Chicken Biryani – Dum Style

Step 1: Prepare Onions for Frying

Peel and finely chop 1 large onion. Set aside and cover to minimize tears. Then, thinly slice 1.5 onions for frying.

Step 2: Fry Sliced Onions

Heat a fryer or pan with plenty of neutral oil or chicken fat on medium heat. Fry the thinly sliced onions, moving them around continuously, until dark golden brown but not black. Drain the fried onions on paper towel and set aside.

Step 3: Prepare Basmati Rice

Wash 600g (approx. 3 cups) basmati rice well, changing the water often, until the water runs clear. Cover with fresh water and let it soak for 30 minutes.

Step 4: Prepare Flatbread Dough

In a bowl, mix 350g (3 cups) regular flour, 3g (0.5 tsp) salt, 250ml (1 cup) water, and 15g (1 tbsp) oil or ghee. Work it into a dough, then cover with a damp cloth and set aside.

Step 5: Sear Chicken

Heat a pan with 30g (2 tbsp) ghee or oil. Sear the 1kg bone-on chicken (thighs or drumsticks) until nice and golden brown on all sides. Once browned, set the chicken aside.

Step 6: Cook Gravy Base (Onions & Spices)

In the same pan with the chicken fond, add the finely chopped large onion and 30g (2 tbsp) ghee or onion oil. Fry until softened and browned. Do not salt yet. Once the onions have softened, add the whole spices (6-10 green cardamom pods, 1-2 cinnamon sticks, 4-6 dried bay leaves, 1g (0.5 tsp) fenugreek seeds, 2-3 mace blades). Fry for a few minutes with the onions to release their flavor. Once onions are nice and brown, add 75g (5 tbsp) ginger and garlic paste. Cook it out well until the raw fragrance is gone.

Step 7: Add Tomatoes & Chili

Add 25g (1.5 tbsp) tomato paste and cook for 1 minute. Then, add 20g (4 tbsp) garam masala and 2g (1 tsp) Kashmiri chili powder. Follow up with 200g chopped tinned or fresh tomatoes and simmer for a few minutes. Add a touch of water or chicken stock if the mixture gets too pasty. Season with salt to taste and a touch of sugar to balance the tartness of the tomatoes. Remove from heat.

Step 8: Prepare Stabilized Yogurt

Place 250g (1 cup) full-fat Greek yogurt in a bowl. Add 2 tbsp double cream and 1 tsp cornstarch. Whisk really well until homogeneous.

Step 9: Incorporate Yogurt into Gravy

Once the gravy base has cooled down a touch, add the whisked yogurt bit by bit, stirring continuously to prevent splitting. Once all yogurt is incorporated and the gravy is looking good, add the seared chicken back into the gravy. Slowly simmer until the chicken has cooked through and some fat rises to the top. Stir the fat back in and ensure it doesn't boil fast or burn.

Step 10: Prepare Saffron Sauce

In a pan, add 120g (0.5 cup) double cream, 60g (3 tbsp) butter, and 3 large pinches of saffron strands. Simmer for 3-5 minutes until beautifully golden and the saffron has fully bloomed.

Step 11: Pre-cook Rice for Layering

In a pot, add 600g (2.5 cups) chicken stock or water, 6g (1 tsp) salt, 6 cardamom pods, 3 star anise, 5 cloves, 4-5 bay leaves, a few mace blades, 0.5 tsp turmeric powder, and 1 fat spoon of ghee or butter. Bring the liquid to a boil and let it infuse for a few minutes. Add the soaked basmati rice. Give it a stir and boil for 2-3 minutes. The rice is done when you can break it between your fingers but it still has a little bit of raw rice in the middle. Drain the rice and keep the liquid for other uses.

Step 12: Preheat Oven & Prepare Garnish

Turn your oven to 230°C (446°F). Slice a few green chilies if you like it hot. Tear fresh mint and cilantro leaves for garnish.

Step 13: Layer the Biryani

Start with a thin layer of saffron sauce in your clay pot or saucepan. Follow with a layer of pre-cooked rice. Add sliced chilies (if using), fresh herbs (mint and cilantro), and crispy fried onions. Add a couple of pieces of chicken and a touch of gravy. Repeat with rice, saffron sauce, chilies, herbs, and crispy onions. Add chicken and gravy again. Repeat one final time with rice, saffron sauce, chilies, herbs, and crispy onions.

Step 14: Seal and Bake Biryani

Conceal the pot by rolling out the flatbread dough to form a seal around the lid, or use aluminum foil. Seal the lid tightly. Bake in the preheated oven for 25-30 minutes.

Step 15: Cook Flatbreads (Optional)

While the biryani is cooking, roll the leftover dough into balls, then flatten out and roll into very thin round sheets on a well-floured surface. Heat a skillet or pan on high. Dry roast the flatbread in the skillet, pressing it down gently with a damp cloth so it puffs up. Cook both sides until nice, brown, and puffed up. While still warm, brush with a touch of melted butter or ghee to keep it soft.

Step 16: Serve Biryani

Once the biryani has cooked, carefully open the lid, taking care not to steam your fingers. Let it rest for 5 minutes before dishing up. Optionally, but extremely necessary, garnish with more fresh herbs and crispy fried onions.

• Making your own fried onions provides flavorful onion oil for cooking.

• Use bone-on chicken (thighs or drumsticks) for best results; avoid breast as it might dry out.

• Use full-fat Greek yogurt (6% and above).

• To stabilize yogurt and prevent splitting, whisk in double cream and cornstarch.

• Add yogurt bit by bit to a cooled gravy base to prevent splitting.

• Do not lose the fond (brown bits) from frying chicken; it has a universe of flavor.

• The leftover rice liquid is delicious in soups or other curries, or even great just as is.

• Eat traditionally with your hands, or use a spoon, or scoop it up with the flatbread.

• If lazy, buy crispy shallots and toast them in the oven until golden brown.

• If not using yogurt, use a touch of cream instead (but will lose the authentic tangy taste).

• Use aluminum foil to seal the pot instead of dough for the 'dum' cooking method.

• For the rice, simply use salted water and butter if you don't want to use individual spices.