We all love Dum Biryani even if it is not-so-healthy. But celeb chef Saransh Goila has found a way out! He shares his exclusive recipe of Dum Biryani cooked with brown rice right here!

From the chef himself:

I tried my hand at preparing a biryani with brown rice and to my surprise it came out better than anticipated. The grains of brown rice anyway stand separate after cooking and have a bit to them, so that works in the favour of using them for a biryani. Apart from this ghee or oil can be controlled in a biryani.

If you’re a meat or veggie lover the ratio of both can go up in comparison to rice. The onions can be baked or put in the air fryer instead of deep frying. (this step is optional)

Ingredients:

For chicken

1. 400gms Chicken, cut into pieces

2. 3 cups mixed vegetables diced, (cauliflower, carrots, french beans)

3. 2 tbsp Garlic and ginger chopped

4. 4 Onions sliced

5. 2 tbsp fried onion

6. 1/2 cup Yogurt

7. ½ cup Chicken stock

8. 60gm Mixed dry fruit

9. 1 tbsp garam masala (homemade)

10. 1/4th tsp Turmeric powder

11. 2 tsp cumin powder

12. 1 tsp chilli powder

13. 2 tbsp Green chillies

14. Mint leaves a small bunch

15. Coriander leaves a small bunch

16. 1 tsp Green cardamom

17. 1 inch cinnamon

18. 2 bayleaf

19. 1 tsp White pepper

20. Salt to taste

21. 4 Tbsp Olive oil.

For rice

1. 1 tsp rose water

2. 2 teaspoons Ghee

3. 200 gms Brown rice

4. 2 pinches Saffron

5. 3 tbsp fried onion

6. Mint leaves a small bunch

7. Coriander leaves a small bunch

8. 1 tsp Green cardamom

9. 1 inch cinnamon

10. 2 bayleaf

11. 2 tsp Shahi Jeera

Method:

1. Marinate the chicken with cumin, turmeric, chilli powder, green chilli, garam masala, fried onion, salt and pepper. Keep this aside for 2 hours.

2. Heat a pan. Heat oil in it and add cardamom, bay leaf, cinnamon.

3. When it begins to crackle, add onion. Saute till onion turns brown. Add ginger and garlic

4. Add the marinated chicken and saute till sealed. Add vegetables, dry fruits and chicken stock and cook for 15 minutes. Switch the gas. Top it with coriander and mint leaves.

5. Cook soaked and drained brown rice separately with cardamom, bay leaf, cinnamon, shahi jeera in salted water. Cook till its 50% done.

6. Now take a heavy bottomed pan with a heavy lid. First add all of the cooked chicken which is almost cooked at the bottom. Top it with the cooked rice. (50%)

7. Dilute some saffron in 2 spoons of milk or water. Add this and rose water on top of the rice. Cover this rice with brown onions, coriander and mint. Cook it on slow fire with the lid tightly closed for 15 minutes. Let the biryani cook in its own steam.

8. Serve with papad, raita and pickle.