Description

This Better Than Restaurant Chicken Dum Biryani recipe features tender, marinated chicken cooked to perfection with aromatic basmati rice, fried onions, and fragrant spices. The dish is layered and slow-cooked on ‘dum’ for rich, flavorful biryani that rivals any restaurant quality biryani. Served with fresh cilantro and saffron-milk for an authentic touch, this biryani is a perfect blend of textures and spices for a delightful meal.

Ingredients

Units Scale

Marinade Ingredients

1 pound chicken drumsticks (4), skin removed
1 pound boneless skinless chicken thighs, cut in half
2 teaspoon 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 tablespoon lemon juice
3/4 cup plain yogurt

Crispy Fried Onions

4 tablespoons ghee
1 large yellow onion, thinly sliced

Rice Ingredients

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

Garnish

1/4 cup chopped cilantro
1/2 teaspoon saffron
2 tablespoons warm milk
2 tablespoons ghee (optional)

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Instructions

Marinate Chicken: In a bowl, combine yogurt, ginger paste, garlic paste, turmeric, Kashmiri red chili powder, biryani masala, kosher salt, chopped fresh mint leaves, and lemon juice to make the marinade. Add chicken drumsticks and thighs, coating them evenly with the marinade. Refrigerate for at least 30 minutes or up to overnight for deeper flavor.
Soak Saffron: Soak saffron threads in warm milk and set aside to infuse.
Rinse & Soak Rice: Rinse basmati rice 2 to 3 times until water runs clear. Drain and soak in 4 cups of water for 20 minutes.
Fry Onions: Heat ghee in a heavy-bottomed pan over medium heat. Add thinly sliced onions and fry, stirring frequently for 15 to 20 minutes, until they turn light golden brown and crisp. Remove fried onions, reserving some for layering and leaving excess ghee in the pan.
Add Onions to Chicken: Mix one-fourth of the fried onions into the marinated chicken for additional flavor.
Parboil Rice: Bring 8 cups of water to a boil in a medium pot. Add black cumin seeds, bay leaves, star anise, green cardamom pods, cloves, and kosher salt. Drain soaked rice and add to boiling spiced water. Boil on high for a minute then reduce to medium heat and cook uncovered for 5 to 6 minutes until rice is about 90% cooked. Drain rice and set aside.
Cook Chicken: Using the pan with leftover ghee, add marinated chicken and cook over medium heat for 8 to 10 minutes, turning halfway to brown evenly.
Layer and Cook Biryani on Dum: Carefully layer the parboiled rice over the cooked chicken in the pan. Sprinkle the remaining fried onions on top. Drizzle the saffron-infused milk evenly across the rice. Optionally, add additional ghee on top. Cover the pot tightly with aluminum foil and place the lid on top, weighing it down with a heavy object if possible to seal. Cook over low heat for 20 minutes to steam (dum cooking). Turn off heat and let it rest sealed for 10 minutes.
Garnish and Serve: Remove the lid and foil. Garnish biryani with chopped cilantro. Let the biryani sit uncovered for 5 minutes to allow flavors to settle. Gently fluff the rice with a fork or silicone spatula to prevent breaking grains. Serve hot with raita and lemon wedges.

Notes

Chicken can be marinated up to 24 hours for enhanced flavors.
Prepare fried onions a day ahead to save time; alternatively, air fryer crispy onions provide a healthier option with less ghee.
Choose aged extra long-grain basmati rice for authentic texture and aroma.
Allow biryani to rest uncovered for 5 minutes before fluffing to firm up delicate rice grains and prevent breaking.

Nutrition

Serving Size: 1 serving
Calories: 601
Sugar: 3g
Sodium: 2682mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0.02g
Carbohydrates: 69g
Fiber: 3g
Protein: 31g
Cholesterol: 154mg