Ingredients:
For the Marination:
- – 500 grams chicken, cut into pieces
- – 1 cup yogurt (curd)
- – 1 tablespoon ginger-garlic paste
- – 1 teaspoon red chili powder
- – 1/2 teaspoon turmeric powder
- – 1 teaspoon garam masala
- – 2 tablespoons biryani masala
- – 2 tablespoons lemon juice
- – Salt, to taste
For the rice
- – 2 cups Basmati rice, soaked for 30 minutes and drained
- – 4-5 cups water
- – 1 bay leaf
- – 4-5 green cardamom pods
- – 4-5 cloves
- – 2-inch cinnamon stick
- – Salt, to taste
For layering:
- 2 large onions, thinly sliced and fried until crispy and golden brown
- – A few saffron strands soaked in 2 tablespoons of warm milk
- – 1/4 cup chopped mint leaves
- – 1/4 cup chopped coriander leaves
- – 2 tablespoons ghee (clarified butter) or melted butter
- – 2 tablespoons rose water (optional)
- – 2 tablespoons kewra water (optional)
For sealing the pot (Dum):
Chapati dough or aluminum foil
Instructions:
1. Marination:
– In a large mixing bowl, add all the ingredients listed under “Marination” and mix well.
– Add the chicken pieces to the marinade and coat them thoroughly.
– Cover the bowl and let the chicken marinate for at least 2 hours, preferably overnight, in the refrigerator.
2. Rice preparation:
– In a large pot, bring water to a boil.
– Add soaked and drained Basmati rice to the boiling water.
– Add bay leaf, green cardamom pods, cloves, cinnamon stick, and salt.
– Cook the rice until it’s 70-80% done (it should have a slight bite to it). Drain the water and set the rice aside.
3. Layering the Biryani:
– In a heavy-bottomed pot or a biryani pot, add a layer of marinated chicken at the bottom.
– On top of it, add a layer of partially cooked rice.
– Sprinkle some chopped mint and coriander leaves, and fried onions over the rice.
– Repeat the process until you’ve used all the chicken and rice.
– Drizzle ghee or melted butter, saffron milk, rose water, and kewra water over the top layer.
4. Dum Cooking:
– Tightly cover the pot with a lid or a damp cloth to prevent steam from escaping.
– Use chapati dough or aluminum foil to seal the lid, ensuring no steam can escape.
– Cook on low heat (sim) for about 25-30 minutes, allowing the flavors to blend and the chicken and rice to cook fully.
5. Serving:
– Once the Chicken Dum Biryani is cooked, gently fluff the rice with a fork.
– Serve hot with raita (yogurt dip) and enjoy your aromatic and flavorful Chicken Dum Biryani!
Note: Biryani is a versatile dish, and you can adjust the spice level and ingredients to suit your taste preferences.