Easy & Quick Dum Chicken Biryani Recipe: Delicious Homemade Meal

In a bowl, combine chicken cubes with plain yogurt, 1 tbsp ginger-garlic paste, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tbsp coriander powder, a pinch of salt, and a handful of chopped mint and coriander. Mix well and let it marinate for at least 15-20 minutes while you prepare other ingredients.

Wash the Basmati rice thoroughly until the water runs clear, then soak it in fresh water for 20 minutes. Drain the soaked rice and par-boil it in a large pot of salted boiling water until 70% cooked (the grain should be firm but bendable). Drain immediately and set aside.

Heat ghee or oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the thinly sliced onions and sauté until they turn golden brown and crispy. Remove about a third of the fried onions for garnish and set aside. To the remaining onions in the pot, add the remaining 1 tbsp ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until fragrant.

Add the chopped tomatoes to the pot and cook until they soften and release their moisture, about 3-4 minutes. Stir in the remaining spices: 1 tbsp biryani masala, 1 tsp garam masala, and additional salt to taste. Cook the masala for another 2-3 minutes until the oil starts to separate from the sides of the pot. Then, add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is partially cooked and well coated with the masala.

Evenly spread half of the par-boiled rice over the chicken masala in the pot. Sprinkle a layer of fresh chopped mint and coriander leaves, and a handful of the reserved fried onions. Drizzle a little saffron milk (if using) and a few drops of ghee. Repeat with the remaining rice, herbs, and fried onions to create the second layer. Finish with a final drizzle of saffron milk and ghee.

Cover the pot tightly with a lid, preferably sealed with dough or aluminum foil to trap the steam. Cook on very low heat for 15-20 minutes. After cooking, turn off the heat and let the biryani rest, still covered, for another 10 minutes. This 'dum' cooking allows the rice to fully cook in the aromatic steam and the flavors to deeply infuse. Gently fluff the biryani with a fork before serving.