Chicken Biryani – Dum Style

Step 1: Toast Whole Spices for Biryani Masala

Heat a dry skillet until hot. Add dry red chiles, bay leaves, mace, cumin seeds, caraway seeds, green cardamom, black cardamom, black peppercorns, coriander seeds, cinnamon, and cloves. Toast for 4-5 minutes, swirling the pan constantly to prevent burning, until the spices are fragrant.

Step 2: Grind Biryani Masala

Transfer the toasted spices to a bowl. Grate 1/4 of a nutmeg into the bowl. Add 1/2 teaspoon of turmeric powder, 1 tablespoon of fenugreek leaves (Kasoori Methi), and 1 teaspoon of salt. Transfer the mixture to a spice grinder and grind to a coarse consistency, ensuring it's not a fine powder.

Step 3: Prepare Chicken Marinade Base

In a large bowl, combine 1/4 cup of birista oil, 4 tablespoons of ginger garlic paste, 1 tablespoon of green chile paste, 2 tablespoons of Kashmiri red chile powder, 1/2 teaspoon of turmeric, 2 tablespoons of the homemade biryani masala, 1 tablespoon of coriander powder, and salt to taste. Squeeze the juice from half a lemon into the mixture. Taste and adjust seasoning.

Step 4: Marinate Chicken

Add chicken thighs and drumsticks to the marinade. Add 3/4 cup of fried onions (birista) to the chicken. Mix everything thoroughly with your hands, ensuring each piece of chicken is well coated. Cover and refrigerate for 2-3 hours.

Step 5: Add Yogurt and Herbs to Marinade

After marination, add 1 cup of full-fat Greek yogurt (whisked with a little water until smooth) to the chicken. Mix well. Chop mint and cilantro. Add half of the chopped mint and cilantro to the chicken and mix again. Set aside.

Step 6: Soak Basmati Rice

Rinse 2 cups of Sella Basmati rice thoroughly until the water runs clear. Soak the rice in water for 1 to 1.5 hours.

Step 7: Boil Rice with Aromatics

Bring a large pot of water to a vigorous boil. Add 2 star anise, 1 teaspoon black peppercorns, 5-6 green cardamom pods, 5-6 cloves, 1 cinnamon stick, 1 bay leaf, and 1 slit green chile. Add 1 tablespoon of oil, 1 teaspoon of caraway seeds, and 2 tablespoons of salt. Squeeze the juice from half a lemon into the water and then add the squeezed lemon half. Add the soaked rice to the boiling water. Cook for approximately 4 minutes, until the rice is 70-75% cooked (it should be smashable but still hold its shape).

Step 8: Drain and Cool Rice

Immediately fish out the partially cooked rice from the pot using a spider or slotted spoon. Spread the rice evenly on a sheet tray to prevent it from overcooking due to residual heat and to keep the grains separate.

Step 9: Prepare Saffron Cream

In a small saucepan, slowly heat 1/2 cup of heavy cream until it's warm, but not boiling. Add a pinch of saffron strands to the warm cream. Let the saffron infuse.

Step 10: Infuse Ghee and Combine for Jhol

In another small saucepan, melt 2 tablespoons of ghee. Slit a thin green chile in half and add it to the melted ghee to infuse its flavor. Once infused, pour the ghee into the saffron cream. Add 1 teaspoon of rose water (Gulab Jal) and 1 teaspoon of Kewra water. Stir to emulsify all ingredients, creating a beautiful, fragrant liquid.

Step 11: Prepare Dum Seal Dough

In a bowl, combine 1 cup of wheat flour (atta), 1 tablespoon of oil, and 1/2 cup of water. Knead the ingredients together to form a soft, pliable dough. Roll the dough into a ball and cover it with a damp cloth to prevent it from drying out.

Step 12: Parcook the Chicken

Heat a heavy-bottom cast iron skillet or Dutch oven on high heat. Add 1/4 cup of birista oil and 2 tablespoons of ghee. Drop a tiny bit of marinade into the oil to check if it's hot enough. Once hot, add all the marinated chicken, including all the marinade, to the pot. Sear the chicken, stirring occasionally, to lock in juices and develop color on the skin. Cook for 7-8 minutes until the chicken is about 75% cooked. Reduce the heat and cover the pot with a lid.

Step 13: Assemble the Biryani Layers

In a clean Dutch oven, spread a very thin layer of the prepared jhol at the bottom. Add an even layer of the partially cooked rice. Place some parcooked chicken pieces on top of the rice. Spoon some of the chicken's cooking sauce over the chicken and rice. Sprinkle a portion of the remaining fried onions, chopped mint, chopped cilantro, slit green chiles, and ginger juliennes. Drizzle more jhol over this layer. Repeat the layering process: rice, chicken, sauce, fried onions, herbs, chiles, ginger, and jhol, until all ingredients are used. Do not mix the layers at this stage.

Step 14: Seal and Bake the Biryani (Dum Cooking)

Roll the dum seal dough into a long, even strand. Dip your fingers in water and run them around the rim of the Dutch oven. Carefully place the dough around the circumference of the pot, pressing it down to create a seal. Place the lid on top of the pot, pressing firmly to ensure the dough creates an airtight seal. Pop the Dutch oven into a preheated oven at 325°F (≈165°C) (approximately 165°C) (160°C (≈320°F) (approximately 320°F)) for 30-35 minutes. This 'dum' cooking method will trap steam and flavors, completing the cooking process.

Step 15: Serve Biryani with Raita

After 30-35 minutes, carefully remove the Dutch oven from the oven. Use a towel as the pot will be very hot. Gently break the dough seal with a knife and lift the lid. You should see a puff of steam, indicating a successful dum. Fluff the biryani with a spoon, mixing the layers just before serving. Plate the biryani with equal parts chicken and rice. Serve with a side of raita (yogurt whisked with salt, cumin powder, chopped cucumbers, and mint). Enjoy traditionally with your hands.

• Do not over-toast spices for the masala; pull them off the heat as soon as they become aromatic to prevent burning.

• Grind biryani masala coarsely, not to a fine powder, for better texture and flavor.

• Marinate chicken for at least 2-3 hours to allow flavors to penetrate deeply.

• Soak basmati rice for 1-1.5 hours to rehydrate grains and reduce cooking time.

• Do not agitate or stir the rice too much while boiling to prevent breaking the grains.

• When layering, do not mix the ingredients until serving to maintain distinct flavors and textures.

• Use a damp cloth to help the dum seal dough stick to the pot rim.

• Substitute chicken with goat or mutton for a more traditional biryani.

• Adjust the amount of green chilies based on desired spice level.