Chicken Dum Biryani

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5 from 16 votes

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.

Prep Time

20 mins

Cook Time

50 mins

Marinate Time

6 hrs

Servings: 4 servings

Calories: 1084 kcal

Course: Main Course

Cuisine: Indian

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

Cup of Yum

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

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: 4 servings

Amount Per Serving

Calories 1084

% 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.