Here's a Simple and Delicious Recipe for Making Dum Biryani:

 

Ingredients:

For the rice:

• 2 cups Basmati rice
• 4 cups water
• 1 bay leaf
• 4-5 green cardamom pods
• 4-5 cloves
• 1-inch cinnamon stick
• Salt to taste

For the chicken:

• 500 grams chicken, cut into pieces
• 1 cup plain yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste

For the biryani:

• 2 large onions, thinly sliced
• 1/2 cup chopped fresh coriander leaves
• 1/2 cup chopped fresh mint leaves
• 1/4 cup milk
• A few saffron strands (soaked in milk)
• 3 tablespoons ghee (clarified butter)
• 3 tablespoons vegetable oil

Instructions:

1. Marinate the chicken: In a large bowl, mix the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt. Cover the bowl and let the chicken marinate for at least 1 hour in the refrigerator.

2. Prepare the rice: Wash the Basmati rice under cold water until the water runs clear. In a large pot, bring 4 cups of water to a boil. Add the rice, bay leaf, green cardamom pods, cloves, cinnamon stick, and salt. Cook the rice until it's 70% cooked (it should still have a slight bite to it). Drain the water and set the rice aside.

3. Fry the onions: In a separate pan, heat 2 tablespoons of vegetable oil over medium heat. Add the thinly sliced onions and fry them until they turn golden brown and crispy. Remove half of the fried onions from the pan and set them aside for garnishing.

4. Layer the biryani: Take a heavy-bottomed pot or a large saucepan. Add 1 tablespoon of ghee to the bottom of the pot. Place a layer of marinated chicken at the bottom. Sprinkle some chopped coriander and mint leaves over the chicken. Next, add a layer of half-cooked rice on top of the chicken. Spread some saffron-soaked milk and a tablespoon of ghee over the rice. Repeat the layers, ending with a final layer of rice.

5. Dum cooking (slow cooking): Cover the pot with a tight-fitting lid. You can also seal the lid with some dough or a cloth to prevent steam from escaping. Cook the biryani on low heat (you can place a tawa or griddle under the pot to avoid direct contact with the flame) for about 30-35 minutes or until the chicken is cooked thoroughly, and the rice is fully cooked and aromatic.

6. Garnish and serve: Once the biryani is ready, remove it from heat. Open the lid and garnish the biryani with the remaining fried onions, chopped coriander, and mint leaves. Serve the delicious Dum Biryani hot with raita (yogurt-based side dish) or salad.

Enjoy your homemade Dum Biryani!