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This image shows a beautifully plated Chicken Dum Biryani topped with crispy fried onions, freshly chopped herbs, saffron-infused milk, rich fried nuts coated in ghee, and a hint of kewra and rose essence for a fragrant and royal finish.

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 8 people
Calories 1034 kcal

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
  

  • 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

Instructions
 

  • 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.
    This image shows raw chicken pieces being coated with a flavorful blend of yogurt, aromatic spices, and herbs, ensuring deep marination for the rich and tender Chicken Dum Biryani.
  • Wash the basmati rice thoroughly three to four times and let it soak for 30 minutes.
    This image shows basmati rice being rinsed under clean water and soaked to enhance its texture, ensuring each grain remains fluffy, long, and perfectly cooked in the Chicken Dum Biryani.
  • 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.
    This image shows vibrant saffron strands steeping in warm milk, releasing their golden hue, while nuts are fried in ghee to add a rich and nutty crunch to the Chicken Dum Biryani.
  • 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.
    This image shows basmati rice being parboiled in hot water with aromatic spices, ensuring it is half-cooked and ready for the layering process in Chicken Dum Biryani.
  • In the same pot used for frying onions, add the reserved oil and cook the marinated chicken, mixing well.
    This image shows marinated chicken simmering in a pot with fragrant spices, allowing the meat to absorb the deep, rich flavors before being layered into the Chicken Dum Biryani.
  • 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.
    This image shows layers of aromatic basmati rice, succulent marinated chicken, saffron-infused milk, and crispy fried onions being carefully assembled for the final dum cooking process of Chicken Dum Biryani.
  • 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.
    This image shows a heavy-bottomed biryani pot being sealed tightly with dough, locking in the steam and flavors for a traditional dum cooking method that results in perfectly cooked Chicken Dum Biryani.
  • 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.
    This image shows the Chicken Dum Biryani resting after cooking, allowing the flavors to meld before being gently fluffed to reveal perfectly separate and aromatic rice grains.
  • Serve hot with raita.
    This image shows a generous serving of Chicken Dum Biryani plated with tender chicken pieces, fluffy saffron-kissed rice, and garnished with crispy onions, nuts, and fresh herbs for an irresistible final touch.

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.