Chicken Dum Biryani

Ingredients

• 400 g basmati rice, rinsed and soaked 30 minutes
• 800 g bone-in chicken thighs, skin removed and cut into large pieces
• 150 g plain yogurt (preferably full-fat)
• 2 large onions (about 300 g), thinly sliced
• 2 tbsp ginger-garlic paste
• 2 green chillies, slit lengthwise (adjust to taste)
• 2 medium tomatoes, chopped
• 1 tsp turmeric powder
• 1 tsp red chilli powder (or to taste)
• 2 tbsp biryani masala or garam masala
• 3 tbsp ghee or unsalted butter (use vegetable oil to substitute)
• 2 tbsp vegetable oil
• 1 cinnamon stick (4 cm), 4 green cardamom pods, 4 cloves, 1 bay leaf
• 1/4 tsp saffron strands soaked in 2 tbsp warm milk
• 600 ml water or enough for parboiling the rice
• 1 tbsp lemon juice
• Handful fresh mint leaves, roughly chopped (about 15 g)
• Handful fresh coriander leaves, roughly chopped (about 15 g)
• Salt to taste (about 2 tsp total)
• 150 g fried shallots / birista (or make from 2 onions)
• Optional: 2 tbsp toasted cashews and 2 tbsp raisins (for a festive touch)
• Optional: 1 pandan leaf tied in a knot (adds local fragrance)

Step-by-Step Method

1. Marinate the chicken: in a bowl combine yogurt, ginger-garlic paste, turmeric, red chilli powder, biryani masala, lemon juice, salt and slit green chillies. Add the chicken pieces, mix well, cover and chill for at least 30 minutes or overnight for best flavour.
2. Prepare the fried shallots (birista): heat 2 tbsp oil in a frying pan over medium heat and fry thinly sliced onions until deep golden and crisp (12–18 minutes). Remove with a slotted spoon and drain on paper towel. Reserve 2 tbsp oil for cooking the chicken.
3. Par-cook the rice: bring 600 ml water to a boil with 1 tsp salt, a bay leaf and a cardamom pod; add drained basmati and cook until grains are about 70% done (about 6–8 minutes). Drain and set aside. Rice should be tender but still have a slight bite.
4. Cook the chicken base: in a heavy-bottomed pot or Dutch oven over medium-high heat add 2 tbsp ghee (or ghee + reserved oil). Fry cinnamon stick, remaining cardamom pods and cloves for 30 seconds until aromatic. Add chopped tomatoes and the marinated chicken; sear on high heat for 4–6 minutes to caramelise, then reduce heat to medium-low and simmer until chicken is mostly cooked (about 10–12 minutes). Taste and adjust salt.
5. Layering: remove half the chicken mixture into a bowl and spread the remaining in the base. Sprinkle half the fried shallots, half the mint and coriander over the chicken. Spoon half the par-cooked rice evenly on top. Repeat with remaining chicken, rice, fried shallots and herbs. Drizzle saffron milk and dot remaining ghee over the top. If using pandan, tuck it into the rice.
6. Seal and dum: cover the pot with a tight-fitting lid. For a better seal, place a sheet of aluminium foil over the pot rim before the lid, or seal with a thin dough (atta). Cook on very low heat (use a heat diffuser if available) for 25–35 minutes to let flavours steam together and develop the ‘dum’ crust at the edges. Avoid opening the lid frequently.
7. Rest and finish: turn off heat and let the biryani rest, sealed, for another 10 minutes. Gently fluff the rice with a fork, mixing the layers lightly so juicy chicken remains intact and flakes of fried shallot stay on top.
8. Serve: spoon into a large serving dish, garnish with extra fried shallots, chopped coriander and toasted cashews or raisins if using. Serve hot with cucumber raita, achar or a simple salad and a squeeze of lemon.