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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.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 8 people
Calories 1034 kcal

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
  • 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.