By: Payal
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Chicken dum biryani is one of those dishes that shows up at celebrations and quiet Sundays alike. It is rich without being heavy, fragrant without being overpowering, and deeply satisfying every single time.
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Unlike regular biryani, dum cooking seals the pot so that chicken, rice and spices cook in their own steam. The flavours stay trapped, the rice stays fluffy, and every grain carries spice.
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500 gram chicken legs
Cleaned and washed well for even cooking and better absorption of spices.
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1 tsp red chilli powder
2 tsp ginger garlic paste
Half cup yoghurt
Half tsp turmeric
1 tsp coriander powder
1 tsp garam masala
One and a half tsp salt
This marinade gives the biryani its backbone.
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Pinch of saffron
Half cup milk
2 cups water
5 cardamoms
3 cloves
1 cinnamon stick
2 mace
2 black cardamoms
5 black peppercorns
Half tsp salt
1 cup washed basmati rice
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1 tbsp ghee
1 tbsp chopped coriander leaves
2 tbsp fried onion
3 chopped almonds
These sit on top and finish the biryani visually and in flavour.
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Soak saffron in half a cup of milk and keep aside.
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Mix all marinade ingredients with the chicken and coat well. Let it rest for 4 hours so the spices settle into the meat.
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Cook the rice with all whole spices, salt and water except saffron and milk. Keep it slightly undercooked.
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Layer marinated chicken in ghee, add cooked rice on top, then pour saffron milk. Finish with coriander, fried onion and almonds.
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Cover tightly with foil and cook on low heat for 20 to 30 minutes till steam cooks everything together.
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Open once done and gently mix. A light drizzle of rose water before serving adds a soft finish.
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