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Chicken Dum Biryani

Chicken Dum Biryani Recipe
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Chicken Dum Biryani is a timeless dish that combines fragrant basmati rice, juicy marinated chicken, and bold spices. Inspired by traditional Mughlai cooking, this recipe uses the dum method, where steam locks in flavors to create a rich, aromatic experience in every bite. Perfect for family dinners or festive gatherings!

Ingredients

Scale

For the Chicken Marinade

  • 700 g bone-in chicken
  • 250 ml plain yogurt
  • ¼ cup fresh cream
  • 2 tbsp ghee
  • ¼ cup fried onion oil
  • 1½ tbsp ginger-garlic paste
  • ½ cup chopped coriander
  • ½ cup chopped mint
  • Juice of 2 lemons (~2½ tbsp)
  • 2 large onions, fried until golden

Spices:

  • Whole: 1 tbsp black cumin, 10 cloves, 8 cardamoms, 2-inch cinnamon stick, 1 mace, 2 kapok buds, 1 bay leaf
  • 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

For the Rice

  • 2½ cups basmati rice (~375 g)
  • 2½ liters water
  • 5 tbsp salt
  • 1 tbsp black cumin
  • 10 cloves
  • 6 cardamoms
  • 2-inch cinnamon stick
  • 1 mace
  • 2 kapok buds
  • 2 star anise

Toppings:

  • 3 tbsp chopped coriander
  • 3 tbsp chopped mint
  • 3 tbsp dried rose petals
  • 1 tbsp lemon juice
  • 4 green chilies, sliced

For Dum

  • ½ cup ghee
  • ¼ cup fried onion oil
  • ¼ cup saffron milk (soak a pinch of saffron in warm milk)
  • Dough or foil for sealing

Instructions

1. Marinate the Chicken

  • In a large bowl, mix yogurt, cream, ghee, fried onion oil, ginger-garlic paste, lemon juice, chopped herbs, fried onions, and all spices.
  • Coat the chicken thoroughly in the marinade.
  • Cover and refrigerate for at least 3 hours (preferably overnight).

2. Prepare the Rice

  • Wash rice until the water runs clear, then soak for 1 hour.
  • In a large pot, bring the water to a rolling boil. Add salt and whole spices.
  • Cook the rice until about 60% done—it should still have a firm bite.
  • Drain and set aside.

3. Assemble the Biryani

  • In a heavy-bottomed pot, spread the marinated chicken evenly on the bottom.
  • Layer half the rice on top of the chicken, followed by a portion of fried onions, chopped herbs, saffron milk, and ghee.
  • Repeat with the rest of the rice and toppings.
  • Seal the pot tightly with dough or foil to trap the steam.

4. Dum Cooking

  • Cook on medium-high heat for 5–7 minutes until steam starts escaping.
  • Reduce to low heat and cook for 20–25 minutes, occasionally rotating the pot to avoid scorching.
  • Turn off the heat and let it rest for 30 minutes—it’s crucial for the flavors to meld.

5. Fluff and Serve

  • Gently fluff the biryani with a fork, mixing the layers from bottom to top.
  • Serve hot with raita, spicy mirchi ka salan, or a simple salad.

Notes

Serving Suggestions

  • Garnish with fried onions, extra chopped coriander, and rose petals for an authentic touch.
  • Pair with refreshing cucumber raita or tangy baghare baingan.

Tips & Tricks

  • For deeper flavor, marinate the chicken overnight.
  • Use a heavy pot to avoid burning the chicken during cooking.
  • Add a splash of hot water if the biryani looks too dry during dum cooking.

Storage & Reheating

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat gently on the stovetop or microwave with a few drops of water to keep it moist.

Find it online: https://indianrecipe.info/chicken-dum-biryani/