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Chicken Dum Biryani gravy simmering with chicken pieces, tomatoes, mint, and whole spices in a wide biryani pot.

Chicken Dum Biryani Recipe

A simple and flavorful homemade recipe with easy steps, perfect for beginners and home cooks
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 3 people
Course: dinner, lunch, Main Course
Cuisine: Indian, southindian
Ingredients Equipment Method Notes

Ingredients
  

  • For the Masala Base:
  • 2 tbsp oil
  • 2 tbsp ghee
  • 2 nos bay leaves
  • 4 nos cardamom
  • 3 Nos cinnamon sticks
  • 3 Nos cloves
  • 2 Nos Onions sliced
  • 1 tbsp Salt
  • 2 tbsp ginger garlic paste
  • Handful mint leaves
  • Handful coriander leaves
  • 2 Nos medium tomatoes finely chopped
  • 2 Nos green chillies
  • Spice Powders:
  • 1.5 tbsp red chilli powder
  • 1 tbsp coriander powder
  • 1/2 tbsp garam masala / biryani masala
  • 2 tbsp thick curd
  • For the Chicken:
  • 1 kg chicken
  • 1/2 size lemon juice
  • For the Rice:
  • 2 cups basmati rice soaked for 30 minutes
  • 3 cups water 1 cup rice : 1.5 cups water
  • Salt to taste

Equipment

  • 1 Pressure Cooker /Heavy Botton Pan

Method
 

  1. Heat 2 tbsp oil and 2 tbsp ghee in a heavy-bottomed pot.
  2. Add bay leaves, cardamom, cinnamon, and cloves. Saute until aromatic.
  3. Add sliced onions with a little salt and saute until golden brown.
  4. Add ginger-garlic paste and saute until raw smell goes away.
  5. Add mint and coriander leaves; saute for 1 minute.
  6. Add tomatoes and green chillies. Cook until tomatoes turn soft and mushy.
  7. Add chilli powder, coriander powder, garam/biryani masala, and curd. Mix well.
  8. Add chicken and squeeze half a lemon. Mix until chicken is coated.
  9. Cover and cook on low flame for 10 minutes until chicken releases water.
  10. Add water using 1 cup rice : 1.5 cups water ratio. Add salt. Let it boil.
  11. Add the soaked & drained rice. Mix gently once.
  12. Cover and cook on high flame for 5 minutes, then medium flame until rice is 80% done.
  13. Heat a dosa tawa and place the biryani pot on top of it.
  14. Close the pot, keep a weight on the lid, and give dum:
  15. High flame: 2 minutes
  16. Low flame: 5–10 minutes
  17. Switch off heat and rest the biryani for 10 minutes.
  18. Gently fluff and serve hot.

Notes

  • Don’t rush browning onions, this builds real flavor.
  • Always rest the recipe for a few minutes before serving.
  • Use a heavy-bottomed vessel to avoid burning or sticking.
  • Add water gradually  too much water can change the recipe texture.
  • Use fresh ginger /garlic paste for best aroma and taste
  • Use fresh herbs (mint, coriander) for maximum aroma.
  • Spice Level: Increase or reduce chili based on preference.
  • Oil/Ghee Choice: Add more ghee for richer flavor or reduce oil for a lighter version.
  • Basmati Alternatives: You can use seeraga samba for traditional taste.