One-Pot Chicken Dum Biryani

Bone-in chicken and basmati rice steam dum-style with ghee, saffron, and warm whole spices in one heavy pot. The method recalls Saffron Under a Dough Seal, when Akbar’s Agra kitchens locked ranked rice under pastry until steam did its work.

Serves 6

Every recipe here is free to read.

Ingredients

• 2 cups basmati rice
• 2 lbs bone-in chicken thighs
• 1 cup plain yogurt
• 5 tbsp ghee
• 3 large onions
• 6 garlic cloves
• 2-inch piece fresh ginger
• 6 whole green cardamom pods
• 5 cloves
• 2-inch piece cinnamon stick
• 2 tsp cumin seeds
• 1 tsp black peppercorns
• pinch saffron threads
• 2 tbsp warm milk
• 2 tsp salt
• 3 cups water

Instructions

1. 1Soak basmati rice in cold water for 30 minutes then drain. Slice onions thinly and fry half in ghee until deep golden brown; set aside. Marinate chicken with yogurt, half the fried onions, minced garlic, grated ginger, salt, and half the whole spices for 30 minutes.
2. 2Bloom remaining whole spices (cardamom, cloves, cinnamon, cumin, peppercorns) in ghee in a heavy pot over medium heat until fragrant. Add marinated chicken and cook 8 minutes, turning pieces until lightly browned.
3. 3Add drained rice on top of chicken in an even layer. Dissolve saffron in warm milk and drizzle over rice. Pour in water and remaining salt. Scatter remaining fried onions on top.
4. 4Cover pot with a tight lid or seal edges with dough. Cook on low heat for 25 minutes to finish with dum steaming. Remove from heat and rest 10 minutes before gently fluffing and serving.