Authentic Chicken Dum Biryani Recipe
2 hours 30 minutes
955 reads
About Authentic Chicken Dum Biryani Recipe
Indulge in the rich aromas and exquisite flavors of authentic Chicken Dum Biryani, a classic slow-cooked Indian rice dish. Tender chicken marinated in creamy yogurt and aromatic spices is layered with fluffy basmati rice and crispy fried onions, creating a culinary masterpiece.This recipe guides you through the traditional dum cooking method, resulting in perfectly cooked rice and succulent chicken. Each ingredient plays a crucial role, contributing to a symphony of taste and texture that's sure to impress.Whether you're a seasoned cook or a beginner, this step-by-step guide will empower you to create a restaurant-quality Chicken Dum Biryani at home. Prepare for a flavorful journey!
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Recipe Time & More
Prep30 minutes
Cook2 hours
Total2 hours 30 minutes
Ingredients
Chicken Marinade
- 750 gm Chicken bone-in, skin-on thighs and drumsticks recommended; adjust quantity based on servings.
- 300 gm Yogurt also known as curd; use full-fat for best results.
- 3 Onion medium-sized, thinly sliced lengthwise for frying and garnish.
- 1 tbsp Ginger freshly made or store-bought. garlic paste
- 1-2 Chili adjust to taste., finely chopped, green
- 1 tsp Turmeric haldi
- 1 tbsp Coriander dhaniya
- 1 tbsp Garam Masala or use a biryani masala blend.
- 1 tsp Chili Powder adjust to your spice preference., red
- Salt to taste Salt
Biryani Spices
- 1 tsp Cumin jeera
- 1/2 tsp Asafoetida heeng
- 2-3 Bay Leaf tej patta
- 2 Clove laung
- 2 Cardamom moti elaichi
- 1 stick Cinnamon dalchini
- 2 Onion finely chopped for the gravy., medium-sized
- 4 Tomato finely chopped., medium-sized
- 2 cup Rice long grain basmati, soak for at least 30 minutes before cooking.
- 4 cup Water for cooking rice; adjust as needed.
- 250 gm Dough for sealing the pot; use all-purpose flour and water., hard
- 2 tbsp Clarified Butter optional, use vegetable oil if preferred.
- Fresh Coriander Leaves For Garnish Coriander dhania
Instructions
Marinate the Chicken
- Combine yogurt, ginger-garlic paste, green chilies, turmeric powder, coriander powder, garam masala, red chili powder, and salt in a bowl. Add the chicken pieces, ensuring they are well coated. Marinate for at least 3 hours, or preferably overnight in the refrigerator.
Fry Onions
- Shallow fry the thinly sliced onions in ghee (or oil) until dark golden brown and crispy. Remove and set aside; reserve 25% for garnish.
Prepare the Gravy
- Heat ghee in a large, heavy-bottomed pot (preferably an earthenware pot). Add cumin seeds, asafoetida, bay leaves, cloves, cardamom pods, and cinnamon stick. Sauté briefly until fragrant.
- Add the finely chopped onions and sauté until golden brown. Add salt to help them caramelize.
- Stir in the finely chopped tomatoes and cook until softened and slightly pulpy.
- Add the remaining dry spices (turmeric powder, coriander powder, garam masala, and red chili powder) and cook for a few minutes more.
Cook Chicken
- Add the marinated chicken pieces to the gravy along with any remaining marinade. Simmer until the chicken is nearly cooked through but still slightly moist.
Cook the Rice
- Cook the soaked basmati rice in water until about 70% done (slightly firm to the bite). Drain immediately and rinse under cold water to prevent further cooking.
Assemble and Dum
- Layer the nearly cooked chicken mixture in the pot, creating an even surface. Spread the partially cooked rice evenly over the chicken, ensuring it doesn't mix. Cover the pot tightly with a lid and place a heavy object on top to seal it.
- Seal the edges of the pot lid with the prepared dough to prevent steam from escaping.
Slow Cook
- Place the sealed pot on low heat. Check the doneness by splashing small amounts of water onto the pot's surface. If the water evaporates immediately without dripping down, the biryani is done. Simmer for approximately 40-50 minutes.
Serve
- Turn off the heat and let the biryani rest for 5-7 minutes to allow the steam to distribute evenly. Carefully remove the dough seal and lid.
- Serve the Chicken Dum Biryani hot, layering the rice and chicken vertically. Garnish with the reserved crispy onions and fresh coriander leaves. Enjoy!
Recipe Notes
Expert Tips for Perfect Chicken Dum Biryani
- Use high-quality basmati rice for optimal flavor and texture.
- Don't overcook the rice. It should be slightly firm when you layer it.
- Marinate the chicken for as long as possible to allow the flavors to meld. Overnight is ideal.
- Using an earthenware pot enhances the biryani's flavor and aroma. If not available, a heavy-bottomed pot will work.
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Recipe Nutrition
Calories: 83kcalCarbohydrates: 12gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gFiber: 2gSugar: 8g
Akshat Dimri
Articles: 1
4 Comments
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This looks incredible! I need to try it.
Absolutely delicious! Can’t wait to try it.
I’m in love with this recipe already!
Absolutely mouthwatering! Great share.