Chicken Dum Biryani

Prep: 15 mins

Prep: 15 mins

Cook: 30 Mins

Cook: 30 Mins

Total Time: 45 mins

Total Time: 45 mins

Yield: 4-6 Servings

Yield: 4-6 Servings

INGREDIENTS:

Rice:

  • 500g Daawat Ultima Basmati Rice
  • Saffron or yellow food color mixed with 2 tbsp milk
  • 2 tsp Ghee
  • 1 cup Reserved rice water
  • Lemon juice
  • Oil

Chicken Marinade:

  • 600g Chicken, washed and cut into medium pieces
  • 250g Yogurt
  • 2 tbsp Ginger-garlic paste
  • 1 tbsp Red chili powder
  • 1 tbsp Garam masala powder
  • 1 tbsp Lemon juice
  • 1/4 tsp Turmeric powder
  • 4-5 Green chilies
  • 2 medium Fried onions
  • 120g Warm onion oil
  • Chopped cilantro
  • Chopped mint
  • Salt, to taste

Whole Spices:

  • Cardamom pods
  • Cloves
  • Cinnamon
  • Star anise
  • 1/2 tsp Shahi jeera

Cook:

  1. Mix chicken with yogurt, salt, ginger-garlic paste, turmeric, red chili powder, lemon juice, garam masala, cilantro, mint, green chilies, fried onions, warm onion oil, cardamom, cloves, cinnamon, and shahi jeera. Marinate for a few hours or overnight.

  2. Wash the basmati rice until the water runs clear. Soak for at least 20 minutes.

  3. Bring water to a boil with cinnamon, cloves, star anise, cardamom, lemon juice, and oil. Add the soaked rice and cook for 4-5 minutes.

  4. Strain the rice and save 1 cup of the starchy rice water.

  5. Spread the marinated chicken at the bottom of a heavy pot. Add rice on top, then fried onions, saffron milk, ghee, cilantro, and the reserved rice water.

  6. Cover and seal the pot. Cook on high heat for 10 minutes, then lower the flame and cook for 30 minutes.

  7. Turn off heat and let rest for 10 minutes before serving.