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Better Than Restaurant Chicken Dum Biryani Recipe

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4.2 from 11 reviews

Better Than Restaurant Chicken Dum Biryani is a flavorful, aromatic Indian classic made with marinated chicken, fragrant basmati rice, and a blend of spices, slow-cooked on ‘dum’ (steam) for tender, juicy meat and perfectly cooked rice. This recipe combines a rich mix of spices, caramelized onions, saffron-infused milk, and fresh herbs to create a sumptuous biryani that rivals any restaurant version.

  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings

Ingredients

Chicken Marinade

  • 1 pound chicken drumsticks (4), skin removed
  • 1 pound boneless skinless chicken thighs, cut in half
  • 3/4 cup plain yogurt
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon kashmiri red chili powder
  • 2 to 3 teaspoons biryani masala
  • 2 teaspoons kosher salt
  • 1/4 cup fresh mint leaves, chopped
  • 2 tablespoons lemon juice
  • 1/4 cup fried onions (from the portion fried later)

Rice and Spices

  • 2½ cups extra long grain basmati rice
  • 1 teaspoon black cumin seeds (shah jeera)
  • 2 bay leaves (tamal patra)
  • 1 star anise
  • 4 green cardamom pods
  • 8 cloves
  • 1½ tablespoons kosher salt

Other Ingredients

  • 4 tablespoons ghee (divided)
  • 1 large yellow onion, thinly sliced
  • ½ teaspoon saffron
  • 2 tablespoons warm milk
  • 2 tablespoons ghee (optional for layering)
  • ¼ cup chopped cilantro (for garnish)

Instructions

  1. Marinate Chicken: Prepare the marinade by mixing yogurt, ginger paste, garlic paste, turmeric, Kashmiri red chili powder, biryani masala, kosher salt, chopped fresh mint leaves, and lemon juice until well combined. Add the chicken drumsticks and thighs, coating them evenly with the marinade. Cover and refrigerate for at least 30 minutes; for best results, marinate overnight.
  2. Soak Saffron: In a small bowl, soak the saffron threads in warm milk and set aside to release color and flavor.
  3. Rinse & Soak Rice: Rinse the basmati rice under cold water 2 to 3 times until the water runs clear. Drain and soak the rice in 4 cups of water for 20 minutes to soften and remove excess starch.
  4. Fry Onions: Heat 4 tablespoons ghee in a heavy-bottomed pan over medium heat. Add the thinly sliced onions and fry, stirring frequently, until they turn light golden brown and start to crisp, about 15 to 20 minutes. Remove onions from the pan, leaving the residual ghee inside. Reserve one-fourth of the fried onions to mix into the marinated chicken.
  5. Mix Onions with Chicken: Add the reserved fried onions to the marinated chicken and gently mix to combine.
  6. Parboil Rice: Bring 8 cups of water to a boil in a medium pot. Add black cumin seeds, bay leaves, star anise, green cardamom pods, cloves, and kosher salt. Drain the soaked rice and add it to the boiling spiced water. Return to a full boil, then reduce heat to medium and cook uncovered for 5 to 6 minutes until the rice is about 90% cooked. Drain the rice promptly and set aside.
  7. Cook Chicken: In the pan with the remaining ghee and residual fat, add the marinated chicken mixture. Cook over medium heat for 8 to 10 minutes, turning the chicken pieces halfway through to ensure even cooking, until the chicken is mostly cooked but not fully done.
  8. Layer Biryani for Dum Cooking: Carefully layer the partially cooked rice over the chicken in the pan. Sprinkle the remaining caramelized onions on top, then drizzle the saffron-infused warm milk evenly over the rice. Optionally, dot the top with 2 tablespoons of ghee for extra richness.
  9. Seal and Cook on Dum: Cover the pot tightly with aluminum foil and place the lid on top, sealing it well. Place some weight over the lid to ensure steam doesn’t escape. Cook on the lowest heat possible for 20 minutes; this slow steaming or ‘dum’ method finishes cooking the chicken and allows the rice to absorb all the flavors.
  10. Rest and Garnish: After 20 minutes, turn off the heat and let the biryani rest for another 10 minutes without opening the lid. Remove the lid and foil, garnish with chopped cilantro. Let the biryani sit uncovered for 5 minutes before serving.
  11. Serve: Gently fluff the rice with a fork or silicone spatula to prevent breaking the grains. Serve hot with cooling raita and lemon wedges for a perfect meal.

Notes

  • Marinating the chicken overnight enhances flavor and tenderness but 30 minutes is sufficient if short on time.
  • Using ghee adds a rich aroma, but you can substitute with vegetable oil if preferred.
  • Soaking the basmati rice properly prevents it from breaking during dum cooking.
  • Ensure the pot is tightly sealed during dum cooking to trap steam for perfect biryani texture.
  • Adjust the red chili powder amount based on your spice preference.
  • Frying the onions slowly and until golden brown adds sweetness and depth to the biryani.
  • Author: Maya
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Indian

Find it online: https://recipeteach.com/better-than-restaurant-chicken-dum-biryani-recipe/