Chicken Dum Biryani is one of the aromatic and flavorful dishes in Pakistani/Indian cuisine fused with a tradition cooking method termed “dum.” This recipe is ideal for special occasions like weddings, parties, and other festivities as Eid and Ramadan Kareem. Preparation time is a bit longer, but the final result is very mouthwatering biryani with a great flavor. If you are searching for the best chicken biryani recipe to try, then this basmati rice-based recipe goes well along with chicken so you would find it to be a crowd-pleaser and nothing but the best chicken dum biryani near you.
Best Chicken Dum Biryani Recipe | Easy To Follow
Course: Asian/Middle East Main DishCuisine: Pakistani/Indian6
servings30
minutes1
hour20
minutes701
kcalIngredients
- For Chicken Gravy
5-6 tablespoons vegetable oil
2 large onions, finely chopped
3 cloves garlic, minced
1 tablespoon minced fresh ginger
2 medium tomatoes, peeled and blended
1 teaspoon salt
1/2 teaspoon red chili powder
1/2 teaspoon fresh green chili paste
1/2 teaspoon turmeric powder
3 whole black pepper
2 whole cloves
1/2-inch piece of cinnamon stick
1 teaspoon tamarind paste
1/2 pack biryani masala mix
1/2 kg chicken(with bones)
- For the Rice
1/2 kg basmati rice
1 bay leaf
1 teaspoon cumin seeds
1/2 tablespoon vegetable oil
2 pods cardamom
1 pinch of powdered saffron
1 tablespoon salt
2 tablespoons fresh mint leaves, chopped
Directions
- Prepare the Chicken Mixture:
-Heat the oil in a skillet and add chopped onions. Cook until they are soft and golden brown.
-Add the chicken pieces and sauté until they change color.
-Add the minced garlic and ginger, stir well, and cover the skillet for 30 seconds so the flavors can penetrate.
-Add whole spices, including cloves, black pepper, cinnamon, salt, and turmeric. Mix everything together well, then cook the chicken to medium-high heat, allowing it to brown very well.
-Add the red chili powder, green chili paste, and 1/2 cup water. Cover the pan and let it cook with low-medium heat until the chicken is 70 % done.
-Add the tomato puree and tamarind paste. Cook again until it is 90 % done.
-Finally, add the biryani masala and cook till the oil separates and the gravy becomes rich. Chicken gravy is ready. - Now prepare the Rice:
-Soak the basmati rice in water, washing and draining in a colander for at least an hour. Boil some water with bay leaf, cumin seeds, cardamom, 1/2 tablespoon oil, and salt in a separate pot. Add the rice in that boiling water till it is 90 % ready, drain, and set aside. - Biryani Layering:
-Take a large, heavy-bottomed pot, add one layer of chicken gravy.
-Layer over the chicken, rice.
-Pour 2 tablespoon saffron infused milk all over the rice and garnish with fresh mint leaves.
-Cover the pot tight with a lid, you can seal the edges with dough to ensure no steam comes out.
-Steam the biryani on very low flame or on “dum” for about 20 minutes; don’t open the lid to let the flavors seep inside. - Serve:
Fluff up the biryani lightly and serve on a hot dish accompanied by raita or other side dishes of your choice.
Notes
- How do I serve chicken dum biryani?
Serve hot with a side of raita (yogurt sauce), salad, and boiled eggs for a traditional experience. - How can I prevent the biryani from burning at the bottom?
Use a heavy-bottomed pot and layer a thin coating of oil or ghee at the base. Cooking on very low heat also helps prevent burning. - Can I make chicken dum biryani without saffron?
Yes, saffron adds aroma and color, but it’s optional. You can substitute with a pinch of yellow food color mixed in warm milk for a similar yellow color.