Chicken Dum Biryani



Basmati Rice: 1.5 kgs

Ghee - 1.5 tsp

Cumin / Jeera Seeds - 1.5 tsp

Cinnamon Stick / Dalchini - 1.5 inch

Cloves / Laung - 5 to 6

Star Anise / Chakra Phool - 2

Mace / Javitri - 2

Black Cardamom / Badi Elaichi - 2 to 3 pieces

Black Peppercorn / Kali Mirch - 5 to 6 pieces

Green Cardamom / Hari Elaichi - 3 to 5 piecews

Bay Leaves / Tej Patta - 2

Fresh Coriander Leaves - 1.5 tbsp

Fresh Mint Leaves - 1.5 tbsp

Lemon Juice - 1 tbsp

Salt - To Taste

Chicken Marination:

Chicken - 1.5 kgs

Salt - To taste

Lemon Juice - 1.5 tbsp

Yogurt - 400 gms

Chilli / Paprika Powder: 1.5 tbsp

Turmeric Powder - 1 tsp

Ginger + Garlic Paste: 2.5 tbsp

Green Chilli Paste: 1 tbsp (optional)

Fried Onion - 1 cup

Biryani Powder - 2.5 tbsp

Fresh Mint Leaves - a handful

Fresh Coriander Leaves - a handful

Ghee / Clarified Butter - 3 tbsp

Chicken Cooking:

Ghee - 2.5 tbsp + 2 tbsp

Marinated chicken

Fresh Mint Leaves - a handful

Fresh Coriander Leaves - a handful

Fried Onion - 1 cup 

Hot milk - 1/2 cup

Saffron - Few Strands

Live charcoal


1. Make sure the chicken pieces are small to medium sized. Put the chicken in a large bowl. Add all the marination ingredients. Mix really well. Cover and marinate for 1.5 hours or overnight.

2. Wash the rice 2 - 3 times with warm water. Then soak the rice in very hot water for 1 hour. 

Cooking Rice:

1. Fill in a big pot of water, and wait until it starts boiling.

2. Add in all the ingredients for the rice and give the liquid a nice stir. Add in the soaked Basmati rice, slowly into the pot. Cook until the rice is about 90% cooked.

3. Drain the rice and keep it aside.

Cooking Chicken:

4. In a non - stick pot, add in 2.5 tbsp of ghee. Once it's hot, add in the marinated chicken. Let it cook completely. Empty it into another bowl.


5. Add the saffron strands to the hot milk. 

6. In the same pot, leave the leftover ghee at the bottom. Start layering the biryani. First, add a layer of rice, spread it out evenly. 

7. Sprinkle with some fresh coriander and mint leaves. Add on some fried onions. Add on about 1 tbsp of saffron infused milk. 

8. Add on a layer of the cooked chicken - make sure to include the pieces and the gravy. Sprinkle with some fresh coriander and fried onion. Spread it out evenly. 

9. Repeat steps 6 - 9 until you use all the rice and the cooked chicken.

Final Steps:

10. Make a little hole in the middle of the biryani. Put some live charcoal in a small bowl and add in some ghee. You will see smoke coming out instantly. Cover and cook for 5-7 minutes .

11. Lift the lid off, and sprinkle with some fresh coriander and mint leaves. Add on some fried onions. Add on about 2 tbsp of saffron infused milk. Pour on about 2 tbsp ghee evenly on the top.

12. Put the lid on again, and put something heavy on it, or seal the edges with dough.

13. Give dum on low flame for 30 minutes. Place it on a heavy bottom vessel or a tawa (flat pan).

14. Once it's ready, scoop a big spoon from the top to the bottom and serve hot with raita (Yogurt salad).


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