Indian
Chicken Dum Biryani
$3
30 minsPrep
45 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
480Calories
26gProtein
16gFat
55gCarbs
3gSugar
2gFiber
620mgSodium
85mgChol
6gSat Fat
420mgPotassium
60mgCalcium
2.5mgIron
0.4mcgVitamin B12
8mgVitamin C
Goes well with
Indian Pale Ale (IPA)
local
Nimbu Pani
international
gluten-free
high-protein
Instructions
1
Marinate chicken with yogurt, ginger-garlic paste, biryani masala, turmeric, red chili powder, and salt for at least 30 minutes.
2
Soak basmati rice for 20-30 minutes, then boil in salted water with whole spices until 70% cooked; drain.
3
Heat oil and ghee in a heavy-bottomed pot; sauté sliced onions until golden, then add tomatoes and cook down.
4
Add the marinated chicken to the pot and cook until half done, stirring occasionally.
5
Layer the partially cooked rice over the chicken; sprinkle mint, coriander, fried onions, and saffron milk on top.
6
Cover tightly with a lid, seal the edges with dough if desired, and cook on dum (low heat) for 20-25 minutes.
7
Let the biryani rest for 10 minutes off the heat before opening the lid.
8
Gently fluff and mix the layers before serving hot with raita or salan.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 375 g375 g chicken (bone-in, curry cut)
- 250 g250 g basmati rice
- 1/2 cup1/2 cup yogurt
- 11 large, sliced onion
- 11 medium, chopped tomato
- 1 tbsp1 tbsp ginger-garlic paste
- 1 tbsp1 tbsp biryani masala
- 1 pinch1 pinch saffron strands
- 1 1/2 tbsp1 1/2 tbsp milk (warm, for saffron)
- 1 1/2 tbsp1 1/2 tbsp ghee
- 1/4 cup1/4 cup mint leaves
- 1/4 cup1/4 cup coriander leaves
- 22 pieces, slit green chili
- 1/2 tsp1/2 tsp garam masala
- 1/4 tsp1/4 tsp turmeric powder
- 1/2 tsp1/2 tsp red chili powder
- to taste salt
- 1 pieces1 pieces bay leaf
- 11 inch piece cinnamon stick
- 22 pods green cardamom
- 2 pieces2 pieces cloves
- 1 piece1 piece star anise
- 1/4 cup1/4 cup fried onions
- 1/2 tbsp1/2 tbsp lemon juice
- 1 tbsp1 tbsp cooking oil
