Ingredients: 2 cups Basmati rice , 500g chicken, cut into pieces (you can also use lamb or beef) , 1 cup plain yogurt , 2 large onions, thinly sliced , 4 tomatoes, chopped , 4 green chilies, slit lengthwise , 4 cloves garlic, minced , 1-inch piece of ginger, minced , 1/2 cup chopped cilantro (coriander leaves) , 1/2 cup chopped mint leaves , 1/4 cup cooking oil or ghee (clarified butter) , 1 teaspoon cumin seeds , 1 teaspoon coriander powder , 1 teaspoon garam masala , 1/2 teaspoon turmeric powder ,1/2 teaspoon red chili powder , Salt to taste , Saffron strands soaked in warm milk (optional)
For Dum:
- Aluminum foil
- Heavy lid or dough to seal the pot
Instructions:
Marinate the chicken: In a large mixing bowl, combine the chicken pieces with yogurt, minced ginger, minced garlic, chopped cilantro, chopped mint leaves, garam masala, turmeric powder, red chili powder, and salt. Mix well to coat the chicken evenly with the marinade. Let it marinate for at least 30 minutes, preferably longer in the refrigerator.
Prepare the rice: Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes. Then, drain the water and set aside.
Fry the onions: In a large skillet or frying pan, heat the cooking oil or ghee over medium heat. Add the sliced onions and fry until they turn golden brown and crispy. Remove the fried onions from the oil and place them on a paper towel to drain excess oil. Set aside.
Cook the chicken: In the same skillet used for frying onions, add the marinated chicken along with any remaining marinade. Cook the chicken over medium-high heat until it's partially cooked, about 5-7 minutes. Add chopped tomatoes and green chilies, and cook for another 5 minutes until tomatoes soften.
Parboil the rice: In a large pot, bring water to a boil. Add salt to the boiling water and then add the soaked and drained rice. Cook the rice until it's about 70-80% done. Drain the rice and set aside.
Layering: In a heavy-bottomed pot, spread a layer of cooked rice at the bottom. Top it with a layer of cooked chicken along with its gravy. Sprinkle some fried onions, chopped cilantro, and mint leaves on top. Repeat the layers until all the rice and chicken are used up. Finish with a layer of fried onions and chopped herbs.
Dum cooking: Cover the pot tightly with aluminum foil or a lid. If using a lid, seal the edges with dough to trap the steam inside. Place the pot over low heat and let it cook on dum for about 20-25 minutes. This slow cooking process allows the flavors to meld together and the rice to absorb the aroma of the spices.
Serve: Once the biryani is cooked, remove it from heat and let it sit for a few minutes. Before serving, gently fluff the rice with a fork to mix the layers. Serve hot with raita (yogurt sauce) and salad.
Enjoy your delicious homemade Dum Biryani!