
Time
140 minutes
Servings
6
Calories
578
An exquisite one-pot dish where layers of fragrant basmati rice and marinated chicken are slow-cooked 'dum' style, creating a symphony of flavors and aromas.
578
cal
22.8g
protein
61.5g
carbs
26g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| Chicken (bone-in, cut into pieces) | 1 kg | 172 | 15g | 0g | 12g | |||
| Basmati Rice | 2 cups | 225 | 4g | 49g | 0g | |||
| Plain Yogurt | 0.5 cup | 13 | 1g | 1g | 1g | |||
| Ginger-Garlic Paste | 2 tbsp | 3 | 0g | 0g | 0g | |||
| Fried Onions (store-bought or homemade) | 1 cup | 58 | 0g | 4g | 5g | |||
| Green Chilies (slit) | 4 pieces | 0 | 0g | 0g | 0g | |||
| Mint Leaves (chopped) | 0.25 cup | 1 | 0g | 0g | 0g | |||
| Coriander Leaves (chopped) | 0.25 cup | 28 | 2g | 5g | 0g | |||
| Lemon Juice | 2 tbsp | 1 | 0g | 0g | 0g | |||
| Biryani Masala | 2 tbsp | 6 | 0g | 1g | 0g | |||
| Red Chili Powder | 1 tbsp | 4 | 0g | 1g | 0g | |||
| Turmeric Powder | 0.5 tsp | 1 | 0g | 0g | 0g | |||
| Ghee or Oil | 3 tbsp | 66 | 0g | 0g | 7g | |||
| Whole Spices (bay leaf, cardamom, cinnamon, cloves) | 1 tsp | 0 | 0g | 0g | 0g | |||
| Saffron Strands (soaked in warm milk) | 1 pinch | 0 | 0g | 0g | 0g | |||
| Salt | 2 tsp | 0 | 0g | 0g | 0g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| Chicken (bone-in, cut into pieces) | 1 kg | 172 | 15g | 0g | 12g | |||
| Basmati Rice | 2 cups | 225 | 4g | 49g | 0g | |||
| Plain Yogurt | 0.5 cup | 13 | 1g | 1g | 1g | |||
| Ginger-Garlic Paste | 2 tbsp | 3 | 0g | 0g | 0g | |||
| Fried Onions (store-bought or homemade) | 1 cup | 58 | 0g | 4g | 5g | |||
| Green Chilies (slit) | 4 pieces | 0 | 0g | 0g | 0g | |||
| Mint Leaves (chopped) | 0.25 cup | 1 | 0g | 0g | 0g | |||
| Coriander Leaves (chopped) | 0.25 cup | 28 | 2g | 5g | 0g | |||
| Lemon Juice | 2 tbsp | 1 | 0g | 0g | 0g | |||
| Biryani Masala | 2 tbsp | 6 | 0g | 1g | 0g | |||
| Red Chili Powder | 1 tbsp | 4 | 0g | 1g | 0g | |||
| Turmeric Powder | 0.5 tsp | 1 | 0g | 0g | 0g | |||
| Ghee or Oil | 3 tbsp | 66 | 0g | 0g | 7g | |||
| Whole Spices (bay leaf, cardamom, cinnamon, cloves) | 1 tsp | 0 | 0g | 0g | 0g | |||
| Saffron Strands (soaked in warm milk) | 1 pinch | 0 | 0g | 0g | 0g | |||
| Salt | 2 tsp | 0 | 0g | 0g | 0g |
Step 1
Wash and soak basmati rice for 30 minutes. Meanwhile, marinate chicken with yogurt, ginger-garlic paste, half the fried onions, green chilies, mint, coriander, lemon juice, biryani masala, red chili powder, turmeric, and salt. Refrigerate for at least 1 hour (preferably 4-6 hours).
Step 2
Boil a large pot of water with whole spices and 1 tbsp salt. Drain soaked rice and add to boiling water. Cook until 70% done (grains are still firm but bend). Drain immediately.
Step 3
In a heavy-bottomed pot, spread the marinated chicken as the bottom layer.
Step 4
Evenly spread the partially cooked rice over the chicken layer.
Step 5
Top the rice with remaining fried onions, a drizzle of ghee, and the saffron-infused milk.
Step 6
Cover the pot tightly with a lid, sealing the edges with dough (atta) if desired, to ensure no steam escapes. This is the 'dum' cooking.
Step 7
Cook on high heat for 5-7 minutes, then reduce to very low heat and cook for 30-40 minutes.
Step 8
Turn off heat and let it rest for 15 minutes before opening. Gently mix from the bottom to combine chicken and rice.
Step 9
Serve hot with raita and salad.
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