Saucepan@saucepan · Shared this recipeFollowIndian · dinnerBetter Than Restaurant Chicken Dum BiryaniA stovetop Indian chicken biryani with marinated chicken layered under parboiled basmati rice, finished with caramelized onions and saffron milk.total1 hr 30 minprep30 mincook30 minservings6Original recipe on ministryofcurry.comKeep this recipeAdd a copy of Better Than Restaurant Chicken Dum Biryani to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings1 lb chicken drumsticks, 4, skin removed1 lb boneless skinless chicken thighs, cut in half2 tsp biryani masala1 tbsp ginger paste1 tbsp garlic paste2 tsp kosher salt1 tbsp kashmiri red chili powder0.5 tsp ground turmeric0.25 cup fresh mint leaves, chopped2 tbsp lemon juice0.75 cup plain yogurt4 tbsp ghee1 large yellow onion, thinly sliced2.5 cup Extra long grain Basmati rice1 tsp black cumin seeds - shah jeera2 bay leaves - tamal patra1 star anise4 green cardamom pods8 cloves1.5 tbsp kosher salt0.25 cup chopped cilantro0.5 tsp saffron2 tbsp milk, warm2 tbsp ghee, optionalStepsClear checksTap an ingredient or step to check it off.1Step 1: Make the marinade by mixing yogurt, ginger, garlic, turmeric, red chili powder, biryani masala, salt, mint leaves, and lemon juice.2Step 2: Add chicken and coat evenly with the marinade. Keep in the refrigerator for at least 30 minutes. Note: You can also marinate the chicken overnight in the refrigerator.3Step 3: Soak saffron in warm milk, reserve.4Step 4: Rinse and drain the basmati rice 2 to 3 times. Add 4 cups of water and let it soak for 20 minutes.5Step 5: While the rice is soaking, add ghee to a heavy-bottomed pan and add onions. On medium heat, fry the onions stirring frequently until they become light golden brown and start to crisp up - about 15 to 20 minutes.6Step 6: Remove the fried onions from the pan, leaving the excess ghee behind as we will use this pan to cook the chicken. Add one fourth of the fried onions to the marinated chicken and give a quick mix.7Step 7: In a medium pot add 8 cups of water. Add cumin seeds, bay leaves, star anise, cardamom, cloves, and salt to the rice and bring it to boil on high heat.8Step 8: Drain the soaked rice and add it to the boiling water. Bring the rice to a full boil on high heat. Lower the heat to medium and cook uncovered for 5 to 6 minutes or until the rice is about 90% cooked. Drain the rice promptly and reserve.9Step 9: To the pan with the remaining ghee, add the marinated chicken. Cook on medium heat for 8 to 10 minutes, turning halfway through.10Step 10: Carefully layer the partially cooked rice over the chicken. Top with caramelized onions, saffron-infused milk and optional ghee.11Step 11: Cover the pot and seal it with aluminum foil, then place some weight over the lid. Cook on low heat for 20 minutes, this is the steam or "Dum" cooking step. Turn the heat off and wait another 10 minutes before opening the pot.12Step 12: Garnish with cilantro. Before serving allow the biryani to sit uncovered for 5 minutes. Gently fluff the rice using a fork or a silicone spatula. This will help the delicate rice grains to firm up a bit preventing them from breaking. Serve with Raita and lemon wedges.getsaucepan.com/r/157b340f-0996-4754-aeba-2f4123cb5e52 · Original: https://ministryofcurry.com/chicken-biryani/
