Turn off the heat and let it rest for another 15mins before you open the lid. Cook 7 mins on medium-high flame, 15 mins on medium-low flame, and another 12mins on the lowest flame possible. If you’re not sure the lid fits tightly enough, make a dough with some flour and water, roll and make a rope with the dough and seal the edges with it. I did not have saffron so I used yellow food color here.Ĭover with a foil and close the lid tightly. Top rice with cilantro, mint, the rest of the ghee and milk saffron mixture. You just need to loosely place your rice over the chicken. Now spread your rice on top of the chicken and marinade. Now top the chicken with some fried onion, cilantro, and mint. Make sure all the chicken pieces touch the bottom of the pot. Now add your chicken along with all the marinade and spread evenly on the bottom. add a tbsp of ghee to the pot and spread it to cover the bottom. Take a heavy bottom pan with a tight-fitting lid. Cook the rice until they are about 80% done. Add the rice to the pot when the water starts to boil. Meanwhile, wash the rice really well until you see the water runs clear. Taste the water and make sure you have added enough salt. Add all the ingredients for the rice except rice. I always marinate my chicken the day before I want to make biryani.įill a large pot (4 quart - 5 quart) with water. But if you’re in a hurry, 3 to 4 hours would be just fine. Then refrigerate for 12 hours to 24 hours. So make sure the marinade tastes a little too salty and sour. You’re going to add a lot of chicken to this. Make sure to adjust the amount of salt I have given to your liking. Mix all the ingredients for the marinade except chicken and salt. So if you don’t already have fried onions, go ahead and deep fry about 2 cups of thinly sliced onions until crispy and golden. You need about a cup of fried onions for this recipe. Also checkout Pakki Style Biriyani recipe as well. Just follow the instructions step by step. The method to make Chicken Dum Biryani is really easy. Please do not intimidate me by the long list of ingredients. That’s how you get those beautiful fluffy rice grains. And don’t forget to drain water as soon as when they are done and spread the rice around the colander to stop them from further cooking. It should not be white and crunchy in the middle. When you chew them they should feel just cooked but need few more mins. Rice cooked in under-salted water is the biggest culprit of bland biryani. Salt your water until you feel like you have added too much salt. The most important point, salt your water really well.Wash your rice thoroughly to remove the extra starch from the grains.I use my nonstick Calphalon pan ( Affiliate Link: ), it has a nice even heat distribution and most of all it seals pretty nicely with the lid so I don’t have to seal it or even cover it with a foil. Otherwise, you’d end up with burned chicken and marinade. The equal heat distribution is so important. Use a heavy bottom pan to cook the biryani.You need that sweetness to balance out the sourness. Do not burn your fried onions or otherwise, your marinade would taste bitter.Use good quality Basmati Rice to get fluffy non-sticky rice.You need that time for your yogurt to do its work. Marinade for 12 – hours in the fridge.The lactic acid and calcium break down the protein and that’s why you shouldn’t skip the yogurt. Yogurt is the key ingredient that makes the chicken so soft and moist. Very important! These are the lessons I learned along my biryani journey. It does not need a long marination time so check that out if you are in a hurry.īefore you continue to the chicken dum biryani recipe please go through these key points. If you want a quicker biriyani recipe check out my Pakki Style Chicken Dum Biriyani Recipe. So if you’re going to try this, I promise you’re going to get the same tasting biryani as shown here. And I measured everything in measuring spoons. So after trying so many recipes on my own with different methods and spice mixes, this is the best biryani recipe I came up with. You know what I mean right? So frustrating! And when I use a teaspoon from my measuring cups, the result is so different. Some people say to use a teaspoon and use the spoon in their spice jar. I have tried countless amount of youtube Biryani recipes and never been able to find a recipe that gives how much of each ingredient I should actually use. The BEST chicken dum biryani recipe that you can actually rely on.