Chicken Dum Biryani

This easy Chicken Dum Biryani is one of the delicious chicken recipes, which is prepared by cooking chicken and rice in steam.

Updated: June 16, 2022


    1 kilograms chopped chicken
    50 gm sliced onion
    10 gm clove
    10 gm bay leaf
    1/2 teaspoon rose water
    25 ml lemon juice
    1/2 teaspoon kewra
    1/2 teaspoon mace powder
    500 gm boiled,soaked,washed & dried basmati rice
    200 gm ghee
    10 gm cinnamon stick
    100 ml fresh cream
    1/2 teaspoon black cumin seeds
    500 ml water
    2 pinches powdered green cardamom

For Marination:

    25 gm ginger paste
    1/2 teaspoon powdered turmeric
    3 teaspoon coriander powder
    250 gm yoghurt (curd)

    25 gm garlic paste
    1 teaspoon powdered red chilli
    1 teaspoon cumin powder

For Dough:

    100 gm wheat flour

For Garnishing:

    50 gm mint leaves
    1 medium thinly sliced onion
    6 strand soaked saffron

For The Main Dish:

    250 gm beaten yoghurt (curd)
    25 gm ginger paste
    25 gm garlic paste
This easy Chicken Dum Biryani is one of the delicious chicken recipes, which is prepared by cooking chicken and rice in steam. Loaded with ghee, this Mughlai recipe is known for its aroma and is cooked using an earthen or a copper pot. It may a take a little bit more time to prepare this delicacy, but it is all worth the effort. Prepared using the slow cooking method, this biryani is cooked with marinated chicken, spices, herbs and rice sealed in an earthen pot, which requires less oil and cooks the food with steam. This traditional Chicken Dum Biryani is certainly a healthier way of cooking biryani and tastes wonderful, when served with Raita.


  • Take a large bowl mix yoghurt (curd) with red chilli powder, turmeric powder, cumin powder, coriander powder, along with ginger and garlic paste. Mix all the ingredients well and add chopped chicken into the mixture and let the chicken marinade for about an hour. When the chicken is marinated, add thinly sliced onions and salt to it.
  • Put a copper vessel on low-medium flame and heat ghee in it and add all the whole spices to cook the chicken. Let the spices crackle and add the marinated chicken into the vessel. Saute the chicken well.
  • Now add ginger and garlic paste into the chicken along with the sliced onions, and saute them again for a minute.
  • Then add the beaten curd and saute the chicken till the oil separates. When the oil is separated, add mace and cardamom powder into it and saute the chicken for a minute. And then add the water and cook the chicken on low-medium flame. Put the lid on vessel once the chicken is cooked.
  • Now on another burner, boil water in a pan and add the whole spices along with salt and lemon juice. Once the water starts boiling, add the basmati rice and cook till the rice are cooked into it.
  • Open the lid of copper vessel and layer the rice on top of the cooked chicken. Add ghee and cream nicely above the rice layer. Now, make a final layer of the garnishing with mint leaves, saffron an thinly sliced onions.
  • Make a dough of the whole wheat flour and line the lid with it. Seal the copper vessel and let it cook over medium flame. Once the biryani is cooked, slowly remove the dough and serve it hot with raita.

Prep Time : 45 mins

Total Time : 1 hour

Serving : 7-8 servings

Calories : 950

cuisine : Indian

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