Chicken Biryani (Dum Style)

The crown jewel of Indian rice dishes. Fragrant, layered, and utterly spectacular.

Ingredients

• 2 lbs chicken pieces, bone-in
• 2 cups basmati rice, soaked 30 min
• 2 large onions, thinly sliced (fry in oil until crispy — birista)
• 1 cup plain yogurt
• Marinade spices: 1 tbsp ginger-garlic paste, 1 tsp turmeric, 1 tsp chili powder, 1 tsp garam masala, salt
• Whole spices: 4 green cardamom, 2 black cardamom, 4 cloves, 1 cinnamon stick, 2 bay leaves
• 1 cup warm milk with a pinch of saffron
• 1/4 cup ghee

Fresh mint and cilantro

• 1 tbsp rose water

Directions

1. Marinate chicken in yogurt and marinade spices for at least 2 hours. Add half the fried onion.
2. Parboil soaked rice with whole spices and salt until 70% cooked (it will remain firm). Drain.

In a heavy pot, spread marinated chicken evenly.

1. Layer parboiled rice over chicken. Top with remaining fried onions, saffron milk, mint, cilantro, rose water, and ghee.

Seal pot tightly with foil then lid.

1. Cook on high heat 5 min, then very low heat 25-30 min (dum cooking).
2. Rest sealed 10 minutes. Uncover at table for the aroma.

Notes

Dum cooking (steam-sealing) is the technique that makes biryani unique. The ingredients steam in their own moisture, infusing all layers with fragrance.