Spicy Chicken Dum Biryani – Indian Style
Summary
- This video demonstrates how to prepare a flavorful and spicy Chicken Dum Biryani. It involves marinating chicken with a rich blend of spices, herbs, and fried onions, then layering it with partially cooked rice and slow-cooking it to perfection. The result is an aromatic and delicious biryani, perfect for a hearty meal.
All Ingredients - For Chicken Marinade
- Chicken 1 kg, cut into pieces
- Curd 1 cup (240ml)
- Mustard oil 2-3 tablespoons
- Green chilies 3-4, slit
- Tomatoes 2 medium, chopped
- Fried onions 1 cup
- Ginger garlic paste 2 tablespoons
- Mint leaves 1/2 cup, chopped
- Coriander leaves 1/2 cup, chopped
- Lemon juice from 1 lemon
- Whole spices (cumin seeds, cloves, cardamom, cinnamon, bay leaf) 1 teaspoon
- Salt 1.5 teaspoons (or to taste)
- Coriander powder 2 teaspoons
- Chilli powder 1.5 teaspoons
- Turmeric powder 1/2 teaspoon
All Ingredients - For Layering and Dum
- Basmati rice 2 cups (uncooked, pre-cooked)
- Ghee 1-2 tablespoons
- Orange food colour 1/4 teaspoon (dissolved in 2 tablespoons water/milk)
- Mint leaves 1/4 cup, chopped
- Coriander leaves 1/4 cup, chopped
- Fried onions 1/2 cup
Tools You'll Need
- Pot
- Mixing bowl
- Bowl
Don't have an ingredient? Try these swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Chicken for Marination
Place 1 kg of cut chicken pieces in a large mixing bowl.
Step 2: Add Wet Ingredients for Marinade
To the chicken, add 1 cup (240ml) curd, 2-3 tablespoons mustard oil, 3-4 slit green chilies, 2 medium chopped tomatoes, 1 cup fried onions, and 2 tablespoons ginger garlic paste.
Step 3: Incorporate Fresh Herbs and Citrus
Add 1/2 cup chopped mint leaves, 1/2 cup chopped coriander leaves, and the juice of 1 lemon to the bowl.
Step 4: Add Whole and Ground Spices
Add 1 teaspoon whole spices (such as cumin seeds, cloves, cardamom, cinnamon, bay leaf), 1.5 teaspoons salt, 2 teaspoons coriander powder, 1.5 teaspoons chilli powder, and 1/2 teaspoon turmeric powder.
Step 5: Marinate Chicken
Mix all the ingredients thoroughly by hand until the chicken pieces are well coated with the marinade. for at least to allow the flavors to meld.
Step 6: Cook Chicken Base
Transfer the chicken mixture into a heavy-bottomed pot or handi. Spread it evenly at the bottom. Cover the pot with a lid and cook on medium heat for , or until the chicken is about 70-80% cooked and the oil starts to separate from the gravy. Stir occasionally to prevent sticking.
Step 7: Layer with Rice
Once the chicken is partially cooked, add 4-5 cups of pre-cooked basmati rice (cooked with whole spices and salt) evenly over the chicken layer in the pot.
Step 8: Add Toppings for Dum
Drizzle 1-2 tablespoons of ghee over the rice. Pour 1/4 teaspoon orange food colour (dissolved in water or milk) over different spots on the rice. Sprinkle 1/2 cup fried onions, 1/4 cup chopped mint leaves, and 1/4 cup chopped coriander leaves on top of the rice layer.
Step 9: Dum Cook Biryani
Cover the pot tightly with a lid (you can seal the edges with dough for a traditional dum method) and cook on low heat for . This allows the flavors to infuse and the rice to finish cooking with the .
Step 10: Serve Biryani
After dum cooking, gently mix the biryani from bottom to top to combine the chicken and rice layers. Serve hot with raita or your favorite side dish.
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