Chicken Dum Biryani

Ingredients

• 500 g onion
• 2 tbsp coriander seeds
• 1 tsp cumin seeds
• 2 tsp caraway seeds
• 2 tbsp green cardamom
• 5-6 nos. black cardamom
• 3 inch cinnamon
• 1 tbsp black peppercorns
• 7-8 nos. spicy red chillies
• 7-8 nos. bay leaf
• 2 tsp cloves
• 3 nos. mace
• 1 tbsp kasuri methi
• ½ nos. nutmeg (grated)
• ½ tsp turmeric powder
• a pinch salt
• 500 g chicken (leg & thigh)
• to taste salt
• 1 nos. lemon juice
• 4 tbsp ginger garlic paste
• 3 nos. green chilli paste
• 2 tbsp Kashmiri red chilli powder
• ½ tsp turmeric powder
• 2 tsp coriander powder
• 1½ tbsp biryani masala
• 3-4 tbsp birista oil
• 200 ml curd
• 1 medium potato (optional)
• small handful mint (chopped) — inferred quantity for a small handful.
• small handful fresh coriander (chopped) — inferred quantity for a small handful.
• 2 tbsp ghee
• 1-2 nos. bay leaf
• 1 inch cinnamon
• 1 tsp caraway seeds
• 3-4 nos. green cardamom
• 4-5 nos. cloves
• 1 nos. star anise
• 3-4 nos. black peppercorns
• 1-2 nos. green chilli (slit)
• ½ nos. lemon juice
• as required salt
• 500 g basmati rice (washed & soaked for 1 hour)
• small handful fresh coriander (chopped) — inferred quantity for a small handful.
• small handful mint (chopped) — inferred quantity for a small handful.
• a pinch biryani masala
• 3-4 tbsp ghee (warm)
• as required water
• as required milk
• as required saffron
• small handful fresh coriander (chopped) — inferred quantity for a small handful.
• small handful mint (chopped) — inferred quantity for a small handful.
• small handful birista — inferred quantity for a small handful.

Steps

1. 1

   Prepare the birista by frying sliced onions until golden brown and crispy.

   ▶ 0:00
2. 2

   Make the biryani masala by grinding the spices: coriander seeds, cumin seeds, caraway seeds, green cardamom, black cardamom, cinnamon, black peppercorns, spicy red chillies, bay leaves, cloves, mace, kasuri methi, and nutmeg.

   ▶ 1:31
3. 3

   Marinate the chicken with salt, lemon juice, ginger garlic paste, green chilli paste, Kashmiri red chilli powder, turmeric powder, coriander powder, and biryani masala. Let it sit for a while.

   ▶ 5:22
4. 4

   Cook the marinated chicken in a pot until it is tender and cooked through.

   ▶ 7:49
5. 5

   In a separate pot, boil water with bay leaves, cinnamon, caraway seeds, green cardamom, cloves, star anise, black peppercorns, green chillies, lemon juice, and salt. Add the soaked basmati rice and cook until partially done.

   ▶ 11:39
6. 6

   Layer the partially cooked rice over the chicken in the pot, adding fresh coriander, mint, biryani masala, and ghee in between layers.

   ▶ 14:10
7. 7

   Cover the pot and cook on low heat (dum cooking) until the rice is fully cooked and the flavors meld together.

   ▶ 15:10
8. 8

   Serve the biryani hot, garnished with additional fresh coriander, mint, and birista.

   ▶ 15:20