Delicious Dum Biryani - Pakistani Style

Step 1: Prepare Chicken Marinade

In a deep bowl, add 750g bone-in chicken pieces. Add 150g curd (yogurt), 1 tsp salt, 1 tsp paprika powder, 1 tsp red chili powder, 1/2 tsp turmeric powder, 1 tsp coriander powder, 1 heaped Tbsp homemade biryani masala, 1 tsp whole roasted cumin, and 1 Tbsp crushed garlic and ginger. Mix well until chicken is evenly coated.

Step 2: Marinate Chicken

Cover the bowl and refrigerate the chicken for at least 1 hour, or preferably 2-3 hours, to allow flavors to infuse and tenderize the meat.

Step 3: Prepare Biryani Base - Sauté Spices

Place a heavy-bottomed pot on the stove over medium heat. Add 1/3 cup mustard oil. Once hot, add 2 small bay leaves, 2 small cinnamon sticks, 1/2 tsp black peppercorns, 4-5 cloves, 5 green cardamom pods, 2 black cardamom pods, and 1 mace flower. Sauté for a few seconds until fragrant.

Step 4: Sauté Onions

Add 4 thinly sliced medium onions to the pot. Fry until they turn golden brown.

Step 5: Cook Marinated Chicken

Add the marinated chicken to the pot with the fried onions. Add a little water to the marinade bowl, swirl it around, and add it to the chicken to ensure all spices are used. Mix well.

Step 6: Simmer Chicken

Cover the pot and cook the marinated chicken on medium to low heat for 10-15 minutes until 60-70% cooked.

Step 7: Prepare Rice Water

In a separate large pot, add 1.5-2 liters of water. Add 2 bay leaves, 2 black cardamom, 2 star anise, 1 cinnamon stick, 2 green cardamom, 5 Tbsp oil, 1/2-1 tsp vinegar, and 3 tsp salt. Bring the water to a rolling boil.

Step 8: Boil Rice

Once the water is boiling, add 750g pre-soaked basmati rice. Boil the rice for 6-7 minutes until it is 3/4 cooked.

Step 9: Remove Chicken for Layering

After the chicken has cooked for 10-15 minutes, remove some of the chicken pieces and a portion of the gravy from the pot. Keep the remaining chicken and gravy in the pot.

Step 10: First Rice Layer

Using a slotted spoon, carefully transfer a layer of the partially cooked rice over the chicken remaining in the pot.

Step 11: First Herb and Vegetable Layer

Sprinkle chopped coriander leaves, mint leaves, and sliced green chilies over the rice layer. Add sliced tomatoes and sprinkle a little biryani masala.

Step 12: Second Chicken Layer

Place the reserved chicken pieces and gravy over the first layered ingredients.

Step 13: Second Rice Layer

Add the remaining partially cooked rice over the chicken layer. Remove any large whole spices from the rice if desired.

Step 14: Second Herb and Color Layer

Sprinkle orange food color (mixed with water), more chopped coriander, mint, and green chilies over the top rice layer. Sprinkle a final layer of biryani masala.

Step 15: Dum Cooking

Cover the pot tightly with a wet cloth, then place the lid on top. Place a heavy object (like a stone) on the lid to create a tight seal. Cook on low heat for 20 minutes for "dum".

Step 16: Rest and Mix

After 20 minutes, turn off the heat and let the biryani rest for 10-15 minutes before opening. Gently mix the biryani from the sides using a slotted spoon to combine the layers and ensure even flavor distribution without breaking the rice grains.

Step 17: Serve and Garnish

Dish out the biryani onto a serving platter. Garnish with fried onions if desired.

• Use bone-in chicken pieces for more flavor and better texture.

• Marinate the chicken for at least 2-3 hours to ensure that the flavors are well-infused.

• Use a heavy-bottomed pan or Dutch oven to prevent burning and ensure even cooking.

• Onions should be sliced into thin slices so that they are cooked well and provide a melt-in-your-mouth texture with the biryani.

• The general ratio for adding salt to rice for biryani is 1 teaspoon of salt for every 2 cups of rice. For 750 grams of rice, which is approximately 3.5 cups of rice, you can add 1.75 teaspoons of salt to the water. However, it is always a good idea to adjust the salt to your taste preference.

• To maintain the shape of the grains, always add the rice to boiling water, not before.

• Soaking the rice allows it to absorb water and plump up, resulting in larger, fluffier grains.

• Layer the chicken and rice in the pot, with the chicken at the bottom and the rice on top. This ensures that the chicken juices infuse into the rice, giving it great flavor.

• To reduce the flavor of whole garam masala in your biryani, use a spice pouch or potli made of muslin cloth to contain them during cooking.

• Sealing the pot tightly with foil or a lid and cooking on low heat is essential in dum biryani. It creates a steamy environment that allows the chicken and rice to cook slowly and absorb all the flavors. This method gives biryani its unique taste and texture and keeps it moist and flavorful.

• Let the biryani rest for 10-15 minutes before opening the pot. This allows the flavors to meld together and the rice to absorb any remaining moisture.

• After the biryani is cooked, it is important to mix it well so that it does not stick to one place and has an equal flavor throughout.