Chicken Biryani – Authentic Indian Style

Layer and Bake (Dum Method)

Make saffron milk: crush saffron into warm milk, mix, and set aside to bloom. Prepare fresh herbs: pick mint leaves and shave/chop cilantro leaves. Ensure the cooked chicken is evenly spread in the biryani pot. Sprinkle half of the crispy fried onions evenly over the chicken. Sprinkle mint and cilantro evenly over the onions. Add the cooked rice in a very even layer over the herbs, ensuring to cover the corners. Drizzle the saffron milk over the rice, leaving some parts white for a speckled pattern. Sprinkle the remaining crispy onions over the saffron milk. Drizzle a little of the onion-flavored oil (from frying the onions) over the top. Top with more mint, cilantro, and a sprinkle of the biryani seasoning. Make the dough lid: In a bowl, combine all-purpose flour and water, mixing until it forms a dough that holds together. Knead the dough on a floured surface. Roll out the dough into a circle, just big enough to drape over the sides of the biryani pot. Drape the dough over the biryani pot, stretching it to pull it nice and tight. Squeeze all around the edges to secure it, creating a hard, airtight seal. Brush a little ghee all around the dough lid for a beautiful golden-brown finish and to prevent cracking. Place the biryani pot into the oven to bake until the lid has formed large bubbles and is golden brown. Carefully cut around the edges of the dough lid to open it. Serve by scooping from the bottom to get chicken and sauce, then rice from the top. Optionally, serve with a side of onion raita (yogurt, onion, herbs, biryani spice blend).