20-Min Chicken Dum Biryani
One-pot Indian rice and chicken layered with aromatic spices, steam-cooked to lock in flavor. Warm, fragrant, and ready faster than you'd expect.
- Total time
- 20 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 1.5 cups basmati rice
- 1.5 lbs boneless chicken thighs, cut into 1-inch pieces
- ½ cup plain yogurt
- 2 tsp biryani spice mix (or garam masala)
- 1 large onion, thinly sliced
- 3 cups water
- 3 tbsp ghee or neutral oil
Instructions
- 1
Rinse rice under cold water until water runs clear, about 2 minutes.
- 2
Toss chicken with yogurt, biryani spice, and a pinch of salt until coated.
- 3
Heat ghee in a large pot over medium-high. Fry onion slices until golden brown and crispy, about 5 minutes. Transfer to a plate.
- 4
In the same pot, add marinated chicken and cook without stirring for 3 minutes until edges brown.
- 5
Add rinsed rice and water. Stir once, cover, and simmer on low heat for 10 minutes until liquid is absorbed.
- 6
Top with crispy onions. Let rest covered for 2 minutes, then fluff with a fork and serve.
Tools you’ll need
- large pot with lid (at least 4-quart)
- cutting board
- knife
- mixing bowl
- fork
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