Chicken Dum Biryani
Indulge in the rich and aromatic flavors of Chicken Dum Biryani, a signature Indian dish that combines fragrant basmati rice, tender marinated chicken, and a delectable blend of spices. Perfect for special occasions or satisfying cravings, this layered biryani is cooked using the traditional "Dum" method, which locks in the flavors and creates an irresistible medley of textures. Key highlights include the use of yogurt-marinated chicken, saffron-infused rice, and whole spices like cinnamon, cardamom, and star anise for an authentic touch. Garnished with fresh mint and cilantro, Chicken Dum Biryani is served steaming hot, making it an absolute delight paired with creamy raita or a crisp salad. Whether you're new to biryani or a seasoned fan, this recipe is sure to become a favorite in your kitchen!
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Recipe Information
Ingredients
- 2 cups Basmati Rice
- 500 grams Boneless Chicken
- 1 cup Yogurt
- 2 large, sliced Onions
- 2 tablespoons Ginger Garlic Paste
- 2 medium, chopped Tomatoes
- 4 slit Green Chilies
- 1 cup Mint Leaves
- 1 cup Coriander Leaves
- 2 tablespoons Lemon Juice
- 2 tablespoons Biryani Masala
- 1 teaspoon Red Chili Powder
- 0.5 teaspoon Turmeric Powder
- 1 pinch, soaked in 2 tablespoons warm milk Saffron
- 2 teaspoons Salt
- 2 tablespoons Cooking Oil
- 2 tablespoons Ghee
- 1 piece Cinnamon Stick
- 3 pods Cardamom Pods
- 3 cloves Cloves
- 1 leaf Bay Leaf
- 1 whole Star Anise
- 1 teaspoon Black Cumin Seeds (Shahi Jeera)
- 4 cups Water
Instructions
Wash and soak the basmati rice in water for 30 minutes.
In a large pot, bring 4 cups of water to a boil. Add half of the salt and 1 teaspoon of oil. Add the soaked rice and cook until it's 70% done. Drain and set aside.
In a large bowl, mix the chicken with yogurt, ginger garlic paste, turmeric powder, red chili powder, biryani masala, half of the mint, and cilantro leaves, lemon juice, and a teaspoon of salt. Marinate for at least 30 minutes.
In a large pan, heat oil and ghee. Add the whole spices: cinnamon, cardamom, cloves, bay leaf, star anise, and black cumin seeds and sauté for a minute until fragrant.
Add sliced onions and sauté until golden brown. Add the chopped tomatoes and slit green chilies, cook until the tomatoes turn soft.
Add the marinated chicken mixture into the pan and cook until the chicken is 90% cooked, stirring occasionally.
In a thick-bottomed pot for layering, add a layer of partially cooked rice, sprinkle some mint and cilantro, add a second layer of the chicken, and continue layering with the remaining rice.
Drizzle the saffron milk over the top layer of rice, cover the pot with a tight-fitting lid (seal the edges with dough for traditional 'Dum' cooking), and cook on low heat for 20-25 minutes.
Turn off the heat and let it rest for another 10 minutes before opening the lid.
Gently fluff up the rice with a fork, ensuring the layers stay intact, and serve hot with raita or salad.
Nutrition Facts
Calories |
2459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.1 g | 110% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 5819 mg | 253% | |
| Total Carbohydrate | 222.9 g | 81% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 50.2 g | ||
| Protein | 203.4 g | 407% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 1469 mg | 113% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 5164 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
