Boneless Chicken Dum Biryani
Equipment
Ingredients
Chicken Marinade
boneless chicken (cubed)
800 g
yogurt
200 g
ginger (minced)
20 g
garlic (minced)
20 g
green chili (slit)
4 piece
mint leaves (chopped)
20 g
cilantro (chopped)
20 g
Rice & Spices
basmati rice (soaked)
500 g
onion (sliced)
300 g
tomato (chopped)
200 g
bay leaf
3 piece
cardamom pods
4 piece
cinnamon stick
2 piece
cloves
6 piece
star anise
2 piece
cumin seeds
5 g
turmeric powder
3 g
red chili powder
8 g
coriander powder
5 g
garam masala
5 g
saffron strands
1 g
ghee
60 g
vegetable oil
60 ml
salt
15 g
Instructions
Marinate the chicken
Mix chicken with yogurt, ginger-garlic paste, green chilies, mint, cilantro, and half the spices. Let it marinate for 30 minutes.
Prepare rice
Wash and soak basmati rice for 30 minutes. Bring water to boil with whole spices.
Fry onions
Heat oil and ghee, fry sliced onions until golden brown. Remove half for garnish.
Cook chicken masala
Add tomatoes and remaining spices to fried onions. Cook until oil separates.
Cook marinated chicken
Add marinated chicken to masala, cook on medium heat for 15 minutes until chicken is 80% done.
Parboil rice
Cook soaked rice in boiling spiced water for 6-7 minutes until 70% cooked. Drain immediately.
Layer the biryani
In heavy-bottomed pot, layer chicken masala, then rice. Sprinkle fried onions, mint, saffron milk, and ghee.
Dum cooking
Seal pot with dough or tight lid. Cook on low flame for 20 minutes. Rest for 10 minutes before opening.
Serve
Gently fluff the rice, garnish with remaining fried onions and fresh herbs. Serve hot.
Original recipe
Storage
Best consumed fresh. Add moisture when reheating to prevent dryness.
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