Chicken Dum Biryani Recipe

Method17 steps · about 1 hr 35 min

1. 1

   Step 1: Rinse the rice several times with fresh water until it runs clear. Soak in separate ample water 30 minutes, then drain. Keep the measured 2–2½ litres for boiling.

   Uses 2 cup basmati rice · fresh water for rinsing and soaking rice

2. 2

   Step 2: Boil the measured 2–2½ litres rice water in a large pot. Add the rice-water bay leaf (1) and 1 tsp shahi jeera, plus optional rice-water cinnamon/cardamoms/cloves (4). These whole spices may be tied in a muslin bag and discarded later.

   Uses 2–2½ l water · 1 tsp shahi jeera · 1 bay leaf · 2 inch cinnamon stick · 3 green cardamoms · 4 whole cloves

   
3. 3

   Step 3: When the water comes to a boil, add salt and drained rice.

   Uses rice-boiling salt as needed · two cups rice soaked 30 minutes and drained · 2–2½ litres water boiled with rice spices

   
4. 4

   Step 4: Cook until it is done al dente. Rice should be firm, grainy and you must feel the bite into the grain when you bite it. Drain it off to a colander.

   Uses soaked rice in boiling spiced water with rice salt

5. 5

   Step 5: While rice cooks, fry the two sliced onions in the 3 tbsp gravy oil until evenly golden. Reserve ¼ of the fried onion on a kitchen towel for topping and keep the remaining ¾ with the oil in the pan.

   Uses 3 tbsp oil · 2 onion

   
6. 6

   Step 6: Lower the heat and add the GRAVY bay leaf (1), star anise (1), ½ tsp shahi jeera, green cardamoms (3), optional black cardamom (1), cloves (4) and 1-inch cinnamon stick (1 inch) to the remaining onions/oil. Sauté briefly without burning.

   Uses 1 star anise · 3 green cardamoms · 1 black cardamom · 4 whole cloves · 1 inch cinnamon stick · 0.5 tsp shahi jeera · 1 bay leaf · quarter of the fried onion reserved for topping, rest stays in pan

   
7. 7

   Step 7: Add ginger garlic paste (1 tbsp) and fry until the raw smell has gone completely.

   Uses 1 tbsp ginger-garlic paste · gravy whole spices warmed with remaining onion/oil

   
8. 8

   Step 8: Add chicken (500 g) and fry on a medium heat until it turns pale or white.

   Uses 500 g chicken · ginger-garlic fried until no longer raw-smelling

   
9. 9

   Step 9: Sprinkle salt, biriyani masala, red chili powder (¾–1 tsp), slit green chilies (2) and turmeric (⅛–¼ tsp). Mix well and fry for 3 mins.

   Uses salt · ⅛–¼ tsp turmeric · 1½–2 tsp biryani masala · ¾–1 tsp red chili powder · 2 green chilies · chicken fried until exterior color changes

   
10. 10

    Step 10: Cover and cook on a low to medium flame for 3 to 4 mins to let the moisture out from the meat.

    Cook chicken covered · 4 minUses chicken with gravy salt/masala/chili/turmeric fried 3 minutes

11. 11

    Step 11: Add the yogurt (1 cup), cover and cook over medium heat until chicken reaches 165°F (74°C) in the thickest part away from bone and the gravy is thick. Taste the fully cooked gravy and add extra salt only if needed.

    Uses 1 cup plain yogurt · extra cooked-gravy salt only to taste · chicken cooked 3–4 minutes to release moisture

12. 12

    Step 12: Lower heat and stir some of the chopped mint and coriander into the cooked gravy, keeping the rest for topping. Choose ONE assembly route next: single-layer steps 13–14 OR multilayer step 15.

    Uses part of 1 handful mint, reserve rest for topping · part of 1 handful coriander, reserve rest for topping · chicken cooked through 165°F with yogurt and gravy reduced thick

13. 13

    Step 13: For single-layer assembly ONLY, spread all drained al-dente rice over the cooked chicken gravy. Add the reserved ¼ fried onion and remaining herbs. If using saffron (1 pinch), soak the pinch in 2 tbsp hot milk and pour both over the rice. Add optional kewra water (1 tsp) and ghee (1 tbsp). Skip multilayer step 15.

    Uses remaining mint ONLY on single-layer route · remaining coriander ONLY on single-layer route · 1 pinch saffron · 2 tbsp milk · 1 tsp kewra water · 1 tbsp ghee · ONLY if choosing single-layer assembly · ONLY if choosing single-layer assembly, rice 90 percent cooked

14. 14

    Step 14: For the single-layer route, cover with foil or a clean moist cloth kept clear of the flame, then fit a tight lid to trap steam. Proceed directly to dum step 16.

    Uses ONLY single-layer route with chosen toppings

15. 15

    Step 15: For multilayer assembly ONLY, skip steps 13–14. Before layering, set aside half the cooked gravy. Layer half the rice over the first half gravy, add the remaining gravy and top with the remaining rice. Share the reserved onion/herbs and optional saffron milk/kewra/ghee between these layers, using each batch amount only once. Seal with foil or a clean moist cloth and a tight lid.

    Uses remaining mint ONLY on multilayer route · remaining coriander ONLY on multilayer route · saffron ONLY on multilayer route instead of 13 · 2 tbsp saffron milk ONLY on multilayer route instead of 13 · 1 tsp kewra ONLY on multilayer route instead of 13 · 1 tbsp ghee ONLY on multilayer route instead of 13 · ONLY instead of single-layer steps 13/14; split into two equal portions · ONLY instead of single-layer steps 13/14; split into two equal portions

16. 16

    Step 16: Steam the chosen sealed biryani over medium heat on a suitable heavy griddle or heat diffuser for 12–15 minutes. For an induction-compatible pot directly on induction, use gentle heat and allow 15–20 minutes; the exact hob setting varies. Finish when rice is fully tender, keeping the lid sealed while steaming.

    Dum steam on griddle · 15 minUses ONLY if single-layer assembly chosen · ONLY if multilayer assembly chosen

17. 17

    Step 17: Turn off the heat and let the sealed cooked biryani rest at least 20 minutes. Gently serve the finished rice and chicken together with ready-made raita or salan if desired.

    Uses chosen assembled route steamed until rice tender and chicken hot