Chicken dum biryani is renowned for its rich flavors and aromatic spices. It’s one of the most beloved dishes in Indian cuisine. Cooking this at home isn’t difficult, at least after reading this article!
The fact is, you need to be careful throughout the process, as the steps require proper attention and patience. We have organized the steps in the easiest way possible so anyone can cook this famous dish and enjoy its delicacy.
What Is Chicken Dum Biriyani?
Chicken Dum Biryani is a layered rice dish cooked slowly in layers. In regular biryani, meat and rice are cooked separately and then mixed. However, Chicken Dum Biryani cooks them together. This slow method makes it tastier and more fragrant, giving it a special, rich flavor.
How to Make Chicken Dum Biriyani?
First off, marinate chicken with spices and yogurt, then smoke it with charcoal. Cook Basmati rice partially in boiled water with spices separately. Layer the marinated chicken and rice. Add fried onions, green chilies, and food coloring over the meat and rice layer. Seal the pot with dough and cook on low heat for 45 minutes. Break the seal and serve hot.
Chicken Dum Biriyani Recipe
Servings: 4, Prep Time: 20 minutes Soaking Time: 1 hour, Cook Time: 1 hour, Course: Main Dish, Cuisine: India
Ingredients
For Marinating the Chicken:
- Chicken pieces: 1kg
- Ginger paste: 1 tablespoon
- Garlic paste: 1 tablespoon
- Chili powder: 1 tablespoon
- Coriander powder: ½ tablespoon
- Cumin powder:½ tablespoon
- Fried onion: 1 cup
- Sour yogurt: ⅓ cup
- Onion roasting oil: ¼ cup
- Sugar: ½ teaspoon
- Salt to taste
For the rest of the recipe:
- Shahi jeera: 1 teaspoon
- Black pepper: 1 teaspoon
- Cardamom: 5 pods
- Medium-sized mace: Half
- Small-sized nutmeg: Half
- Black cardamom: 1 piece
- Cinnamon sticks: 3 pieces
- Star anise: ¼ of a piece
- Cloves: 4 pieces
- 1 piece of charcoal
- Aloo Bukhara (dried plums): as needed
- Raisins: as needed
- Fried onion: as needed
- Green chilies
- Powdered milk: 2 tablespoons
- Water
- Ghee: 2 tablespoons
- Rose water: 1 teaspoon
- Kewra water: 2 teaspoons
- Basmati rice: 2 cups
- Bay leaf: 1
- Sugar: 1 tablespoon
- Fried onions: for garnishing
- Orange food color: a few drops
- Wheat or atta dough: for sealing the pot
Direction
Part 1: Cook the Chicken
- First, we need to marinate the chicken. To do so, take the chicken to a large bowl.
- Add the recommended amount of ginger paste, garlic paste, chili powder, coriander, cumin powder, fried onion, sour yogurt, onion roasting oil, sugar, and salt to the chicken.
- For preparing the biriyani special masala, take 1 teaspoon of shahi jeera, 1 teaspoon of black pepper, 5 cardamom, ½ mace (medium size), ½ nutmeg (small size), 1 black cardamom, 2 cinnamon sticks, ¼ star anise, and 4 cloves. Blend all ingredients so no overpowering chunks of spices can disrupt the texture and taste.
- Add the powdered biriyani special masala to the chicken bowl and mix well.
- Cover the bowl with plastic wrap and let it rest for 1 hour. Meanwhile, heat a piece of charcoal glowing hot. The charcoal is an interesting addition, it will give the chicken a smoky flavor.
- After 1 hour, remove the plastic wrap from the bowl.
- Place a small metal bowl in the center of the marinated chicken. Carefully place the charcoal in the metal bowl. Drizzle a small amount of ghee over the hot charcoal. It will begin to smoke immediately.
- Quickly cover the bowl with a lid to trap the smoke inside. Keep it covered for 15 minutes. This step always adds an extra layer of irresistible flavor to the chicken.
- After 15 minutes, move the chicken to a pan on the stove. Add Aloo Bukhara, raisins, fried onion, and 7-8 green chilies to the chicken. These ingredients will create a special aroma.
- In a small bowl, add 2 tablespoons of powdered milk, and ½ cup of water and mix with a spoon. Add 2 tablespoons of ghee, 1 teaspoon of rose water, 2 teaspoons of Kewra water to the milk mixture and stir well.
- Now, carefully pour half of the milk mixture into the chicken in the pan.
Part 2: Cook the Rice
- In a separate large pan, boil water for the rice.
- Add 1 teaspoon shahi jeera, 3 cardamom, 1 bay leaf, 1 cinnamon stick. You will notice the aroma filling your kitchen by this time. Add 2 cups of basmati rice to the boiling water. Then, add 1 tablespoon of sugar.
- Once the rice is 70% cooked, switch off the flame.
Part 3: Layer the Biriyani
- Use a wire skimmer to lift the partially cooked rice from the pot. Spread this rice over the marinated chicken.
- Gently even out the rice with a spatula. Make sure it covers the chicken perfectly, okay?
- Sprinkle fried onions over the rice. Add a few whole green chilies on top for a burst of flavour. Pour the remaining half of the milk mixture over the rice, and let it soak through to the chicken below.
- Add a few drops of food color (orange) over the top layer of rice. Distribute the color evenly over the food surface to avoid too much concentration in one area.
- Before you cover the rice with a lid, ensure a tight seal to prevent steam from escaping. To do so, roll a wheat or atta dough (make it look like a rope) and place it around the edge of the lid.
- Press the dough firmly to seal the gap between the lid and the pot. Do not forget to seal any open area on the lid with the dough.
- Cook on high heat flame for 5-7 minutes. Then, reduce the flame to low and cook for another 40-45 minutes. Keep the lid uncovered throughout the cooking time.
- After 45 minutes, gently insert a knife under the dough and lift it to break the seal. Remove all portions of the dough/seal.
And, done! Serve and enjoy hot!
Side Dish Ideas for Chicken Dum Biryani
Raita (a yogurt-based side dish), spicy pickle, mint cilantro chutney, or Indian onion salad can be a perfect addition to a plate full of chicken dum biryani.
Chef’s Tips
- Use high-quality basmati rice; I prefer India Gate basmati rice.
- Cook the rice perfectly. Overcooked rice will make the biryani mushy, so monitor it closely. It takes about 5 to 7 minutes once added to boiling water.
- Do not overcrowd the pot. Ensure there’s enough space for the steam to circulate during the dum process.
Nutrition Facts (Per Serving)
| Nutrient | Amount | % Daily Value |
| Calories | 825 | |
| Cholesterol | 106mg | 35% |
| Saturated Fat | 9g | 56% |
| Carbohydrates | 87g | 29% |
| Protein | 36g | 72% |
| Sodium | 214mg | 9% |
| Potassium | 561mg | 16% |
Note: Percent Daily Values are based on a 2000-calorie diet. In addition, this nutritional information is an estimate calculated using an online tool. I am not a professional dietitian. For precise dietary advice, please consult with a qualified nutritionist.
