Name: Chicken Dum Biryani
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 30 min
Cuisine: Indian
Ingredients: 1.5 lbs bone-in, skinless chicken pieces; 1 cup yogurt; 2 tbsp ginger-garlic paste; 1 tbsp red chili powder; 1/2 tsp turmeric powder; 1 tsp garam masala; Salt to taste; 1 tbsp lemon juice; 1/4 cup chopped fresh mint; 1/4 cup chopped fresh cilantro; 2 cups basmati rice (long grain); 1 bay leaf; 4 cloves; 1 cinnamon stick; 2 green cardamom pods; Salt for rice water; 1 cup fried onions; 1/4 tsp saffron strands soaked in 2 tbsp warm milk; 2 tbsp ghee or butter; Additional chopped mint and cilantro for layering; 1 tsp rose water or kewra water (optional); Dough or foil for sealing the pot

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Chicken Dum Biryani is a layered, aromatic dish that’s bursting with flavor, spice, and tradition. I love preparing this biryani because it brings together tender marinated chicken, fluffy basmati rice, fried onions, and fragrant spices—all slow-cooked to perfection using the classic dum (steam) method. It’s rich, hearty, and incredibly satisfying.

Why You’ll Love This Recipe

I love this recipe because it’s a complete meal in one pot, and every bite is filled with layers of flavor. The chicken is juicy and deeply spiced, the rice is light and fluffy, and the aromas that fill my kitchen while it cooks are absolutely irresistible. It’s the perfect dish for celebrations, family dinners, or when I just want something truly special. Chicken Dum Biryani

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken marinade:

Chicken (bone-in pieces, skinless)
Yogurt
Ginger-garlic paste
Red chili powder
Turmeric powder
Garam masala
Salt
Lemon juice
Fresh chopped mint and cilantro

For the rice:

Basmati rice (long grain)
Whole spices (bay leaf, cloves, cinnamon, green cardamom)
Salt

For layering and dum:

Fried onions (golden and crisp)
Saffron soaked in warm milk
Ghee or butter
Mint and cilantro leaves (extra for layering)
Optional: rose water or kewra water for aroma
Dough or foil (for sealing the pot)

Directions

I marinate the chicken with yogurt, ginger-garlic paste, spices, lemon juice, and herbs. I let it rest in the fridge for at least 1 hour, preferably overnight for deeper flavor.
I parboil the basmati rice with whole spices and salt until it’s about 70% cooked, then drain and set it aside.
In a heavy-bottomed pot or Dutch oven, I spread the marinated chicken in a single layer at the bottom.
I gently layer the parboiled rice over the chicken and top it with fried onions, chopped herbs, saffron milk, ghee, and optional rose/kewra water.
I seal the pot with dough or cover tightly with foil and a lid to trap steam.
I cook on medium heat for 10 minutes, then reduce to low and let it cook for 25–30 minutes on dum.
I let it rest for 10 minutes before opening the lid, then fluff gently to serve without breaking the layers.

Servings and timing

This recipe serves 4–6 people.
Prep time: 30 minutes (plus marination)
Cook time: 45–50 minutes
Total time: Around 1.5 hours (excluding marinating)

Variations

Sometimes I use boneless chicken thighs for quicker cooking, or layer with boiled eggs for added richness. For a spicier version, I increase the chili powder or add green chilies to the marinade. I’ve also made a lighter version by using less ghee and skipping saffron—but nothing beats the full traditional flavor when I go all in.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I steam it in a covered pan on low heat or microwave it with a splash of water to bring back the moisture. It actually tastes even better the next day as the flavors develop further. Chicken Dum Biryani

FAQs

Can I make Chicken Dum Biryani without sealing the pot?

Yes. If I don’t have dough, I use a tight-fitting lid and place a heavy object on top, or seal the rim with foil to trap the steam.

What rice is best for biryani?

I always use aged long-grain basmati rice. It stays fluffy, fragrant, and doesn’t clump together.

Can I bake this biryani?

Yes. I layer everything in an oven-safe dish, cover tightly, and bake at 350°F (175°C) for 35–40 minutes. It turns out beautifully.

Do I need to cook the chicken before layering?

No. The chicken cooks fully in the steam during the dum process. I just make sure the pieces are well-marinated and evenly layered.

How do I prevent the bottom from burning?

I use a thick-bottomed pan or place a flat griddle (tava) under the pot to diffuse the heat during the dum cooking.

Conclusion

Chicken Dum Biryani is one of my all-time favorite dishes—it’s layered, fragrant, and packed with bold, complex flavors. Whether I’m making it for a festive gathering or simply to treat myself, this biryani always brings comfort, joy, and a little celebration to the table.