Chicken Dum Biryani

Chicken Dum Biryani is a popular and flavorful Indian rice dish that combines basmati rice, marinated chicken, and a blend of aromatic spices. It is traditionally cooked in a sealed pot (Dum), which allows the Flavors to meld together and the rice to cook in the steam, resulting in a fragrant and delicious biryani.

How To Make Chicken Dum Biryani


• 2 cups basmati rice
• 500 grams chicken, cut into pieces
• 1 cup plain yogurt
• 2 onions, thinly sliced
• 2 tomatoes, chopped
• 2 tablespoons ginger-garlic paste
• 2 green chilies, slit lengthwise
• 1 tablespoon biryani masala powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala powder
• A handful of fresh mint leaves
• A handful of fresh coriander leaves
• Saffron strands (optional)
• 1/4 cup warm milk


Step 1: Wash the basmati rice properly and soak it in water for 30 minutes. Drain and set aside.

Step 2: In a bowl, marinate the chicken with yogurt, ginger-garlic paste, biryani masala powder, turmeric powder, red chili powder, and salt. Allow it to marinate for at least 1 hour or overnight in the refrigerator for best results.

Step 3: Heat oil or ghee in a large pot or Dutch oven Add the thinly sliced onions and cook until golden brown. To use as garnish, take half of the cooked onions out of the pan.

Step 4: To the remaining onions in the pot, add the chopped tomatoes and cook until they turn soft.

Step 5: Add the marinated chicken to the pot and cook for about 5-7 minutes until the chicken is partially cooked.

Step 6: In a separate pot, bring water to a boil and add the soaked and drained rice along with salt. Cook the rice until it is 70-80% cooked (al dente). Drain the rice and set aside.

Step 7: Layer the partially cooked chicken and gravy in the pot with the rice. Add slit green chilies, mint leaves, and coriander leaves on top.

Step 8: In a small bowl, soak saffron strands in warm milk and let it infuse for a few minutes. Drizzle the saffron-infused milk over the rice. This step is optional but adds a nice colour and flavour.

Step 9: Cover the pot with a tight-fitting lid or seal it with aluminium foil to create a steam-proof seal. Cook on low heat for about 20-25 minutes, allowing the biryani to cook in its own steam. This method is called “Dum” cooking.

Step 10: When the biryani is finished, turn off the heat and give it 10 more minutes to rest before lifting the cover.

Step 11: Gently fluff the rice with a fork, mixing the layers of chicken and rice.

Step 12: Garnish with the reserved fried onions. Your flavourful Chicken Dum Biryani is now ready to be served.

Serve the Chicken Dum Biryani hot with raita (yogurt sauce) or salan (curry) of your choice. Enjoy!

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