{"id":27536,"date":"2021-05-16T11:19:22","date_gmt":"2021-05-16T15:19:22","guid":{"rendered":"https:\/\/www.thasneen.com\/cooking\/?p=27536"},"modified":"2025-06-03T22:04:35","modified_gmt":"2025-06-04T02:04:35","slug":"how-to-make-clay-pot-chicken-dum-biryani-air-fried-chicken-instant-pot-ghee-rice-best-indian-recipe","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/how-to-make-clay-pot-chicken-dum-biryani-air-fried-chicken-instant-pot-ghee-rice-best-indian-recipe\/","title":{"rendered":"How to Make Clay Pot Chicken Dum Biryani | Air fried Chicken | Instant Pot Ghee Rice | Best Indian Recipe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-27538\" src=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2021\/05\/Clay-Pot-Chicken-Dum-biryan-easy-best-recipe.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2021\/05\/Clay-Pot-Chicken-Dum-biryan-easy-best-recipe.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2021\/05\/Clay-Pot-Chicken-Dum-biryan-easy-best-recipe-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2021\/05\/Clay-Pot-Chicken-Dum-biryan-easy-best-recipe-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Chicken biryani dum cooked in a clay pot&#8230;<\/p>\n<p>For Eid, I made this exciting chicken biryani that was dum cooked in a clay pot. I enjoy clay pot cooking, it&#8217;s a traditional &amp; popular way of cooking in South India &amp; Srilanka. The food cooked in the clay pot has a unique flavour &amp; aroma &amp; is healthy cooking style. I tweaked my biryani recipe by air frying the chicken instead of deep-frying, it&#8217;s a healthy alternative. Also, made ghee rice in the Instant Pot. Everything was layered in a clay pot &amp; dum cooked over low heat for 15 minutes.<\/p>\n<p>While cooking in the clay pot flame burner has to be used, don&#8217;t place the clay pot over the ceramic flat cooking range it might crack. Luckily, I have a flame burner on my outdoor grill and I used that for dum cooking the biryani.<\/p>\n<p>I wish I had banana leaf or vazhayila, biryani wrapped in banana leaf &amp; dum cooked in the clay pot will taste incredibly delicious &amp; aromatic.<\/p>\n<p>It\u2019s a unique presentation for biryani as the clay pot doubles as a beautiful rustic vessel.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-27539\" src=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2021\/05\/Claypot-chciken-dum-biryani-instant-pot-ghee-rice-air-fried-chicken.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2021\/05\/Claypot-chciken-dum-biryani-instant-pot-ghee-rice-air-fried-chicken.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2021\/05\/Claypot-chciken-dum-biryani-instant-pot-ghee-rice-air-fried-chicken-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-27540\" src=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2021\/05\/cooking-with-thas-clay-pot-chicken-dum-biryani.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2021\/05\/cooking-with-thas-clay-pot-chicken-dum-biryani.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2021\/05\/cooking-with-thas-clay-pot-chicken-dum-biryani-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<h3><strong>Cooking Video<\/strong><\/h3>\n<p><iframe loading=\"lazy\" title=\"How to Make Clay Pot Chicken Dum Biryani | Air fried Chicken | Instant Pot Ghee Rice | Best Recipe\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/f8kBsi1GIAE?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2021\/05\/Clay-Pot-Chicken-Dum-biryan-easy-best-recipe-475x200.jpg\" \/>\n<div class=\"item ERName\">How to Make Clay Pot Chicken Dum Biryani | Air fried Chicken | Instant Pot Ghee Rice | Best Indian Recipe<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT2H\">2 hours<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT1H\">1 hour<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT3H\">3 hours<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">5 People<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]For Making the Marinade[\/b]<\/li>\n<li class=\"ingredient\">Kashmiri chili powder- 2 tsp<\/li>\n<li class=\"ingredient\">Regular chili powder- 2 tsp<\/li>\n<li class=\"ingredient\">Turmeric powder- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Coriander powder- 1 tbsp<\/li>\n<li class=\"ingredient\">Cumin powder- 1 tsp<\/li>\n<li class=\"ingredient\">Garam Masala- 2 tsp<\/li>\n<li class=\"ingredient\">Salt- 2 tsp<\/li>\n<li class=\"ingredient\">Ginger-Garlic paste- 2 tbsp<\/li>\n<li class=\"ingredient\">Yogurt- 3 tbsp<\/li>\n<li class=\"ingredient\">Chopped cilantro- 2 tbsp<\/li>\n<li class=\"ingredient\">Chopped mint- 1 tbsp<\/li>\n<li class=\"ingredient\">Lemon juice- 2 tbsp<\/li>\n<li class=\"ingredient\">Chicken legs or bone-in pieces- 10 to 12<\/li>\n<li class=\"ERSeparator\">[b]For Making Ghee Rice[\/b]<\/li>\n<li class=\"ingredient\">Basmati Rice- 2 cups<\/li>\n<li class=\"ingredient\">Ghee- 3 tbsp<\/li>\n<li class=\"ingredient\">Onion, sliced thin- 1<\/li>\n<li class=\"ingredient\">Whole cardamom- 2<\/li>\n<li class=\"ingredient\">Whole cinnamon- 2-inch slice<\/li>\n<li class=\"ingredient\">Water- 2 1\/4 cups (to cook in the Instant Pot, in saucepan 4 cups water required)<\/li>\n<li class=\"ingredient\">Salt- 1 1\/2 tsp<\/li>\n<li class=\"ingredient\">[b]To Grind[\/b]<\/li>\n<li class=\"ingredient\">Garlic cloves- 4<\/li>\n<li class=\"ingredient\">Ginger- 1-inch slice<\/li>\n<li class=\"ingredient\">Green chilies- 2<\/li>\n<li class=\"ERSeparator\">[b]For Making Chicken Masala[\/b]<\/li>\n<li class=\"ingredient\">Oil- 1\/4 cup<\/li>\n<li class=\"ingredient\">Dried bay leaves- 2<\/li>\n<li class=\"ingredient\">Onions, sliced thin- 6<\/li>\n<li class=\"ingredient\">Salt- 1 1\/2 tsp<\/li>\n<li class=\"ingredient\">Tomatoes, chopped- 4<\/li>\n<li class=\"ingredient\">Chopped cilantro- 1\/4 cup<\/li>\n<li class=\"ingredient\">Chopped mint- 2 tbsp<\/li>\n<li class=\"ingredient\">[b]To grind[\/b]<\/li>\n<li class=\"ingredient\">Garlic cloves- 4<\/li>\n<li class=\"ingredient\">Ginger- 1-inch slice<\/li>\n<li class=\"ingredient\">Green chilies- 3<\/li>\n<li class=\"ingredient\">Whole cardamoms- 4<\/li>\n<li class=\"ingredient\">Whole cloves- 3<\/li>\n<li class=\"ingredient\">Whole cinnamon- 2-inch slice<\/li>\n<li class=\"ERSeparator\">[b]For Layering Biryani[\/b]<\/li>\n<li class=\"ingredient\">Fried onions- 2 onions fried in oil<\/li>\n<li class=\"ingredient\">Saffron water- 3 pinches saffron soaked in 2 tbsp water<\/li>\n<li class=\"ingredient\">Chopped cilantro- 1\/4 cup<\/li>\n<li class=\"ingredient\">Chopped mint leaves- 1\/4 cup<\/li>\n<li class=\"ingredient\">Fried Cashew nuts- 1\/4 cup<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">In a bowl, combine all the spices mentioned &#8216;for making the marinade&#8217;. This can be made ahead of time &amp; stored in the refrigerator for a few days.<\/li>\n<li class=\"instruction\">I&#8217;ve taken chicken legs, any bone-in chicken pieces can be used.<\/li>\n<li class=\"instruction\">Spread the marinade all over the chicken pieces.<\/li>\n<li class=\"instruction\">Let marinate overnight in the refrigerator or for 2 hours.<\/li>\n<li class=\"instruction\">I&#8217;ve air-fried the chicken instead of deep-frying.<\/li>\n<li class=\"instruction\">Place the marinated chicken on an air fryer basket, set time to 30 minutes &amp; air fry.<\/li>\n<li class=\"instruction\">Save the leftover marinade in the bowl, will add this while cooking chicken masala.<\/li>\n<li class=\"instruction\">After 30 minutes, the chicken will turn crispy outside &amp; still juicy inside. Keep aside.<\/li>\n<li class=\"instruction\">If you don&#8217;t have an air fryer, bake in a preheated oven at 400 F or 200 C for 40 to 45 minutes.<\/li>\n<li class=\"instruction\">Or grill the chicken.<\/li>\n<li class=\"instruction\">Or you can even deep fry the chicken in oil.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Making Ghee Rice[\/b]<\/div>\n<ol>\n<li class=\"instruction\">To a bowl, add 2 cups basmati rice, add water &amp; let soak for 15 minutes.<\/li>\n<li class=\"instruction\">After 15 minutes, drain the water &amp; rinse well taken in a strainer.<\/li>\n<li class=\"instruction\">I&#8217;ve used my Instant Pot to cook the ghee rice.<\/li>\n<li class=\"instruction\">If you don&#8217;t have an Instant Pot, cook in a saucepan over stovetop for 15 minutes.<\/li>\n<li class=\"instruction\">Coarsely grind- garlic, ginger &amp; green chilies.<\/li>\n<li class=\"instruction\">Turn on the Instant Pot.<\/li>\n<li class=\"instruction\">Select Saute setting.<\/li>\n<li class=\"instruction\">Add 3 tbsp ghee.<\/li>\n<li class=\"instruction\">Add onions, season with salt.<\/li>\n<li class=\"instruction\">Saute for 2 minutes.<\/li>\n<li class=\"instruction\">Add the coarsely ground garlic-ginger-chilies.<\/li>\n<li class=\"instruction\">Add whole cardamoms &amp; cinnamon.<\/li>\n<li class=\"instruction\">Saute for 2 minutes.<\/li>\n<li class=\"instruction\">Please ensure the stainless steel pot hasn&#8217;t turned brown, don&#8217;t have to saute onions till golden brown.<\/li>\n<li class=\"instruction\">Add soaked &amp; rinsed basmati rice, combine well.<\/li>\n<li class=\"instruction\">Add 2 1\/4 cups water, combine well.<\/li>\n<li class=\"instruction\">Note: In the Instant Pot for 2 cups rice only 2 1\/4 cups water is required.<\/li>\n<li class=\"instruction\">Close with the lid.<\/li>\n<li class=\"instruction\">Select Pressure Cook setting.<\/li>\n<li class=\"instruction\">Set time to 6 minutes at high pressure.<\/li>\n<li class=\"instruction\">After 6 minutes of pressure cooking, let pressure release naturally for 5 minutes followed by quick pressure release.<\/li>\n<li class=\"instruction\">Open the lid, it&#8217;ll be very aromatic so inhale the fragrance of the ghee rice.<\/li>\n<li class=\"instruction\">You&#8217;ll have the perfectly cooked fluffy ghee rice, keep it covered.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Making Chicken Masala[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Coarsely grind garlic, ginger, green chilies, cardamom, cloves &amp; cinnamon; keep aside.<\/li>\n<li class=\"instruction\">Place a large wok or wide pan over medium heat.<\/li>\n<li class=\"instruction\">Add oil &amp; dried bay leaves.<\/li>\n<li class=\"instruction\">Add sliced onions, season with salt.<\/li>\n<li class=\"instruction\">Cook for 15 minutes till onions turn translucent.<\/li>\n<li class=\"instruction\">Add the coarsely ground ginger-garlic-green chilies mixture.<\/li>\n<li class=\"instruction\">Cook for 10 minutes till onions turn golden.<\/li>\n<li class=\"instruction\">Add chopped tomatoes, combine well.<\/li>\n<li class=\"instruction\">Cook covered for 10 minutes till tomatoes are mashed up.<\/li>\n<li class=\"instruction\">Add the reserved marinade, combine well.<\/li>\n<li class=\"instruction\">Add the air-fried chicken, combine well.<\/li>\n<li class=\"instruction\">Saute over HIGH HEAT, let all the moisture dry off and the onions start to turn slightly brown.<\/li>\n<li class=\"instruction\">Add chopped cilantro &amp; mint leaves.<\/li>\n<li class=\"instruction\">Cook for 2 minutes.<\/li>\n<li class=\"instruction\">Cover the wok with the lid, remove it from the heat &amp; keep aside.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Layering the Biryani[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Fry 2 sliced onions in oil till golden brown.<\/li>\n<li class=\"instruction\">Soak saffron in water for 5 minutes.<\/li>\n<li class=\"instruction\">Fry cashew nuts in oil.<\/li>\n<li class=\"instruction\">Use a clean clay pot. You have to use 2 medium sized clay pots.<\/li>\n<li class=\"instruction\">Layer with the chicken masala as the bottom layer.<\/li>\n<li class=\"instruction\">Spread cooked ghee rice over the chicken masala.<\/li>\n<li class=\"instruction\">Add 1\/2 tbsp saffron water.<\/li>\n<li class=\"instruction\">Add chopped cilantro &amp; mint leaves.<\/li>\n<li class=\"instruction\">Add fried onions.<\/li>\n<li class=\"instruction\">Repeat these layers.<\/li>\n<li class=\"instruction\">On the very top, add fried cashew nuts.<\/li>\n<li class=\"instruction\">Close tightly with an aluminum foil.<\/li>\n<li class=\"instruction\">If you have banana leaf or vazhayila, close the clay pot with that.<\/li>\n<li class=\"instruction\">Place the clay pot over flame burner.<\/li>\n<li class=\"instruction\">Do not place it over ceramic flat cooking range.<\/li>\n<li class=\"instruction\">Dum cook over LOW HEAT for 15 minutes.<\/li>\n<li class=\"instruction\">After 15 minutes, remove the clay pot from the heat.<\/li>\n<li class=\"instruction\">Keep covered for 15 minutes.<\/li>\n<li class=\"instruction\">Open the aluminum foil. You&#8217;ll be seen enjoying the mesmerizing aroma of the biryani.<\/li>\n<li class=\"instruction\">Gently, combine chicken masala &amp; rice; serve on plates.<\/li>\n<li class=\"instruction\">Enjoy with pappad, raita &amp; pickle.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chicken biryani dum cooked in a clay pot&#8230; For Eid, I made this exciting chicken biryani that was dum cooked in a clay pot. I enjoy clay pot cooking, it&#8217;s a traditional &amp; popular way of cooking in South India &amp; Srilanka. The food cooked in the clay pot has a unique flavour &amp; aroma &hellip; <\/p>\n","protected":false},"author":1,"featured_media":27545,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1178,362,55,408,696,1249,568,27,22,6,30],"tags":[1003,697,1250,651],"class_list":["post-27536","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-airfryer-recipes","category-basmati-rice","category-biryani","category-chicken-by-ingredient","category-chicken-biryani","category-clay-pot-recipes","category-eid-biryani","category-indian-cuisine","category-kerala-cuisine","category-popular","category-video","tag-biryani","tag-chicken-biryani-2","tag-clay-pot","tag-videos","course-main","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/27536","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=27536"}],"version-history":[{"count":3,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/27536\/revisions"}],"predecessor-version":[{"id":33212,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/27536\/revisions\/33212"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/27545"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=27536"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=27536"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=27536"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}