Chicken dum biryani
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Chicken dum biryani

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Time to cook

2 hours

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Difficulty

Medium

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Serves

2

A classic Indian dish made using marinated chicken pieces, layered with basmati rice & slow-cooked, garnished with fried onions.

A classic Indian dish made using marinated chicken pieces, layered with basmati rice & slow-cooked, garnished with fried onions.

Ingredients

Basmati Rice

1.75 cup

Water

2.75 cup

Whole Chicken

500 gram

Vegetable Oil

1.25 tbsp

Onion Raw

1 large

Saffron

1 pinch

Whole Cow Milk

1.5 tbsp

Coriander Leaves

1 tbsp

Mint Leaves

1 sprig

Pure Cow Ghee

1 tbsp

Cashew Nuts, Raw

2 tbsp

Raisins

1.5 tbsp

Kewra Water

0.25 tsp

Rose Extract

0.25 tsp

Salt

1 pinch

Red Chilli Powder

0.75 tbsp

Coriander Powder

1 tbsp

Salt

1 pinch

Coriander Leaves

1 tbsp

Mint Leaves

1 tbsp

Curd

0.5 cup

Picador Chillies

1 chilli

Ginger Garlic Paste

1 tbsp

Lemon Juice

0.25 Tbsp

Cloves

3 Clove

Cardamom

3 Pod

Bay Leaf

1 leaf

Cinnamon

1 tsp

Cumin Seeds

0.25 tbsp

Stone Flower Spice

1 Piece

Star Anise

1 Star anise

Fennel Seeds

0.25 tbsp

Step-by-step instructions to cook

Prep

1

Prepare the special garam masala powder by grinding cloves, cardamom, bay leaf, cinnamon, cumin seeds (jeera), black stone flower, star anise, and fennel seeds into a fine powder.

2

Marinate the chicken with chilli powder, coriander powder, salt, coriander leaves, mint leaves, curd, green chillies, ginger garlic paste, special garam masala powder and lemon juice for at least 2 hours, but overnight works well too.

3

Rinse and soak basmati rice for an hour.

Cooking

1

Boil a large pot of water with salt.

2

Once boiling, add drained rice and cook for 5 to 7 minutes until it's 90% done; drain and set aside.

3

Heat oil in a large pot; fry onions until golden, then drain and set aside.

4

Soak saffron in warm milk.

5

In a saucepan, heat ghee and fry cashews and raisins until golden.

6

In the same oil, add chicken and cook for 5 minutes.

7

Layer the rice over the chicken.

8

Top with fried onions, chopped herbs, saffron milk, fried nuts, ghee, kewra, and rose essence.

9

Cover the pot with foil and place a plate on top.

10

Put a weight on the plate and cook on very low heat for 30 to 35 minutes.

11

Remove the weight and foil, fluff the rice carefully, and serve hot.

Nutrition information

(per serving)

Carbs

Carbs

16.9

Proteins

Proteins

8.3

Fats

Fats

4.9

Fiber

Fiber

1.3

145

kcal

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