Chicken Dum Biryani Recipe | Flavorful Hyderabadi-Style Biryani at Home

🍗 Chicken Dum Biryani

A rich, aromatic, and flavorful layered rice dish made with marinated chicken, fragrant spices, and long-grain Basmati rice — slow-cooked on dum for perfect taste.

🍽 Serves: 3 People

⏱ Cooking Time: 15–20 minutes (excluding marination)

👩‍🍳 Recipe by: Puja Raghuvir Naik

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📝 Ingredients

For the Rice:

1. 1 cup Basmati rice
2. 1 small Bay leaf
3. 3 Cardamoms
4. ½ tsp Shahi Jeera (caraway seeds)
5. Salt to taste
6. 1 tsp Oil (for boiling rice)

For Chicken Marination:

1. Chicken pieces (as required)
2. ⅛ tsp Turmeric powder
3. Salt to taste
4. ½ tsp Red chili powder
5. 1 tsp Ginger-garlic paste

For the Gravy:

1. 2 tsp Ghee
2. 1 Bay leaf
3. 1-inch Cinnamon stick
4. ½ tsp Cardamom powder
5. 4 Cloves
6. ½ tsp Shahi Jeera
7. 2 Onions (sliced)
8. 1 Tomato or 2 tbsp Tomato puree
9. 2 Garlic cloves (chopped)
10. 1 tsp Red chili powder
11. 1 tsp Biryani masala
12. Salt to taste
13. 1 Star anise
14. 2 tsp Yogurt or Coconut milk

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👩‍🍳 Preparation Steps

✅ 1. Prep the Rice:

• Wash and soak basmati rice while preparing the gravy and marination.
• Boil water in a large vessel. Add oil, bay leaf, salt, cardamom, and shahi jeera.
• Cook rice till 90% done (not mushy). Drain and keep aside.

✅ 2. Marinate the Chicken:

• In a bowl, mix chicken with turmeric, salt, red chili powder, and ginger-garlic paste.
• Set aside for at least 15–30 minutes.

✅ 3. Make the Gravy:

• Heat ghee in a pan. Sauté cloves, cinnamon, bay leaf, jeera, star anise, and garlic.
• Add sliced onions and fry till golden brown.
• Add chopped tomatoes or puree and cook till soft.
• Add chili powder, turmeric, biryani masala, and salt.
• When masala separates from oil, add yogurt/coconut milk and cook till thick.
• Add marinated chicken and cook till fully done.

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🔥 Dum Process (Slow Cooking)

Layering:

• Grease the base of a thick-bottomed pan or pressure cooker with ghee.
• Add a layer of cooked rice.
• Then a layer of chicken gravy.
• Repeat the layers again with remaining rice.Take leftover masala from the pan and mix with a bit of cooked rice — place this colored rice as the final top layer.

Seal & Cook:

• Cover the pot with a tight lid or seal with dough.
• Place this pot over a flat pan (tava) with some water.
• Cook on very low flame for 20 minutes.

Resting:

• Let the biryani rest for 10–15 minutes before opening the lid.

Love biryani? Also try our Chicken & Mutton Cutlets for your next meal.

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🥗 Serving Suggestion:

Serve hot with cucumber raita, onion salad, or mint chutney.

💬 How did your biryani turn out? Comment below with your twist on the recipe!
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