Chicken Biryani is one of the most aromatic, flavorful and delicious rice dish. It is a favorite among non-vegetarians. There are many variations of this recipe that have its origin in several states of India. Biryani is now relished world-wide. It can be made with mutton, fish, beef, prawns, vegetables etc.

I love biryani with chilled and refreshing raita and onions. I have prepared this biryani by partially cooking it on dum on stove. Par-boiled the rice before and then cooked it completely on dum along with the chicken. This is a not a very difficult recipe to make but tastes quiet authentic. Also best ingredients should be used while making biryani to make it taste best. Long grain aged basmati rice works best in biryani , it adds to the flavour and aroma.

Print Recipe

Chicken Dum Biryani

Course

Main Dish

Cuisine

Indian

Prep Time

30 minutes

Cook Time

40 minutes

Passive Time

1 hour 10 minutes

Servings

2-3 people

Ingredients

• 500 gms chicken
• 250 gms basmati rice
• 2-3 medium onion (sliced and fried brown)
• 2 tbsp mint leaves (marination+ layering)
• 2 tbsp coriander leaves (marination+ layering)
• 5-6 green cardamon
• 5-6 cloves
• 1 inch cinnamon stick
• 2 bay leaf
• 1/2 cup Yogurt
• 1 tbsp ginger-garlic paste
• 2 tsp kashmiri red chili powder
• 1 tbsp coriander powder
• 1 tsp turmeric powder
• 1 tsp garam masala powder
• 1 tsp kewra water
• a pinch saffron (soaked in warm milk
• 1 tsp rose water
• oil/ghee
• Salt (as per taste)

Course Main Dish Cuisine Indian Prep Time 30 minutes Cook Time 40 minutes Passive Time 1 hour 10 minutes Servings 2-3 people Ingredients 500 gms chicken 250 gms basmati rice 2-3 medium onion (sliced and fried brown) 2 tbsp mint leaves (marination+ layering) 2 tbsp coriander leaves (marination+ layering) 5-6 green cardamon 5-6 cloves 1 inch cinnamon stick 2 bay leaf 1/2 cup Yogurt 1 tbsp ginger-garlic paste 2 tsp kashmiri red chili powder 1 tbsp coriander powder 1 tsp turmeric powder 1 tsp garam masala powder 1 tsp kewra water a pinch saffron (soaked in warm milk 1 tsp rose water oil/ghee Salt (as per taste)

Instructions

1. First we will marinate the chicken. In a bowl, take chicken. Add yogurt, ginger-garlic paste, kashmiri red chilli powder, turmeric, garam-masala powder, coriander powder, mint leaves, coriander leaves, brown onions and salt. Mix it well and let it marinate for at least half an hour.
2. In another pan, heat some water.Add soaked rice,salt,bay leaf,green cardamom,cinnamon stick and cloves.Par boil (half-cook) the rice and with the help of colander remove the water.
3. In a pan, heat some oil/ghee. Add bay leaf, cloves,green cardamom and cinnamon. Saute it for few seconds.
4. Now add the marinated chicken. Cook it for 5 minutes on medium flame.
5. Cover and cook the chicken until the chicken pieces are done. If the chicken gets too dry add little water.
6. Now layer the par boiled rice on top of the chicken. Top it up with fried brown onions, mint leaves, coriander leaves. Sprinkle some kewra water,rose water and saffron soaked milk.
7. Cover the pan with tin foil paper and the lid. Make sure the heat is not releasing from any sides. cook it on dum on low flame for 10 minutes. Note- place a tawa under the pan to avoid direct contact of the pan with flame to avoid burning.
8. Serve hot Chicken biryani with some chilled raita and onions with lemon wedges.

Directions to prepare the recipe-

1. First we will marinate the chicken. In a bowl, take chicken. Add yogurt, ginger-garlic paste, kashmiri red chilli powder, turmeric, garam-masala powder, coriander powder, mint leaves, coriander leaves, brown onions and salt. Mix it well and let it marinate for at least half an hour.
   
2. In another pan, heat some water.Add soaked rice,salt,bay leaf,green cardamom,cinnamon stick and cloves.Par boil (half-cook) the rice and with the help of colander remove the water.
   
3. In a pan, heat some oil/ghee. Add bay leaf, cloves,green cardamom and cinnamon. Saute it for few seconds.
   
4. Now add the marinated chicken. Cook it for 5 minutes on medium flame.
   
5. Cover and cook the chicken until the chicken pieces are done. If the chicken gets too dry add little water.
   
6. Now layer the par boiled rice on top of the chicken. Top it up with fried brown onions, mint leaves, coriander leaves. Sprinkle some kewra water,rose water and saffron soaked milk.
   
7. Cover the pan with tin foil paper and the lid. Make sure the heat is not releasing from any sides. cook it on dum on low flame for 10 minutes. Note- place a tawa under the pan to avoid direct contact of the pan with flame to avoid burning.
   
8. Serve hot Chicken biryani with some chilled raita and onions with lemon wedges.