Better Than Restaurant Chicken Dum Biryani

Ingredients

• 454 g (1 pound); 4 drumstickschicken drumsticks, skin removed
• 454 g (1 pound), cut in halfboneless, skinless chicken thighs
• 10–15 ml (2–3 teaspoons)biryani masala
• 15 ml (1 tablespoon)ginger paste
• 15 ml (1 tablespoon)garlic paste
• 10 ml (2 teaspoons)kosher salt
• 15 ml (1 tablespoon)Kashmiri red chilli powder
• 2.5 ml (1/2 teaspoon)ground turmeric
• 15 g (1/4 cup)fresh mint leaves, chopped
• 30 ml (2 tablespoons)lemon juice
• 180 ml (3/4 cup)plain yoghurt
• 56 g (4 tablespoons)ghee
• 1 largeyellow onion, thinly sliced
• 463 g (2 1/2 cups)extra-long-grain basmati rice
• 5 ml (1 teaspoon)black cumin seeds (shah jeera)
• 2bay leaves (tamal patra)
• 1star anise
• 4green cardamom pods
• 8cloves
• 22.5 ml (1 1/2 tablespoons)kosher salt
• 4 g (1/4 cup)cilantro, chopped
• 2.5 ml (1/2 teaspoon)saffron
• 30 ml (2 tablespoons), warmmilk
• 30 ml (2 tablespoons), optionalghee

Instructions

1. 1

   Mix the marinade

   In a bowl, mix the yoghurt, ginger paste, garlic paste, turmeric, chilli powder, biryani masala, 2 teaspoons of salt, mint and lemon juice.

2. 2

   Marinate the chicken

   Add the chicken and turn it until evenly coated. Cover and refrigerate for at least 30 minutes, or overnight.

3. 3

   Soak the saffron

   Stir the saffron into the warm milk and set it aside.

4. 4

   Soak the rice

   Rinse and drain the basmati rice 2 to 3 times. Add 4 cups of water and leave it to soak for 20 minutes.

5. 5

   Fry the onions

   While the rice soaks, heat the ghee in a heavy-based pan over medium heat. Add the onion and fry, stirring frequently, for about 15 to 20 minutes, until light golden brown and starting to crisp.

6. 6

   Reserve the onions

   Lift the onions out of the pan, leaving the excess ghee in it for cooking the chicken. Mix one quarter of the fried onions into the marinated chicken.

7. 7

   Boil the spices

   In a medium pot, bring 8 cups of water to the boil over high heat with the cumin seeds, bay leaves, star anise, cardamom, cloves and 1 1/2 tablespoons of salt.

8. 8

   Parboil the rice

   Drain the soaked rice and add it to the boiling water. Bring it back to a full boil over high heat, then reduce the heat to medium and cook uncovered for 5 to 6 minutes, until about 90% cooked. Drain promptly and set aside.

9. 9

   Cook the chicken

   Add the marinated chicken to the pan with the remaining ghee. Cook over medium heat for 8 to 10 minutes, turning the pieces halfway through.

10. 10

    Layer the biryani

    Carefully spread the partially cooked rice over the chicken. Top with the caramelised onions, saffron milk and, if using, the optional ghee.

11. 11

    Steam on dum

    Cover the pot and seal it with aluminium foil, then weigh the lid down. Cook over low heat for 20 minutes. Turn off the heat and leave the pot undisturbed for another 10 minutes before opening.

12. 12

    Rest and serve

    Garnish with cilantro and leave the biryani uncovered for 5 minutes. Gently fluff the rice with a fork or silicone spatula, then serve with raita and lemon wedges.

What is chicken dum biryani?

Biryani is a South Asian rice dish with many regional forms, commonly built from seasoned rice and meat or vegetables. In dum cooking, the layered ingredients finish together under a tightly covered pot, allowing them to steam.

This version combines yoghurt-marinated chicken with partly cooked basmati, fried onions and saffron milk. Parboiling the rice separately helps it finish in the pot without losing its shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 601 calories, 31g protein, 69g carbs, 22g fat.

The rice is the main source of carbohydrates, while ghee and the chicken's fat contribute much of the fat. Chicken and yoghurt provide most of the protein. Serve a portion with raita and a fresh salad or vegetables to round out the plate.

The marinade and chicken

Spice balance: Biryani masala, chilli and turmeric season the chicken, while ginger, garlic, mint and lemon bring sharper, fresher notes. Yoghurt coats the pieces and helps the spices cling during cooking.

Marinating time: Give the chicken at least 30 minutes in the refrigerator, or leave it overnight as the method allows. Mix one quarter of the fried onions into it just before cooking.

Getting the rice ready

Rinsing: Wash the basmati 2 to 3 times, then soak it for 20 minutes in 4 cups of water. This step precedes the separate, spiced boiling water used for parboiling.

Parboiling: Cook the drained rice for 5 to 6 minutes after the water returns to a boil, aiming for about 90% doneness. Drain it promptly so it does not keep cooking in the hot water.

Frying the onions

Even slices: Thinly sliced onion cooks more evenly and becomes easier to layer. Stir it frequently over medium heat for 15 to 20 minutes.

Colour cues: Take the onions off when they are light golden brown and beginning to crisp. They continue to deepen in colour with the heat left in them, so avoid waiting until they are dark.

Sealing in the dum steam

Tight cover: Layer the rice gently over the chicken, then add the onions, saffron milk and optional ghee. Seal the pot with foil beneath the lid and place a weight on top as directed.

Gentle finish: Keep the heat low for 20 minutes, then switch it off and wait another 10 minutes before opening. This gives the chicken and rice time to finish steaming together.

Serving the biryani

Resting: After adding cilantro, leave the biryani uncovered for 5 minutes. Fluff gently with a fork or silicone spatula so the delicate grains are less likely to break.

On the side: Serve with raita and lemon wedges, as suggested in the method. Their cool, tangy flavours make a refreshing contrast to the warm spices.

Recipe notes & tips

• Keep the chicken covered in the refrigerator while it marinates.
• Use a heavy-based pan for frying the onions and cooking the chicken.
• Keep the onion in a single, even layer as much as possible and stir it frequently.
• Drain the rice as soon as it reaches the stated parboiled stage.
• Spread the rice carefully over the chicken rather than stirring the layers together.
• Fluff the rice gently after its 5-minute rest to help keep the grains intact.

Variations

• Adjust the heat: Use the lower amount of biryani masala and less chilli powder for a milder result.
• Make it more aromatic: Add the optional ghee over the rice before sealing the pot.
• Add a fresh finish: Serve with extra lemon wedges and cilantro at the table.
• Change the chicken mix: Use the listed drumsticks and thighs together, or cook with only one of those cuts while keeping the overall amount similar.
• Make it ahead: Marinate the chicken overnight in the refrigerator, as suggested in the method.

Common mistakes to avoid

• Dark onions: Take them off the heat when light golden and beginning to crisp, as they continue to cook from residual heat.
• Overcooked rice: Drain promptly after 5 to 6 minutes, when it is about 90% cooked.
• Broken grains: Handle the rice gently when layering and fluffing rather than stirring it vigorously.
• Loose lid: Seal the pot with foil and weigh down the lid to retain steam during dum cooking.
• Opening too soon: Leave the covered pot off the heat for the full 10-minute rest before uncovering it.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat until piping hot throughout, adding a small splash of water if the rice seems dry.

Frequently asked questions