Chicken Dum Biryani

Ingredients

• 2 lbs chicken, bone-in pieces
• 2 cups basmati rice, soaked 30 minutes
• 5 cups yogurt
• 2 onions, thinly sliced and fried until golden
• 3 tsp biryani masala (or garam masala)
• 1 tsp turmeric
• 1 tsp chili powder
• 4 garlic cloves, minced
• 1-inch ginger, grated
• Saffron: pinch dissolved in 3 tbsp warm milk
• Fresh mint and cilantro
• 3 tbsp ghee or butter

Instructions

1. 1

   Marinate chicken in yogurt, biryani masala, turmeric, chili powder, garlic, ginger, half the fried onions, mint, and cilantro. Rest 2 hours.

2. 2

   Parboil soaked rice in salted boiling water until 70% cooked (still has a bite). Drain.

3. 3

   In a heavy-bottomed pot, add chicken marinade. Spread half the rice on top. Drizzle saffron milk and ghee. Add remaining rice, then remaining fried onions, mint, and cilantro.

4. 4

   Cover tightly with foil then lid. Cook on high heat 5 minutes, then reduce to very low and cook 25–30 minutes (dum cooking).

5. 5

   Rest 10 minutes before opening. Gently fold layers together and serve with raita.