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Chicken Dum Biryani Recipe Easy Pakistani Saffron Biryani with Raita

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A flavorful and easy-to-make Pakistani chicken dum biryani infused with saffron and served with refreshing raita. This recipe captures traditional dum cooking techniques for tender chicken and aromatic rice.

Ingredients

Scale
  • 1.5 lbs (700g) chicken thighs, bone-in and skinless
  • 1 cup plain yogurt (full-fat recommended)
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 tablespoon red chili powder (adjust to taste)
  • 1 tablespoon garam masala
  • Salt to taste
  • Juice of half a lemon
  • 2 cups basmati rice (soaked for 30 minutes, then drained)
  • 4 cups water
  • 2–3 green cardamom pods
  • 4–5 whole cloves
  • 1 cinnamon stick
  • 1 bay leaf
  • Salt to taste
  • 2 medium onions, thinly sliced and fried until golden (reserve some for garnish)
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh mint leaves, chopped
  • A pinch of saffron strands soaked in 2 tablespoons warm milk
  • 2 tablespoons ghee or vegetable oil
  • 1–2 green chilies, slit (optional)
  • 1 cup plain yogurt (for raita)
  • 1 small cucumber, finely diced
  • 1 small tomato, finely diced
  • 1 tablespoon fresh mint, chopped
  • Salt and black pepper to taste
  • A pinch of roasted cumin powder

Instructions

  1. Marinate the Chicken: In a large bowl, combine yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, salt, and lemon juice. Add the chicken thighs, coating them well. Cover and let marinate for at least 1 hour or overnight in the fridge for best results.
  2. Prepare the Rice: Rinse the basmati rice under cold water until the water runs clear. Soak for 30 minutes, then drain. In a large saucepan, bring 4 cups (950ml) water to boil with cardamom, cloves, cinnamon, bay leaf, and salt. Add the rice and cook until it’s about 70% done (the grains should still have a bite, about 6-7 minutes). Drain and set aside.
  3. Fry the Onions: Heat ghee or oil in a frying pan over medium heat. Add sliced onions and fry until golden brown and crispy, stirring often to prevent burning (about 15 minutes). Remove half for garnish; keep the rest in the pan for layering.
  4. Layer the Biryani: In your heavy-bottomed pot, spread half the marinated chicken evenly. Sprinkle half the chopped cilantro, mint, and slit green chilies on top. Add half the fried onions, then a layer of half the partially cooked rice. Drizzle half the saffron milk over the rice. Repeat with remaining chicken, herbs, onions, rice, and saffron milk.
  5. Dum Cooking: Seal the pot with its lid. If the lid isn’t tight, use a clean kitchen towel between pot and lid to trap steam. Cook on very low heat for 40-45 minutes. This slow cooking lets the flavors marry beautifully and the chicken become tender.
  6. Prepare the Raita: While the biryani cooks, mix yogurt with cucumber, tomato, mint, salt, pepper, and roasted cumin powder. Chill until serving.
  7. Serve: Gently fluff the biryani with a fork, garnish with reserved fried onions and extra herbs. Serve hot with the refreshing raita on the side.

Notes

Use bone-in chicken for juiciness and flavor. Do not overcook rice initially; it will finish cooking during dum. Seal the pot well with a damp cloth or dough ring to trap steam. Soak saffron in warm milk to release aroma and color. Fry onions slowly for sweetness and crunch. Patience during dum cooking is key to tender chicken and rich flavor.

Nutrition

Keywords: chicken dum biryani, Pakistani biryani, saffron biryani, easy biryani recipe, raita, dum cooking, basmati rice, traditional biryani

Find it online: https://crispcraving.com/chicken-dum-biryani-recipe-easy-pakistani-saffron-biryani-with-raita/