Chicken Dum Biryani Recipe- Jeerakashala Rice, Rose Water & Kashmiri Chili

Last Updated on 6 months ago by Neha Deshmukh

Chicken Dum Biryani Recipe – Jeerakashala Rice, Rose Water & Kashmiri Chili

Introduction

Oh, Biryani. Just the name conjures up images of celebrations, family gatherings, and that incredible aroma filling the house! This Chicken Dum Biryani is a special one – it’s the recipe I first perfected when I was trying to recreate my grandmother’s version. It uses fragrant Jeerakashala rice, a touch of rose water for that delicate floral note, and Kashmiri chili powder for a beautiful color and mild heat. Trust me, once you try this, you’ll be hooked!

Why You’ll Love This Recipe

This isn’t just any biryani. It’s a flavour explosion! The slow-cooked ‘dum’ method ensures the chicken is incredibly tender and the rice is infused with all the aromatic spices. Plus, the addition of cashews, raisins, and fresh herbs adds a delightful texture and freshness. It’s a little bit of effort, but honestly, the results are so worth it.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 2 cup jeerakashala rice
• 1 tbsp ghee
• 1 bay leaf
• 1 small pc cinnamon
• 4-6 black peppercorns
• 2 cloves
• 3 cardamoms
• 1 onion thinly sliced
• 1 tsp ginger paste
• 4 cup water
• 750 gm chicken
• 1 tsp Kashmiri chilli powder
• 0.25 tsp turmeric powder
• 1 tsp ginger garlic paste
• 3 tbsp ghee/ oil
• 3 large onions sliced
• 4 green chillies slit
• 1 tbsp ginger-garlic paste
• 2 tomatoes sliced
• 0.5 tsp garam masala
• 0.5 lemon juice
• 2 tbsp ghee
• 1 onion sliced
• 6-8 cashews
• 5-6 raisins
• 3 tbsp chopped coriander leaves
• 3 tbsp chopped mint leaves
• 1 tbsp garam masala
• 1 tsp rose water

Ingredient Notes

Let’s talk ingredients! A few of these are key to getting that authentic flavour:

• Jeerakashala Rice: This is a short-grain, aromatic rice variety traditionally used in biryani. It’s known for its ability to absorb flavours beautifully and stay separate after cooking. If you can’t find it, basmati rice is a good substitute, but Jeerakashala really elevates the dish.
• Kashmiri Chili Powder: Don’t skip this! It gives the biryani its vibrant red colour without adding too much heat. It’s milder than other chili powders, so it’s perfect if you prefer a less spicy biryani.
• Rose Water: A tiny splash of rose water adds a subtle floral aroma that’s just divine. It’s a traditional ingredient in many Indian desserts and biryanis, and it really makes a difference. A little goes a long way!
• Ghee: Ghee (clarified butter) adds a richness and flavour that oil just can’t match. It’s a staple in Indian cooking, and I highly recommend using it for this recipe. You can substitute with oil if needed, but ghee is the real deal.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, marinate the chicken. In a bowl, combine the chicken with Kashmiri chili powder, turmeric powder, ginger-garlic paste, and salt. Let it sit for at least an hour – longer is even better!
2. While the chicken marinates, let’s prepare the rice. Heat ghee in a pan, add the bay leaf, cinnamon, peppercorns, cloves, and cardamoms. Sauté for a minute until fragrant. Add the sliced onion and ginger paste, and cook until the onion is lightly golden. Add the jeerakashala rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and cook until the rice is about 70% done. It should still have a slight bite to it.
3. Now for the masala! Heat ghee/oil in a large, heavy-bottomed pot. Add the sliced onions and green chilies, and cook until translucent and golden brown. Add the ginger-garlic paste and cook for another 5 minutes, until fragrant. Add the sliced tomatoes and simmer until they are completely mashed and softened.
4. Stir in the garam masala and lemon juice into the tomato-onion mixture. Add the marinated chicken (with any remaining marinade) and about 1 cup of water or stock. Simmer until the chicken is almost cooked through and the sauce is slightly dry.
5. Time to layer the dum! In the same pot, spread a layer of the partially cooked rice. Then, spread the chicken masala evenly over the rice. Sprinkle half of the garam masala, chopped coriander leaves, chopped mint leaves, cashews, and raisins over the chicken.
6. Add the remaining rice on top, and then sprinkle with the remaining garam masala, herbs, cashews, raisins, and a teaspoon of rose water.
7. Seal the pot tightly with foil. Place a heavy object (like a cast iron skillet) on top of the foil to create a tight seal. Cook on the lowest possible flame for 30-45 minutes. This is the ‘dum’ – the slow steaming process that makes the biryani so special.

Expert Tips

• Don’t overcook the rice initially! It will finish cooking during the dum process.
• A heavy-bottomed pot is crucial to prevent the biryani from sticking and burning.
• Be patient with the dum! Resist the urge to lift the foil during cooking.

Variations

• Vegan Adaptation: Substitute the chicken with vegetables like potatoes, cauliflower, and carrots. Use vegetable broth instead of chicken stock.
• Spice Level Adjustment: Adjust the amount of green chilies and Kashmiri chili powder to your liking.
• Gluten-Free Option: This recipe is naturally gluten-free!
• Festive/Special Occasion Adaptations: For a truly decadent biryani, add a few saffron strands soaked in warm milk to the rice before layering. My aunt always does this for weddings!

Serving Suggestions

Serve hot with raita (yogurt dip), a side of mirchi ka salan (chili curry), and a simple onion salad. It’s a complete meal in itself!

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop.

FAQs

• What is Jeerakashala rice and why is it used in Biryani? Jeerakashala rice is a fragrant, short-grain rice that absorbs flavours beautifully and stays separate after cooking, making it ideal for biryani.
• Can I use a different type of chili powder instead of Kashmiri chili? You can, but it will affect the colour and heat level. Regular chili powder will give a darker colour and more spice.
• How do I achieve the perfect ‘dum’ without a traditional sealed pot? A heavy-bottomed pot sealed tightly with foil and weighted down with a heavy object works well. The key is to create a steam-tight environment.
• What is the purpose of rose water in biryani? Rose water adds a subtle floral aroma that enhances the overall flavour profile of the biryani.
• Can this biryani be made ahead of time? You can prepare the chicken masala and rice ahead of time, but it’s best to assemble and cook the biryani just before serving for the best flavour and texture.