Classic Chicken Biryani (Dum Style)

• Chicken thighs, boneless, skinless

  10.6 oz
• Basmati rice

  1 cup
• Biryani chicken spices

  2 tablespoons
• Onion, large

  1 unit
• Tomato, medium

  1 unit
• Plain yogurt

  0.5 cup
• Ginger-garlic paste

  1 tablespoon
• Ghee or vegetable oil

  2 tablespoons
• Fresh mint leaves, chopped

  0.3 cup
• Fresh cilantro, chopped

  0.3 cup
• Green chilies, slit (optional)

  2 units
• Lemon juice

  1 tablespoon
• Salt

  1.5 teaspoons
• Water

  3 cups
• Saffron strands, a pinch

  1 pinch
• Warm milk

  2 tablespoons

All Steps

1. 1

   Marinate the chicken: In a bowl, combine chicken pieces with yogurt, ginger-garlic paste, 1.5 tablespoons biryani chicken spices, lemon juice, green chilies (if using), a pinch of salt, and half of the chopped mint and cilantro. Mix well and let it marinate for at least 30 minutes, or preferably 2-4 hours in the refrigerator.

2. 2

   Prepare the rice: Wash basmati rice thoroughly and soak in water for 20-30 minutes. Drain. Bring a large pot of water to a boil, add 1 teaspoon salt. Add the soaked rice and cook until 70% done (al dente, grains should still have a bite). Drain immediately and set aside.

3. 3

   Prepare fried onions: Slice the onion thinly. Heat 1.5 tablespoons ghee or oil in a heavy-bottomed pot. Add sliced onions and fry on medium heat until golden brown and crispy. Remove half of the fried onions and set aside for garnishing.

4. 4

   Cook the chicken base: To the same pot with remaining ghee/oil and onions, add chopped tomato and cook until softened. Add the marinated chicken and cook on medium-high heat for 5-7 minutes until the chicken is partially cooked and the yogurt starts to thicken. Add the remaining 0.5 tablespoon biryani chicken spices and cook for another 2 minutes.

5. 5

   Layer the biryani: Evenly spread the partially cooked chicken mixture at the bottom of the pot. Layer the partially cooked rice over the chicken. Sprinkle the remaining chopped mint, cilantro, and the reserved fried onions over the rice. If using saffron, soak the saffron strands in warm milk for 10 minutes, then drizzle this saffron milk over different spots on the rice.

6. 6

   Dum cook the biryani: Cover the pot tightly with a lid (you can seal the edges with dough for a perfect seal). Cook on very low heat for 20-25 minutes. Let it rest for 10 minutes before opening.

7. 7

   Serve: Gently mix the biryani from the bottom up to combine the chicken and rice layers. Serve hot with raita or salad.