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Prep Time1.5 hours
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Cook Time1 hour
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Serving6
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Ready In2.5
There is something special about lifting the lid off a pot of biryani: the rising steam, the saffron-streaked rice and that beautiful fragrance of mint and spices. My chicken biryani brings together yogurt-marinated chicken, golden barista and fried potatoes, finished with a gentle dum and an undisturbed rest.
Ingredients
Chicken Dum Biryani
Directions
Prepare Birista and Potatoes -> Marinate the Chicken -> Soak the Rice -> Make Chicken Gravy -> Prepare the Rice ->Arrange in Fragrant Layers -> Enjoy the aromatic delicious Biryani
Make the birista. Heat the oil over medium heat. Fry onions in batches, stirring regularly, until golden. Remove before they become dark; they continue browning after removal. Drain and divide as listed
Combine chicken with all marinade ingredients, greek yogurt, kashmiri red chillin powder, biryani masala, lemon juice, ginger garlic paste , salt including half the cooled birista. Cover and refrigerate for 1-2 hours or overnight.
Fry the potatoes. Pat dry and fry carefully in the onion oil over medium heat until golden and tender all the way through, approximately 15–20 minutes. Drain and season. Alternatively fry them in the Airfryer
Cook the chicken. Heat the reserved 3 tablespoons oil. Add the barista, Stir in ginger-garlic paste for 30 seconds, then add tomatoes. Cook until softened. Add the marinated chicken. Stir for 7 minutes, then cover and simmer gently for approximately 25–30 minutes, stirring occasionally, until cooked through. Add a little hot water as needed during cooking. Uncover to reduce watery gravy; keep enough moist masala to coat the chicken. Stir in coriander and check seasoning.
Parboil the rice. Meanwhile, rinse rice, soak for 30 minutes and drain. Bring the measured water, whole spices, salt and lemon to a rolling boil. Add rice and return to the boil. Start checking after 4 minutes: stop at about 80% cooked, with elongated grains and a slightly firm centre. Depending on the rice, this may take 5–8 minutes or longer. Add boiling water if needed to keep grains moving freely. Drain immediately.
Layer : In a heavy-based pot, spread a little chicken gravy. Add half the chicken, half the rice, then half the remaining birista, herbs, saffron milk and kewra water. Repeat with the remaining chicken, rice and aromatics. Arrange cooked potatoes on top along with sliced hard boiled eggs (optional)
Give it dum. Seal with foil and a tight lid. Heat gently for 3-4 minutes until steam develops, then cook on the lowest heat for 10–15 minutes, using a heat diffuser if needed. Switch off and leave sealed for 30 minutes. Rice should be tender; if still firm, sprinkle over 2 tablespoons hot water and steam a little longer.
Serve. Open carefully and lift through the layers with a broad spoon.
Conclusion
Judge rice by texture, not the clock. Keep the gravy moist, never soupy. Kewra essence is more concentrated than kewra water: substitute only according to its label, never teaspoon for teaspoon. Use biryani essence sparingly so it complements the saffron and herbs.
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