step 1
Slice the medium onions into thin, uniform pieces.
Step 2
Heat water in a pot, then add ghee, salt, cloves, cinnamon, and green cardamom pods.
Step 3
Add the washed and rinsed Basmati rice into the boiling spiced water. Bring it to a rolling boil, then lower the flame and cook until the rice is 80% cooked.
Step 4
In a mixing bowl, combine the chicken with sliced onions, fried onions (barista), saffron water, mint leaves, curd, coriander powder, degi chilli powder, green chilli paste, ginger-garlic paste, slit green chillies, and salt. Mix thoroughly and marinate for at least 3 hours or preferably overnight.
Step 5
Heat 1 tbsp of ghee in a heavy-bottomed pan, add the marinated chicken, and sauté/cook for about 7 to 8 minutes on medium heat.
Ingredients List
Important Notes
Always bring the water to a rolling boil first before cooking the Basmati rice to help the grains bloom fully.
Do not cook the rice more than 80% during parboiling, otherwise it will become mushy during the dum cooking phase.
Spreading the parboiled rice on a large plate stops the carry-over cooking and keeps the grains separate.
For chicken biryani, using a mix of raw onions and fried onions (barista) in the marinade gives the perfect color and depth of flavor since chicken cooks faster than mutton.
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