Royal Dum Chicken Biryani in Omichef Triply Biryani Pot

There are few dishes that test cookware better than a good dum biryani. The rice must stay fluffy, the chicken must cook evenly, the masala should not burn at the bottom, and the aroma should stay locked inside. This is exactly where the Omichef Triply Biryani Pot, also known as a stainless steel Dutch oven or stock pot, becomes a hero in the kitchen. Its heavy triply base helps in even heat distribution, which is very important for slow dum cooking.

Ingredients

For chicken marination:

• 750 g chicken
• 1 cup thick curd
• 2 tbsp ginger-garlic paste
• 1 tbsp red chilli powder
• 1 tsp turmeric
• 1 tbsp biryani masala
• 1 tbsp coriander powder
• Salt to taste
• 2 tbsp lemon juice
• 2 tbsp oil

For rice:

• 2 cups basmati rice
• Whole spices: bay leaf, cinnamon, cardamom, cloves
• Salt
• Water

For layering:

• Fried onions
• Mint leaves
• Coriander leaves
• Saffron milk
• Ghee

Step-by-Step Method

1. Wash and soak basmati rice for 30 minutes. This helps the rice cook long and separate.
2. In a bowl, marinate chicken with curd, ginger-garlic paste, spices, lemon juice, salt, and oil. Rest it for at least 45 minutes.
3. Boil water in your Omichef Triply Stock Pot with whole spices and salt. Add soaked rice and cook only 70%. Drain and keep aside.
4. Place the marinated chicken at the bottom of the Triply Biryani Pot.
5. Add a layer of rice over the chicken.
6. Sprinkle fried onions, mint, coriander, saffron milk, and ghee.
7. Cover with a tight lid and cook on low flame for 30-35 minutes.
8. Let it rest for 10 minutes before opening.