How to make it
6 steps. Take it one step at a time.
Mix the chicken with yogurt, minced garlic, biryani masala, and salt
In a large bowl, mix the chicken with yogurt, minced garlic, biryani masala, and salt. Allow it to marinate for at least 30 minutes.
30 minRinse the basmati rice
Rinse the basmati rice until the water runs clear. Boil the rice in plenty of salted water until it is 70% cooked (still has a slight bite). Drain and set aside.
In a heavy-bottomed pot, melt the ghee
In a heavy-bottomed pot, melt the ghee and fry the sliced onions until they are golden brown and crispy. Remove half for garnishing.
10 minAdd the marinated chicken
In the same pot with the remaining onions and ghee, add the marinated chicken. Sauté for 5 minutes until the chicken starts to change color.
5 minLower the heat and layer the partially cooked rice
Lower the heat and layer the partially cooked rice over the chicken. Sprinkle with mint, cilantro, and the reserved fried onions.
Cover the pot with a tight-fitting lid or seal
Cover the pot with a tight-fitting lid or seal with foil. Cook on low heat (Dum) for 20 minutes. Turn off the heat and let it rest for 10 minutes before serving.
30 min
A little kitchen wisdom
For the best results, use aged long-grain basmati rice. The 'Dum' method involves sealing the pot with dough or foil to trap the steam, which ensures the chicken remains succulent.
