Dum Handi Chicken Biryani

Dum Handi Chicken Biryani is a flavorful and aromatic rice dish cooked with tender chicken marinated in a blend of spices, layered with fragrant basmati rice, and slow-cooked to perfection in a sealed handi (clay pot). This traditional biryani is perfect for any special occasion or a hearty meal.

Dum Handi Chicken Biryani

Author: Taste Spread Cooking Method: Steamed Cuisine: Indian Courses: Dinner Recipe Keys: C Chicken Biryani Dinner D Dum Handi Chicken Biryani

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Prep Time 30 mins Cook Time 40 mins Total Time 1 hr 10 mins Difficulty: Intermediate Servings: 1 Calories: 600 Best Season: Winter

Ingredients

Servings

• 150 g Chicken (preferably with bone)

• 3 tbsp yogurt

• 1 tsp ginger-garlic paste

• ¹⁄₂ tsp red chili powder

• ¹⁄₂ tsp turmeric powder

• ¹⁄₂ tsp garam masala powder

• Salt to taste

• ¹⁄₂ tsp lemon juice

• ¹⁄₂ Cup basmati rice

• 1 bay leaf

• 1 Small cinnamon stick

• 2 green cardamom pods

• 1 clove

• ¹⁄₂ tsp salt

• 1 medium onion, thinly sliced and fried until golden brown (birista)

• 1 tbsp ghee (clarified butter)

• ¹⁄₂ tsp saffron strands soaked

• 2 tbsp warm milk

• ¹⁄₂ tsp kewra water (optional)

• ¹⁄₄ tsp rose water (optional)

• Fresh coriander leaves, chopped

• Fresh mint leaves, chopped

Instructions

1. Mix yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, salt, and lemon juice in a bowl.

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2. Add chicken pieces, coat them well, and let them marinate for 30 minutes.

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3. Wash and soak basmati rice for 20 minutes.

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4. Boil water in a pot, add bay leaf, cinnamon, cardamom, clove, and salt.

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5. Add the soaked rice and cook until 70% done. Drain and set aside.

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6. Heat a handi or heavy-bottomed pan. Add marinated chicken and cook on medium heat for 10 minutes.

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7. Remove from heat and layer the half-cooked chicken with fried onions, fresh coriander, and mint.

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8. Add a layer of half-cooked rice. Drizzle with saffron milk, kewra water, rose water, and ghee.

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9. Seal the handi with aluminum foil or dough to trap the steam.

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10. Place the handi on low heat and cook for 20 minutes.

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11. Remove from heat and let it rest for 5 minutes before opening.

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12. Serve hot with raita or salan (gravy).

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Note

• Use aged basmati rice for the best results.
• Adjust the spice levels to your taste.
• Sealing the handi properly ensures the flavors are locked in.