Chicken Dum Biryani is a delicious dish made by layering Basmati rice and tender chicken that has been marinated in various aromatic spices. There are a lot of methods of making biryani. The dum process in one among them. Basically, it means to keep food on slow fire. This makes sure the flavors are created in each layer resulting in a rich and flavorful biryani.

We are so fond of dum biryani at home. During my Hyderabad days, we have almost tried all the famous chicken and mutton dum biryani from the best restaurants. Those are the best till date. When I tried to recreate Hyderabadi biryani for the first time, it was a disaster. I gave up making it. After that whenever I visit Coimbatore for vacation, my anni (sister-in-law) used to make it for us. It would taste so good and the texture of the rice and flavor of the chicken would excellent. Then I started gaining confidence and began learning more about the process.

After many trials and guidance from her, I finally found my own way of making Chicken dum biryani. I have followed some small tips that result in an excellent biryani. This post will wipe away your fear of making dum biryani. It is very easy to make it once you know the process.

I have been making this Chicken Dum Biryani for quite sometime and it has always been a hit. My family and friends love this dish. Hope it brings the same joy to your family and friends. Serves 6 adults. Try this out and let me know how much you liked it! Lets get cooking!

Ingredients

For Chicken Marination

• Chicken – 1 kg (I have used only Chicken Drumsticks, but you can also use a mix of chicken pieces with bones)
• Ginger Garlic Paste – 1 tbsp
• Kashmiri chilli powder – 1 tbsp
• Garam masala – 1.5 tbsp
• Biriyani masala – 1 tbsp (Homemade or store bought)
• Turmeric powder – 1/2 tsp
• Hung curd or thick yogurt – 1/3 cup (80 ml)
• Lemon juice – 2 tbsp
• Mint leaves – 1/4 cup (Finely chopped)
• Coriander leaves – 1/4 cup (Finely chopped)
• Fried onions – 1/4 cup
• Oil – 2 tbsp
• Salt – 1.5 tbsp

For cooking Basmati Rice

• Basmati rice – 2.5 cups (I used India Gate)
• Whole pepper – 1 tsp
• Shah Jeera – 1 tsp
• Cloves – 6
• Cardamom – 5
• Bay leaf – 2
• Star Anise – 2
• Cinnamon – 2 inch piece
• Salt – 2.5 tsp
• Oil – 1 tsp

For layering

• Fried onions – 1 cup
• Biriyani masala – 2 tsp
• Mint leaves – 1/4 cup (chopped)
• Coriander leaves – 1/4 cup (chopped)
• Saffron – Few strands dissolved in warm water
• Melted ghee – 2 tbsp

Procedure

• Clean and wash the chicken pieces thoroughly. Make two slits on each side of the chicken pieces. Drain the excess water in a colander.
• Add in the chicken to a wide mixing bowl. Add in all the ingredients under “for chicken marination”. Mix it well. Refrigerate the marinated chicken overnight.

• Chop a big onion to fine slices. Heat oil in a kadai. Once the oil is hot, drop in the onion and fry in medium flame till nice and dark brown color. I forgot to click the final texture of fried onions. Check the layering ingredients picture for a better view of fried onions.

• Soak 2.5 cups Basmati rice with enough water.

• Add in 4 tbsp oil that was used for frying onion to a non stick or thick bottomed pan.
• Add in the marinated chicken and cook till the chicken is 90% done.

• For cooking the basmati rice, add in 10 cups of water to a large heavy bottomed pan. I used my pressure cooker.
• Close the lid and boil. Closing the lid will help the water boil faster.
• Add in the salt, oil, whole pepper, shah jeera, cardamom, cloves, cinnamon, bay leaves and star anise to the water and let it boil.

• Once the water boils, add in the washed basmati rice. Cook till 70% done. The rice should not be fully cooked. Else it will become mushy when it is in dum.

• Strain the half cooked basmati rice in a colander. After all the water drains, spread it in a plate and set aside.

• Prepare all the ingredients for layering. Lets begin the layering process.

• Heat a dosa pan or any iron pan in medium flame for 5 mins. Take a thick-bottomed pan(Stainless steel or Non-stick pan). I used my 5 ltr pressure cooker. The same pan in which I cooked the chicken gravy.
• Add ghee to the bottom of the pan and spread it.
• Now add chicken gravy and half of the chicken pieces.

• Next, add in a layer of half-cooked basmati rice.
• Then top it with some fried onion, chopped mint and chopped coriander leaves.
• Add in few pinches of biryani masala powder.
• Add it some saffron water along with the strands.
• Repeat the layering process by adding the remaining chicken pieces.
• Next, add in basmati rice and top it with the remaining fried onions, chopped coriander, chopped mint leaves, saffron water and biryani masala.
• If you have more layers you can do it as you prefer.

• Seal the pan with aluminium foil. Keep a plate on top of the foil.
• Keep something heavy on the plate, like mortar and pestle or a pot filled with water.
• Keep the sealed pan on the iron pan.

• Cook in low flame for 20 mins.
• After 20 mins, remove the biryani pan and keep it aside. Give a resting time of another 15 mins and then open the foil. Mix gently without breaking the rice.

• Delicious Chicken Dum Biryani is ready to be served.

• Serve hot with some mirchi ka salan and onion raita.

Notes

• Use good quality Basmati rice for perfect texture and taste.
• If you do not like lots of whole spices in your biryani, add the ingredients we use for cooking basmati rice to a small cloth, tie it and add this potli to the boiling water. This way the flavor will be there but, without the whole spices coming up in every bite. We love the flavor and taste of shah jeera and other spices, so I add the whole spices as such.
• Do not overcook the basmati rice, else the rice will become mushy during dum process.
• Do not skip marination of chicken overnight. It enhances the flavor of the chicken and results in a tender cooked chicken.
• Adding enough salt while cooking basmati rice is really important. Else the taste will be bland.
• If you do not have biryani masala, add 1 tsp garam masala + 1/2 tsp kashmiri chilli powder.
• Cooking chicken in the oil used for fried onions adds more flavor to the chicken.
• The leftover oil from frying onions can be used to make any gravy of your choice. It is really flavorful.
• Lastly, chicken dum biryani tastes best with more resting time. So you can prepare ahead and keep it sealed for sometime. Tastes delicious.