Sri Lankan Chicken Dum Biriyani is a festive, aromatic rice dish that combines tender chicken, fragrant basmati rice, and a blend of vibrant spices, slow-cooked to perfection using the “dum” technique. This recipe, inspired by Sri Lankan culinary traditions, delivers a rich, flavorful experience perfect for special occasions or family gatherings. The process involves marinating the chicken, partially cooking the rice, and layering them to steam together, locking in the aromas. Follow these steps for a foolproof, restaurant-style biriyani that’s sure to impress.
Ingredients (Serves 4-6)
For the Chicken Marinade:
- 1 kg (2.2 lbs) bone-in chicken, cut into medium pieces
- 1 cup plain yogurt (not sour)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon turmeric powder
- 1 tablespoon biriyani masala (store-bought or homemade, see below)
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 2 green chilies, slit
- 1 teaspoon cardamom powder
For the Rice:
- 2.5 cups aged basmati rice
- 4 cups water (for par-cooking)
- 2 bay leaves
- 3 cloves
- 2 cardamom pods
- 1 cinnamon stick
- 1 teaspoon salt
For the Biriyani:
- 3 large onions, thinly sliced
- 4 tablespoons ghee (or vegetable oil)
- 1 cup fresh coriander leaves, chopped
- 1 cup fresh mint leaves, chopped
- 2 tomatoes, finely chopped
- 2 tablespoons biriyani masala
- 1/2 teaspoon saffron strands, soaked in 2 tablespoons warm milk
- 1 tablespoon rose water (optional)
- 1/2 cup fried onions (store-bought or homemade)
- 2 tablespoons cashew nuts, fried
- 2 tablespoons raisins, fried
Homemade Biriyani Masala (Optional):
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 4 cloves
- 3 cardamom pods
- 1 cinnamon stick
- 1 teaspoon black peppercorns
- 1/2 teaspoon nutmeg powder
- 1 star anise
- Dry roast, grind to a powder, and store in an airtight container.
Preparation Steps
Step 1: Marinate the Chicken
In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric, biriyani masala, salt, lemon juice, green chilies, and cardamom powder. Add the chicken pieces, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, preferably overnight, to tenderize the meat and infuse flavors. This step is crucial for juicy, flavorful chicken in your biriyani.
Step 2: Prepare the Rice
Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in water for 30 minutes, then drain. In a large pot, bring 4 cups of water to a boil with bay leaves, cloves, cardamom, cinnamon, and salt. Add the rice and cook for 5-6 minutes until it’s 70% cooked (grains should be firm). Drain the rice and set aside, discarding the whole spices.
Step 3: Cook the Chicken
Heat 2 tablespoons of ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add sliced onions and fry until golden brown, stirring frequently to avoid burning. Remove half the onions for garnishing. Add chopped tomatoes and cook until soft, about 3 minutes. Add the marinated chicken along with its marinade, stirring well. Cook on medium heat for 15-20 minutes, stirring occasionally, until the chicken is tender and the gravy thickens. Adjust salt and spices to taste.
Step 4: Layer the Biriyani
In the same pot with the cooked chicken, spread half of the par-cooked rice evenly over the chicken. Sprinkle half of the chopped coriander, mint, fried onions, cashews, and raisins. Drizzle half of the saffron milk and rose water (if using). Add the remaining rice as the top layer, followed by the remaining coriander, mint, fried onions, cashews, raisins, saffron milk, and rose water. Dot the top with 2 tablespoons of ghee for extra richness.
Step 5: Dum Cooking
Cover the pot with a tight-fitting lid. To ensure a proper seal, place a heavy object on the lid or seal the edges with dough. Cook on low heat for 25-30 minutes to allow the flavors to meld through steam (dum). Alternatively, you can place the pot in a preheated oven at 180°C (350°F) for 30 minutes. Avoid opening the lid during this time to trap the steam.
Step 6: Serve
Once cooked, gently fluff the biriyani with a fork to mix the layers without breaking the rice grains. Serve hot with raita, a side of cucumber salad, or a spicy curry. Garnish with additional fried onions and fresh herbs for a vibrant presentation.
Tips for Success
- Rice Quality: Use aged basmati rice for the best texture and aroma. Soaking and par-cooking ensure the grains remain separate.
- Marination Time: Overnight marination yields the most tender chicken, but 2 hours works in a pinch.
- Dum Technique: Ensure a tight seal to trap steam, as this is key to infusing flavors. If using dough to seal, knead flour and water to form a rope-like ring to place around the lid.
- Spice Adjustments: Adjust chili powder and biriyani masala to suit your spice tolerance. For a milder flavor, reduce the chili powder to 1/2 teaspoon.
Serving Suggestions
Pair this Sri Lankan Chicken Dum Biriyani with cooling raita, pickled onions, or a tangy mango chutney. For a complete meal, serve with a side of vegetable curry or grilled chicken. This dish is perfect for festive occasions like Eid or family gatherings, bringing the vibrant flavors of Sri Lanka to your table.