Chicken Dum Biryani is an exquisite fusion of rich, aromatic spices and tender chicken, enveloped in fragrant basmati rice. It brings together the heartwarming essence of Indian cooking with a touch of sophistication.
This dish pairs perfectly with a Whiskey And Coke Cocktail and Vegas Bomb Shot. Whether you’re celebrating a special moment or simply indulging, these drinks complement the biryani’s depth.
Perfect for a summer family gathering, this dish offers a satisfying and flavorful meal that everyone can enjoy. From the moment the lid is lifted to reveal the beautiful layers, you’ll appreciate the richness of its flavor.
What Makes This Recipe Special!
- I’ve made this biryani countless times during warm evenings, and it’s always a hit with family.
- The mix of flavors, from the savory chicken to the fragrant spices, makes it a crowd-pleaser that everyone loves.
- Over time, I’ve learned to adjust the spice levels, so it fits perfectly with my guests’ preferences.
- This recipe adds a touch of elegance to a casual summer dinner.
- Tastes good and is a comforting meal with endless possibilities for customization.
Chicken Dum Biryani Recipe
Chicken Dum Biryani is a fragrant and flavorful rice dish where marinated chicken is layered with partially cooked basmati rice, fried onions, and aromatic spices, then slow-cooked to perfection. The rich flavors, saffron-infused aroma, and tender chicken make it a regal feast for special occasions.
Equipment
- Large heavy-bottomed pot with a lid
- Saucepan for frying nuts and warming ghee
- Mixing bowl for marination
- Strainer for draining rice
- Large ladle for fluffing rice
- Aluminum foil or dough for sealing the pot
Ingredients Â
- ¾ cup Vegetable Oil
- 1 kg Basmati Rice
- ½ tsp Rose Essence
- 50 g Golden Raisins
- 50 g Cashews
- Salt to taste
- ½ tsp Kewra Essence
- ¼ cup Mint Leaves finely
- 3 tbsp Ghee
- ¼ tsp Warm Milk
- 3 large Onions sliced thinly
- 1.5 kg Chicken
- pinch of Saffron
- ¼ cup Coriander leaves finely
Marination
- Special Garam Masala Powder
- ½ cup Mint Leaves chopped finely
- 2 tbsp Chilli Powder
- Salt to taste
- ½ cup coriander leaves finely chopped
- 4 Green Chillies
- 1 tbsp Lemon Juice
- 1½ cup Plain Yogurt
- 3 tbsp Ginger Garlic
- 3 tbsp Coriander Powder
Garam Masala Powder
- 10 pods Cardamom
- 1 tbsp Fennel Seeds
- 4 Black Stone Flower
- 1 Star Anise
- 1 tbsp Cumin Seeds
- 3 Bay Leaf
- 10 piece Cloves
- 1 stick Cinnamon
InstructionsÂ
- Grind the special garam masala ingredients into a fine powder and set it aside.
- Marinate the chicken with all the listed ingredients and allow it to rest for at least two hours, though overnight is ideal.
- Wash the basmati rice thoroughly three to four times and let it soak for 30 minutes.
- Heat oil in the pot you will use for assembling the biryani, fry the onions until golden, then drain and set them aside, keeping the flavored oil.
- Soak saffron in warm milk while separately heating ghee in a saucepan to fry cashews and sultanas until golden, reserving them for garnishing.
- Bring a large pot of salted water to a boil, then add the drained rice and cook for five to seven minutes until it is half-cooked but still has a bite.
- In the same pot used for frying onions, add the reserved oil and cook the marinated chicken, mixing well.
- Layer the partially cooked rice over the chicken, then top with fried onions, chopped herbs, saffron milk, fried nuts with ghee, and a few drops of kewra and rose essence.
- Cover the pot tightly with foil and a heavy lid, then place a weight on top to trap steam, allowing it to cook on a very low flame for 30 to 35 minutes.
- Turn off the heat and let the biryani rest for 10 minutes before removing the lid and carefully fluffing the rice with the back of a ladle.
- Serve hot with raita.
Notes
- Use aged basmati rice for the best texture and fragrance, as it absorbs flavors better and remains fluffy.
- Maintain the right flame during dum cooking—too high can burn the bottom layer, while too low may undercook the chicken.
- Layering is crucial for even cooking; ensure the rice covers the chicken completely to allow the steam to circulate.
| Nutrition | Value |
| Calories | 1034kcal |
| Carbohydrates | 123g |
| Fibre | 8g |
| Fat | 47g |
| Protein | 31g |
| Cholesterol | 10g |
