Chicken Handi Recipe- Authentic Indian Dum Biryani with Saffron & Ghee

Last Updated on 4 months by Neha Deshmukh

Chicken Handi Recipe: Authentic Indian Dum Biryani with Saffron & Ghee

Hey everyone! If you’re anything like me, you absolutely love a good, flavorful Indian meal. And let me tell you, this Chicken Handi is a showstopper. It’s a dish I first made years ago trying to recreate my grandmother’s incredible version, and it’s become a family favorite ever since. It’s a little bit of work, but trust me – the aroma alone is worth it, and the taste? Unforgettable. This isn’t just a recipe; it’s an experience.

Why You’ll Love This Recipe

This Chicken Handi is a beautiful blend of tender chicken, fragrant rice, and a symphony of spices, all cooked together in the traditional ‘dum’ style. It’s basically an Indian biryani cooked and sealed in a handi (a heavy-bottomed pot), resulting in incredibly tender meat and beautifully infused rice. It’s perfect for special occasions, family gatherings, or when you just want to treat yourself to something truly delicious. Plus, the saffron and ghee add a touch of luxury that elevates the whole dish.

Ingredients

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

• 4 tbsp oil
• 2-inch cinnamon stick
• 4 cloves
• 4 cardamom pods
• 2 tbsp ginger-garlic paste
• 500 g chicken (about 1.1 lbs), cut into pieces
• 1 tsp salt
• 1.5 tsp red chili powder
• 0.5 tsp turmeric powder
• 3 slit green chilies
• 0.5 cup chopped coriander leaves
• 1 cup fried onions
• 0.5 cup beaten yogurt
• 1 tsp garam masala powder
• 0.5 tsp black pepper powder
• 2 cups water
• 2 cups basmati rice
• 1 tsp salt (for rice)
• 1 tbsp lemon extract
• 1 tbsp ghee
• 0.25 tsp saffron strands

Ingredient Notes

Let’s talk ingredients! A few things make this recipe truly special.

• The Handi: Traditionally, a handi (an earthenware pot) is used. It helps distribute heat evenly and creates that perfect ‘dum’. If you don’t have one, a heavy-bottomed Dutch oven or pot with a tight-fitting lid will work beautifully.
• Saffron: Don’t skip the saffron! It adds a beautiful color and a subtle, floral aroma. A little goes a long way.
• Ghee: Ghee (clarified butter) is essential for that rich, authentic flavor. You can substitute with oil, but ghee really makes a difference.
• Spice Blend: The combination of garam masala, red chili powder, and turmeric is key. Feel free to adjust the chili powder to your spice preference.
• Basmati Rice: Use good quality aged basmati rice. It holds its shape well and has a lovely fragrance. I prefer the long-grain variety.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in your handi (or heavy-bottomed pot) over medium heat. Add the cinnamon stick, cloves, and cardamom pods. Sauté for a minute until fragrant.
2. Add the ginger-garlic paste and sauté until it turns golden brown and fragrant – about 2-3 minutes. Don’t let it burn!
3. Add the chicken pieces and roast until the color changes. This helps seal in the juices.
4. Mix in the salt, red chili powder, turmeric powder, green chilies, coriander leaves, and fried onions. Make sure everything is well coated.
5. Stir in the beaten yogurt and cook until the oil starts to separate from the mixture. This is a sign that the chicken is nicely marinated.
6. Add the garam masala powder, black pepper powder, and water. Bring to a simmer and cook the chicken for about 10 minutes, or until it’s about 80% cooked.
7. While the chicken is simmering, soak the basmati rice in water for 20 minutes. This helps it cook evenly.
8. Drain the rice and boil fresh water with salt, whole spices (a few cardamom pods and cloves are nice), a splash of oil, and lemon extract. Parboil the rice until it’s about 85% cooked. Drain well.
9. Now for the layering! Gently layer the parboiled rice over the chicken.
10. Drizzle the saffron milk (soak saffron strands in a little warm milk), lemon extract, ghee, and remaining fried onions over the rice.
11. Seal the handi tightly with a lid (or aluminum foil followed by the lid). This is crucial for the ‘dum’ process.
12. Cook on high heat for the first 10 minutes, then reduce the heat to low and cook for another 10 minutes.
13. Turn off the heat and let the handi rest for at least 15-20 minutes before opening. This allows the flavors to meld together beautifully.

Expert Tips

Want to take your Chicken Handi to the next level? Here are a few tips:

• The Perfect ‘Dum’: Achieving the perfect ‘dum’ is all about trapping the steam inside the pot. Make sure the lid is sealed tightly. You can even place a heavy object on top of the lid to ensure a good seal.
• Preventing Sticking: To prevent the rice from sticking to the bottom, you can spread a thin layer of ghee or oil before layering the rice.
• Tender Chicken: Don’t overcook the chicken in the initial simmering stage. It will continue to cook during the ‘dum’ process.

Variations

Let’s get creative!

• Vegan Adaptation: Use plant-based yogurt and ghee alternatives. Cashew cream works wonderfully as a yogurt substitute.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder flavor, reduce the amount of red chili powder. For a spicier kick, add more green chilies or a pinch of cayenne pepper.
• Festival Adaptations: This dish is perfect for Eid or Diwali! You can add some chopped nuts (cashews, almonds) for extra richness during festive occasions.

Serving Suggestions

Chicken Handi is amazing on its own, but here are a few ideas to complete the meal:

• Raita: A cooling raita (yogurt dip) is a must! Try cucumber raita, boondi raita, or pineapple raita.
• Salad: A simple onion and cucumber salad with a squeeze of lemon juice is a refreshing accompaniment.
• Indian Breads: Serve with naan, roti, or paratha for soaking up all those delicious juices.

Storage Instructions

Leftovers? Lucky you! Store any leftover Chicken Handi in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

1. What is a handi and can I use another pot if I don’t have one?

A handi is a traditional Indian earthenware pot. But don’t worry if you don’t have one! A heavy-bottomed Dutch oven or pot with a tight-fitting lid works just as well.

2. How do I achieve the perfect ‘dum’ without a traditional sealed pot?

Make sure your lid fits tightly. You can seal the edges with aluminum foil before placing the lid on top. A heavy object placed on the lid also helps.

3. What type of rice is best for this recipe and why?

Good quality aged basmati rice is best. It’s long-grained, fragrant, and holds its shape well during cooking.

4. Can I marinate the chicken beforehand for a more intense flavor?

Absolutely! Marinating the chicken overnight in the yogurt and spice mixture will result in even more flavorful and tender chicken.

5. How can I adjust the spice level to suit my preference?

Adjust the amount of red chili powder and green chilies. Start with less and add more to taste.

6. What is saffron milk and why is it used in Chicken Handi?

Saffron milk is simply saffron strands soaked in warm milk. It adds a beautiful color, aroma, and subtle flavor to the dish. It’s a traditional ingredient that elevates the whole experience.

Enjoy making this Chicken Handi! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!