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Slow-Cooked Chicken “Dum” Biryani

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Slow-Cooked Chicken “Dum” Biryani

Recipe by Tanya Verma
5.0 from 1 vote

This chicken biryani was my father’s discovery and the highlight of Saturday nights in the Verma household. After he was gone, I kept trying to crack his “secret”, and let’s just say, there were a few questionable batches along the way. This version is my tribute to him, made in his memory, the same vibe, the same warmth, just adapted for today’s kitchen.

Course: SecondiCuisine: IndianDifficulty: Medium
Servings
+
-

4

servings
Prep time

20

minutes
Cooking time

40

minutes
Total time

1

hour 

Ingredients

  • 500 g 500 chicken thighs, bite-sized pieces

  • 400 g 400 basmati rice, soaked for 30 mins

  • 200 ml 200 Greek yoghurt

  • 2 medium 2 onions, thinly sliced

  • 2 tbsp 2 ghee or melted butter

  • 1 tsp 1 ginger-garlic paste

  • 1 tsp 1 garam masala

  • 1 tsp 1 turmeric powder

  • 1 tsp 1 chilli powder

  • A handful of fresh mint and coriander, chopped

  • Pinch of saffron soaked in 2 tbsp warm milk

Directions

  • Mix the chicken with the yoghurt, ginger-garlic paste, half the herbs, and all the dry spices. Marinate for at least 30 minutes.
  • Boil the rice in salted water for about 6 minutes until it is 70 % cooked (al dente), then drain.
  • Heat the ghee in a heavy-bottomed pot (or clay pot) and fry the onions until dark golden brown. Set half aside for garnish.
  • Layer 1: Place the marinated chicken in an even layer at the bottom of the pot with the remaining onions and cook for 5 minutes.
  • Layer 2: Spread half of the parboiled rice over the chicken. Sprinkle a little bit of the fried onions and herbs.
  • Layer 3: Add the remaining rice on top. Pour the saffron milk in a circular motion and top with the rest of the crispy onions and herbs.
  • Cover with a tight lid (seal with foil if needed) and cook on the lowest possible heat for 20 minutes. This creates the “Dum” steam that fuses the layers together.
  • Serve by scooping deep from the side to bring up the chicken and both layers of rice.
  • I recommend serving this with a cold cucumber raita, which is a classic biryani partner: creamy yoghurt mixed with grated cucumber and a pinch of salt.

Equipment

  • Heavy-bottomed pot or clay pot with tight lid
  • Saucepan
  • Aluminium foil (optional)

Notes

  • I recommend serving this with a cold cucumber raita, which is a classic biryani partner: creamy yoghurt mixed with grated cucumber and a pinch of salt.
  • The chicken should marinate for at least 30 minutes and the rice soak for 30 minutes.

About Wagner Arbitration

The law firm WAGNER Arbitration has its offices in Berlin and specializes in dispute resolution with a focus on arbitration. In addition, the firm offers comprehensive counseling services related to domestic and international business disputes and transactions.