Chicken Dum Biryani
Chicken Dum Biryani is a fragrant Indian rice dish made by layering marinated chicken and partially cooked basmati rice, then slow-cooking to meld the flavors. Garnished with fried onions and herbs, it’s a rich and aromatic dish often served with raita or salad.
Ingredients
For Marinating Chicken:
- 1 Kg Chicken (bone-in, cut into medium pieces)
- 1 Cup Yogurt
- 2 tablespoon Ginger-garlic paste
- 2-3 Green chilies (slit)
- 1 teaspoon Red chili powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 tablespoon Lemon juice
- Salt to taste
- Fresh coriander leaves (chopped)
- Fresh mint leaves (chopped)
- 2 tablespoon Oil
For Rice:
- 3 Cup Basmati rice (long-grain, washed and soaked for 30 minutes)
- 5-6 Cup Water (for boiling rice)
- 2 Bay leaves
- 4-5 Cloves
- 1 Cinnamon stick
- 2-3 Green cardamoms
- 1 teaspoon Cumin seeds
- Salt to taste
For Assembling Biryani:
- 2 Large onions (sliced and fried until golden brown)
- 1 Cup Saffron-infused milk (a few strands of saffron soaked in warm milk)
- 2 tablespoon Ghee
- Fresh mint leaves (for garnish)
- Fresh coriander leaves (for garnish)
Instructions
Marinate the Chicken
- First, grab a large mixing bowl and add yogurt, ginger-garlic paste, green chilies, red chili powder, turmeric, garam masala, cumin, coriander powder, lemon juice, and salt.
- Next, toss in the chicken pieces and make sure they’re fully coated with all those tasty spices!
- Then, add some chopped coriander and mint leaves, along with 2 tablespoon of oil.
- After that, cover the bowl and let it sit in the fridge for at least 1 hour (but overnight is even better for max flavor!).
Cook the Rice
- Now, boil 5-6 cups of water in a large pot.
- Add bay leaves, cloves, cinnamon, green cardamoms, cumin seeds, and salt to the boiling water.
- Next, add your soaked and drained basmati rice to the pot.
- Cook the rice until it’s about 70% done (still a bit firm).
- After that, drain the rice and set it aside.
Prepare the Chicken
- In a large, deep pan, heat it up and add the marinated chicken with all the marinade.
- Cook the chicken on medium heat until it starts to release its juices.
- Then, lower the heat and let the chicken simmer in its juices for 15-20 minutes. It should be tender but not fully cooked because it’ll finish cooking later!
Layer the Biryani
- In the same pan or another pot, start layering your biryani.
- First, spread half of the parboiled rice over the cooked chicken.
- Next, add a layer of fried onions on top of the rice.
- Then, drizzle saffron-infused milk over the rice, and sprinkle some fresh mint and coriander leaves.
- After that, add the remaining rice, followed by the rest of the fried onions, mint , and coriander.
- Finally, pour 2 tablespoon of ghee over the top layer to make it extra rich!
Dum Cooking (Sealing the Biryani)
- Now, cover the pot with a tight-fitting lid. If it’s not tight enough, use dough to seal the edges and keep the steam inside.
- Cook on low heat for 30-40 minutes so all the flavors blend together perfectly.
- Pro Tip: Place a flat tawa (griddle) under the pot to prevent burning.
- Afterward, let the biryani sit for 10 minutes before opening the lid.
Serve
- Carefully fluff the biryani from the edges to mix the layers while keeping the rice grains fluffy.
- Serve Chicken Dum Biryani Recipe hot with raita, salad, or boiled eggs for a tasty meal!
Notes
Regional Variations of Chicken Dum Biryani
1. Hyderabadi Biryani-
- Firstly, in Hyderabad, the chicken is marinated with fried onions, mint, and yogurt. This style uses the double cooking method, making the biryani rich in flavor and aroma. Certainly, it’s a classic!
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- Conversely, Lucknowi Biryani has a milder taste, with no yogurt in the marinade. Instead, it relies on a perfect balance of fragrant spices. At the same time, the rice is cooked with care, making it lighter and elegant.
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- Moreover, Kolkata-style biryani features potatoes and has a slightly sweet flavor. In fact, this version gives you a delicious contrast between savory and sweet. All things considered, it’s a fun twist on the classic!
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- Finally, the Mughlai Biryani is rich and creamy. It often includes dried fruits, nuts, and a touch of milk in the layers. No sooner do you take a bite than you realize why it’s a royal favorite!
Pairing Ideas for Chicken Dum Biryani
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- Raita Variations: To cool the palate, try pairing Chicken Dum Biryani recipe with different raitas like boondi raita, onion-cucumber raita, or pudina raita. This will balance the spices and add a refreshing touch.
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- Pickles & Chutneys: Moreover, serve with tangy mango pickle, lime pickle, or sweet-sour chutney. These will enhance the flavors of the biryani and add a burst of tang!
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- Salad Pairings: Additionally, pair the biryani with a fresh salad made of tomatoes, cucumbers, and onions. Dress it with lemon juice, salt, and pepper for a refreshing contrast.
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- Dessert Pairing: Finally, wrap up your meal with a light dessert like phirni (rice pudding) or sweet gulab jamun. This will end the feast on a sweet note!
Nutrition
Nutrition Facts
Chicken Dum Biryani
Amount per Serving
Calories
4200
% Daily Value*
Fat
160
g
246
%
Saturated Fat
60
g
375
%
Polyunsaturated Fat
15
g
Monounsaturated Fat
60
g
Cholesterol
500
mg
167
%
Sodium
2000
mg
87
%
Potassium
1500
mg
43
%
Carbohydrates
500
g
167
%
Fiber
10
g
42
%
Sugar
15
g
17
%
Protein
230
g
460
%
Vitamin A
3000
IU
60
%
Vitamin B1
1.2
mg
80
%
Vitamin B2
1.5
mg
88
%
Vitamin B3
35
mg
175
%
Vitamin B5
4
mg
40
%
Vitamin B6
2
mg
100
%
Vitamin B12
7
µg
117
%
Vitamin C
30
mg
36
%
Vitamin E
3
mg
20
%
Vitamin K
40
µg
38
%
Calcium
400
mg
40
%
Iron
15
mg
83
%
* Percent Daily Values are based on a 2000 calorie diet.
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