Chicken Biryani – Dum Style

Step 1: Prepare the Biryani Masala

Heat a skillet over medium-high heat. Add dry red chiles, bay leaves, mace, cumin seeds, caraway seeds, green cardamom, black cardamom, black peppercorns, coriander seeds, cinnamon stick, and cloves to the dry skillet. Toast the spices for 4-5 minutes, swirling the pan constantly to prevent burning. The goal is to release essential oils and make them aromatic. Once fragrant, remove from heat and transfer to a bowl to cool. Grate 1/4 of a nutmeg into the bowl. Add 1/2 tsp turmeric powder and 1 tbsp dried fenugreek leaves (kasuri methi). Add 1 tsp salt. Transfer the cooled spices to a spice grinder. Grind the spices to a coarse consistency, not a fine powder. Some spices should remain partially unground for texture and flavor.

Step 2: Marinate the Chicken

In a large bowl, combine 1/4 cup birista oil, 4 tbsp ginger garlic paste, 2 tbsp green chile paste, 2 tbsp Kashmiri red chile powder, 1/2 tsp turmeric powder, 2 tbsp biryani masala, 1 tbsp coriander powder, and salt to taste. Squeeze the juice of half a lemon into the mixture. Mix well. Add 2.5 lbs of bone-in, skinless chicken thighs and drumsticks to the marinade. Add 3/4 cup fried onions (birista) and mix thoroughly with your hands. Cover and refrigerate for 2-3 hours. After marinating, add 1 cup whisked Greek yogurt (thinned with a little water) to the chicken and mix well. Add 1/4 cup chopped mint and 1/4 cup chopped cilantro to the chicken and mix again.

Step 3: Par-boil the Basmati Rice

Soak 2 cups of Sella Basmati rice for 1-1.5 hours. Bring a pot of water to a vigorous boil. Add 2 star anise, 1 tsp black peppercorns, 5-6 green cardamom pods, 5-6 cloves, 1 cinnamon stick, 1 bay leaf, 1 slit green chile, 1 tbsp oil, 1 tsp caraway seeds, 2 tbsp salt, and the juice of half a lemon. Add the squeezed half lemon to the water. Add the soaked rice to the boiling water. Cook the rice for about 4 minutes, until it is 70-75% cooked. The rice should be able to be smashed but still hold its shape. Using a spider strainer, carefully remove the rice from the pot and spread it out evenly on a sheet tray to prevent overcooking from residual steam. Remove the whole spices (cinnamon, bay leaf, lemon) from the rice.

Step 4: Prepare the Jhol (Saffron Milk)

Gently heat 1/4 cup heavy cream in a small saucepan until warm, but not boiling. Add a pinch of saffron strands to the warm cream and let it infuse. In a separate small saucepan, melt 1 tbsp ghee. Slit 1 green chile in half and add it to the melted ghee to infuse the fat. Once the ghee is infused, pour it into the saffron cream mixture. Add 1/2 tsp rose water and 1/2 tsp kewra water to the jhol mixture. Stir to combine and emulsify. The jhol should be a beautiful yellow liquid.

Step 5: Prepare the Dum Seal Dough

In a bowl, combine 1 cup wheat flour (atta), 1 tbsp oil, and 1/2 cup water. Knead the ingredients together to form a soft, pliable dough. Roll the dough into a ball and cover it with a damp cloth until ready to use. When ready to seal, roll the dough into a long, even strand, starting from the middle and working outwards with gentle pressure.

Step 6: Par-cook the Chicken

Place a heavy-bottomed cast iron Dutch oven on the stove over full heat. Add 1/4 cup birista oil and 1 tbsp ghee. Drop a small amount of marinade into the oil to test if it's hot enough. Once hot, add all the marinated chicken to the pot. Sear the chicken, stirring occasionally, to lock in juices and flavor. Cook until the chicken is about 70-75% done, and the yogurt and chicken juices have created a rich, thick sauce. Reduce the heat to low. Cover the pot with a lid and let the chicken cook for 7-8 minutes.

Step 7: Assemble and Finish the Biryani

Spread a very thin layer of jhol at the bottom of the Dutch oven. Add an even layer of the par-boiled rice. Place the par-cooked chicken pieces on top of the rice. Drizzle some of the chicken sauce over the chicken and rice. Sprinkle with fried onions, chopped mint, chopped cilantro, slit green chiles, and ginger juliennes. Drizzle with a spoonful of jhol. 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. Dip your fingers in water and run them around the edge of the pot to help the dough stick. Place the rolled dough strand around the rim of the Dutch oven. Place the lid on top of the dough, pressing down firmly to create a tight 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. After baking, carefully remove the lid, using a knife to break the dough seal. Fluff the biryani with a spoon to mix the layers. Serve immediately with raita (yogurt mixed with salt, cumin powder, chopped cucumbers, and mint).

• Do not over-toast spices; pull them off the heat once aromatic to prevent burning.

• For birista, slice onions across the grain to ensure even caramelization and crispiness.

• 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 breakage.

• When par-cooking chicken, only cook it 70-75% of the way through to preserve moisture and allow it to finish cooking during the dum process.

• Do not mix the biryani layers immediately after dum cooking; mix when serving to maintain distinct layers and textures.

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

• Traditionally, biryani was made with goat or mutton, which can be substituted for chicken.

• If birista oil is unavailable, use regular neutral oil for marinating the chicken.

• If you don't want to make your own biryani masala, you can buy it pre-made.

• Instead of dough, you can use aluminum foil or a damp muslin cloth to seal the pot for dum cooking.