Indian
Special Chicken Dum Biryani
$3
30 minsPrep
1 hrCook
90 minsTotal
MediumLevel
Nutrition per serving
520Calories
32gProtein
18gFat
55gCarbs
4gSugar
3gFiber
680mgSodium
95mgChol
6gSat Fat
480mgPotassium
80mgCalcium
3mgIron
0.5mcgVitamin B12
10mgVitamin C
Goes well with
Indian Pale Ale (IPA)
local
Masala Chai
international
high-protein
Instructions
1
Marinate chicken with yogurt, ginger garlic paste, red chili powder, turmeric, biryani masala, green chilies, and leftover oil (3 tbsp). Mix well and marinate for 1 hour.
2
Parboil basmati rice with whole spices and salt until 70% cooked, then drain.
3
In a heavy-bottomed pot, cook the marinated chicken with sliced onions and tomatoes until the chicken is partially cooked and oil separates.
4
Layer the partially cooked chicken masala with the parboiled rice, alternating layers.
5
Sprinkle mint, coriander, saffron-milk mixture, and ghee over the top layer.
6
Cover tightly with a lid, seal the edges with dough or foil for a proper dum seal.
7
Cook on low heat (dum) for 25-30 minutes until the chicken is fully cooked and flavors meld together.
8
Let it rest for 5-10 minutes before opening, then gently mix and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300 g300 g chicken
- 200 g200 g basmati rice
- 1 tbsp1 tbsp leftover oil
- 1/2 cup1/2 cup yogurt
- 1 tbsp1 tbsp ginger garlic paste
- 1/2 tbsp1/2 tbsp red chili powder
- 1/4 tsp1/4 tsp turmeric powder
- 1 tbsp1 tbsp biryani masala
- 11 large, sliced onion
- 11 medium, chopped tomato
- 1/4 cup1/4 cup mint leaves
- 1/4 cup1/4 cup coriander leaves
- 22 whole green chili
- 1 pinch1 pinch saffron
- 1 tbsp1 tbsp milk
- 11 set whole spices (bay leaf, cinnamon, cardamom, cloves)
- to taste salt
- 1 tbsp1 tbsp ghee
