Perfect Chicken Dum Biryani Recipe - Home-Style
Main Ingredients
For Chicken Marinade
For Boiling Rice
For Biryani Gravy (during cooking)
For Layering & Garnish
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Rice for Soaking
Take approximately 1.1 kg of Basmati rice. Wash it thoroughly three times with water until the water runs clear. Place the washed rice in a bowl and soak it in water while you prepare the other ingredients.
Marinate the Chicken
Take about 1.2 kg of chicken pieces. Add 3 tablespoons of ginger garlic paste and 1.5 teaspoons of salt. Add fried onions (barista) made from 4-5 medium onions. Then add 1 teaspoon of turmeric powder, 2 tablespoons of coriander powder, and 1 tablespoon of cumin powder. Mix in 200g of yogurt and 2 tablespoons of Kashmiri red chili powder. Mix everything well by hand, ensuring the chicken is evenly coated with the marinade. Set aside to for at least , or preferably overnight in the refrigerator.
Chop Tomatoes
Roughly chop 0.5 kg of tomatoes. These will be added to the gravy later.
Prepare Water for Boiling Rice
In a large pot, add sufficient water for boiling the rice. Add 2 tablespoons of salt, 1 tablespoon of cumin seeds, and 1 tablespoon of oil. Squeeze the juice of one whole lemon into the water and add the squeezed lemon peel to the pot. Bring the water to a rolling boil.
Boil the Rice
Once the water is boiling vigorously, add the soaked Basmati rice. Cook the rice until it is about 70% done. It should still have a slight bite to it. Do not overcook, as it will cook further during the dum process. Once 70% cooked, remove the lemon peels from the water.
Start Cooking the Chicken Gravy
In a large, heavy-bottomed pot (preferably the one you'll use for biryani), heat the oil leftover from frying the onions. Add the chicken to the hot oil. Add 1 tablespoon of regular red chili powder and 2 tablespoons of green chili paste. Stir well to combine. Add 1 packet (60g) of Shan Special Bombay Biryani Masala, 1 packet of Everest Chicken Masala, and 1 packet of Maggi Masala Magic. Mix thoroughly. Add the chopped tomatoes and a handful of curry leaves. Stir and cover the pot, allowing the chicken and tomatoes to cook and release their juices. Squeeze half a lemon over the mixture. Continue cooking on low heat until the oil separates from the gravy and the chicken is about 70-80% cooked, and the potatoes are tender.
Add Fresh Herbs and Potatoes
Once the chicken gravy has cooked down and the oil has separated, add a handful of chopped coriander leaves and a handful of chopped mint leaves. Stir gently to incorporate. Add the boiled and quartered potatoes to the gravy. Squeeze half a lemon over the mixture. Cover the pot again and let it on low heat for a few minutes to allow the flavors to meld and the potatoes to absorb some gravy.
Layer the Biryani
Carefully layer the 70% cooked rice over the chicken gravy. Use a slotted spoon or strainer to drain as much water as possible from the rice before adding it to the pot. Spread the rice evenly over the gravy.
Add Color and Prepare for Dum
In a small bowl, mix a pinch of saffron with 1/4 cup of milk and a few drops of yellow food color. Drizzle this mixture over the rice in a circular pattern. Add a few drops of orange/red food color in a different pattern for visual appeal. Cover the pot with a clean kitchen towel or foil, then place the lid tightly on top to seal in the . Place the biryani pot on a hot tawa (griddle) over high heat for , then the heat to low. Cook on dum for approximately (depending on quantity).
Rest and Serve
After the dum cooking time, turn off the heat but do not open the lid immediately. Let the biryani rest for at least . This allows the rice grains to firm up and prevents them from breaking. Gently fluff the biryani with a spatula, mixing the layers. Serve hot with raita or salad.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 6 swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Saffron?
- 1/4 tsp turmeric (color only, no flavor match)
- 1/2 tsp safflower threads
Plan Ahead
Complete this step earlier to save time later.
- View Step 2Marinate the Chicken30 minutes or overnight
Take about 1.2 kg of chicken pieces. Add 3 tablespoons of ginger garlic paste and 1.5 teaspoons of salt. Add fried onions (barista) made from 4-5 medium onions. Then add 1 teaspoon of turmeric powder, 2 tablespoons of coriander powder, and 1 tablespoon of cumin powder. Mix in 200g of yogurt and 2 tablespoons of Kashmiri red chili powder. Mix everything well by hand, ensuring the chicken is evenly coated with the marinade. Set aside to marinate for at least 30 minutes, or preferably overnight in the refrigerator.
Storage & Leftovers
Keep your leftovers fresh and ready to enjoy.
- Store
In a large, heavy-bottomed pot (preferably the one you'll use for biryani), heat the oil leftover from frying the onions.
Variations
Simple ways to adapt this recipe.
- You can add whole garamCustomise
You can add whole garam masalas to the rice boiling water if preferred.
- Potatoes can be fried before
Potatoes can be fried before adding to the gravy for a different texture.
Helpful Tips
Small details that can improve the final result.
Your Notes
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