Chicken Dum Biryani Recipes



Chicken Dum Biryani, whose spices and flavors will take you on a trip across the world. This authoritative dish comes from Mughal emperor’s kitchens and is made of fragrant rice, chicken as well as a blend of spices that will appeal to you and transfer you into a place of culinary happiness.

History and Heritage of Chicken Biryani:

Chicken Biryani has a rich heritage, dating back centuries to the royal dining rooms of the Mughal Empire in India meanwhile, this dish has become a symbol of celebration and hospitality throughout the Indian.


Let’s gather the pretty ingredients needed to make Chicken Dum Biryani:

  1. 2 cups basmati rice
  2. 500g chicken, sliced
  3. 2 large onions, thinly sliced
  4. 2 tomatoes, finely chopped
  5. 1/2 cup plain yogurt
  6. 1/4 cup chopped mint leaves
  7. 1/4 cup chopped cilantro
  8. 4 green peppers, sliced ​​lengthwise
  9. Ginger-garlic powder 1 pound
  10. Whole spices (bay leaves, cinnamon sticks, cardamom seeds, cloves)
  11. 1 tablespoon cumin
  12. 1/2 teaspoon turmeric powder
  13. 1 tablespoon red pepper powder
  14. 1 tablespoon biryani masala
  15. Saffron strands with warm milk
  16. butter or clarified butter
  17. Salt of the taste.

Recipe tips:

Add basmati rice in water for 30 minutes. After that, drain it and put it aside. Melt butter using a large saucepan light and put all masalas and cumin seeds. Let them burst open. Proceed by adding chopped onion then fry until golden brown. Cook it until it is not smelling any more while stirring in green chilies inside ginger garlic powder together with ginger. Put in chopped tomatoes which should be fried until they are tender as well cooked through. After that add some chicken pieces, still frying until they turn brown.

Take curd-turmeric powder, red chili powder, biryani masala, mint leaves, coriander leaves and salt mixing them together. Cook until the chicken becomes tender and is thoroughly coated with the spices. On the other hand, boil the water in a different pot and add rice stuffing. Allow it to cook for just about 70% of its tenderness. Take it out then put it aside. It’s now time to layer the biryani. In a heavy-based pan, you can spread the cooked chicken masala. Finally, put half cooked rice on top of that and pour saffron milk over it.

Layer this process until all the ingredients are used up, putting rice at the bottom layer. Cover the pot tightly and line the edges with flour or paper to confine the steam. Leave it to simmer within a span of 20-25 minutes so that all the flavors can merge better as well as making sure that the rice becomes fully cooked. For serving purposes, dip a fork into this biryani dish before garnishing it with sliced onions and freshly cut cilantro leaves while still hot in temperature.

Cooking Tips:

For uniformity and excellence in aroma utilize premium quality basmati rice. improving its taste, allow the chicken to sit with curd and seasonings for a minimum of an hour. So, do not hurry when layering the dish: make sure every particular layer is spread out evenly throughout. Patience is a virtue with static cooking methods; thus, avoid lifting its lid before time.

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