Photo: stu_spivack · CC BY-SA 2.0 · Wikimedia Commons

Maharashtra · Dinner

Chicken Biryani

Pune's version of chicken dum biryani — cooked in the dum (sealed pot) method with aromatic Pune-style masala using kala masala and fried onions, layered with long-grain rice and sealed with dough. More assertively spiced than Hyderabadi but more subtle than Mughlai.

🧺 Ingredients

• 800 g chicken (bone-in curry cut)
• 1 cup (240 g) yoghurt
• 1.5 tbsp ginger-garlic paste
• 1 tsp red chilli powder
• 1 tsp Kashmiri red chilli powder (for colour)
• ½ tsp turmeric
• 1 tsp kala masala (Maharashtrian black masala)
• 1 tsp garam masala
• 1 tsp salt
• 2 tbsp fried onion (barista), crushed
• 2 tbsp fresh mint, torn
• 2 tbsp fresh coriander, chopped
• 1 tbsp lemon juice
• 2 cups (400 g) long-grain basmati rice, washed and soaked 30 min
• 2 litres water
• 2 bay leaves; 4 cloves; 2 green cardamom; 1 × 2 cm cinnamon; 1 tsp cumin; salt generously
• Rice should be 70% cooked (firm but no longer chalky when bitten)
• 3 tbsp ghee
• 3 large onions (350 g), thinly sliced and deep-fried until dark golden-brown (barista)
• A pinch of saffron soaked in 3 tbsp warm milk
• 2 tbsp fresh mint, roughly torn
• 2 tbsp fresh coriander, roughly chopped
• 2 tbsp crispy fried onion (reserve from barista)
• 1 cup (120 g) flour dough kneaded to a rope — for sealing the pot rim
• 70% cooked rice is critical — more cooked rice turns mushy in the dum; less cooked rice stays hard

👩‍🍳 How to make Chicken Biryani

1. Make barista (Heat: medium-high → medium): Deep-fry thinly sliced onions in 4 tbsp oil on medium-high, then reduce to medium, frying for 15–18 minutes, stirring every 2 minutes, until very deep golden-brown (not burnt). Drain on paper. Use 2 tbsp crushed in the marinade; reserve remaining for assembly and garnish.
2. Marinate chicken (No heat): Combine all marinade ingredients and coat chicken. Marinate 2 hours in refrigerator.
3. Parboil rice (Heat: high): Bring 2 litres water to a boil with all rice spices and generous salt (water should taste like seasoned pasta water). Add drained soaked rice. Boil on high for 6–7 minutes until grains are 70% cooked — still firm but no longer chalky when pressed between fingers. Drain immediately.
4. Layer the biryani: Turn off heat briefly. Spread chicken evenly in the base of the pot. Layer half the par-cooked rice over the chicken. Scatter half the barista, half the mint and coriander, and drizzle half the saffron milk. Add remaining rice on top. Add remaining barista, mint, coriander. Drizzle remaining saffron milk and remaining 1 tbsp ghee.

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