Chicken Dum Biryani
 
Cook time
Total time
 
An Indian biryani recipe of long grain basmati rice layered with chicken and fragrant spices.
Author:
Recipe type: Mains
Cuisine: Indian
Serves: 4-6 servings
Ingredients
  • 1 whole chicken (3-4lbs) (cut into 2 inch pieces)
  • 3½ cups basmati rice
  • 2 large onions; thinly sliced
  • 1 cup crushed tomatoes
  • 6 cardamom pods
  • 2 cinnamon sticks
  • 6 cloves
  • ½ teaspoon crushed fennel seeds
  • 4-5 whole black peppercorns
  • 2 bay leaves
  • 2 tablespoon ginger garlic paste
  • 1 cup plain yogurt
  • 1 green chili pepper; slit in middle
  • 1 teaspoon turmeric powder
  • 1 tablespoon red chili powder
  • 3 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 2 teaspoon cumin seeds
  • 2 teaspoon garam masala
  • 1 star anise
  • 3 teaspoon salt; adjust to taste
  • 7-8 saffron strands (soaked in 4 tablespoons warm milk & 1 teaspoon rose water)
  • 1 tablespoon whole tamarind (soaked in tablespoon of water)
  • 3 tablespoon cooking oil
Method
  1. Marinate the chicken with yogurt, crushed fennel seeds, ginger garlic paste, red chili powder, cumin powder, coriander powder, and turmeric – set aside for at least an hour.
  2. In a large heavy bottom pan, heat oil (on medium heat). Add the green chili pepper, cumin, black peppercorns, cloves, three cardamom pods, one bay leaf and one cinnamon stick.
  3. Once spices start sputtering add the onions, mix and cook until translucent. Add two teaspoons salt and crushed tomatoes, simmer until the liquids reduce. Once reduced add chicken and let cook for 25-30 minutes – mix in garam masala once cooked.
  4. In a large pot add rice, one teaspoon salt, three cardamoms, one bay leaf, one cinnamon stick and star anise in eight cups of water. Bring to a boil until rice is cooked al dente (one boil should be enough.) Strain water and set aside.
STOVETOP DUM:
  1. Add the par cooked rice on top of the cooked chicken. Tuck in the pre soaked tamarind evenly within the rice. Spoon on the saffron milk and liberally top with fried onions. Cover and cook on medium low heat for 15 minutes. Keep covered for another 10 minutes. Garnish with chopped cilantro. Serve hot with yogurt or raita. Enjoy
OVEN DUM:
  1. In a deep baking dish start with the chicken as the first layer, the next layer should be the rice, spoon the saffron milk over the rice and spread the pre soaked tamarind evenly in the dish; continue this layering with rice being the final layer. Cover the baking dish and bake in a 400 F preheated oven for 45 minutes. Once done, let sit for 10-15 minutes before topping liberally with fried onions and chopped cilantro. Serve hot with yogurt or raita. Enjoy
Recipe by Love Laugh Mirch at https://lovelaughmirch.com/chicken-dum-biryani/