Spiced Chicken Dum Biryani Recipe

About this recipe

Spiced Chicken Dum Biryani is a classic Indian dish that combines tender, marinated chicken layered with fragrant basmati rice and aromatic spices, all cooked together in the traditional 'dum' method to create a wholesome and satisfying meal. This recipe strikes a perfect balance of flavors, with moderate heat from spices like garam masala and green chilies, making it ideal for those who enjoy a medium spice level. Designed for an active lifestyle, this dish is high in protein and calories, perfect for muscle gain. It's a great lunch option for families, offering a feast of flavors and textures in every bite.

Ingredients

• 500 g Chicken Whole
• 1 kg Basmati Rice
• 500 g Tomato - Hybrid
• 200 g Dahi
• 100G Oleo
• 200 ml Ghee
• 100 g Garlic
• loose Ginger
• 50 g Cloves
• 20 g Cinnamon
• 100 g Coriander Leaves
• 1Bunch Pudina
• 20 g Cardamom Green
• medium Chilli Green Long
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Jeera
• 500 g Onion
• 100 g Red Chili Powder
• 100 g Salt
• 100 g Tej Patta
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the basmati rice thoroughly and soak it in water for 30 minutes, then drain and set aside.
2. 2. Marinate the chicken with yogurt, turmeric powder, red chili powder, garam masala, and salt. Let it rest for 1 hour.
3. 3. Heat 2 tbsp of oil in a large pan. Add cumin seeds, bay leaf, cardamom, cloves, and cinnamon stick. Sauté for 1 minute until aromatic.
4. 4. Add the sliced onions and sauté until golden brown. Add garlic, ginger, and green chilies, cooking for another 2 minutes.
5. 5. Stir in the chopped tomatoes and cook until they soften. Add coriander powder and mix well.
6. 6. Add the marinated chicken to the pan and cook on medium heat for 10-12 minutes, stirring occasionally until the chicken is partially cooked.
7. 7. In a separate pot, boil water and cook the soaked rice until 70% cooked. Drain the rice and set aside.
8. 8. Layer the partially cooked chicken at the bottom of a large pot. Spread the partially cooked rice over the chicken evenly.
9. 9. Drizzle ghee on top of the rice and garnish with chopped coriander, mint leaves, and fried onions (if using). Cover the pot tightly with a lid or foil.
10. 10. Cook on low heat (dum) for 20-25 minutes. Let the biryani rest for 10 minutes before fluffing the rice and serving hot.