Chicken Dum Biryani isn’t just food. It’s an experience. A blend of spices, tender chicken, and fragrant rice cooked with care. The dish traces its roots back to the Mughal courts but has now found its way into homes and hearts across the world. The secret? Dum cooking—where rice and chicken steam together in a sealed pot, absorbing all those amazing spices. Let’s dive in and make this delicious classic.

Quick Recipe Snapshot

• Prep Time: About 1 hour (some prep can be done ahead)
• Cook Time: 1 hour 30 minutes
• Serves: 6–8
• Difficulty: Medium (but totally doable!)
• Tip: Marinate the chicken the night before for intense flavor.

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Ingredients You’ll Need

For the Chicken:

• 700 g bone-in chicken
• 250 ml yogurt
• ¼ cup cream
• 2 tbsp ghee
• ¼ cup oil (reserved from frying onions)
• Salt (to taste)
• Spices (whole): 1 tbsp black cumin, 10 cloves, 8 cardamoms, 2-inch cinnamon, 2 kapok buds, 1 bay leaf, 1 mace
• Spices (ground): 1 tbsp cardamom powder, 1 tbsp roasted cumin powder, 1 tbsp coriander powder, 2 tbsp red chili powder, 1 tbsp garam masala, 1½ tbsp salt
• Herbs and aromatics: ½ cup chopped coriander, ½ cup chopped mint, juice of 2 lemons (~2½ tbsp)
• 2 large onions (fried golden)
• 1½ tbsp ginger-garlic paste

For the Rice:

• 2½ cups basmati rice (about 375 g)
• 2½ liters water
• 5 tbsp salt
• Whole spices: 1 tbsp black cumin, 10 cloves, 6 cardamoms, 2-inch cinnamon, 1 mace, 2 kapok buds, 2 star anise
• Fresh toppings: 3 tbsp coriander, 3 tbsp mint, 3 tbsp dried rose petals, 1 tbsp lemon juice, 4 green chilies (sliced)

For the Final Assembly (Dum):

• Maida dough (or foil for sealing)
• ½ cup ghee
• ¼ cup oil (from fried onions)
• ¼ cup saffron milk (soak saffron in warm milk)
• Fried onions, extra coriander, and a splash of hot water for garnish

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Let’s Cook!

1. Marinate the Chicken

Think of this as the foundation for all the flavor.

• In a big bowl, toss the chicken with yogurt, cream, spices (both ground and whole), herbs, ginger-garlic paste, lemon juice, and fried onions.
• Mix well so every piece is coated.
• Cover and refrigerate for at least 3 hours. Overnight? Even better.

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2. Prep Your Rice

This part is all about getting that perfect fluffy texture.

• Wash the rice until the water runs clear. Soak it for 1 hour.
• Boil water in a large pot with salt and whole spices. Add the rice and cook until it’s about 60% done (still firm).
• Drain and set aside.

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3. Layer the Biryani

Time to build those iconic layers!

• Use a heavy pot (or handi). Spread the marinated chicken evenly at the bottom.
• Add the rice in layers:
• First, half of the partially cooked rice.
• Then some fried onions, herbs, saffron milk, and ghee.
• Repeat until all the rice is used up. Top with rose petals, more fried onions, and a drizzle of ghee.

4. Dum Cooking

This is where the magic happens.

• Seal the pot with dough or foil to trap the steam.
• Cook on high heat for 5–7 minutes (you’ll see steam escaping).
• Lower the heat and cook for 20–30 minutes. Turn the pot occasionally to avoid burning.
• Let it rest off the heat for at least 30 minutes—this is crucial for the flavors to meld.

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5. Serve It Up

• Gently mix the Biryani, starting from the bottom, so the rice and chicken combine without breaking.
• Serve hot with raita (spiced yogurt), mirchi ka salan (spicy curry), or your favorite chutney.

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Pro Tips and Tricks

• No Chicken? Swap it out for paneer or veggies for a vegetarian version.
• Dial Down the Spice: Reduce the chili powder or skip the green chilies if you prefer mild heat.
• Leftovers? Store in an airtight container for up to 3 days. Reheat with a splash of water to keep it moist.

Chicken Dum Biryani takes some time, but it’s worth every second. Each bite is a perfect mix of fragrant rice, juicy chicken, and aromatic spices. Trust me, once you try this, you’ll never look at takeout the same way again. Happy cooking!

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