Master the art of the perfect Biryani. Fragrant basmati rice layered with juicy, spiced chicken, saffron, and caramelized onions, slow-cooked to perfection using the traditional 'Dum' method.
Prep Time⏱ 45m
Cook Time🔥 40m
Calories🥗 520
Servings👥 4-6
How to Make It
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1. Marinate the Chicken: In a large bowl, mix chicken with yogurt, ginger-garlic paste, spices, fried onions, herbs, and lemon juice. Marinate for at least 1 hour (overnight is better).
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2. Par-boil the Rice: In a large pot, boil water with whole spices and salt. Add soaked rice and cook until it is 70% done (still has a slight bite). Drain and set aside.
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3. Cook the Chicken Base: In a heavy-bottomed pot (Handi), heat a little oil or ghee. Add the marinated chicken and cook on medium heat for 10-12 minutes until the chicken is half-cooked and the gravy thickens.
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4. Layering: Spread the half-cooked chicken evenly at the bottom. Layer the par-boiled rice over the chicken. Top with fried onions, chopped herbs, saffron milk, and dollops of ghee.
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5. The Dum Process: Seal the pot with a tight lid (use foil or dough for a perfect seal). Cook on very low heat for 20-25 minutes. If using a thin-bottomed pot, place a flat Tawa (griddle) underneath to prevent burning.
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6. Resting: Turn off the heat and let the Biryani rest for 10 minutes before opening.
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7. Serving: Gently fluff the rice from the sides, ensuring the masala and white rice are mixed slightly but not mashed. Serve hot with Raita and Salan.