Name: Delicious Dum Biryani - Pakistani Style
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 People
Cuisine: Pakistani
Ingredients: 750 g Chicken (bone-in pieces); 150 g Curd (yogurt); 1 tsp Salt; 1 tsp Degi Mirch powder (paprika powder); 1 tsp Red chili powder; 1/2 tsp Turmeric powder; 1 tsp Coriander powder; 1 heaped Tbsp Homemade Biryani masala; 1 tsp Cumin (whole roasted); 1 Tbsp Garlic and Ginger (crushed/paste); 1/3 cup Mustard oil; 2 small Bay leaves; 2 small pieces Cinnamon sticks; 1/2 tsp Black peppercorns; 4-5 Cloves; 5 Green cardamom pods; 2 Black cardamom pods; 1 Mace flower; 4 Onions (medium, thinly sliced); 750 g Basmati rice; 1.5-2 liters Water; 2 Bay leaves; 2 Black cardamom; 2 Star anise; 1 piece Cinnamon stick; 2 Green cardamom; 5 Tbsp Oil; 1/2-1 tsp Vinegar; 3 tsp Salt; as needed Coriander leaves (chopped)

Step-by-Step Instructions

Follow each step to make the recipe successfully.

Prepare Chicken Marinade
In a deep bowl, add 750g bone-in chicken pieces. Add 150g curd (yogurt), 1 tsp salt, 1 tsp paprika powder, 1 tsp red chili powder, 1/2 tsp turmeric powder, 1 tsp coriander powder, 1 heaped Tbsp homemade biryani masala, 1 tsp whole roasted cumin, and 1 Tbsp crushed garlic and ginger. Mix well until chicken is evenly coated.
Marinate Chicken
Cover the bowl and refrigerate the chicken for at least , or preferably , to allow flavors to infuse and tenderize the meat.
Prepare Biryani Base - Sauté Spices
Place a heavy-bottomed pot on the stove over medium heat. Add 1/3 cup mustard oil. Once hot, add 2 small bay leaves, 2 small cinnamon sticks, 1/2 tsp black peppercorns, 4-5 cloves, 5 green cardamom pods, 2 black cardamom pods, and 1 mace flower. for a few seconds until fragrant.
Sauté Onions
Add 4 thinly sliced medium onions to the pot. Fry until they turn golden brown.
Cook Marinated Chicken
Add the chicken to the pot with the fried onions. Add a little water to the marinade bowl, swirl it around, and add it to the chicken to ensure all spices are used. Mix well.
Simmer Chicken
Cover the pot and cook the chicken on medium to low heat for until 60-70% cooked.
Prepare Rice Water
In a separate large pot, add 1.5-2 liters of water. Add 2 bay leaves, 2 black cardamom, 2 star anise, 1 cinnamon stick, 2 green cardamom, 5 Tbsp oil, 1/2-1 tsp vinegar, and 3 tsp salt. Bring the water to a rolling boil.
Boil Rice
Once the water is boiling, add 750g pre-soaked basmati rice. Boil the rice for until it is 3/4 cooked.
Remove Chicken for Layering
After the chicken has cooked for , remove some of the chicken pieces and a portion of the gravy from the pot. Keep the remaining chicken and gravy in the pot.
First Rice Layer
Using a slotted spoon, carefully transfer a layer of the partially cooked rice over the chicken remaining in the pot.
First Herb and Vegetable Layer
Sprinkle chopped coriander leaves, mint leaves, and sliced green chilies over the rice layer. Add sliced tomatoes and sprinkle a little biryani masala.
Second Chicken Layer
Place the reserved chicken pieces and gravy over the first layered ingredients.
Second Rice Layer
Add the remaining partially cooked rice over the chicken layer. Remove any large whole spices from the rice if desired.
Second Herb and Color Layer
Sprinkle orange food color (mixed with water), more chopped coriander, mint, and green chilies over the top rice layer. Sprinkle a final layer of biryani masala.
Dum Cooking
Cover the pot tightly with a wet cloth, then place the lid on top. Place a heavy object (like a stone) on the lid to create a tight seal. Cook on low heat for for "dum".
Rest and Mix
After , turn off the heat and let the biryani rest for before opening. Gently mix the biryani from the sides using a slotted spoon to combine the layers and ensure even flavor distribution without breaking the rice grains.
Serve and Garnish
Dish out the biryani onto a serving platter. Garnish with fried onions if desired.

Before You Cook

Helpful details before you start

Spice LevelFiery

Paprika · Chili powder · Ginger · Mustard · Black pepper · Green chili

Ingredient SubstitutionsMissing something? View suitable alternatives.

View 5 swaps

No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)

Ingredient Substitutions

No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)

AllergensThis recipe contains dairy.

dairy

Helpful Tips

Small details that can improve the final result.

Flavour tipUse Bone
In chicken pieces for more flavor and better texture.
PreparationMarinate the Chicken for at Least 2
3 hours to ensure that the flavors are well-infused.
Cooking tipUse a Heavy
Bottomed pan or Dutch oven to prevent burning and ensure even cooking.
Cooking tipOnions Should Be Sliced Into
Onions should be sliced into thin slices so that they are cooked well and provide a melt-in-your-mouth texture with the biryani.
Flavour tipThe General Ratio for Adding
The general ratio for adding salt to rice for biryani is 1 teaspoon of salt for every 2 cups of rice. For 750 grams of rice, which is approximately 3.5 cups of rice, you can add 1.75 teaspoons of salt to the water. However, it is always a good idea to adjust the salt to your taste preference.
Cooking tipTo Maintain the Shape of the Grains
Always add the rice to boiling water, not before.
PreparationSoaking the Rice Allows It
Soaking the rice allows it to absorb water and plump up, resulting in larger, fluffier grains.
Flavour tipLayer the Chicken and Rice in the Pot
With the chicken at the bottom and the rice on top. This ensures that the chicken juices infuse into the rice, giving it great flavor.
Flavour tipTo Reduce the Flavor of
To reduce the flavor of whole garam masala in your biryani, use a spice pouch or potli made of muslin cloth to contain them during cooking.
Flavour tipSealing the Pot Tightly with
Sealing the pot tightly with foil or a lid and cooking on low heat is essential in dum biryani. It creates a steamy environment that allows the chicken and rice to cook slowly and absorb all the flavors. This method gives biryani its unique taste and texture and keeps it moist and flavorful.
PreparationLet the Biryani Rest for 10
15 minutes before opening the pot. This allows the flavors to meld together and the rice to absorb any remaining moisture.
Flavour tipAfter the Biryani Is Cooked
It is important to mix it well so that it does not stick to one place and has an equal flavor throughout.

Delicious Dum Biryani - Pakistani Style

75 mins

Pakistani · South Asian

30 min

45 min

4 People

~700 kcal

For Chicken Marinade

For Biryani Base

For Rice

For Layering and Garnish

Prepare Chicken Marinade

Marinate Chicken

Prepare Biryani Base - Sauté Spices

Sauté Onions

Cook Marinated Chicken

Simmer Chicken

Prepare Rice Water

Boil Rice

Remove Chicken for Layering

First Rice Layer

First Herb and Vegetable Layer

Second Chicken Layer

Second Rice Layer

Second Herb and Color Layer

Dum Cooking

Rest and Mix

Serve and Garnish

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