This Chicken Dum Biryani recipe offers a symphony of flavors and textures. It features tender chicken marinated in a medley of aromatic spices. The dish includes saffron-infused basmati rice and utilizes the authentic dum cooking technique. Layered with fried onions, fresh herbs, and vibrant rice, this biryani is an irresistible blend of tradition and indulgence. Perfect for family dinners or special occasions, this dish combines authentic taste with a colorful presentation. Discover how to recreate this restaurant-style delight in your kitchen and wow everyone at the table!
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What is Chicken Dum Biryani
Dum Biryani is a rice based dish. Rice and chicken are cooked with spices in a closed container. To make chicken biryani, first marinate chicken and then semi–cook it. Likewise, semi-cook rice. Now create multiple layers of rice and chicken and leave to cook with lid closed on extremely low flame. The steam formed cooks the rice from top and heat cooks from bottom of the pan.
Fun Fact : Biryani is so much popular that Indian government released a postal stamp depicting biryani.
What is Dum
When you cook the food in a closed container by the steam formed from the food (content) itself, its called Dum. For Dum, seal the lid of the container, so its air tight.
Dum Biryanis were originally made in the kitchens of Mughal Emperors. Hence, its mainly considered as a part of Andhra region of India (Hyderabadi cuisine). No wonder that Hyderabadi biryanis are most famous in the world.
My partner totally relish the taste of a good biryani. He was introduced and pampered to the taste of authentic biriyani by two of his very close friends. After marriage, I showed him how to make this biryani. This recipe of this dum biryani is my own learning based on my interactions with few chefs in various authentic Indian restaurants.
Method
Looking to create a restaurant-style Chicken Dum Biryani at home? This layered delicacy is a symphony of fragrant rice, tender chicken, and rich spices. Here’s how you can turn your kitchen into a biryani paradise:
Step-by-Step Process
1. Marinate Like a Pro
The secret to tender, juicy chicken biryani lies in marination. Blend yogurt, spices, and fried onions. Add fresh herbs and lemon juice. Let your chicken have an overnight spa session. If you’re impatient, marinate for at least 3 hours. The longer, the yummier!
2. Semi-Cook the Chicken
Cook the marinated chicken to a semi-done state, ensuring it remains juicy when layered with rice. Don’t rush this – think of it as the warm-up act before the main event.
3. Play with Rice Colors
Cook your rice in three batches. Make one batch white, another yellow with turmeric, and the third orange with food color.
4. Layer Like a Chef
Grease your biryani pot with ghee, then alternate layers of chicken and colorful rice. Add fried onions, fresh coriander, and mint leaves. Then, pour in saffron milk and a dash of kewra water for an aroma that’ll transport you straight to Hyderabad.
5. Seal and Steam (Dum Time!)
Cover the pot with foil or a towel and seal the lid tight. Cook on medium heat for 7 minutes, then let it steam on low for 35-40 minutes. The result? A masterpiece of fluffy, aromatic rice and tender, spiced chicken that’ll make your guests swoon.
Pro Tips for best hyderabad dum biryani
1. Perfect Marination
• Marinate the chicken for at least 6 hours or ideally overnight. This ensures the chicken absorbs all the spices and yogurt, resulting in tender, juicy pieces.
• Always include fried onions (also called birista) in your marinade to add a caramelized depth of flavor.
2. Rice Perfection
• Use long-grain basmati rice for the best results. Wash the rice thoroughly to remove starch and soak for 30 minutes before cooking.
• Parboil rice to 70-80% doneness; overcooking will result in mushy biryani.
3. Balanced Spices
• Use whole spices like bay leaf, cardamom, cloves, and cinnamon in the rice water for a fragrant base.
• For a signature aroma, don’t skip saffron soaked in warm milk. Add a few drops of kewra water during layering.
4. Layering Techniques
• Always start with a layer of chicken at the bottom. It cooks better when in direct contact with heat.
• Add rice in thin layers. Alternate each layer with fried onions, fresh coriander, mint leaves, and saffron milk. This ensures even flavor distribution.
5. Achieving Perfect Dum
• Seal the cooking pot tightly using foil, a kitchen towel, or dough to trap the steam inside (dum).
• Cook on low heat for 30-40 minutes to let the flavors meld beautifully. Use a heavy-bottomed pan or place a flat griddle under the pot to avoid burning.
6. Avoid Overcooking
• Chicken should be semi-cooked before layering to prevent it from drying out.
• Check rice doneness frequently during the parboiling stage to avoid a mushy texture.
7. Finishing Touches
• Garnish the top with roasted cashews, raisins, and a final drizzle of saffron milk for a luxurious feel.
• Let the biryani rest for 10-15 minutes before serving to allow the flavors to settle.
Reasons to try this chicken biryani recipe
First of all, this is not just a dish; it’s a journey through layers of flavor. From the marinated, tender chicken infused with aromatic spices to the saffron-soaked basmati rice, every bite promises a taste explosion. The recipe strikes a perfect balance between rich, earthy masalas and the subtle sweetness of fried onions.
Also, let’s admit it—nothing beats the drama of the “dum” cooking method. Sealing the pot feels like locking away treasure. Later, you unveil it with clouds of aromatic steam. The steam could make your neighbors jealous.
Whether you’re aiming to impress a date, feed a crowd, or just treat yourself, this biryani is a guaranteed showstopper. And hey, making biryani at home is also a lot cheaper than those overpriced restaurant versions. You can eat like royalty without breaking the bank!
So why wait? Roll up your sleeves, put on that chef’s hat, and let this recipe turn your kitchen into a Michelin-star-worthy experience!
Serving suggestion
Chicken dum biryani is best served with raita, or gravy based curry. Make sure that chicken pieces are appropriately in proportion of rice in the platter.
Other biryanis
If you are a biryani lover, you may like to check lamb biryani, veg biryani and jackfruit biryani.
Authentic Chicken Biryani Recipe Card
Chicken Dum Biryani
Ingredients
For Marination
- 1.5 Kgs Chicken
- 2 Tbsp Yogurt
- 3 Tbsp Ginger Garlic Paste
- 2 Onions Medium Size
- 1.5 Tsp Red Chilli Powder
- 1 Tbsp Coriander Powder
- 1/2 Tsp Turmeric Powder
- 1.5 Tbsp Biryani Masala You can use any good brand biryani masala
- 1 Tsp Salt
- 1/2 Cup Fresh Coriander Leaves
- 1/3 Cup Fresh Mint Leaves
- 3 Green chillies Optional
- 1 Tbsp Lemon Juice
- 1 Tsp Cardamom Powder
- 3/4 Cup Oil
For Rice preparation
- 1 Kg Basmati Rice
- 4 Bayleaves
- 5 Cloves
- 8 Whole black peppercorns
- 1.5 Tsp Salt
- 3 Tbsp Oil
- 1 Tsp Turmeric Powder
- 1 Tsp Orange Food Colour
- 3 Black Cardamom
- 4 Green Cardamom
For layering of Biryani
- 2 Onions Largely sliced
- Saffron Few strands
- 1/4 Cup Milk Warm
- 1/4 Cup Fresh Coriander Leaves Finely Chopped
- 1/3 Cup Fresh Mint Leaves Finely Chopped
- 1 Tbsp Ghee / Clarified Butter
- 2 Tbsp Kewda Water
- 10 Cashews Optional
Instructions
For Marination
- First of all thinly slice the onion from marination ingredients (listed above) and deep fry them in the oil, taking them out on a kitchen towel.
- Wash the chicken thoroughly and keep aside. Take a mixing bowl and add all the ingredients from marination category listed above. Crush those fried onions with the help of your hand and mix it in the marination. Add remaining oil (left after frying onion) to the bowl and add chicken and mix it with the marination properly and cover the bowl with cling film and keep in the refrigerator overnight. (You can keep it for shorter duration, however longer you keep it, better the taste).
Cooking Chicken
- Take a kadhai / pan and keep it on medium flame. Transfer the marinated chicken to this kadhai and add 1.5 cup of water. Cover it with lid and let it cook for 10 minutes. You can also cook chicken in the same pot in which you are planning to make biryani. After 10 minutes, check the chicken. If chicken is little soft and tender switch off the flame otherwise cook for another few minutes.
Preparing Rice
- Now lets start boiling rice. I divided rice in three parts (Colors: Yellow, Orange and White) driven purely by my desire to make my biriyani little colorful. Based on your choice, you can colour rice in different colour or you can make biryani with white rice only. If going with three coloured rice, then divide the spices under rice heading into three parts.
- Make orange coloured rice with edible orange food colour.
- To make yellow rice. Take 4 cups of water and bring to boil, add little salt. now add in one part of drained (already soaked) rice, turmeric powder, 1 tablespoon oil and one part of whole spices and cook it for 5 to 7 mins till rice are 90 percent done. Drain the rice and keep aside. Yellow colour rice are ready now.
Layering the Biryani
- First of all grease the Biryani pot with 1 tablespoon ghee and transfer the chicken to it. Now spread yellow rice over it and top it with fried onions, chopped coriander and mint leaves, saffron milk.
- Now spread orange coloured rice and top it again with fried onions, chopped mint and coriander leaves and saffron milk.
- Now spread white rice over it and finish layering by topping it with the rest of fried onions, chopped mint, cashews and coriander and saffron milk. Add kewra water to it.
- Cover the entire pot with foil or tea towel and cover with lid. Place it on medium flame for 5-7 minutes and then let it cook on a extremely low flame for 35 to 40 minutes.
- Now remove the tea towel and lid then fluff the rice carefully with fork. Serve hot with raita.
Notes
- Soaking rice and marinating chicken is very important, so never skip it. If you can’t marinate chicken overnight then do it for at least 3 hours otherwise biryani will not come out perfect. Also, always use good quality basmati rice for biryani.
- Cooking rice perfectly is also very important. If you over cook it, then the rice will stick to each other and it will result in mushy Biryani. So always check the rice once they start boiling. It takes around 5-6 minutes to get them cooked after putting them in boiling water.
- It would be useful if you use a big wide open pan or handi to make Biryani as it would be easier to do layering in it and when you take the biryani out from pot to serve, you can easily reach to the bottom with a single scoop.
this chicken dum briyani recipe looks yummy……… I gonna try…. keep rocking …..
Hoping you liked it when you tried it.