Chicken Dum Biryani

Slow-cooked, aromatic, and layered with love — this Chicken Dum Biryani is the kind that fills your home (and heart) with happiness. This week, we bring you the Biryani recipe of Arunima. Every grain of rice carries the warmth of tradition, the fragrance of rose & kewra, and the unmistakable magic of mustard oil.

Ingredients for Chicken Dum Biryani

• P Mark Kachi Ghani Mustard Oil – 2 tbsp

• Chicken – 500 g

• Onion – 2 medium (sliced)

• Tomato – 1 medium (sliced)

• Whole Garlic – 3 cloves

• Ginger-Garlic Paste – 1 tsp

• Salt – to taste

• Turmeric Powder – ½ tsp

• Kashmiri Red Chili Powder – ½ tsp

• Biryani Masala – ½ tsp

• Milk – 4 tbsp

• Kewra Water – few drops

• Rose Water – few drops

• Fresh Coriander Leaves – 2 tbsp (chopped)

• Fresh Mint Leaves – 2 tbsp (chopped)

• Cooked Basmati Rice – 2 cups

• Atta Dough – for sealing the lid
  

Method for Chicken Dum Biryani

• In a large bowl, combine chicken with onion, tomato, whole garlic, ginger-garlic paste, salt, turmeric, Kashmiri red chili powder, and biryani masala. Mix well and let it rest for 30 minutes.

• Heat P Mark Mustard Oil in a heavy-bottomed pan until it just starts to smoke, then cool slightly.

• Add the marinated chicken and cook on low flame until the chicken turns tender and the masala releases oil.

• Take out a small portion of the curry and mix it with milk, kewra water, and rose water. Set aside.

• In a biryani pot, spread a layer of chopped coriander and mint leaves. Add the cooked chicken and top it with the cooked rice.

• In a large bowl, combine chicken with onion, tomato, whole garlic, ginger-garlic paste, salt, turmeric, Kashmiri red chilli powder, and biryani masala. Mix well and let it rest for 30 minutes.

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