Chicken Dum Biryani

1. 1
   prep · ~30 min

   Soak the rice and saffron.

   1.Rinse the basmati rice until the water runs mostly clear.

   2.Soak the rice in fresh water for 30 minutes, then drain well.

   3.Soak the saffron in warm milk and set aside.

   TIPLong grains stay separate when soaked first and drained well before parboiling.
2. 2
   fry · ~12 min

   Fry the onions until deep golden.

   1.Heat the oil in a heavy pan over medium heat.

   2.Add the sliced onion and fry, stirring often, until deep golden and crisp.

   3.Lift the onions out and let them drain; reserve the flavored oil.

   TIPPull the onions out just before they look fully done because they darken more as they cool.
3. 3
   mix · ~15 min

   Marinate the chicken.

   In a large bowl, mix the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, lemon juice, 0.25 tsp salt, half the mint, half the coriander leaves, 1 tbsp fried onions, and the green chili. Coat well and let it stand while you start the rice.

4. 4
   boil · ~10 min

   Parboil the rice.

   1.Bring 6 cups water to a boil in a large pot.

   2.Add bay leaf, green cardamom, cloves, cinnamon, and 0.5 tsp salt.

   3.Add the drained rice and cook until it is about 70 percent done, with a slight bite in the center.

   4.Drain the rice immediately and spread it lightly so it does not keep cooking.

   TIPThe rice must stay undercooked here so it finishes perfectly during dum cooking.
5. 5
   saute · ~15 min

   Cook the chicken masala.

   1.Heat ghee and 1 tbsp of the reserved onion oil in a heavy pot.

   2.Add shah jeera and let it sizzle for a few seconds.

   3.Add the chopped tomato and cook until soft and pulpy.

   4.Add the marinated chicken and cook on medium heat until the chicken loses its raw color and the masala thickens.

   5.Add 0.25 cup water only if the masala looks too dry.

   TIPKeep the masala thick, not watery, or the biryani will turn sticky.
6. 6
   assemble · ~4 min

   Layer the biryani.

   1.Spread the chicken masala evenly in the pot.

   2.Top with the parboiled rice in an even layer.

   3.Scatter the remaining fried onions, mint, and coriander leaves over the rice.

   4.Drizzle the saffron milk on top.
7. 7
   knead · ~5 min

   Seal the pot for dum cooking.

   Mix the whole wheat flour with enough water to make a soft dough. Roll it into a rope, press it around the rim of the pot, and cover tightly with a lid to seal in the steam.

8. 8
   simmer · ~35 min

   Cook the biryani on dum.

   Place the sealed pot over very low heat and cook for 25 minutes. Rest it off the heat for 10 minutes before opening the lid.

   TIPUse the lowest heat possible so the bottom does not scorch before the rice finishes cooking.
9. 9
   serve

   Fluff gently and serve.

   Break the seal, fluff the rice from the sides with a flat spoon, and lift the biryani gently so the layers stay visible while serving.

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