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Chicken Drumstick Biryani (Indian) Recipe

Indian · Main course · 75 min total

A fragrant and flavorful one-pot rice dish featuring tender chicken drumsticks marinated in spiced yogurt, layered with basmati rice, and cooked to perfection. This recipe simplifies the traditional dum method for home cooks.

Ingredients

• 8 chicken drumsticks, skin removed
• 1 cup plain yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon salt, divided
• 2 cups basmati rice, soaked 30 minutes
• 2 tablespoons ghee or oil
• 2 large onions, thinly sliced
• 1 teaspoon cumin seeds
• 4 green cardamom pods
• 4 cloves
• 1 cinnamon stick
• 2 bay leaves
• 1/2 cup chopped fresh mint leaves
• 1/2 cup chopped fresh cilantro
• 3 cups water
• 2 tablespoons fried onions (optional, for garnish)
• Pinch of saffron soaked in 2 tablespoons warm milk (optional)

Instructions

1. Marinate drumsticks: In a bowl, mix yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, and 1/2 teaspoon salt. Add drumsticks, coat well, cover, and refrigerate for at least 30 minutes (up to overnight).
2. Cook rice: Bring a large pot of water to a boil. Add remaining 1/2 teaspoon salt and soaked rice. Boil for 5 minutes until rice is parboiled (still firm). Drain and set aside.
3. Fry onions: In a heavy-bottomed pot or Dutch oven, heat ghee over medium heat. Add cumin seeds, cardamom, cloves, cinnamon, and bay leaves; sizzle for 30 seconds. Add sliced onions and cook, stirring often, until deep golden brown (about 10-12 minutes). Remove half the onions for garnish if desired.
4. Layer biryani: Reduce heat to low. Place marinated drumsticks in a single layer over the onions in the pot. Sprinkle half the mint and cilantro over the chicken. Spread parboiled rice evenly on top. Sprinkle remaining mint and cilantro. Drizzle saffron milk (if using) and any leftover yogurt marinade over the rice.
5. Dum cooking: Cover pot tightly with a lid (seal with foil if needed). Cook on very low heat for 25-30 minutes. Do not open lid during cooking.
6. Rest and serve: Turn off heat and let biryani rest, covered, for 5 minutes. Gently fluff with a fork, mixing layers. Garnish with reserved fried onions and serve hot with raita or salad.

Tips

• For best results, use aged basmati rice and soak it for at least 30 minutes.
• To prevent burning, place a tawa or flat griddle under the pot during dum cooking.
• Leftover biryani can be refrigerated for up to 2 days; reheat in a microwave or on stovetop with a splash of water.

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