Chicken Dum Biryani - Flavours Sumitha

Step 1: Prepare and Soak Basmati Rice

Take 2 glasses (500g) of basmati rice in a bowl. Add water, wash thoroughly, drain the water, and then add fresh water to soak the rice for 1 hour.

Step 2: Fry Onions

Heat 3 tablespoons of oil in a kadai (wok). Add thinly sliced medium-sized onions (2-3) and fry them. Initially, fry on medium to high flame until they start to brown, then reduce to low to medium flame and continue frying until they turn golden brown and crispy. Remove and set aside.

Step 3: Marinate Chicken

In a thick-bottomed pot, add 500g of chicken. Add 1 tsp Shahi Jeera, 1 tbsp ginger-garlic paste, 1/4 cup fried onions, some chopped coriander leaves, some mint leaves, and 1 tbsp ghee. Mix well to coat the chicken pieces. Squeeze the juice of one lemon over the chicken and mix again.

Step 4: Add Spices and Curd to Chicken

To the marinated chicken, add 3 tbsp red chili powder, 1 tsp turmeric powder, 1 tbsp coriander powder, 1.5 tsp salt, 1 tsp garam masala, and 0.5 tsp chicken masala. Mix everything thoroughly, ensuring the spices are well coated on the chicken pieces. Then, add 250g of curd (yogurt) and mix until fully incorporated.

Step 5: Add Whole Spices to Chicken Marinade

Add 1 broken bay leaf, 3 cardamoms, 4 cloves, and a 1-inch cinnamon stick to the chicken mixture. Mix well. Cover the pot and refrigerate the chicken for 1 hour to marinate.

Step 6: Boil Water for Rice

Place a large kadai (wok) on the stove and add 3 liters of water. Bring the water to a boil. Once boiling, add 2 bay leaves, 3 cloves, 3 cardamoms, 2 star anises, a 1-inch cinnamon stick, 2 green chilies, some mint leaves, some coriander leaves, 1.5 tsp salt, and 1 tsp Shahi Jeera. Squeeze half a lemon into the water. Let it boil for a few more minutes to infuse the flavors.

Step 7: Cook Basmati Rice

Once the water is boiling vigorously, add the pre-soaked basmati rice (from Step 1). Cook the rice on high flame until it is 70% done. Keep checking to ensure it doesn't become too soft.

Step 8: Layer Rice over Chicken

Take the marinated chicken out of the fridge. Using a slotted spoon, carefully transfer a layer of the 70% cooked rice over the chicken in the pot.

Step 9: Add First Layer Toppings

Sprinkle some fried onions, mint leaves, coriander leaves, 1 tbsp ghee, and 0.5 tsp biryani masala over the first layer of rice.

Step 10: Add Second Layer and Toppings

Add another layer of 70% cooked rice over the first layer. Top with more fried onions, mint leaves, coriander leaves, and the saffron soaked in warm water (1 tbsp).

Step 11: Dum Cook the Biryani

Cover the pot with a tissue or kitchen napkin, then place a tight-fitting lid on top to create a seal. You can also seal the edges with dough if preferred. Place a heavy object (like a pot filled with water) on the lid. Cook on high flame for 5 minutes, then reduce the flame to medium and cook for another 25 minutes for dum cooking.

Step 12: Serve Chicken Dum Biryani

After 30 minutes of dum cooking, turn off the flame and let it rest for a few minutes. Carefully remove the lid and napkin. Gently mix the biryani from the sides to combine the chicken and rice layers. Serve the hot and aromatic Chicken Dum Biryani.

• Soaking chicken in salt water for 30 minutes before marination helps in making it juicy and soft.

• Fry onions until golden brown for the best flavor and texture in the biryani.

• Do not overcook the basmati rice; cook it to about 70% doneness to ensure it doesn't become mushy during dum cooking.