Chicken Dum Biryani Recipe
Chicken Dum Biryani is a fragrant and flavorful rice dish where marinated chicken is layered with partially cooked basmati rice, fried onions, and aromatic spices, then slow-cooked to perfection. The rich flavors, saffron-infused aroma, and tender chicken make it a regal feast for special occasions.
Equipment
- Large heavy-bottomed pot with a lid
- Saucepan for frying nuts and warming ghee
- Mixing bowl for marination
- Strainer for draining rice
- Large ladle for fluffing rice
- Aluminum foil or dough for sealing the pot
Ingredients
- ¾ cup Vegetable Oil
- 1 kg Basmati Rice
- ½ tsp Rose Essence
- 50 g Golden Raisins
- 50 g Cashews
- Salt to taste
- ½ tsp Kewra Essence
- ¼ cup Mint Leaves finely
- 3 tbsp Ghee
- ¼ tsp Warm Milk
- 3 large Onions sliced thinly
- 1.5 kg Chicken
- pinch of Saffron
- ¼ cup Coriander leaves finely
Marination
- Special Garam Masala Powder
- ½ cup Mint Leaves chopped finely
- 2 tbsp Chilli Powder
- Salt to taste
- ½ cup coriander leaves finely chopped
- 4 Green Chillies
- 1 tbsp Lemon Juice
- 1½ cup Plain Yogurt
- 3 tbsp Ginger Garlic
- 3 tbsp Coriander Powder
Garam Masala Powder
- 10 pods Cardamom
- 1 tbsp Fennel Seeds
- 4 Black Stone Flower
- 1 Star Anise
- 1 tbsp Cumin Seeds
- 3 Bay Leaf
- 10 piece Cloves
- 1 stick Cinnamon
Instructions
- Grind the special garam masala ingredients into a fine powder and set it aside.
- Marinate the chicken with all the listed ingredients and allow it to rest for at least two hours, though overnight is ideal.
- Wash the basmati rice thoroughly three to four times and let it soak for 30 minutes.
- Heat oil in the pot you will use for assembling the biryani, fry the onions until golden, then drain and set them aside, keeping the flavored oil.
- Soak saffron in warm milk while separately heating ghee in a saucepan to fry cashews and sultanas until golden, reserving them for garnishing.
- Bring a large pot of salted water to a boil, then add the drained rice and cook for five to seven minutes until it is half-cooked but still has a bite.
- In the same pot used for frying onions, add the reserved oil and cook the marinated chicken, mixing well.
- Layer the partially cooked rice over the chicken, then top with fried onions, chopped herbs, saffron milk, fried nuts with ghee, and a few drops of kewra and rose essence.
- Cover the pot tightly with foil and a heavy lid, then place a weight on top to trap steam, allowing it to cook on a very low flame for 30 to 35 minutes.
- Turn off the heat and let the biryani rest for 10 minutes before removing the lid and carefully fluffing the rice with the back of a ladle.
- Serve hot with raita.
Notes
- Use aged basmati rice for the best texture and fragrance, as it absorbs flavors better and remains fluffy.
- Maintain the right flame during dum cooking—too high can burn the bottom layer, while too low may undercook the chicken.
- Layering is crucial for even cooking; ensure the rice covers the chicken completely to allow the steam to circulate.