Name: Chicken Dum Biryani
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: Indian
Ingredients: 1 kg chicken (bone-in pieces preferred); 1 cup plain yogurt; 2 tbsp ginger-garlic paste; 1 tsp red chili powder; 1/2 tsp turmeric powder; 1 tsp garam masala; 1 tbsp lemon juice; Salt to taste; 2 cups basmati rice (soaked 30 minutes); 1 bay leaf; 4 cloves; 4 green cardamoms; 1 cinnamon stick; Salt (for rice water); 1 cup fried onions; 1/4 cup chopped coriander leaves; 1/4 cup chopped mint leaves; 1/4 cup warm milk with saffron strands; 2 tbsp ghee or oil; Optional: 1/2 tsp rose water or kewra water; Dough or foil to seal pot

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Chicken Dum Biryani is one of those show-stopping meals I love making when I want something truly special. Fragrant basmati rice layered with marinated chicken, aromatic spices, fried onions, and fresh herbs — all sealed and slow-cooked (“dum” style) to perfection. Each bite is rich, flavorful, and deeply satisfying, making this biryani a centerpiece-worthy dish I keep coming back to.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect blend of tender, spiced chicken and fluffy, saffron-kissed rice. The dum cooking method infuses the whole dish with layers of flavor and fragrance. It might take a little time and love to prepare, but the reward is a warm, comforting, and utterly delicious meal that’s perfect for gatherings or weekend feasts. 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 preferred)
Yogurt
Ginger-garlic paste
Red chili powder
Turmeric powder
Garam masala
Lemon juice
Salt

For the rice:

Basmati rice (soaked for 30 minutes)
Whole spices (bay leaf, cloves, cardamom, cinnamon)
Salt

For layering and cooking:

Fried onions (crispy and golden)
Fresh coriander leaves, chopped
Fresh mint leaves, chopped
Saffron soaked in warm milk
Ghee or oil
Optional: rose water or kewra water for extra fragrance
Dough or foil to seal the pot (if cooking traditional dum)

Directions

Marinate the chicken:
I mix the chicken with yogurt, ginger-garlic paste, spices, lemon juice, and salt. I cover and refrigerate it for at least 1 hour, preferably overnight for deeper flavor.
Prepare the rice:
I bring a large pot of water to a boil with salt and whole spices. I cook the soaked rice until it’s about 70% done, then drain and set aside.
Layer the biryani:
In a heavy-bottomed pot, I spread the marinated chicken at the bottom. I layer half of the rice on top, sprinkle some fried onions, chopped mint, and coriander. I add the remaining rice, followed by more fried onions, herbs, saffron milk, and a drizzle of ghee. For extra aroma, I sometimes add a few drops of rose or kewra water.
Seal and cook (dum method):
I seal the pot with dough or tightly with foil and cover it with a lid. I cook it on medium heat for 10 minutes, then reduce to low and let it cook for 30–35 minutes more. I rest it for 10 minutes before opening.
Fluff and serve:
I gently fluff the rice before serving to keep the layers intact and serve it hot with raita, salad, or boiled eggs.

Servings and timing

This recipe serves 6 and takes about 1 hour and 30 minutes total — including marination, parboiling the rice, and dum cooking.

Variations

Sometimes I add boiled eggs or fried cashews for garnish. I’ve also made a boneless version for easier serving, but I prefer bone-in chicken for better flavor. If I’m short on time, I make a simplified one-pot version with all ingredients cooked together, though it doesn’t have quite the same layered magic.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. To reheat, I sprinkle a bit of water over the biryani, cover, and warm it in a pan or microwave. It tastes even better the next day as the flavors continue to deepen. Chicken Dum Biryani

FAQs

Can I use boneless chicken?

Yes, I sometimes use boneless chicken thighs for convenience, but bone-in chicken gives a richer flavor during dum cooking.

Do I need to use saffron?

Saffron adds a luxurious aroma and color, but I’ve made it without and used a little turmeric mixed in milk for color instead.

Can I cook it in the oven?

Yes, after layering, I cover the pot and bake it at 350°F (175°C) for about 40 minutes. It gives great results.

How do I know when it’s done?

The rice should be fluffy and fully cooked, and the chicken tender. The base shouldn’t be burnt — I cook on low heat during the final dum.

What can I serve with it?

I usually serve biryani with cucumber raita, boiled eggs, onion salad, or a simple yogurt dip to balance the spices.

Conclusion

Chicken Dum Biryani is more than just a meal — it’s an experience. With its layers of flavor, aroma, and color, it’s the kind of dish that turns any dinner into a celebration. Whether I’m making it for a family gathering or just treating myself to something special, this biryani always delivers that perfect blend of comfort and elegance in every bite.