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Welcome to the world of flavorful spices, juicy chicken, and aromatic rice! Today, we’re exploring the wonderful realm of Chicken Dum Biryani, a dish that represents the delicious food culture of India. With its many tastes and careful cooking method, learning to make this recipe is an exciting adventure. So, get ready and let’s discover how to make the best Chicken Dum Biryani together!

Chicken Dum Biryani

Chicken Dum Biryani aka 'kache gosht ki biryani' is a flavorful and aromatic dish where marinated chicken and partially cooked rice are layered and cooked together in a sealed pot, allowing the flavors to further enhance the taste and the rice to absorb the aromatic spices.

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Ingredients

Chicken Marination

1 kg Chicken
3 medium sized Onions sliced
1.5 cups Yogurt
2 tbsp Lemon juice
1 tsp Red crushed chili or to taste
1 tbsp Red chili powder or to taste
1 tbsp Coriander powder
1 tbsp Cumin powder
1/2 tsp Turmeric powder
Salt to taste
2-3 tbsp Biryani Masala
2/3 cup Oil
1 tbsp Ginger garlic paste
Cilantro as required
Mint as required
Green chillies per taste
Fried onions

Rice Boiling:

2 cups Rice
1 Bay leaf
1 tsp Cumin seeds
1 Star anise
5-6 Green cardamoms
1 Black cardamom
8-10 Black pepper
4-5 Cloves
1 Cinnamon stick
2 tbsp Salt
Water as required
2-3 tbsp Oil
Green chillies as required

Instructions

Chicken marination:

Start by frying the sliced onions in a pan, with a sprinkle of salt, until golden brown and caramelized.
Mix all the marinade ingredients with the chicken and let it marinate for at least 2 hours or overnight in the refrigerator.

Cook the rice:

Boil water in a large pot, add soaked and drained rice, bay leaf, black cardamom, green cardamom, cloves, cinnamon, cumin seeds, black pepper, and salt. Boil the rice until it's 50 cooked. Drain the water and set aside.

Layering:

In a heavy-bottomed pan, add a marinated chicken.
Then add a layer of fried onions,mint leaves, and lemon slices.
On top of it, add half cooked rice.
Sprinkle food color, and drizzle some oil/ghee.
Tightly seal the pot using a cloth/aluminum foil. Place lid on top of it.
Now turn on the flame. Cook everything on high heat for 10 mins.
When it starts steaming, bring the flame to the lowest setting and leave it on dum for 30-40 mins. (You may place the biryani pot on a tawa).
Once done, gently fluff the biryani with a fork, mixing the layers slightly.
Serve hot with raita or a side salad.