Print

Better Than Restaurant Chicken Dum Biryani

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This chicken dum biryani features tender marinated chicken layered with fragrant basmati rice, caramelized onions, and saffron for an aromatic and flavorful meal. Slow steam-cooking on dum creates rich restaurant-style flavor at home.

Ingredients

  • 1 pound chicken drumsticks (4, skin removed)
  • 1 pound boneless skinless chicken thighs (cut in half)
  • 2 to 3 teaspoons biryani masala
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 2 teaspoons kosher salt
  • 1 tablespoon Kashmiri red chili powder
  • 1/2 teaspoon ground turmeric
  • 1/4 cup fresh mint leaves (chopped)
  • 2 tablespoons lemon juice
  • 3/4 cup plain yogurt
  • 4 tablespoons ghee
  • 1 large yellow onion (thinly sliced)
  • 2 1/2 cups extra long grain basmati rice
  • 1 teaspoon black cumin seeds (shah jeera)
  • 2 bay leaves (tamal patra)
  • 1 star anise
  • 4 green cardamom pods
  • 8 cloves
  • 1 1/2 tablespoons kosher salt
  • 1/4 cup chopped cilantro
  • 1/2 teaspoon saffron
  • 2 tablespoons warm milk
  • 2 tablespoons ghee (optional)

Instructions

  1. In a large bowl, mix yogurt, ginger paste, garlic paste, turmeric, Kashmiri red chili powder, biryani masala, kosher salt, mint leaves, and lemon juice to make the marinade.
  2. Add the chicken drumsticks and chicken thighs to the marinade and coat evenly. Refrigerate for at least 30 minutes or overnight for best flavor.
  3. Soak the saffron in warm milk and set aside.
  4. Rinse the basmati rice 2 to 3 times until the water runs mostly clear. Soak the rice in 4 cups of water for 20 minutes.
  5. Heat 4 tablespoons ghee in a heavy-bottomed pan over medium heat. Add the sliced onions and cook, stirring often, until light golden brown and crispy, about 15 to 20 minutes.
  6. Remove the fried onions, leaving the ghee in the pan. Mix one-fourth of the fried onions into the marinated chicken.
  7. In a large pot, bring 8 cups of water to a boil. Add black cumin seeds, bay leaves, star anise, cardamom pods, cloves, and kosher salt.
  8. Drain the soaked rice and add it to the boiling water. Cook uncovered on medium heat for 5 to 6 minutes until the rice is about 90% cooked. Drain immediately.
  9. Add the marinated chicken to the pan with the reserved ghee and cook on medium heat for 8 to 10 minutes, turning halfway through.
  10. Carefully layer the partially cooked rice over the chicken. Top with the remaining fried onions, saffron milk, and optional ghee.
  11. Cover the pot tightly with aluminum foil and a lid. Place a heavy object on top and cook on low heat for 20 minutes.
  12. Turn off the heat and let the biryani rest for 10 minutes before opening the lid.
  13. Garnish with chopped cilantro. Let the biryani sit uncovered for 5 minutes, then gently fluff the rice before serving with raita and lemon wedges.

Notes

  • Marinating the chicken overnight enhances the flavor and tenderness.
  • Use aged basmati rice for the best texture and aroma.
  • Do not overcook the rice during parboiling to avoid mushy biryani.
  • Seal the pot tightly during dum cooking to trap steam and develop flavor.
  • Serve with cucumber raita, salad, or boiled eggs for a complete meal.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.

Nutrition

Find it online: https://yumfamilyrecipes.com/better-than-restaurant-chicken-dum-biryani/