Chicken Dum Biryani Recipe
Chicken Dum Biryani is a regal dish that has its roots in the North Indian culinary tradition, renowned for its tantalizing flavors and aromatic spices. The tender chicken is cooked to perfection, blended with basmati rice, and infused with spices, culminating in a dish that is both hearty and flavorful. This dish is perfect for special occasions or a lavish Sunday lunch. It pairs beautifully with pickled onions, Burani Raita, and Mirchi Ka Salan for a complete meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (with bone) | 1 kg |
| Basmati rice | 4 cups |
| Onions (thinly sliced) | 3 |
| Tomatoes (finely chopped) | 4 |
| Green chilies (slit at the center) | 4 |
| Ginger (ground to paste) | 20 grams |
| Garlic (ground to paste) | 20 grams |
| Red chili powder | 2 tablespoons |
| Coriander powder (Dhania) | 2 tablespoons |
| Garam masala powder | 1 tablespoon |
| Coriander leaves (finely chopped) | 1/2 cup |
| Mint leaves (Pudina, finely chopped) | 1/2 cup |
| Sunflower oil | As needed |
| Ghee | As needed |
| Salt | To taste |
| Hung curd (Greek yogurt) | 1/2 cup |
| Turmeric powder (Haldi) | 1 teaspoon |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 590 kcal |
| Protein | 45g |
| Carbohydrates | 60g |
| Fat | 25g |
| Fiber | 3g |
| Sodium | 800mg |
Instructions
Step 1: Rice Preparation
- Begin by washing and soaking the basmati rice in water for 20 minutes to ensure it cooks evenly and remains fluffy.
- In a large pot, bring about 3 liters of water to a boil. Once boiling, add 1 teaspoon of cooking oil and 1 teaspoon of salt to the water.
- Add the soaked and drained rice to the boiling water. Stir gently once to prevent sticking and cook the rice for about 3 to 5 minutes. (Note: Some basmati rice varieties cook faster than others, so keep an eye on the cooking process.)
- Once the rice is 70-80% cooked, drain the water and spread the rice on a large plate to cool and stop the cooking process.
Step 2: Frying Onions
- In a deep-bottomed pan, heat some oil on medium flame. Add 1 sliced onion and fry until golden brown. Be careful not to burn the onions.
- Remove the browned onions and set them aside to use later for garnishing and layering.
Step 3: Marinating the Chicken
- Clean and wash the chicken thoroughly.
- In a mixing bowl, marinate the chicken with 1/2 cup of thick curd (Greek yogurt), 2 tablespoons of red chili powder, 1 teaspoon of turmeric powder, and salt. Allow it to marinate for at least 30 minutes for the best flavor infusion.
Step 4: Cooking the Chicken Masala
- In a large pan, heat oil on medium flame. Add the remaining 2 sliced onions and sauté for about 3 minutes or until they become translucent.
- Add the ginger-garlic paste and sauté until the raw smell disappears.
- Stir in the slit green chilies and sauté for another minute.
- Add the chopped tomatoes and cook until they soften and become mushy.
- Stir in 2 tablespoons of red chili powder, 2 tablespoons of coriander powder, and salt to taste. Cook this masala for about 2 minutes to blend the spices.
- Add 3 tablespoons each of finely chopped coriander and mint leaves. Mix well to incorporate the fresh herbs.
- Finally, add the marinated chicken to the pan and cook until the chicken is fully cooked. If there’s excess water, increase the heat and thicken the gravy to coat the chicken. The masala should be thick and rich, not watery.
Step 5: Layering and Dum Cooking
- Take a large, wide, deep vessel (a Dutch oven or biryani pot works best) and coat the bottom and sides with ghee.
- Reduce the flame to low and spread 2 full tablespoons of the thick chicken biryani masala evenly on the bottom of the pan.
- Next, add a layer of the cooked basmati rice over the chicken masala. Gently spread the rice to cover the chicken.
- Use a teaspoon to remove any excess oily layer from the chicken masala and drizzle it over the rice. This will add extra flavor and color to the rice.
- Continue layering until all the rice and chicken are used up. End with a top layer of rice.
- Over the final rice layer, sprinkle the reserved fried onions, coriander, and mint leaves.
- Cover the pot with a tight-fitting lid. To ensure the steam is trapped inside, place a heavy weight on top of the lid.
- Let the biryani cook on low heat for about 10 minutes. This allows the flavors to meld together and the rice to absorb all the aromatic spices.
Step 6: Serving
- Once the Chicken Dum Biryani is ready, gently scoop it out from the edges of the pan. Be careful not to break the rice grains.
- Serve the Chicken Dum Biryani with pickled onions, Burani Raita, and Mirchi Ka Salan for a complete meal.
Tips for the Perfect Chicken Dum Biryani:
- Use Fresh Ingredients: Fresh ginger, garlic, and herbs like mint and coriander enhance the flavor profile of the biryani significantly.
- Layering is Key: Make sure the layers are even for proper flavor distribution. The layering process helps trap the steam and allows the rice to cook perfectly.
- Dum Cooking: The slow-cooked ‘dum’ method is essential for absorbing all the flavors. Ensure the flame is low to prevent burning while allowing the steam to work its magic.
- Add Saffron (Optional): For an added touch of luxury, soak a few strands of saffron in warm milk and drizzle it over the final rice layer before sealing the pot for dum cooking. This will give your biryani an aromatic fragrance and a rich color.
Conclusion
Chicken Dum Biryani is a classic North Indian dish that showcases the beauty of slow-cooked flavors, aromatic spices, and perfectly tender chicken. The key to a great biryani lies in the marination, the layering process, and the dum cooking method, which brings out the best in each ingredient. Whether it’s a festive meal or a cozy weekend dinner, this recipe will surely impress everyone at the table. Enjoy your Chicken Dum Biryani with a side of raita or a tangy chutney for an unforgettable meal experience!
