Deliciously Flavoured Saffron Infused Dum Chicken Pilau

Want to enjoy a rich, aromatic chicken pilau with perfectly tender rice and golden saffron hues—without standing over the stove? This oven-baked version locks in all the flavors effortlessly!

Welcome to my kitchen, where simple techniques bring out the best in every dish! Today, we’re making Saffron Infused Chicken Pilau—a deliciously spiced, fragrant rice dish with succulent chicken, slow-cooked in the oven for that perfect, fluffy texture. No stirring, no guesswork—just a hands-off, foolproof way to enjoy a comforting meal. Let’s dive in!

3 whole chickens cut and rinsed. Leave in the colander, covered.

6 cups of basmati rice soaked overnight. Rinse rice thoroughly and set aside.

6 medium onions, sliced

6 medium potatoes, fried

Ingredients:

2 tbsp. Kashmiri red chili powder

2 tbsp. garam masala

2 tbsp. biryani mix

2 tbsp. coriander powder

1 tsp. turmeric powder

1 tsp. crushed peppercorns

Salt

2 tbsp. ground ginger and garlic

2 tbsp. crushed green chili

1 cup plain yogurt

Method:

Marinate chicken, using all of the above ingredients. Cover and leave in the refrigerator. This can be done overnight.

Fry onions until golden, remove from oil, and place on a paper towel.

Fry potatoes and leave in a colander.

To a large pot, heat the vegetable oil and add whole spices: cinnamon sticks, 2 star anise, whole cardamon, and black and white peppercorns. Saute and remove the pot from the stove. Add the marinated chicken and mix. Sprinkle some mint leaves. Add the rice and add enough water to cover the rice. Use foil to cover the pot and place the lid. Meanwhile, the pot is ready for the oven. Above all, most importantly, preheat the oven to 180 °C. Check the pilau 2 hours later.

Now add a 1/4 cup of saffron-infused water into the pilau. Start setting the fried potatoes; continue by sprinkling the fried onion and green leaves of your choice. 100g of cubed butter. Put the foil back on with the lid and cook for another 2 hours at 120 °C.

Swicth of heat and leave in the oven. When you are ready to serve, remove from oven.

Supa delicious pilau!

Table of Contents

Essential ingredients for a flavorful marinade!

Cover the pot with a sheet of aluminum foil!

This crucial step enhances the cooking process by trapping steam and locking in all the delicious flavors of the pilau. As the dish simmers gently, the foil creates a seal that prevents moisture from escaping, ensuring that every grain of rice soaks up the rich, aromatic spices and the essence of the perfectly seasoned ingredients.

Not only does this help in evenly distributing heat throughout the pot, but it also keeps the pilau moist and tender without drying out. The result? A dish that’s bursting with deep, savory flavors, where each bite delivers a perfect balance of spice, fragrance, and texture.

Additionally, covering the pot with foil mimics the traditional “dum” method of slow cooking, allowing all the flavors to fully meld while keeping the pilau light, fluffy, and infused with the warmth of every spice used. Whether you’re preparing a simple family meal or a special feast, this technique ensures a pilau that is irresistibly delicious, aromatic, and absolutely satisfying!

Notes

You can use some egg yellow food colouring for the yellow colour or the powdered egg yellow if you do not have saffron
Potatoes are optional
The amount of masala can be reduced to 1 tablespoon for a milder Biryani. Depending on the amount of chicken or meat used. You make adjustments
This biryani tastes even better the next day so you can make it ahead and serve the following day
Best served with Raita, made with yogurt and cucumber
You can replace the chicken with lamb or vegetables. However, if using lamb, I recommend you cook the lamb on the stovetop first so it is partly tender before further cooking in the oven