Chicken Dum Biryani Recipe: Easy Restaurant-Style Method at Home

By Hotel Prince, ShahadaUpdated 4 November 20262 min read

Dum biryani means the rice and marinated chicken are sealed in a pot and cooked on slow steam, so every grain takes in the aroma of the masala. It takes patience, but the result is worth it.

• Prep40 min
• Cook60 min
• Serves4
• TypeNon-veg

Ingredients

• 750 g chicken, bone-in
• 2 cups basmati rice, soaked for 30 minutes
• 1 cup curd
• 3 onions, thinly sliced and fried brown
• 2 tbsp ginger-garlic paste
• 2 tsp red chilli powder, 1/2 tsp turmeric
• 1 tsp garam masala
• Whole spices: bay leaf, cloves, cardamom, cinnamon, shahi jeera
• 1 cup mint and coriander leaves
• Saffron in 1/4 cup warm milk
• 3 tbsp ghee, salt
• Juice of 1 lemon

Method

1. Marinate the chicken with curd, half the fried onions, ginger-garlic paste, spices, mint, coriander, lemon and salt for at least 2 hours.
2. Boil water with whole spices and salt. Cook the rice until 70 percent done and drain.
3. Spread the marinated chicken at the bottom of a heavy pot.
4. Layer the rice on top. Sprinkle fried onions, mint, coriander, saffron milk and ghee.
5. Seal the pot tightly with foil or dough and the lid. Cook on high heat for 5 minutes, then on the lowest heat for 35 to 40 minutes.
6. Rest for 10 minutes before opening. Mix gently from the bottom and serve with raita.

Tips for the best result

• Do not overcook the rice before layering.
• Place a hot tawa under the pot for even heat.
• Serve with onion raita and a slice of lemon.

Frequently asked questions