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You are here: Home / Biryani Recipes / Chicken Dum Biryani Recipe Step by Step

Chicken Dum Biryani Recipe Step by Step

February 9, 2023 21 Comments

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Chicken dum biryani recipe: chicken biryani using ‘dum’ method is probably the longest standing recipe in my to-make list.

Chicken Dum Biryani Recipe, How to Make Chicken Dum BiryaniPin

While a quick chicken biryani is sufficiently satisfying, dum biryani is really special, especially when meat is involved. I hope this very detailed step by step recipe to make chicken dum biryani helps you, even if you are not a very skilled cook. I actually made this for the first time using this recipe and it came out perfect in the first attempt.

Hyderabadi chicken dum biryani, chicken dum biryani recipe Pin

Because I apparently like suffering in the kitchen in tropical Singapore, I set aside a full morning to make this chicken dum biryani and vegetable dum biryani simultaneously. While it may seem like a LOT of work, which it is, a lot of the preparation work can be done in one go, like slicing onions, soaking and cooking the rice, grinding the garlic, ginger, and chillies, soaking the saffron, etc.

Ironically, making chicken dum biryani is quicker and easier than the vegetarian version because of a lot less cleaning and chopping of vegetables. The only thing that needs some advance preparation is the marination of the chicken, a step I would not recommend skipping because that’s what make the chicken super tender and hold its own when dum cooking the biryani.

Biryani lovers like us? I insist you check out these recipes pronto:
Hyderabadi veg dum biryani
Spicy egg biryani
Soya chunks biryani
Gobi biryani

Chicken dum biryani recipe, how to make chicken dum biryaniPin

If you really want to prepare this chicken dum biryani recipe the right way, I have one request. Even if you may not be the hugest fan of spending a lot of time in the kitchen, do not skip any steps mentioned here. To prepare better and save time, I’d follow these steps in order.

Marinate the chicken the night before you are making the biryani
Next day, wash and soak the rice first for 30 minutes
When the rice is soaking, chop the onions, grind the spices, soak some saffron in warm milk, etc
Start frying the onions. This takes some time so keep the flame medium-low and check back as you simultaneously move to the next step
Cook the rice in an open pot in boiling water with some added spices and salt
Check on the onions and when fried, drain and set aside. Fry cashew nuts and raisins in the same ghee
Check the rice and drain in a colander once done
Bring our your marinated chicken
Layer rice, chicken, saffron milk, mint, coriander, and cook on a very low flame using dum method

Alright then, we are all set for the detailed recipe on how to make chicken dum biryani, so let’s get right to it.

Chicken Dum Biryani Recipe, How to Make Chicken Dum BiryaniPin

Chicken Dum Biryani Recipe

nags
Chicken dum biryani recipe, a popular Hyderabadi recipe for chicken biryani that's delicious since it's slow cooked and all the flavours mingle in the process. A bit time-consuming but not difficult to make at all.
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Course Rice
Cuisine Indian
Servings 3

Ingredients
  

  • 1 cup basmati rice soaked for 30 minutes
  • 300 grams chicken skinned and cut into pieces (with bone is better)
  • 1/2 cup ghee to use as needed
  • 1 cup sliced onions
  • 1/4 cup cashew nuts
  • 3 tbsp raisins
  • 3 tbsp warm milk
  • A pinch saffron
  • 1/4 cup chopped mint leaves
  • 1/4 cup chopped coriander leaves cilantro
  • To Marinate the Chicken1/2 cup plain curd yogurt
  • 1/2 tsp coriander powder
  • 1/4 tsp cumin powder
  • 1 tsp Kashmiri chilli powder
  • 1/4 tsp turmeric powder
  • 1/4 cup chopped mint leaves
  • 3 flakes of garlic
  • 2 " piece of ginger
  • 2 green chillies optional, adjust to taste
  • 1/4 cup chopped coriander leaves cilantro
  • Powder Together for Biryani Masala4 cardamom pods just use the seeds
  • 1 bay leaf
  • 2 " piece of cinnamon
  • 1 mace flower javithri
  • 1/2 tsp fennel seeds
  • 1/4 tsp caraway seeds shahjeera
  • 5 cloves
  • 1 star anise
  • To Cook Rice1 tsp caraway seeds shahjeera
  • 2 bay leaves
  • 1 tsp oil
  • Salt as needed

Instructions
 

  • Marinating the ChickenWash the chicken pieces
  • In a blender or mixer jar, add all the ingredients needed for marination + salt
  • Grind coarsely and add to the chicken pieces
  • Mix well and leave to marinate in the refrigerator for about 8 hours or overnight
  • Wash and soak 1 cup basmati rice in enough water to completely cover it for 30 minutes
  • In the meantime, chop your onions and powder the spice masala
  • Soak a pinch of saffron in 3 tbsp warm milk and set aside
  • Heat 1/4 cup ghee in a heavy-bottomed pan with a tight-fitting lid. This is the same pan we will use to cook the dum biryani
  • Add the sliced onions and keep flame at medium-low. Stir frequently to ensure even frying.
  • While the onions are frying, keep water in a large pot for cooking the rice
  • Bring the water to a rolling boil and add 1 tsp caraway seeds (shahjeera), 2 bay leaves, 1 tsp oil, and some salt
  • Add the soaked rice to this and cook on medium-high heat until the rice is 3/4 cooked. When you take out one grain and bite into it, it shouldn't be mushy or cooked fully
  • While the rice is cooking, keep an eye on the onions and drain when they are fully dark brown
  • In the same ghee, fry the cashew nuts, drain and then fry the raisins and drain
  • The rice should now be done. Drain the rice in a colander and fluff it with a fork
  • Now, in the same pan used for frying the onions, top up the remaining 1/4 cup ghee (see notes)
  • Add the marinated chicken pieces and mix well
  • Now add the freshly ground whole spices spices or biryani masala. I added about 2 tbsp of it
  • Fry for 30 seconds
  • Add 1 tbsp each of chopped coriander leaves and mint leaves on top
  • Layering the biryaniLayer the cooked rice over the chicken and top up with fried onion, cashew nuts, raisins, coriander leaves, and mint leaves
  • Pour the saffron milk mixture on top
  • Preparing for dum cookingThere are different methods to ensure we provide a dum cooking environment for the biryani
  • I used aluminium foil and closely covered the cooking pan, taking care of the handle area first
  • Then, I closed the pan tightly with its lid
  • Keep the heat to lowest possible and cook for about 15-20 minutes
  • Alternate methods - you can use a clean, damp kitchen towel to cover the cooking pan
  • You can also layer the ingredients in a baking dish, cover with aluminium foil, and bake at 320F / 160C for 15 minutes
  • Once done, uncover and gently combine the layers so that the spices get mixed with the rice
  • Serve chicken dum biryani with raita and mirchi ka salan
Keyword chicken biryani, chicken dum biryani, hyderabad chicken biryani

Step by Step Chicken Dum Biryani Recipe

Wash the chicken pieces and place in a bowl or a ziplock bag. I find ziplock bags great to marinate meat because its flexible and the marinade gets into the pieces much better

chicken dum biryani recipe, how to make chicken dum biryaniPin

In a blender or mixer jar, add all the ingredients needed for marination + salt. Grind coarsely.

Chicken dum biryani recipe, how to make chicken dum biryaniPin

Add to the chicken pieces, mix well, and leave to marinate in the refrigerator for about 8 hours or overnight

Chicken dum biryani recipe, how to make chicken dum biryaniPin

Next morning, wash and soak 1 cup basmati rice in enough water to completely cover it for 30 minutes

Chicken dum biryani recipe, how to make chicken dum biryaniPin

In the meantime, chop your onions

Chicken dum biryani recipe, how to make chicken dum biryaniPin

and powder the spices for biryani masala coarsely

Hyderabadi chicken dum biryani, chicken dum biryani recipe-20Pin
Chicken dum biryani recipe, how to make chicken dum biryaniPin

Soak a pinch of saffron in 3 tbsp warm milk and set aside

Chicken dum biryani recipe, how to make chicken dum biryaniPin

Heat 1/4 cup ghee in a heavy-bottomed pan with a tight-fitting lid. This is the same pan we will use to cook the dum biryani

Chicken dum biryani recipe, how to make chicken dum biryaniPin

Add the sliced onions and keep flame at medium-low. Stir frequently to ensure even frying (ignore that the pans are different, I made vegetable dum biryani and chicken dum biryani simultaneously and did a bunch of prep work in conjunction)

Chicken dum biryani recipe, how to make chicken dum biryaniPin

While the onions are frying, keep water in a large pot for cooking the rice. Bring the water to a rolling boil and add 1 tsp caraway seeds (shahjeera), 2 bay leaves, 1 tsp oil, and some salt

Bring the water to a rolling boil and add 1 tsp caraway seeds (shahjeera), 2 bay leaves, 1 tsp oil, and some saltPin

Add the soaked rice to this.

Chicken dum biryani recipe, how to make chicken dum biryaniPin

Cook on medium-high heat until the rice is 3/4 cooked. When you take out one grain and bite into it, it shouldn’t be mushy or cooked fully

Chicken dum biryani recipe, how to make chicken dum biryani recipePin


While the rice is cooking, keep an eye on the onions and drain when they are fully dark brown

Chicken dum biryani recipe, how to make chicken dum biryani recipePin


In the same ghee, fry the cashew nuts, drain and then fry the raisins and drain.

Hyderabadi chicken dum biryani, chicken dum biryani recipe-16Pin
Chicken dum biryani recipe, how to make chicken dum biryani recipePin

Set aside until needed.

Chicken dum biryani recipe, how to make chicken dum biryani recipePin


The rice should now be done. Drain the rice in a colander and fluff it with a fork

Chicken dum biryani recipe, how to make chicken dum biryani recipePin
chicken dum biryani recipe, how to make chicken dum biryaniPin


Now, in the same pan used for frying the onions, top up the remaining 1/4 cup ghee (see notes). Add the marinated chicken pieces and mix well.

Let this cook for 30 seconds. Then add the freshly ground whole spices spices or biryani masala and fry for another minute or so.

chicken dum biryani recipe, how to make chicken dum biryaniPin

Add 1 tbsp each of chopped coriander leaves and mint leaves on top. Mix well to combine.

chicken dum biryani recipe, how to make chicken dum biryaniPin


Layer the cooked rice over the chicken. Yes, the chicken is still raw, our dum cooking will cook it perfectly in about 15-20 minutes so this is fine.

chicken dum biryani recipe, how to make chicken dum biryaniPin

Top up with fried onion, cashew nuts, raisins, coriander leaves, and mint leaves

chicken dum biryani recipe, how to make chicken dum biryaniPin


Pour the saffron milk mixture on top

chicken dum biryani recipe, how to make chicken dum biryaniPin

There are different methods to ensure we provide a dum cooking environment for the biryani. I used aluminium foil and closely covered the cooking pan, taking care of the handle area first

chicken dum biryani recipe, how to make chicken dum biryaniPin

Then, I closed the pan tightly with its lid

chicken dum biryani recipe, how to make chicken dum biryaniPin

Keep the heat to lowest possible and cook for about 15-20 minutes. Since the lid wasn’t super tight, I placed some weight over it.

chicken dum biryani recipe, how to make chicken dum biryaniPin

Cook on very low flame for 15-20 minutes.

chicken dum biryani recipe, how to make chicken dum biryaniPin

Once done, uncover and gently combine the layers so that the spices get mixed with the rice

chicken dum biryani recipe, how to make chicken dum biryaniPin

Serve chicken dum biryani with raita and brinjal salan.

Notes:

– Adjust chilli powder and green chilli to your taste when marinating the chicken. This amount makes a reasonably spicy biryani which suits our palates. The other spices I have used is also on the heavy side so adjust accordingly for a milder flavour
– The amount of ghee in this recipe is generous. I usually add this much to ensure the biryani doesn’t get burned at the bottom during dum cooking and also so it stores well. You can add lesser or even add 1/2 ghee + 1/2 oil
– Do not skip soaking the rice. Soaking basmati rice ensures that it absorbs water during the soaking process and not too much during the cooking process which ensures more evenly cooked, firmer rice grains that remain separate. The best basmati rice for biryani, in my experience, is Kohinoor or India Gate
– Do not skip the fried onions. It’s absolutely essential to bring the right flavour to dum biryani or any biryani for that matter
– The raisins are optional. My mom also adds chopped pineapple sometimes.
– The spices you use for making the biryani masala is up to you. I would recommend to use cinnamon, cardamom, cloves, and bay leaf as a bare minimum.
– The caraway seeds (shahjeera) have a stronger flavour than cumin and taste great in biryani. If you don’t have any or don’t want to use them, you can just add more cumin to the spice powder and while cooking the rice (or simply omit it)
– Make sure to season the rice with salt when cooking it. This way you can ensure the biryani will be more uniformly salted
– Add some lime juice at the end for some sourness. My chicken dum biryani recipe doesn’t include tomatoes but you can add some to the vegetables while they cook if you prefer
– Do not skimp on coriander and mint leaves. Buy them fresh and use generously.

For chicken dum biryani recipe in Hindi, Telugu, Tamil, Kannada, Urdu, Marathi, etc please use the Google translate button in the sidebar

If you try this biryani recipe, please leave a comment below to let me know your thoughts. You can also share pictures on Twitter and Instagram and tag them with #ediblegarden – I’d love to check them out!

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By nags Filed Under: Biryani Recipes, Chicken Recipes

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Comments

  1. My Yellow Plate

    October 2, 2021 at 4:27 pm

    Hi Nags, the biryani looks delicious. So delicious that I wish I could just download it and eat it right away. 🙂

    Reply
  2. Supriya Kutty

    November 4, 2020 at 10:26 pm

    Chicken biryani is an all-time favourite of my kids and this time they have requested me a lot to try making this at home but I did not know the perfect steps of it but then thanks to you that you shared this recipe I am happy.

    Reply
  3. Barbara P

    September 23, 2020 at 10:33 pm

    This went so well – we both enjoyed this wonderful biryani.

    Reply
  4. Supriya Kutty

    May 18, 2020 at 12:47 pm

    Chicken dum biryani is my all time favorite and I always try new variation in it for improvement. I will surely try this one as the ingredients are a bit different than the one I used I will surely give it a try thanks for sharing.

    Reply
  5. James Irsay

    April 3, 2020 at 3:33 am

    Great recipe! The rice turned out perfectly – a lucky guess on my part I think. One comment – in the USA caraway seeds are quite different from shahjeera, which is here sometimes called “black cumin”, but that may also cause confusion as there is another “black cumin” (or “black seed”) that tastes fairly bitter, and is generally used for nutritional purposes. I have noticed shahjeera=caraway seeds in many online Indian recipes. Indian cooks may understand but Americans (and maybe others) will be confused, or will get the wrong thing (“caraway seeds”)
    . Best would probably be to just say “shahjeera”

    Reply
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Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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