Chicken Dum Biryani

Experience the irresistible allure of Chicken Dum Biryani, a quintessential Indian delicacy that combines fragrant basmati rice, tender marinated chicken, and a medley of rich, aromatic spices layered and slow-cooked to perfection. This recipe uses the traditional "Dum" method, sealing in all the vibrant flavors and creating perfectly tender grains of rice infused with saffron richness. The succulent chicken is marinated in yogurt and a blend of spices, then layered with golden caramelized onions, tomatoes, and fresh herbs like mint and coriander for a burst of freshness in every bite. Served piping hot with cooling raita or a crisp salad, this restaurant-style Chicken Dum Biryani is perfect for festive gatherings or indulgent family dinners. Unlock the authentic taste of biryani with this foolproof recipe that's easier to make than you think!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 2 cups Basmati Rice
• 500 grams Boneless Chicken
• 1 cup Yogurt
• 2 large, sliced Onions
• 2 tablespoons Ginger Garlic Paste
• 2 medium, chopped Tomatoes
• 4 slit Green Chilies
• 1 cup Mint Leaves
• 1 cup Coriander Leaves
• 2 tablespoons Lemon Juice
• 2 tablespoons Biryani Masala
• 1 teaspoon Red Chili Powder
• 0.5 teaspoon Turmeric Powder
• 1 pinch, soaked in 2 tablespoons warm milk Saffron
• 2 teaspoons Salt
• 2 tablespoons Cooking Oil
• 2 tablespoons Ghee
• 1 piece Cinnamon Stick
• 3 pods Cardamom Pods
• 3 cloves Cloves
• 1 leaf Bay Leaf
• 1 whole Star Anise
• 1 teaspoon Black Cumin Seeds (Shahi Jeera)
• 4 cups Water

Directions

Step 1

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

Step 2

In a large pot, bring 4 cups of water to a boil. Add half of the salt and 1 teaspoon of oil. Add the soaked rice and cook until it's 70% done. Drain and set aside.

Step 3

In a large bowl, mix the chicken with yogurt, ginger garlic paste, turmeric powder, red chili powder, biryani masala, half of the mint, and cilantro leaves, lemon juice, and a teaspoon of salt. Marinate for at least 30 minutes.

Step 4

In a large pan, heat oil and ghee. Add the whole spices: cinnamon, cardamom, cloves, bay leaf, star anise, and black cumin seeds and sauté for a minute until fragrant.

Step 5

Add sliced onions and sauté until golden brown. Add the chopped tomatoes and slit green chilies, cook until the tomatoes turn soft.

Step 6

Add the marinated chicken mixture into the pan and cook until the chicken is 90% cooked, stirring occasionally.

Step 7

In a thick-bottomed pot for layering, add a layer of partially cooked rice, sprinkle some mint and cilantro, add a second layer of the chicken, and continue layering with the remaining rice.

Step 8

Drizzle the saffron milk over the top layer of rice, cover the pot with a tight-fitting lid (seal the edges with dough for traditional 'Dum' cooking), and cook on low heat for 20-25 minutes.

Step 9

Turn off the heat and let it rest for another 10 minutes before opening the lid.

Step 10

Gently fluff up the rice with a fork, ensuring the layers stay intact, and serve hot with raita or salad.

Nutrition Facts

Serving size	(3043.4g)

Amount per serving	% Daily Value*
Calories	2458.9

Total Fat 86.1g	0%
Saturated Fat 31.1g	0%
Polyunsaturated Fat 0.4g
Cholesterol 519.7mg	0%
Sodium 5818.8mg	0%
Total Carbohydrate 222.9g	0%
Dietary Fiber 32.2g	0%
Total Sugars 50.2g
Protein 203.4g	0%

Vitamin D 142.6IU	0%
Calcium 1469.1mg	0%
Iron 28.8mg	0%
Potassium 5164.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.2%

Protein: 32.8%

Carbs: 36.0%