Dum Biryani
A fragrant one-pot rice dish with tender chicken, aromatic spices, and a cooling yogurt sauce. This simplified version brings the classic dum cooking method to your weeknight table.
- Total time
- 45 min
- Servings
- 4
- Calories
- 620
- Protein
- 38g
Ingredients
- 1.5 cups basmati rice
- 1.5 pounds chicken thighs
- 1 cup plain yogurt
- 1 large onion
- 2 teaspoons garam masala
- 2 leaves bay leaf
- 1 inch cinnamon stick
- ½ cup fresh mint leaves
Instructions
- 1
Rinse the 1.5 cups basmati rice in cold water until clear, then soak in water for 20 minutes. Drain well.
- 2
In a large bowl, mix the 1.5 pounds chicken thighs with 1 cup plain yogurt, 2 teaspoons garam masala, and 1 teaspoon salt. Marinate for 15 minutes.
- 3
Heat 2 tablespoons oil in a heavy pot over medium. Add 1 sliced onion, 2 bay leaves, and 1 cinnamon stick; cook until onion is golden, about 8 minutes.
- 4
Add the marinated chicken and cook, stirring, until browned on all sides, about 5 minutes. The chicken should look opaque and lightly charred.
- 5
Spread the drained rice over the chicken. Pour in 2.5 cups water and 1 teaspoon salt. Bring to a boil, then reduce heat to low, cover tightly, and cook 20 minutes until rice is tender and liquid is absorbed.
- 6
Remove from heat and let rest, covered, for 10 minutes. Fluff gently with a fork and fold in 0.5 cup fresh mint leaves. Serve with extra yogurt on the side.
Tools you’ll need
- large heavy pot with lid
- mixing bowl
- colander
- measuring cups and spoons
- knife and cutting board
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