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Dum Handi Chicken Biryani

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.

Cooking Method
Cuisine
Courses
Difficulty Intermediate
Time
Prep Time: 30 mins Cook Time: 40 mins Total Time: 1 hr 10 mins
Servings 1
Calories 600
Best Season Winter
Ingredients
  • 150 grams Chicken (preferably with bone)
  • 3 tablespoons yogurt
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala powder
  • Salt to taste
  • 1/2 teaspoon lemon juice
  • 1/2 basmati rice
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 green cardamom pods
  • 1 clove
  • 1/2 teaspoon salt
  • 1 medium onion, thinly sliced and fried until golden brown (birista)
  • 1 tablespoon ghee (clarified butter)
  • 1/2 teaspoon saffron strands soaked
  • 2 tablespoons warm milk
  • 1/2 teaspoon kewra water (optional)
  • 1/4 teaspoon 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.
  2. Add chicken pieces, coat them well, and let them marinate for 30 minutes.
  3. Wash and soak basmati rice for 20 minutes.
  4. Boil water in a pot, add bay leaf, cinnamon, cardamom, clove, and salt.
  5. Add the soaked rice and cook until 70% done. Drain and set aside.
  6. Heat a handi or heavy-bottomed pan. Add marinated chicken and cook on medium heat for 10 minutes.
  7. Remove from heat and layer the half-cooked chicken with fried onions, fresh coriander, and mint.
  8. Add a layer of half-cooked rice. Drizzle with saffron milk, kewra water, rose water, and ghee.
  9. Seal the handi with aluminum foil or dough to trap the steam.
  10. Place the handi on low heat and cook for 20 minutes.
  11. Remove from heat and let it rest for 5 minutes before opening.
  12. Serve hot with raita or salan (gravy).
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.
Read it online: https://tastespread.com/recipe/dum-handi-chicken-biryani/