Sophie Bennett
Chicken dum biryani is a flavourful rice dish that can be prepared in two ways: the kacha (kachi) method and the pakki method. Both methods involve marinating chicken in a blend of spices and layering it with rice, but they differ in the cooking process. In the kachi method, raw ingredients are placed at the bottom of a utensil, layered with partially cooked rice, and slowly cooked together. On the other hand, the pakki method involves cooking the meat and rice separately before layering and cooking them together for a shorter time. Preparing chicken dum biryani requires several steps, including marinating the chicken, preparing the rice, assembling the dish, and cooking it to perfection.
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What You'll Learn
Marinate the chicken with spices and yoghurt
Marinating the chicken is an important step in preparing chicken dum biryani, as it ensures the chicken is tender and flavourful. Here is a step-by-step guide to marinating the chicken with spices and yoghurt:
Firstly, gather your ingredients. You will need plain yoghurt, preferably thick and not sour, spices such as salt, red chilli powder, biryani masala, turmeric, green chillies, ginger-garlic paste, cardamom powder, and lemon juice. You can also add fried onions to the marinade for extra flavour. The amount of each ingredient will depend on your taste preferences and the quantity of chicken you are marinating.
Next, prepare the marinade by mixing the yoghurt, spices, and lemon juice in a large bowl. It is important to taste the marinade and adjust the seasoning as needed. Add more salt or spices if necessary to achieve your desired flavour profile. You can also add fried onions to the marinade at this stage if you wish.
Once the marinade is ready, add the chicken pieces to the bowl and coat them evenly with the mixture. Use your hands or a spoon to ensure each piece of chicken is thoroughly coated.
Cover the bowl with plastic wrap or a lid and place it in the refrigerator. The chicken should be allowed to marinate for at least two hours to absorb the flavours, but for the best results, it is recommended to leave it overnight. The longer the chicken marinates, the more tender and flavourful it will become.
Finally, once the marinating time has passed, remove the chicken from the refrigerator and let it come to room temperature before proceeding with the next steps of the chicken dum biryani recipe.
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Prepare the rice
Preparing the rice for chicken dum biryani is a crucial step in the cooking process. Here is a step-by-step guide to achieving the perfect rice for this aromatic dish:
Wash and Soak the Rice
Begin by thoroughly washing the basmati rice. It is important to rinse the rice multiple times, until the water runs clear. This helps remove any excess starch, ensuring that the rice grains do not become sticky during cooking. After rinsing, soak the rice in ample water for about 30 minutes. This soaking process is essential to achieving the perfect texture for your biryani rice.
Boil the Rice
After soaking, drain the rice and set it aside. Now, it's time to boil the rice. Bring a large pot of water to a rolling boil. The amount of water should be generous—about 2 to 2 ½ litres for every cup of rice. This ensures that the rice has enough space to cook evenly. Add a bay leaf and shahi jeera to the water. You can also experiment with whole spices such as cinnamon, cloves, and cardamoms. If you prefer not to bite into the whole spices in your final dish, you can tie them up in a muslin cloth before adding them to the pot.
Par-Cook the Rice
Add a generous amount of salt to the boiling water. It should taste like seawater. This is crucial, as the salt added at this stage will infuse the rice with flavour. Remember, the rice should only be added once the water is at a rolling boil. Carefully add the rice and cook it until it is about 70% done. You are aiming for the rice to be slightly harder in the centre, with a bit of brittleness. This usually takes around 7-10 minutes, depending on the type of rice and your cooking conditions. Once the rice reaches this stage, quickly drain it and set it aside.
Layer the Rice
Now it's time to layer the rice over the marinated chicken. This is a crucial step in the dum cooking process. Spread the par-cooked rice in an even layer over the chicken. Top the rice with caramelized onions, saffron-infused milk, and optional ghee for extra richness. Cover the pot and seal it tightly, either with a lid or aluminium foil, ensuring that no steam escapes. Place some weight on the lid to prevent steam from escaping.
Dum Cooking
Dum cooking is a slow cooking process that involves trapping steam inside the pot to cook the biryani evenly. Place the sealed pot on a stove and cook over low heat for about 20 minutes. This slow cooking allows the flavours to meld and the rice to finish cooking gently. After 20 minutes, turn off the heat and let the biryani rest, still covered, for another 10 minutes. This resting period is essential, as it allows the dish to settle and the flavours to distribute evenly.
Fluff and Serve
Finally, uncover the pot and gently fluff the rice using a fork or a silicone spatula. This step helps prevent the delicate rice grains from breaking. Allow the biryani to sit uncovered for about 5 minutes before serving. Your chicken dum biryani is now ready to be served!
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Fry the onions
Frying the onions is the first step in preparing chicken dum biryani. Slice 500 grams of onions thinly. The ratio of onions to chicken should be 1:1, so adjust the amount of onions accordingly. Add a quarter cup of ghee to a heavy pan and heat it. Next, add the sliced onions to the pan and keep sauteing. The onions will slowly start to brown, changing colour to a deep cocoa. Keep sauteing every couple of minutes, as the onions in the corner of the pan tend to brown faster. Move and mix the onions to ensure even browning. This process will take around 20 to 25 minutes to achieve the desired deep brown colour. Once the onions are nicely browned, remove them from the pan and set them aside. You will use half of the fried onions for marinating the chicken and the other half for layering in the biryani.
Frying the onions is a crucial step in developing the flavour of the biryani. The fried onions add a wonderful aroma and texture to the dish. By frying the onions first, you can also use the time they are cooking to prepare the other ingredients. This step can even be done a day ahead to save time.
It is important to use a heavy pan for frying the onions to ensure even heat distribution and prevent burning. Additionally, using ghee, a type of clarified butter, adds a rich flavour to the onions. If you prefer a healthier option, you can try frying the onions in an air fryer.
The fried onions will be mixed with the marinated chicken, adding flavour and texture to the meat. The remaining fried onions will be used as a topping for the biryani, along with saffron-infused milk and optional ghee. This combination of ingredients creates a delicious and aromatic dish.
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Layer the chicken and rice
Layering the chicken and rice is a crucial step in making chicken dum biryani. This process involves arranging partially cooked rice and marinated chicken in layers, creating a flavoursome and aromatic dish. Here is a detailed guide on how to layer the chicken and rice:
Prepare the Chicken and Rice:
Firstly, marinate the chicken with spices and other ingredients. This step can be done overnight or for a minimum of 2 hours. Overnight marination results in softer and more succulent chicken. Additionally, pre-cook the rice until it is about 90% done; this usually takes around 40-45 minutes on a stovetop. Basmati rice is a popular choice for biryani.
Layering Technique:
In a thick-bottomed vessel, add the marinated chicken. Then, strain the cooked rice and layer it over the chicken. It is essential to use partially cooked rice, as it will continue cooking with the chicken and absorb the flavours. The ratio of chicken to rice should be equal, ensuring a balanced dish.
Enhancing Flavours:
To enhance the flavours and aromas, add ingredients like green coriander, garam masala, ghee, and saffron water over the layered rice. You can also add caramelized onions, deep-fried onions (birista), or crispy fried onions to the layers for added texture and taste. These onions can be fried in ghee or oil, infusing the biryani with a delightful aroma.
Sealing and Cooking:
Cover the vessel with a lid and seal it tightly to prevent steam from escaping. Traditional dum biryani is cooked on a wood fire, but a gas stove or oven can also be used. Cook the biryani on medium to low heat for about 20-30 minutes. After turning off the heat, let the dish rest for 10-15 minutes before opening the pot.
Final Touches:
Before serving, let the biryani sit uncovered for a few minutes to allow excess steam to escape. Gently fluff the rice with a fork or spatula to separate the grains and prevent them from breaking. Chicken dum biryani is now ready to be served! It can be garnished with cilantro, fresh coriander leaves, fried cashews and sultanas, or lemon wedges, and is often accompanied by raita.
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Seal and cook
Once you've prepared your chicken and rice, it's time to seal and cook your chicken dum biryani.
First, add the marinated chicken to a thick-bottomed vessel. Then, strain the cooked rice and add it to the chicken, along with any remaining ingredients. Cover the vessel with a layer of tissue or a banana leaf, then seal it with foil to prevent steam from escaping.
Place the vessel on a stove and cook using the dum method. This involves cooking the biryani on a medium flame for 8 minutes, then a low flame for 7 minutes. Turn off the stove and let the biryani rest for 15 minutes. Finally, turn the biryani over with a flat ladle.
Alternatively, you can bake your biryani in the oven. Cover the pot with foil and a tight, heavy lid. Bake for 30 to 40 minutes at 390°F or 200°C. If the chicken is too moist, bake for an additional 10 minutes. Place the pot on a thick, hot griddle and cook for 20 minutes on a medium-high flame. Reduce the flame to low and cook for 15 minutes. Turn off the heat and let the biryani rest for 20 to 30 minutes.
It's important to note that the biryani should not be mixed while cooking. Even after turning off the heat, it's best to leave the pot on the stove for at least 20 minutes to prevent the heat from escaping too quickly.
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