Chicken Biryani - Dum Method

Chicken biryani is a favorite of practically every Indian household. A straight forward layered dish which combines rich flavors of succulent chicken with delicious spices. Once you try this dish, you will be adding it to your weekly rotation!

Ingredients - Chicken Marinade

• 2 Lbs - Chicken thighs and drumsticks mixed
• 1 - Large red onion, chopped thin
• 1/2 Cup - Fried onions, homemade or store bought
• 1 TSP - Saffron (combine with 1 cup water)
• 1 Cup - Yogurt (combine with 1 cup water)
• 1 TBSP - Coriander powder
• 1 TBSP - Red chili powder
• 2 TBSP - Ginger garlic paste
• 1 TBSP - Salt

Ingredients - Rice

• 4 Cups - Basmati rice
• 1/2” - Cinnamon stick
• 4 - Green cardamom pods
• 1 TSP - Cumin seed
• 3-4 TBSP - Ghee or butter or neutral oil

Video Instructions 

Written Instructions:

1. In a bowl mix chicken, red onion, fried onion, coriander powder, salt, red chili powder, ginger garlic paste, 1/2 cup of yogurt mixture and 1/2 cup of saffron water. Cover and place in fridge for 1 - 24 hrs.
2. Rinse dry rice thoroughly to remove starch.
3. Heat ghee in a large, heavy bottom pot.
4. Add cumin seeds, green cardamom pods and cinnamon stick. Saute for ~30 seconds till fragrant.
5. Add washed rice and saute for 30 seconds more.
6. Add six cups of cold water and bring to a light simmer. Reduce heat and cover with a lid. Cook for 12 minutes or until rice is about 80% cooked.
7. Cook the chicken and onions in a separate pan to an internal temp of 135F.
8. Remove the rice and chicken from heat.
9. Remove rice from pot and set aside.
10. Clean pot and bring to low heat. Add butter.
11. Follow the secret biryani flavor assembly diagram.
    
12. Pour the remaining 1/2 cup of yogurt mixture and saffron water on top. Cook on low for 15-20 mins more.

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