Air Fried Chicken Dum Biryani- Flavourful & Aromatic Recipe

This biryani is a fusion of South Indian and Hyderabadi styles, resulting in a delicious and unique biryani.

Every time I make biryani, I like to experiment with different variations. For my man’s birthday, I prepared this special biryani. There’s something about biryani on a special day that makes everything better. One of my favorite biryani is South Indian-style fried chicken biryani. However, for this version, I opted to air fry the marinated chicken instead of deep frying it. To enhance the chicken masala, I added ground poppy seeds and cashew nuts, creating a rich and flavorful gravy.

The chicken masala was layered with basmati rice cooked in ghee, then topped with fried onions, cilantro, mint, and roasted almonds. It was dum cooked on low heat for 15 minutes.

The result was a scrumptious chicken dum biryani with an enchanting aroma and taste. My man truly enjoyed this biryani on his special day! 😊

Chicken Masala

Air Fried Chicken Dum Biryani- Flavourful & Aromatic Recipe

 

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Author: Thasneen

Recipe type: Main

Cuisine: Indian

Ingredients

Homemade Garam Masala Recipe

• Whole Cardamom- 25
• Whole cloves- 8
• Whole cinnamon- 2-inch slice
• Whole Mace- 1
• Fennel seeds- 1 tbsp

For Marinating chicken

• Chicken legs or bone-in pieces- 8 to 10
• Ginger-Garlic paste- 1 tbsp
• Kashmiri Chili powder- 2 tsp (mild version)
• Regular chili powder- 1 tsp (hot version)
• Turmeric powder- ¼ tsp
• Coriander powder- 2 tbsp
• Garam Masala- 1 tsp
• Fennel powder- 1 tsp
• Lemon juice- 1 tbsp
• Water- 2 tbsp
• Salt- 1½ tsp

For grinding

• Poppy seeds- 1 tbsp
• Cashew nuts- 15

For Making Chicken Masala

• Oil- 2 tbsp
• Ghee- 2 tbsp
• Dried bay leaves- 2
• Onion, sliced thin- 3 large yellow onions
• Ginger-Garlic paste- 1 tbsp (use freshly ground ginger-garlic paste)
• Green chili, cut half- 3 or depending upon your spice level
• Tomatoes, chopped- 1
• Garam Masala- ½ tsp
• Salt- 1 tsp
• Yogurt- 3 tbsp
• Air-Fried Chicken
• Fried onions- ½ cup
• Mint leaves, chopped- 3 tbsp
• Cilantro, chopped- 3 tbsp

Cooking Basmati Rice

• Basmati Rice- 2 cups (soaked & rinsed)
• Ghee- 3 tbsp
• Whole cardamom- 3
• Whole cloves- 2
• Whole cinnamon- 2-inch slice
• Whole Mace- 1
• Warm water- 3½ cups
• Salt- 1 tsp

For Layering

• Fried onions- 1 onion sliced thin and fried in the oil
• Raisins, roasted in ghee- 1 tbsp
• Cashew nuts or almonds, roasted in ghee- ¼ cup
• Saffron- 15 strands soaked in 2 tbsp water or milk for 5 minutes
• Ghee- 1 tbsp
• Garam masala- 1 tsp
• Cilantro, chopped- ¼ cup
• Mint leaves, chopped- 10 leaves (use fresh mint leaves)

Instructions

Making homemade garam masala

1. To a blender jar, add all the ingredients mentioned for making garam masala, grind to a fine powder.
2. This garam masala can be stored in an air-tight container for a month.

Step 1: Marinating chicken

1. I've taken 8 chicken legs, any kind of bone-in pieces can be used.
2. Remove the skin & score the chicken or put a couple of lines over the meat on each side.
3. In a bowl, combine all the ingredients for making the marination.
4. Save 1 tbsp marinade aside, will add it while making chicken masala.
5. Spread the remaining marinade over the chicken and combine well.
6. Cover the chicken and keep it in the refrigerator for at least 30 minutes or longer.
7. You could even marinate the chicken overnight.

Step 2: Air- Frying the Chicken

1. Place the marinated chicken into the air fryer basket.
2. Spray non-stick cooking spray over the chicken.
3. Close with the lid.
4. Air fry at 400 F or 200 C for 25 minutes.
5. After air frying, transfer the chicken to a plate & keep them aside.

Step 3: Prep work

1. In a bowl, soak 1 tbsp poppy seeds for 10 minutes.
2. Add the soaked poppy seeds to a blender jar, add 15 cashew nuts & 3 tbsp water, grind to a smooth paste. Keep it aside.
3. Fry 2 thinly sliced onion in oil till golden brown. Transfer to a paper towel & keep it aside.

Step 4: Making Chicken Masala

1. Place a wide non-stick pan over medium heat, add oil & ghee.
2. Add dried bay leaves & onions, season with ½ tsp salt, saute until translucent for 5 minutes.
3. When the onions turn translucent, add ginger-garlic paste, green chilies; saute till onions turn golden in color.
4. Add 1 tomato chopped, cook until tomato has mashed up.
5. Keep sautéing till the onions start to turn light brown in color.
6. Add 1 tbsp marinade used for marinating chicken, ½ tsp garam masala, combine well.
7. Add the ground poppy seeds & cashew nuts paste, combine well & cook for a few minutes.
8. Add yogurt and combine well, cook for a minute.
9. Taste and add salt according to your needs.
10. Add the air-fried chicken, combine well.
11. Cook covered for a few minutes.
12. Add fried onions, chopped cilantro & mint leaves.
13. Cook for a couple of minutes.
14. If the masala is too dry add 2 to 3 tbsp water & cook for a minute.
15. Take the pan off the heat & keep it covered.

Step 5: Cooking Rice

1. Soak 2 cups white basmati rice in water for 15 minutes.
2. Drain the rice in a strainer & rinse the rice under running water.
3. Place a saucepan over medium heat, add ghee.
4. Add the whole cardamom, cloves, cinnamon, mace & bay leaves, saute for a few seconds till aromatic.
5. Add the soaked & rinsed rice, roast for 3 minutes.
6. Add 3½ cups of warm water.
7. For 2 cups rice, only 3½ cups of water is required. 4 cups of water will make the rice mushy.
8. Close with the lid & cook for 10 minutes.
9. After 10 minutes, open the lid most of the water must have dried off, there will be some moisture in the rice.
10. Lower the heat & cook covered for 2 minutes.
11. Take the saucepan off the heat & keep it covered, the rice will set well.

Step 6: Layering Rice and Chicken

1. Prep work before layering.
2. Roast ¼ cup cashew nuts or almonds in 2 tbsp ghee, keep it aside.
3. Fry 1 tbsp raisins in ghee & keep it aside.
4. Soak saffron in 2 tbsp water or milk for 5 minutes. Keep it aside.
5. I've used the same large saucepan used for making the chicken masala.
6. Spread half of the chicken masala as the bottom layer on the pan.
7. Add half of the cooked rice, spread evenly on top of the chicken masala.
8. Drizzle ½ tbsp ghee, drizzle half of the soaked saffron water, spread half of the fried onions, ½ tsp garam masala, half of the chopped cilantro, half of the chopped mint leaves.
9. Repeat these layers: again spread the remaining chicken masala & top with the remaining rice
10. On the top garnish with fried onions, ½ tsp garam masala, cilantro, mint, roasted cashews, roasted raisins and saffron water.
11. Drizzle ½ tbsp ghee.

Step 7: Dum Cook The Biryani Over Stove Top

1. Cover the biryani pan tightly with aluminum foil & close with the lid.
2. Place the saucepan over stove top, keep the heat to low.
3. Ensure the heat is low, if the heat is medium or high the chicken masala layer at the bottom of the pan will turn brown.
4. Dum cook for 15 minutes.
5. Take the pan off the stove and keep the biryani covered for at least 30 minutes.

Step 8: Serving

1. While serving gently combine the rice and the chicken masala; serve along with raita, pickle, pappad, etc.
2. Incredibly aromatic & delicious air-fried chicken biryani, enjoy!

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