Classic Chicken Biryani (Dum Style)

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear (3–4 minutes) to remove excess starch. Soak the rinsed rice in cold water while you prepare everything else.

2. 2

   Make saffron milk: crush the saffron between your fingers and steep in 60 ml warm milk. Set aside for at least 10 minutes so the colour and aroma release.

3. 3

   Prepare the marinade: in a large bowl mix the yoghurt, ginger-garlic paste, biryani masala, turmeric, red chilli powder, salt (2 tsp), lemon juice, half the chopped mint and half the chopped coriander and the slit green chillies.

4. 4

   Toss the chicken pieces in the marinade, making sure each piece is well coated. Cover and refrigerate for at least 1 hour, preferably 4–8 hours or overnight for best flavour.

5. 5

   Heat 2 tbsp oil in a heavy frying pan over medium heat. Add the thinly sliced onions and fry, stirring occasionally, until they turn deep golden brown and crisp (this is the birista). Remove with a slotted spoon and drain on kitchen paper. This will take around 20–25 minutes.

6. 6

   In the same pan add 1 tbsp oil and lightly toast cashews and raisins until golden (about 1–2 minutes). Remove and set aside.

7. 7

   Bring a large saucepan of water to a rolling boil (use about 1.5–2 litres). Add remaining whole spices (cinnamon, cardamom, cloves, bay leaves, star anise, cumin seeds) and a generous pinch of salt (about 1½ tbsp). Drain the soaked rice and add to the boiling water. Par-cook the rice until it’s about 70% done — the grains should still have a firm core (typically 6–8 minutes after the water returns to a boil).

8. 8

   Drain the par-cooked rice in a fine sieve and drizzle about 1 tbsp ghee over it so grains don’t stick. Keep covered.

9. 9

   In a heavy, ovenproof deep pan or Dutch oven (30 cm / 12 inches), heat 2 tbsp ghee + 1 tbsp oil over medium-high heat. Add the remaining whole spices and cumin seeds to bloom for 20–30 seconds. Add the marinated chicken (with any leftover marinade) and sear on both sides for about 5–7 minutes until the pieces are lightly browned — this seals the flavours. Then reduce heat, cover and cook for another 6–8 minutes until the chicken is about 70% cooked. (There will be juices; that’s fine.)

10. 10

    Reduce heat to low. Spread half of the par-cooked rice over the chicken in an even layer. Sprinkle half the fried birista, half the toasted cashews/raisins, a little chopped mint and coriander, and a pinch of garam masala. Repeat with the remaining rice and finish with the reserved birista, nuts/raisins, remaining herbs and the saffron milk drizzled across the top. Spoon any remaining ghee over the rice (about 1 tbsp).

11. 11

    Seal the pot for dum: place a sheet of kitchen parchment or clean muslin over the pot and press the lid down tight (or cover the rim with a tight layer of aluminium foil and then the lid). This keeps steam inside. Cook on the hob over the lowest possible heat for 20 minutes, then increase very slightly and cook for a further 10 minutes; alternatively place the sealed pot in a preheated oven at 160°C (fan 140°C) for 30–35 minutes.

12. 12

    Turn off the heat and let the biryani rest, still sealed, for 10 minutes to settle the steam. Then gently remove the lid, loosen the layers carefully with a fork and serve hot, garnished with extra fresh coriander and mint.

13. 13

    Serve with cooling raita, lemon wedges and a simple salad if you like.

Tips

• Make the birista (crispy fried onions) ahead — they keep in a jar for 3–4 days and instantly lift the finished biryani.
• Soak the saffron in warm milk for at least 10 minutes to coax out colour and aroma; sprinkling cold saffron will do very little.
• Par-cook rice to 70% — if it’s underdone it will remain hard, if overdone it will turn mushy after dum. Test a grain.
• If you don’t have a heavy ovenproof pot, use a heat diffuser on the hob and seal with foil beneath the lid to trap steam.
• Leftovers reheat beautifully: sprinkle a few tablespoons of water over the rice and reheat in a covered pan on low or in the oven at 150°C for 15–20 minutes.

Substitutions

• Bone-in chicken → Use 800 g boneless chicken thighs (more forgiving than breast). Reduce initial pan cooking by a few minutes.

  Stays close

• Full-fat yoghurt → Use coconut yoghurt (for dairy-free). The texture and tang are different; add 1 tsp lemon juice for balance.

  Noticeably different

• Ghee → Use unsalted butter or a neutral oil. Butter gives a richer flavour (stays-close); oil gives a cleaner taste (stays-close).

  Stays close

• Basmati rice → Use any long-grain fragrant rice (e.g. sona masoori). The result is workable but will lose some of the characteristic long, separate grains of basmati.

  Noticeably different

Nutrition

Per serving · estimated

820

Calories

42 g

Protein

88 g

Carbs

32 g

Fat

3 g

Fibre

6 g

Sugar

650 mg

Sodium

FAQ