Summary of the Recpie

This is a traditional recipe for an aromatic Chicken Dum Biryani, perfect for festive occasions. It involves marinating chicken in a spiced yogurt mixture, partially cooking basmati rice, and then layering and slow-cooking the dish sealed (“Dum”) to infuse the flavors.

Preparation Time

• Marination Time: 3 to 4 hours (minimum)
• Rice Soaking Time: 30 minutes
• Cook Time (Dum): 30 to 40 minutes
• Active Prep Time: Approximately 1 hour (for frying onions, preparing marinade, boiling rice, and assembling)

Serving

This recipe uses 2 kilos of chicken and 1.5 kilo of rice, making it suitable for a large family or gathering. The exact number of servings is not specified but is estimated to serve 8-10 people. you can also use less quantity as per your choice

Equipment Required

• A wide, deep-bottomed pot (for assembling and the Dum process)
• A saucepan (for frying onions)
• A large pot (for boiling rice)
• A tawa (griddle) to place under the pot for even heat
• A plate that fits snugly inside the pot
• Chapati dough (for sealing the pot)
• A heavy object (to weigh down the lid)

Ingredients

Main Components

🍗 2 kg Chicken
🍚 1 kg Basmati Rice
🧅 6 medium-sized Onions (sliced and fried until brown)
🫒 Oil and Ghee

Marinade Ingredients (Yogurt Mixture)

🥛 2 cups thick Yogurt
🟨 3/4 teaspoon Turmeric Powder
🌶️ 2 to 3 teaspoons Red Chili Powder
🌰 2 teaspoons Cumin Powder
🌿 2 teaspoons Coriander Powder
🧂 1 teaspoon Garam Masala
🫑 5 Green Chilies, finely chopped
🌱 1 cup Mint Leaves, chopped
🌿 1 cup Coriander Leaves, chopped
🧂 Salt (to taste)

Chicken Pre-treatment

🍋 Lemon Juice
🧂 Salt
🧄 Ginger Garlic Paste: about 3 teaspoons

Whole Spices (For Boiling Rice)

🍃 Bay leaf
⭐ Star anise
🪵 Cinnamon
🌰 Cloves
🟢 Cardamom
🧂 Salt (for seasoning)

Layering and Garnish

🧡🥛 Saffron milk (saffron color + milk)
🧅 Fried onions (the remaining 1/4 portion)
🌱 Mint leaves and coriander leaves (extra for garnishing)
🌿 A bunch of whole spices (for the base layer)

Instructions(“Chicken Dum Biryani Cooking Method“)

1. Fry Onions: Slice and fry 6 onions in oil until golden brown. Set aside.

2.Marinate Chicken: Rub chicken with lemon juice and salt. Let it sit for 15 minutes. 

3.Then, mix with yogurt, all the spice powders, green chilies, herbs, ginger-garlic paste, and 3/4 of the fried onions. Marinate for 3-4 hours.

4.Prepare Rice: Soak basmati rice for 30 minutes. Boil in water with whole spices and salt until the rice is 3/4 cooked. Drain immediately.

5.Assemble for Dum:In a wide, heavy-bottomed pot, heat ghee/oil and add a few whole spices.

6.Add the marinated chicken and cook for 5-7 minutes.

7.Place the pot on a preheated tawa (griddle).Place the pot on a preheated tawa(griddle).Drizzle saffron milk over the rice. Garnish with reserved fried onions and herbs.

8.Cover with a tight-fitting plate, then seal the lid’s edges with chapati dough.Place a heavy weight on the lid. Cook on low heat (“Dum”) for 30-40 minutes.

9.Serve: Remove the seal, gently mix the layers, and serve hot.

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