Chicken Dum Biryani
User Reviews
5
16 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
50 mins
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Marinate Time
6 hrs
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Servings
4 servings
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Calories
1084 kcal
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Course
Main Course
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Cuisine
Indian
Chicken Dum Biryani
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Chicken Dum Biryani is a layered rice dish featuring bone-in chicken marinated with spices, yogurt, and herbs. The rice is partially cooked separately and then combined with the marinated chicken, aromatics, and whole spices before slow cooking to meld flavors. This biryani balances tender spiced chicken with fragrant basmati rice.
Description
Chicken Dum Biryani combines marinated bone-in chicken with long-grain basmati rice to create a fragrant and richly spiced one-pot meal. Chicken pieces are washed and marinated in yogurt, spices like red chili, coriander, turmeric, as well as fresh herbs and lemon juice to enhance tenderness and flavor.
The basmati rice is soaked, rinsed to remove excess starch, and then boiled until just tender. Layering partially cooked rice over the marinated chicken with fried onions, whole spices like star anise and cinnamon, and chilies prepares it for a slow cooking or 'dum' process that allows flavors to deeply infuse.
This technique yields a biryani with moist, flavorful chicken and separate, aromatic rice grains, suitable for a hearty main meal. The included notes recommend using bone-in chicken for better flavor and soaking rice well to achieve ideal texture. Marinating the chicken overnight increases depth of flavor.
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Ingredients
- 1 lb chicken (with bones is best. Include drumsticks, thighs)
- 3 onion sliced thin
- 4 tomato chopped fine
- 4 green chilies slit into half
- 3 teaspoon ginger-garlic paste
- 2 tablespoon red chili powder
- 2 tablespoon coriander powder
- 1 tablespoon garam masala powder
- ½ cup Coriander leaves finely chopped
- ½ cup mint leaves finely chopped
- 3 tablespoon vegetable oil
- 1 tablespoon ghee (clarified butter)
- 1 star anise
- 3 clove whole
- 2 inch cinnamon stick
- salt to taste
- 1 to 2 drops Food Coloring optional, orange, food grade
For rice
- 4 cups basmati rice (long grain rice)
- 1 gallon water (3 liter)
- 1 teaspoon vegetable oil
- ½ teaspoon salt
For chicken marinade
- 2 teaspoon yogurt
- ½ cup fried onion (also called barista)
- 1 teaspoon ginger-garlic paste
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- ½ teaspoon cardamom powder
- 1 green chili slit into half
- 1 tablespoon lemon juice
- 1 teaspoon Coriander leaves chopped, aka cilantro leaves
- 2 teaspoon mint leaf chopped, fresh
- 1 teaspoon salt
- ½ teaspoon black pepper ground
Instructions
- To cook basmati rice separately:-Soak basmati rice in water for about 10 minutes. Wash the rice gently ensuring to take out only starch and not break the grains. Mean while add about 4 liters of water in a large vessel and bring it to boil. Once water starts to boil, add about 1 teaspoon of cooking oil and 1 teaspoon of salt. Add the soaked and washed rice, stir gently once and cook for about 3 to 5 minutes(I usually take it off heat by 3 ½ minutes). Keep an eye on rice as some brands of basmati rice cooks very fast and some takes time. My rice was cooked in 5 minutes. Drain the water immediately and spread the rice on a large plate.
- Clean and wash the chicken thoroughly for at least 3 times. Add a little salt while washing the chicken(this will help to get rid off the smell to an extent)
- Marinate the chicken with ingredients mentioned under marinating list. Marinate for at least ½ hour.
- In a deep bottomed pan add oil, once oil gets heated add 1 onion slices and fry it until brown (don’t burn the onions). Remove browned onion from oil and keep it aside. This will be used for garnishing and will making the layers.
- To the same pan add remaining onions(2 onions) slices and saute till onions turn translucent. Next add ginger-garlic paste and saute till the raw smell goes off.
- Add slit green chilies and mix for a minute. Add chopped tomatoes and saute till tomatoes turn slightly mushy. Next add red chili powder, coriander powder, garam masala powder and salt(to taste, remember chicken marinate contains salt as well). Saute for 2 minutes.
- Add 3 tbspns of both coriander and mint leaves and mix. Add marinated chicken and mix well. Cook until chicken is fully cooked(chicken pieces should be very tough, if you pull the chicken flesh, it should come off from bones). DO NOT add any water as onion tomato gravy and the chicken marination (as we have used curd) will release enough water. Once chicken is cooked if you find there is excess water remove the water from the gravy and keep it aside. You can use this gravy water while layering and also can serve this with biryani along with raita. The gravy water will taste very close to “salna”.
- Take the Dum pan, add ghee and spread it to coat all the bottom and sides of the pan, reduce the flame to low. Add about 2 full tbspns of the chicken gravy(remember it shouldn’t be very watery) spread all over the bottom. Next add cooked basmati rice over the chicken and gently spread the rice to cover the chicken. At this stage you can use the watery gravy that you removed in step 6. Use a tea spoon and remove the top oily layer from gravy and drizzle over the rice, this will add flavors to the rice and also give color or you can add colors(saffron soaked in milk and orange food color)
- Repeat step 7 until you have used up all rice and chicken. Over the top sprinkle coriander and mint leaves and browned onions and close with a lid. Ensure the flame is low and place a heavy weight on top of lid to trap the steam inside. Leave it alone for 10 minutes and your dum biryani is ready.
- Scoop out biryani from the edges of the pan, making sure not to break the rice grains. Serve hot with onion raita.
Notes
- Use basmati rice for distinct, fluffy grains and aroma.
- Choose bone-in chicken pieces for juicier, more flavorful results.
- Marinate chicken for at least 4 to 6 hours, or overnight for best flavor penetration.
- Rinse and soak rice to remove excess starch and help it cook evenly without sticking.
- Adjust spice levels according to taste preferences.
- This recipe can be adapted for mutton by substituting the chicken.
Nutrition Information
Show Details
Calories
1084kcal
(54%)
Carbohydrates
174g
(58%)
Protein
27g
(54%)
Fat
30g
(46%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
51mg
(17%)
Sodium
1328mg
(55%)
Potassium
952mg
(20%)
Fiber
12g
(48%)
Sugar
10g
(20%)
Vitamin A
3266IU
(65%)
Vitamin C
35mg
(39%)
Calcium
185mg
(19%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1084 kcal
% Daily Value*
| Calories | 1084kcal | 54% |
| Carbohydrates | 174g | 58% |
| Protein | 27g | 54% |
| Fat | 30g | 46% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 51mg | 17% |
| Sodium | 1328mg | 55% |
| Potassium | 952mg | 20% |
| Fiber | 12g | 48% |
| Sugar | 10g | 20% |
| Vitamin A | 3266IU | 65% |
| Vitamin C | 35mg | 39% |
| Calcium | 185mg | 19% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
16 reviews
Excellent
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