Chicken Dum Biryani

1. 1

   Step 1

   • a.Marinate the Chicken (Minimum 2 hours)
   • b.In a large mixing bowl, combine the chicken pieces, curd, ginger garlic paste, half of the fried onions, half of the mint leaves, half of the coriander leaves, slit green chilies, and lemon juice.
   • c.Add the biryani masala, red chili powder, turmeric powder, and 1.5 tsp of salt for the marinade.
   • d.Mix everything thoroughly until the chicken is evenly coated. Cover the bowl and refrigerate to marinate for at least 2 hours, or preferably overnight for the most tender and flavorful results.
2. 2

   Step 2

   • a.Prepare the Rice (15 minutes)
   • b.Gently wash the basmati rice in cold water 3-4 times until the water runs clear. Soak the rice in ample water for 30 minutes.
   • c.In a large, deep pot, bring 10 cups of water to a rolling boil. Add the bay leaves, green cardamoms, cloves, cinnamon stick, and 2 tsp of salt.
   • d.Drain the soaked rice completely and add it to the boiling water. Cook for 5-7 minutes, stirring occasionally, until the rice is exactly 70% cooked. It should still have a firm bite (al dente).
   • e.Immediately drain the rice in a colander to stop the cooking process. You can spread it on a large plate to cool slightly.
3. 3

   Step 3

   • a.Layer the Biryani (5 minutes)
   • b.In a small bowl, soak the saffron strands in 3 tbsp of warm milk. Set aside to infuse.
   • c.Select a heavy-bottomed pot (handi). Spread 2 tbsp of ghee evenly on the bottom to prevent sticking.
   • d.Transfer the entire marinated chicken mixture into the pot, spreading it in a single, even layer.
   • e.Gently spoon the 70% cooked rice over the chicken layer, spreading it evenly.
   • f.Garnish the top of the rice with the remaining fried onions, mint leaves, and coriander leaves.
   • g.Drizzle the remaining 2 tbsp of ghee and the saffron-infused milk all over the rice.
4. 4

   Step 4

   • a.Seal and Cook on 'Dum' (35 minutes)
   • b.Prepare a firm dough using the atta and a little water. Roll it into a long, thick rope.
   • c.Apply the dough rope along the entire rim of the pot. Place the lid on top and press down firmly to create a perfect airtight seal.
   • d.Place the pot on the stove over high heat for the first 5 minutes. This helps build up steam quickly inside.
   • e.Reduce the heat to the absolute lowest setting. For best results, place a flat iron tawa (griddle) under the pot to ensure gentle, even heat distribution and prevent burning.
   • f.Cook on this low 'dum' heat for 25-30 minutes. The chicken and rice will finish cooking in the trapped steam and aromas.
5. 5

   Step 5

   • a.Rest and Serve (20 minutes)
   • b.Turn off the heat and let the biryani rest, still sealed, for a minimum of 15-20 minutes. This step is crucial for the flavors to meld and the rice to settle.
   • c.Carefully break the dough seal with a knife and open the lid, tilting it away from you to avoid the hot steam.
   • d.Use a fork or a thin spatula to gently fluff the biryani from the sides of the pot, mixing the rice and chicken carefully to keep the long grains intact.
   • e.Serve hot, ensuring each portion gets both the aromatic rice and the succulent chicken from the bottom. It pairs wonderfully with Mirchi ka Salan or a simple Raita.

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