Learn how to make authentic Chicken dum biryani with this easy, flavorful recipe. Fragrant basmati rice, marinated chicken, and aromatic spices are layered and slow-cooked to perfection. Perfect for family dinners, special occasions, or satisfying your biryani cravings!
Chicken dum biryani is more than just a dish — it’s an experience. From the aroma of freshly ground spices to the magic of slow cooking (aka ‘dum’), this classic recipe is all about flavor, tradition, and love.
Hi there! Angela here, writing to you from sunny Florida. If you’re anything like me, you’ve probably had moments where you’re craving something hearty, comforting, and packed with flavor. Well, let me tell you — chicken dum biryani is exactly that. This iconic dish, with its fragrant rice, spiced chicken, and that unmistakable dum cooking magic, is one of my family’s all-time favorites.
Whether it’s a Sunday gathering or a celebration, this chicken dum biryani always earns a standing ovation at my dinner table. I’ve tested and tweaked this recipe over the years to make sure it’s beginner-friendly, flavorful, and foolproof. So, grab your apron and let’s dive in together!
If you’re a fan of bold flavors, you might also enjoy Vijayawada chicken biryani — it’s a fiery twist that’s loved in Andhra cuisine.
Table of contents
Main Ingredients for Chicken Dum Biryani
These are the must-haves for an authentic chicken dum biryani. They’re pretty simple once you break them down:
For the Rice:
- 2 cups basmati rice – Aged rice works best for long, fluffy grains.
- 2 to 2 ½ liters water – Plenty of water for boiling.
- 1 tsp shahi jeera – Adds a nutty aroma.
- 1 bay leaf – For subtle earthiness.
- 2-inch cinnamon stick – Infuses warmth.
- 3 green cardamoms – A floral, sweet touch.
- 4 cloves (optional) – For depth and richness.
For the Chicken Gravy:
- 3 tbsp oil – Use a neutral cooking oil.
- 2 medium onions, thinly sliced – Fried to a golden crisp.
- 1 star anise – Adds an exotic touch.
- 3 green cardamoms & 1 black cardamom – Aromatic and bold.
- 4 cloves & 1-inch cinnamon – Essential whole spices.
- ½ tsp shahi jeera – Toasted for flavor.
- 1 bay leaf – Because why not double up?
- 1 tbsp ginger garlic paste – The holy grail of Indian cooking.
- 500–600g chicken – Bone-in pieces are more flavorful.
- Salt to taste – Go easy at first; adjust later.
- 1/8 to ¼ tsp turmeric – For color and health.
- 1 ½ to 2 tsp biryani masala – Homemade or store-bought.
- ¾ to 1 tsp red chili powder – Adjust for heat.
- 2 green chilies, slit – For a gentle kick.
- 1 cup thick curd (yogurt) – Not sour, just creamy.
- 1 handful mint & coriander leaves – Fresh herbs = flavor boost.
Additional Ingredients
These aren’t strictly necessary, but oh boy — they do take your chicken dum biryani from great to unforgettable:
- 1 pinch saffron – Soaked in warm milk for a golden hue.
- 2 tbsp milk – Used to soak that lovely saffron.
- 1 tsp kewra water – A floral essence often used in biryani.
- 1 tbsp ghee (clarified butter) – For a buttery finish.
Can’t find kewra water? Rose water or even a few drops of vanilla essence can step in. No saffron? A bit of turmeric mixed with milk gives similar color (not flavor, though).
Expert Tips for Perfect Chicken Dum Biryani
Let me share a few golden rules I’ve learned after years of making chicken dum biryani — the kind of things you won’t always find on a recipe card:
- Use good-quality aged basmati rice. It makes a world of difference. If your rice is too new or starchy, it’ll turn mushy.
- Marinate the chicken for at least 30 minutes, even better if you give it a few hours. It helps the spices seep in.
- Fry the onions until golden brown, not burnt. This adds sweetness and texture.
- Don’t overcook the rice. You want it about 70% done before layering.
- Dum cooking is key. That’s where the magic happens. Use a heavy-bottomed pot or place a tawa (griddle) under your biryani pot to prevent burning.
- Seal the lid properly. You can use a dough seal or even a tight-fitting lid with a heavy object on top.
- Let it rest. Once it’s off the heat, give it 10 minutes before you open the pot. The steam continues to do its work.
And hey, if the first time doesn’t come out perfect, don’t sweat it. Each try gets tastier!
For an easier baked dish, my amazing forgotten chicken recipe is pure comfort food. Or if you’re craving something creamy and cozy, give this cream of mushroom chicken with rice a try.
Recommended Techniques for Perfect Results
Want to nail your chicken dum biryani every single time? Follow these best practices:
- Layering matters: Start with chicken at the bottom, rice on top, then your toppings (onions, saffron milk, herbs).
- Low and slow: Cook on very low heat to let flavors meld without burning.
- Avoid peeking: Let it dum undisturbed; resist lifting the lid!
- Garnish wisely: Add fried onions and herbs only right before sealing the pot.
Love spice? You’ll also enjoy my spicy chicken and rice or curry chicken and rice recipes — perfect for cozy nights.
Step-by-Step Instructions
- Soak the rice for 30 minutes. Rinse until the water runs clear.
- Boil water with whole spices for the rice. Add soaked rice and cook until 70% done. Drain and set aside.
- In a heavy pot, heat oil and fry onions until golden. Remove half for layering.
- Add whole spices, ginger garlic paste, then add chicken and sauté with salt and spices.
- Mix in yogurt, mint, coriander, and green chilies. Cook until the chicken is almost done and gravy thickens.
- Layer rice over the chicken. Top with fried onions, saffron milk, kewra water, and ghee.
- Cover tightly. Cook on low heat for 25–30 minutes. Let it rest for 10 minutes.
- Gently fluff and serve hot!
Additional Guide: Variations & Special Touches
There are so many ways to put your own spin on chicken dum biryani:
- Hyderabadi Style: Marinate raw chicken and cook it directly under the rice.
- Kolkata Biryani: Add a boiled egg and a cooked potato to each serving (see this chicken rice potatoes combo for a hearty twist).
- Mild version for kids: Reduce chili powder and skip green chilies.
- No-dairy version: Swap yogurt with coconut milk for a South Indian twist, or check out my coconut chicken and rice recipe.
- Add raisins or cashews sautéed in ghee for a royal touch.
You can even make it in the oven! Just preheat to 340°F (170°C) and bake for 30 minutes, covered.
If you enjoy street-style rice dishes, try halal chicken over rice.
FAQs About Chicken Dum Biryani
Chicken dum biryani is a traditional Indian rice dish where marinated chicken is layered with partially cooked rice and slow-cooked (dum) together in a sealed pot. This method lets the flavors meld beautifully.
“Dum” refers to the technique of slow-cooking food in a tightly sealed pot, allowing it to cook in its own steam. It’s what gives dum biryani its signature aroma and tenderness.
Regular biryani might involve cooking rice and meat separately and mixing them. Dum biryani, on the other hand, is layered and slow-cooked using steam, locking in the moisture and flavor.
Conclusion
So there you have it — a flavorful, heartwarming chicken dum biryani that’s as fun to make as it is to eat. I hope you enjoy this recipe as much as my family does. Whether you’re making it for the first time or the fiftieth, it’s one of those dishes that brings everyone to the table with a smile.
If you give it a try, let me know how it turned out. And if you’ve got a little twist or secret ingredient of your own, I’d love to hear about it! After all, food is meant to be shared — stories, tips, and all.
Need more cozy ideas? Try my dreamy chicken and rice or chicken pulao recipe next!
Until next time, happy cooking!
Chicken Dum Biryani
Equipment
- Heavy-bottomed pot
- Tawa (griddle)
Ingredients
For the Rice
- 2 cups basmati rice Aged rice works best for long, fluffy grains
- 2 to 2½ liters water Plenty of water for boiling
- 1 tsp shahi jeera Adds a nutty aroma
- 1 bay leaf For subtle earthiness
- 2-inch cinnamon stick Infuses warmth
- 3 green cardamoms A floral, sweet touch
- 4 cloves Optional, for depth and richness
For the Chicken Gravy
- 3 tbsp oil Neutral cooking oil
- 2 medium onions Thinly sliced and fried to a golden crisp
- 1 star anise Adds an exotic touch
- 3 green cardamoms Aromatic and bold
- 1 black cardamom
- 4 cloves
- 1-inch cinnamon stick
- ½ tsp shahi jeera Toasted for flavor
- 1 bay leaf Second bay leaf for gravy
- 1 tbsp ginger garlic paste The holy grail of Indian cooking
- 500–600 g chicken Bone-in pieces are more flavorful
- to taste salt Start light, adjust later
- ⅛ to ¼ tsp turmeric For color and health
- 1½ to 2 tsp biryani masala Homemade or store-bought
- ¾ to 1 tsp red chili powder Adjust for heat
- 2 green chilies Slit for a gentle kick
- 1 cup thick curd (yogurt) Not sour, just creamy
- 1 handful mint leaves Fresh herbs = flavor boost
- 1 handful coriander leaves Fresh herbs = flavor boost
Additional Ingredients
- 1 pinch saffron Soaked in milk for golden hue
- 2 tbsp milk To soak saffron
- 1 tsp kewra water Floral essence; substitute with rose water or vanilla
- 1 tbsp ghee For buttery finish
Instructions
- Soak the rice for 30 minutes. Rinse until the water runs clear.
- Boil water with whole spices for the rice. Add soaked rice and cook until 70% done. Drain and set aside.
- In a heavy pot, heat oil and fry onions until golden. Remove half for layering.
- Add whole spices, ginger garlic paste, then add chicken and sauté with salt and spices.
- Mix in yogurt, mint, coriander, and green chilies. Cook until the chicken is almost done and gravy thickens.
- Layer rice over the chicken. Top with fried onions, saffron milk, kewra water, and ghee.
- Cover tightly. Cook on low heat for 25–30 minutes. Let it rest for 10 minutes before opening.
- Gently fluff and serve hot!
Notes
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