Hard

Fresh mint

Vegetable oil

tablespoons

Clarified butter (ghee)

Safran

Garam Masala

teaspoon

Chilli powder

Biryani Masala

Ginger-Garlic Paste

Plain yogurt

Tomato

unit

Onion

Chicken fillet

Basmati Rice

Chicken Dum Biryani

Marinating the Chicken: In a mixing bowl, combine the chicken pieces, yogurt, ginger-garlic paste, biryani masala, red chili powder, and half of the chopped mint and coriander leaves. Mix well and marinate for at least 30 minutes.

Cooking the Rice: Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes.In a large pot, bring water to a boil. Add the soaked rice and cook until it's 70% cooked (it should still have a slight bite). Drain and set aside.

Frying Onions: In a separate pan, heat ghee and oil. Add the sliced onions and fry them until they turn golden brown and crispy. Remove half of the fried onions for garnishing.

Layering the Biryani: In a heavy-bottomed, deep pan or biryani pot, layer the marinated chicken at the bottom.Add a layer of the partially cooked rice on top of the chicken.Sprinkle garam masala, saffron-infused milk, and the remaining chopped mint and coriander leaves.

Dum Cooking: Cover the pan with a tight-fitting lid or seal with dough to trap the steam. Cook on low heat (dum) for about 15-20 minutes until the chicken is tender, and the rice is fully cooked.

Garnishing: Garnish with the fried onions that were set aside earlier.

Serve: Serve the Chicken Dum Biryani hot with raita or salan.

Hard

90 min

Main course

Indian

Servings

4

Nutrition

/ per serving

Directions

Step #1

30 min.

Step #2

30 min.

Step #3

10 min.

Step #4

5 min.

Step #5

15 min.

Step #6

5 min.

Step #7

0

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