Dum Pukht Biryani (Slow-cooked Biryani)

Slow-cooked Biryani, also known as Dum Pukht Biryani, is a classic dish from the Awadhi Cuisine of India. This aromatic and flavorful rice dish is prepared by layering marinated meat, partially cooked rice, and a variety of spices, then slow-cooked to perfection.

Dum Pukht Biryani (Slow-cooked Biryani)

Ingredients

  • 500g bone-in chicken, cut into pieces
  • 2 cups basmati rice, soaked for 30 minutes and drained
  • 1 cup yogurt
  • 2 onions, thinly sliced and fried until golden brown
  • 4 tomatoes, chopped
  • 1/4 cup ghee
  • 1/4 cup milk
  • 1/2 teaspoon saffron strands
  • Fresh cilantro and mint leaves for garnish
  • Salt to taste

Instructions

  1. Marinate the chicken with yogurt, half of the fried onions, and salt. Let it marinate for at least 1 hour.
  2. In a large pot, heat ghee and add the marinated chicken. Cook until the chicken is partially done. Remove from the pot and set aside.
  3. In the same pot, layer half of the partially cooked rice, followed by the cooked chicken, remaining fried onions, and chopped tomatoes. Top with the remaining rice.
  4. Mix saffron strands with warm milk and drizzle over the layered rice.
  5. Cover the pot with a tight-fitting lid and cook on low heat for 30-40 minutes, allowing the flavors to meld together.
  6. Garnish with fresh cilantro and mint leaves before serving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450 per serving
Carbohydrates
55g
Protein
20g
Fat
15g

Supplies

Large pot with a tight-fitting lid Cooking spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Serve the Slow-cooked Biryani with raita, a side of pickles, and a refreshing cucumber salad.

Tips & tricks

For best results, use a heavy-bottomed pot to ensure even cooking and to prevent the biryani from sticking to the bottom.

Cost

$15