Chicken Dum Biryani

Manisha Mishra
by Manisha Mishra
4 Servings
1 hr 30 min

This is the best one pot meal one can have during any occasion. Basically, biryani is a rice dish made with Rice, some Indian spices, whole garam masala, vegetables, any meat, fish, eggs & some assorted dry fruits......loaded with tons of flavour and texture. The main charm of this dish is the aroma and the irresistible flavour.

Dum Biryani means cooking on slow flame for longer time. For making biryani all the ingredients are put inside a biryani pot and then the lid of the biryani pot is sealed with dough. It is then slow cooked & as a result, the biryani gets cooked in its own steam.

So I have prepared Chicken Dum Biryani with basmati rice, cooked chicken gravy & flavored with some Indian spices and whole garam masala. There are many techniques to make biryani and the most known two techniques are

1. Biryani made with cooked Chicken

That means chicken is marinated and cooked then layered with partially cooked rice in a biryani pot. Then the pot is sealed with dough or foil and allow to cooked over low heat.

2. Biryani made with Raw Chicken

That means Chicken is first marinated with some indian spices & curd for overnight then the marinated chicken is directly layered with partially cooked rice, inside a pot. Then the pot is sealed with dough or foil and allow to cooked over low heat. This process takes longer time.

As per my experience & knowledge making a perfect biryani needs patience and understanding. The key to make a perfect biryani is the time and temperature, if it's undercooked or overcooked then it will spoil the entire dish.

Overall this delicious biryani is magnificent on its own way & can be enjoyed with a bowl of onion raita or simple curd!!!

Let's check out the Ingredients & recipe to make this delicious Chicken Dum Biryani. If you like this one pot meal recipe then please comment below, I would love to read your thoughts!!!!

Recipe details
  • 4  Servings
  • Prep time: 1 Hours Cook time: 30 Minutes Total time: 1 hr 30 min
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For Rice
  • 2 cups Basumati Rice soaked for 20 mins
  • 9 cups water
  • A pinch of shahi jeera
  • 1 bay leaf
  • 2 inch cinnamon stick
  • 1 black Cardamom
  • 5  cloves
  • 2 to 3 black pepper
  • 1 star anise
  • 2 tsp oil
  • 1 tsp Salt
For Chicken Marination
  • 1 kg chicken
  • 1/2 Tsp ghee
  • 1/4 cup of fried onions
  • 2 tsp ginger-garlic paste
  • 1 cup hung curd
  • 1 tsp kashmiri red chilli powder
  • 1/4 tsp turmeric powder
  • 3 tsp biryani masala powder
  • Salt as required
  • 2 tbsp coriander leaves
  • 2 tbsp mint leaves
For Biryani Gravy
  • 2 tbsp oil
  • 2 tbsp ghee
  • 1 bay leaf
  • 1 inch cinnamon stick
  • 1 tsp shah jeera
  • 4 Green Cardamom
For Layering
  • 1/4 cup chopped mint leaves
  • 1/4 cup chopped coriander leaves
  • 1/4 cup fried onions
  • 1 tbsp Ghee
  • 8 to10 nos.Cashews.
  • 1/4 cup saffron milk
  • 1/2 tsp of biryani masala
  • 3 drops of kewra essence
  • Dough to seal or aluminium foil will do
For Chicken Marinations
1. Marinate chicken in a large bowl, add hung curd, fried onions, ginger-garlic paste, kashmiri red chilli powder, turmeric powder, biryani masala, coriander mint leaves, ghee & salt.
2. Mix it all together and allow it to rest for 1 hour.
For Rice
1. In a deep bottom pan, boil water & add bay leaf, Shah jeera, cinnamon stick, cloves, star anise, black pepper, black Cardamom, oil and salt.
2. now add soaked basmati rice to the boiling water & stir well.
3. Boil it for 5 minutes & don't cook the rice completely, as it will get cooked in dum.
4. Drain off water and spread it on a plate to cool down completely.
For Biryani Gravy
1. Heat oil & ghee in the pan, then add Shah jeera, bay leaf, cinnamon stick & Green Cardamom.
2. Once it's aromatic, add marinated chicken and cook for until chicken is half done.
3. Biryani chicken gravy is ready.
For Layering
1. In a thick bottomed deep vessel, spread a layer of chicken gravy.
2. Then layer it with cooked rice & spread few chopped mint leaves coriander leaves, fried onions, Biryani masala, saffron milk & kewra essence
3. Again spread biryani gravy & repeat layering with cooked rice, few chopped mint, coriander, Cashew, fried onions, Biryani masala and saffron milk, a tbsp of ghee & kewra essence.
4. Close the vessel with a lid and seal it with dough or aluminium foil
5. Simmer it for 20 minutes.
6. After 20 minutes, switch off the flame & rest it for 10 mins.
7. Serve dum chicken biryani with raita!!!
  • Spread the fried onions evenly on the the plate or else it will not be crispy.
  • Make sure to use fresh curd not too thick or thin.
  • Use fried onion oil to prepare biryani gravy as it helps to enhance the flavour.
  • For aroma you can add biryani essence as well.
  • Don't use more drops of kewra essence. If you add more it will spoil the biryani by overpowering it's flavour.
  • For giving Dum you can use aluminium foil as well.
Manisha Mishra
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  • Lynn Lynn on Aug 11, 2021

    This seriously looks and sounds so delicious! I would love to make this, so I better learn where to get some of the ingredients.