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Chicken Dum Biryani is a popular non-vegetarian dish. It is cooked with chicken, rice and aromatic spices. Though it is a very lengthy process at the same time, it is the easiest and tastiest biryani.

It is layered with rice and chicken and cooked as an almost one-pot meal until rice becomes fluffy and chicken cooked to perfection. It’s a perfect mouth-watering party dish when you invite family and friends for dinner.

This mouth-watering Chicken Dum Biryani is my seventh-day post to Blogging Marathon.

STEP BY STEP PICTURES OF MAKING CHICKEN DUM BIRYANI

Ingredients:

• Basmati rice- 1kg
• Bay leaves- 2
• Cloves- 4
• Cinnamon stick– ½ inch
• Cardamom pods- 2
• Black cardamom pods -2
• Mace a small piece
• Star anise – 1
• Shah Jeera – 1tsp
• Fried onions- ½ cup
• Ghee- 4tbsp
• Oil- 1tsp
• Milk- ¼ cup
• Saffron few strands
• kewra water – 1tsp
• Salt to taste
• Coriander leaves- a handful
• Mint leaves- a handful

For Chicken Marination:

• Chicken – 1kg
• Yoghurt- 4tbsp
• Lemon juice – 2tsp
• Ginger garlic paste– 2tsp
• Turmeric powder – 1tsp
• Red chilli powder -2tsp
• Biryani powder – 3tsp
• Garam masala – 1tsp
• Fried onions – 4tbsp
• Green chillies- 2
• Coriander leaves a handful
• Mint leaves a handful
• Oil – 2tbsp
• Salt to taste

Preparation:

Marinate the chicken pieces with the ingredients mentioned under marination.

Then cover it with cling film and keep it in the fridge overnight or at least 1 hour. ( here I kept the chicken marination overnight.

Wash and soak the basmati rice in enough water for 30 minutes.

Cooking the chicken

Heat a heavy bottom non-stick pan with ghee, oil and add chicken pieces along with marination.

Fry the chicken pieces on a medium flame for 5 minutes. Cover and cook the chicken for another 5 minutes and then switch off the flame. Keep aside.

Meanwhile, warm the milk. Add saffron strands to the milk and mix well. Keep aside.

Cooking Rice for Biryani

Heat a heavy bottom saucepan with water and bring it to a boil. Add salt and check the seasoning.

Drain the rice and add it to the water and cook the rice for 8-10 minutes or until the rice is 50% cooked. It should not be cooked fully.

Then using a colander drain the rice and keep it aside.

Assembling the Biryani

Take the saucepan in which chicken is cooked, on top of that chicken first add one layer of rice followed by some mint, coriander leaves, fried onions and again top with another even layer of rice.

Sprinkle saffron milk, mint leaves, coriander leaves and some fried onions.

Finally, on top of, the rice add the remaining mint, coriander leaves and fried onions followed by 1 tbsp of ghee and kewra water.

Cover the pan with silver foil and close the lid tightly.

Cook on low – medium flame for 30 minutes. To Prevent burning, at the bottom place the saucepan on a tawa and cook.

Once 30 minutes is done, switch off the flame. Keep the pan aside.

Leave the pan like that for some time without disturbing it.

Then fluff the chicken Dum biryani lightly with the spoon and transfer into a serving plate and enjoy tasty and spicy biryani with chicken curry or raita.

Note:

While cooking the rice make sure it is only 50% is cooked.

The water in which we cook the rice should be a little salty.

Instead of chicken, you can use mutton or vegetables to make this biryani.

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Print

Chicken Dum Biryani |How To Make Chicken Dum Biryani

Prep Time

1 hr

Cook Time

30 mins

Total Time

1 hr 30 mins

 

Chicken Dum Biryani is a popular non-vegetarian dish. It is cooked with chicken, rice and aromatic spices. Though it is a very lengthy process but at the same time, it is the easiest and tastiest biryani. It is layered with rice and chicken and cooked as an almost one-pot meal until rice becomes fluffy and chicken cooked to perfection. It’s a perfect mouth-watering party dish when you invite family and friends for dinner.

Course: Biryani, Main Course, Rice

Cuisine: Indian

Keyword: Chicken Dum Biryani

Servings: 6 People

Author: Pavani

Ingredients

• Basmati rice- 1kg
• Bay leaves- 2
• Cloves- 4
• Cinnamon stick- ½ inch
• Cardamom pods- 2
• Black cardamom pods -2
• Mace a small piece
• Star anise - 1
• Shah Jeera – 1tsp
• Fried onions- ½ cup
• Ghee- 4tbsp
• Oil- 1tsp
• Milk- ¼ cup
• Saffron few strands
• kewra water – 1tsp
• Salt to taste
• Coriander leaves- a handful
• Mint leaves- a handful

For Chicken Marination:

Chicken – 1kg

Yoghurt- 4tbsp

Lemon juice – 2tsp

Ginger garlic paste- 2tsp

Turmeric powder – 1tsp

Red chilli powder -2tsp

Biryani powder – 3tsp

Garam masala – 1tsp

Fried onions – 4tbsp

Green chillies- 2

Coriander leaves a handful

Mint leaves a handful

Oil – 2tbsp

Salt to taste

Instructions

1. Marinate the chicken pieces with the ingredients mentioned under marination.
2. Cover it with cling film and keep in the fridge overnight or at least 1 hour. ( here I kept the chicken marination overnight.
3. Wash and soak the basmati rice in enough water for 30 minutes.

Cooking the chicken

1. Heat a heavy bottom non-stick pan with ghee, oil and add chicken pieces along with marination.
2. Fry the chicken pieces on a medium flame for 5 minutes. Cover and cook the chicken for another 5 minutes and then switch off the flame. Keep aside.
3. Meanwhile, warm the milk. Add saffron strands to the milk and mix well. Keep aside.

Cooking Rice for Biryani

1. Heat a heavy bottom saucepan with water and bring it to a boil. Add salt and check the seasoning.
2. Drain the rice and add it to the water and cook the rice for 8-10 minutes or until the rice is 50% cooked. It should not be cooked fully.
3. Then using a colander drain the rice and keep aside.

Assembling the Biryani

1. Take the saucepan in which chicken is cooked, on top of that chicken first add one layer of rice followed by some mint, coriander leaves, fried onions and again top with another even layer of rice.
2. Sprinkle saffron milk, mint leaves, coriander leaves and some fried onions.
3. Finally, on the top of the rice add the remaining mint, coriander leaves and fried onions followed by 1 tbsp of ghee and kewra water.
4. Cover the pan with silver foil and close the lid tightly.
5. Cook on low – medium flame for 30 minutes. To Prevent burning, at the bottom place the saucepan on a tawa and cook.
6. Once 30 minutes is done, switch off the flame. Keep the pan aside.
7. Leave the pan like that for some time without disturbing it.
8. Then fluff the chicken Dum biryani lightly with the spoon and transfer into a serving plate and enjoy tasty and spicy biryani with chicken curry or raita.

Recipe Notes

• While cooking the rice make sure it is only 50% is cooked.
• The water in which we cook the rice should be a little salty.
• Instead of chicken, you can use mutton or vegetables to make this biryani.

If you try this recipe? Then please do take a picture and share it on Instagram with #pavaniskitchen. I really want to see it.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

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