Chicken biryani recipe | Chicken dum biryani recipe

Chicken biryani recipe – partially cooked chickens slowly steamed with parboiled fragrant long grain basmati rice with a few herbs, is the best biryani recipe in India. This is the best chicken dum biryani recipe till now I cooked in my life. This homemade biryani is not only super delicious but also a very easy chicken biryani recipe for beginners can cook easily at home without any difficulties. In this post, you will learn how to make chicken biryani?
Though most people cook chicken biryani in cooker and instant pot method if you want to cook an authentic indian chicken biryani recipe that is chicken dum biryani recipe which follows the slow cooking method.

 

We all know cooking chicken biryani at home is a very long process, yet this homemade chicken biryani recipe will become super delicious and give very tough competition to any restaurant-style biriyani if you properly follow the below tips and tricks.

 

Note : if you are in a hurry, feel free to click on the following links to check your desired topic.If you’d like to see our in-depth step-by-step recipe preparation keep reading!

 

What is chicken biryani

Indian chicken biryani recipe is made from partially boiled basmati rice layered over partially cooked chicken gravy flavoured with some biryani spices, herbs, aromatic saffron milk, and a few drops of rose water, kewra water, and desi ghee.

What to serve with chicken dum biryani

It will be the best complementary dish if you serve chicken dum biryani with gravy dish including butter chicken, shahi chicken korma, Kadai chicken, additionally you can serve chicken biryani and raita, salad with it.

 

 

| Check other popular biryani recipes:

• hyderabadi chicken biryani
• egg biryani
• veg biryani

 

Note: If you want to make the above chicken dishes hover over the chicken tab.

 

How to make the best chicken biryani

 

• Rice : To make the best chicken biryani recipe you have to use the best quality long grain fragrant basmati rice from any popular brand available in the market, soak them in the water for at least 30 min before cooking it.

 

• Marination : We do simple marination of chickens using thick curd and a few Indian spices which not only make our chicken pieces tender and juicy but also reduce cooking time.

 

• Spices : To enhance flavours in this simple biryani recipe a lot of whole spices and some flavorful powder spices are used, most importantly good quality biryani masala powder either homemade or store-bought is a must in this recipe.

 

• Traditional Flavor : In a traditional chicken biryani recipe the authentic flavours come out by using a few ingredients including whole spices, Kesar milk, desi ghee, a few drops of rose water and kewra water, and rice stock.

 

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Chicken biryani recipe video

 

If you want to watch this tasty chicken biryani recipe video watch it here, otherwise for step-by-step instructions continue reading.

 

How to make chicken biryani

 

If you want to know how to prepare biryani at home, here is the whole chicken biryani recipe classified into five simple steps,

The first one is chicken biryani preparation, the second one is  marination for chicken biryani,

The third one making gravy for chicken dum biryani recipe, the fourth one is how to cook biryani rice,

and

the last one is how to cook chicken dum biryani recipe. 

so, let’s make it now.

 

 

Preparation for chicken biryani recipe

 

1. At first basic preparation for the chicken biryani recipe,  pours 350 to 400-gram fragrant long-grain basmati rice in a large mixing bowl.

 

 2. Now wash the rice thoroughly in running water then soak them in the water for at least 30 min to 35 min.

 

3. For preparing kesar or saffron milk mix 10 to 12 saffron or kesar with 50 ml to 60 ml warm milk, now set aside this mixture for some time until the milk turns from white to yellow.

 

Note: If you want to prepare special chicken biryani recipe to add 4 to 5 boiled potatoes cut into two halves and 4 to 5 boiled eggs in dum biryani, before adding make sure you cook them for some time while preparing chicken biriyani gravy.

Though it is totally optional, in Indian biryani recipes to increase its flavour these two ingredients are easily available in most restaurant style biryani. 

 

 

Marination for chicken dum biryani recipe

 

1. At first for preparing chicken dum biryani recipe we first do quick marination of chicken pieces, for adding 500 to 600-gram fresh chicken leg pieces in a large mixing bowl.

 

2. Now, mix 3 tbsp sweet thick yogurt or hung curd.

 

3. Then, add 1/2 tsp salt,1/4 tsp turmeric powder, and 2 tsp Kashmiri red chili powder.

 

4. Also, add 1/2 tsp black pepper powder.

 

5. After that mix 2 tsp rose water and 2 tsp kewra water.

 

6. Now add 1 tsp lemon juice or vinegar whatever you have.

 

7. Finally, add 2 tbsp oil.

 

8. Now, mix all the ingredients with chicken pieces.

 

9. Now set aside this chicken marination for at least 2 hours in the refrigerator.

 

 

How to cook biryani chicken

 

1. Now for cooking chicken for chicken biryani recipe first pour oil into a non-stick Kadai.

 

2. Then add 3 to 4 sliced onions to this Kadai.

 

3. Fry them in medium to high flame until onions become partially golden brown.

 

Note: Here we don’t need perfect brown onions like Hyderabadi biryani.

 

4. Next place the marinade chicken pieces on fried onions place and cook on medium flame for some time.

 

5. After that add ginger-garlic paste and cook the chicken for some time.

 

6. Next pour some water into Kadai to prepare curry for chicken dum biryani.

 

7. Now add, some whole spices including 3 to 4 green cardamoms, 2-inch cinnamon, and 1 black cardamom, mix everything, and simmer chicken for 2 to 3 min.

 

8. Also add 1/8 tsp turmeric powder,1 tsp Kashmiri red chili powder, 1 tsp salt, 2 tsp biryani masala powder,3 vertically sliced green chili and mix with this chicken gravy.

 

9. To enhances the flavour of chicken biryani gravy add a tablespoon of rose water and kewra water, mix everything

 

10. Here is the most important thing to remember we have to cook only 60 % of chicken at this stage and the remaining 40 % will cook while making the dum chicken biryani recipe.

 

11. If you want to prepare traditional indian biryani you must mix boiled potatoes and boiled eggs in your biryani then add in this stage.

 

12. Now mix everything and set aside this gravy for chicken dum biryani recipe for later use.

 

How to make biryani rice

 

1. To perfectly parboiled biryani rice, pour 1.5 lt to 2 lt of water in a Kadai or deep bottom pan.

.

2. Now add a few whole spices for chicken dum biryani recipe including 4 green cardamoms,1 black cardamom,3 to 4 cloves,1 small bay leaf, 1-inch cinnamon,1 mace,1 tsp cumin seed, and 2 to 3 tbsp of salt

 

Note: To enhance more flavour of your biryani rice you can add 1 tbsp rose water and 1 tbsp kewra water to the pan.

 

3. When the water starts boiling add soaked rice in it also add 1 tbsp oil which prevents any stickiness of the rice.

 

 

4. Now cook biryani rice up to 60% to 70%, it takes usually 5 to 6 min. You can check the rice by pressing it on your fingers. When rice is 70% cooked drain the excess water from the rice and cook them for some time.

 

Note : This rice stock has a lot of flavours, so I store it in a bowl, I will add this stock later to cook chicken dum biryani recipe.

 

Important Tips :

How to fix biryani rice

 

• For overcooked rice : Immediately place the boiled rice on a flat tray and ensure it doesn’t clump together.
  if possible give the dum for a shorter time to avoid mushy and broken biryani.

 

• For undercooked rice : Pour 60 ml of warm water on top of the rice while steaming. Cover the pot for steaming, use a damp kitchen cloth instead of drying to give extra moisture.

 

How to make chicken dum biryani

 

1. Now for cooking chicken dum biryani recipe, spread at least 3 to 4 tbsp oil or ghee in the bottom of the handi or biryani pot which prevents any stickiness of rice at the bottom of the handi.

 

2. Now spread evenly the first layer of partially cooked chicken gravy at the bottom of the handi.

 

3. Now, sprinkle 3 to 4 tbsp freshly chopped pudina leaves, and coriander leaves on this chicken gravy.

 

4. After that as a second layer place partially cooked rice over this chicken gravy.

 

5. If you use boiled eggs and potatoes add at this stage.

 

6. Now, add another rice layer over boiled eggs and potatoes.

 

7. Next, pour Kesar milk which turns into a yellow colour.

 

8. To enhances the flavour in this spicy chicken dum biryani recipe add 1 to 2 tbsp rose water and kewra water. 

 

9. Also, add 3 tbsp desi ghee and 2 cups rice stock which I separated while draining rice in a colander.

 

10. Sprinkle some freshly chopped coriander leaves, and pudina leaves over top of the rice layer.

 

11. Finally, cover the handi with foil paper and cook this chicken dum biryani recipe for 2-3 min high flame and 30 min on low flame, to avoid any direct heat of biryani you can place handi over Tawa or Indian griddle.

 

Note: At this stage don’t open the handi for a further 15 min to 20 min. When our homemade chicken biryani recipe is ready carefully open the lid.

Fluff the rice from one side with a sharp spatula and serve hot with a biryani bowl along with some salad or any chicken gravy dish.

 

Chicken Biryani Recipe Card

Here is a quick overview of all the ingredients of the chicken biryani recipe including a quick step-by-step preparation of chicken dum biryani recipe shown in the recipe card.

Take note of all ingredient lists.

Yield: 4

Chicken biryani recipe ( Chicken dum biryani recipe )

Print

Chicken biryani recipe is one of the popular biryani recipes across India in which partially cooked chickens slowly steamed with parboiled fragrant long grain basmati rice with a few herbs and aromatic biryani spices.

Prep Time 2 hours

Cook Time 1 hour

Additional Time 45 minutes

Total Time 3 hours 45 minutes

Ingredients

Marinating Ingredients For Chicken Biryani

•  500 gm chicken [4 to 5 leg pieces] 
•  3 to 4 tbsp hung curd or thick yogurt
•  1/4 tsp turmeric powder
•  2 tsp kashmiri red chilli powder
•  1/4 tsp salt 
•  1/4 tsp black pepper powder
•  1 tbsp rose water
•  1 tbsp kewra water
•  1 tsp lemon juice 
•  1 tbsp oil

Chicken Biryani Gravy Ingredients

•  50 ml oil for frying onion
•  4 to 5 medium size onion [slice]
•  300 ml water
•  3 to 4 green cardamom
•  2 inch cinnamon
•  1 black cardamom
•  1 tbsp ginger garlic paste
•  2 to 3 slice green chili
•  1/4 tsp salt
•  1/4 tbsp kashmiri red chili powder
•  2 tsp biryani masala powder
•  1 tbsp rose water 
•  1 tbsp kewra water
•  4 to 5 boiled potatoes [cut into halves]
•  4 to 5 boiled eggs [optional]

Ingredients For Cooking Biryani Rice

•  1.5 lt to 2 lt water 
•  2 to 3 tbsp Salt
•  4 to 5 green cardamom
•  1 black cardamom
•  3 to 4 cloves 
•  2 inch cinnamon
•  1 tbsp cumin seed
•  1 mace or javitri
•  1 tbsp rose water
•  1 tbsp kewra water
•  1 tbsp oil

Other Chicken Biryani Ingredients

•  50 ml hot milk
•  10 to 12 saffron or kesar
•  2 to 3 tbsp desi ghee
•  1 tbsp rose water
•  1 tbsp kewra water
•  2 cup rice water
•  3 tbsp chopped pudina leaves
•  3 tbsp chopped coriander leaves

Instructions

how to make chicken biryani

1. To cook the best chicken biryani we first do marinate chicken pieces.
2. Place chicken pieces in a large mixing bowl and add thick yoghurt, turmeric powder, Kashmiri red chili powder, salt, and black pepper.
3. Also add rose water, kewra water, oil, and a tsp of lemon juice.
4. Then mix everything with chicken pieces and set aside this mixture in the refrigerator for at least 30 min.
5. While the marinating of chicken is going on we wash good quality basmati rice in running water and soak them in water for 25 to 30 min.
6. Now for preparing gravy for chicken biryani pour oil into a kadhai.
7. Then add sliced onions and fry them on medium to high flame until onions become partially golden brown.
8. Here we don't need perfect brown onions like Hyderabadi biryani.
9. Next place the marinade chicken pieces on fried onions and cook on a medium flame for some time.
10. After that add ginger-garlic paste and cook for some time.
11. Next pour water, green cardamom, cinnamon, black cardamom, green chili mix everything and simmer chicken for 2 to 3 min.
12. Add turmeric, Kashmiri red chili powder, salt, and biryani masala powder.
13. To enhances the flavour of chicken biryani gravy add rose water and kewra water, and mix everything
14. Remember we have to cook only 60 % of the chicken. The remaining 40 % will cook while giving dum in chicken biryani.
15. If you want to add boiled potatoes and boiled eggs add them in this stage.
16. Now mix everything and set aside this chicken gravy for later use.
17. Next for cooking biryani rice, pour water into a Kadai and add salt, clove, green cardamom, black cardamom, green chili, mace, cumin seed, and oil.
18. When water starts boiling, add soaked rice to this boiling water.
19. Now cook the rice up to 65 to 70%. It takes only 5 to 6 min.
20. You can check the rice by pressing it on your fingers.
21. When the rice is almost 70% cooked drain the excess water from the rice and cool the boiled rice for some time.
22. Now for making dum chicken biryani, spread oil or ghee on the bottom of the handi which helps to avoid any stickiness at the bottom of the handi.
23. Then, spread 60 % cooked chicken gravy at the bottom of the handi and place them evenly.
24. sprinkle some chopped pudina leaves, and coriander leaves on this chicken gravy.
25. Now add the first layer of boiled rice over this chicken gravy.
26. Spread the rice evenly with a spatula.
27. If you want to add boiled eggs and boiled potatoes then mix them at this stage.
28. Cover these boiled eggs and potatoes with a second layer of rice.
29. Furthermore, pour Kesar milk, rose water, kewra water, rice stock, and desi ghee.
30. Sprinkle some freshly chopped pudina leaves and coriander leaves, over top of the rice layer.
31. Finally, seal the handi with foil paper and cook the chicken dum biryani for 2-3 min high flame and 15-20 min on low flame.
32. Don't open the handi for a further 15 min, if you want to avoid direct heat of biryani you can place the handi over tawa.
33. When biryani is ready, carefully open the lid, fluff the rice from one side with a sharp spatula, and serve hot with some salad.

Notes

Chicken Biryani Recipe Note

1. If you want to add fried onions over the rice layer, you can fry it before making chicken gravy. It is totally optional.
2. While marinating chicken use sweet thick curd don't use any sour curd, which ultimately makes your biryani a little bit sour.
3. If you don't have any foil paper to seal the handi, then just make a dough of wheat place at the edges of lid and seal the handi.

Nutrition Information

Yield

3

Serving Size

3
Amount Per Serving Calories 344Total Fat 31gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 27gCholesterol 11mgSodium 277mgCarbohydrates 15gFiber 2gSugar 2gProtein 3g

Disclaimer: The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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