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My 100th Blog Post Chicken Dum Biriyani

Chicken Dum Biriyani is a kachchi biriyani where raw marinated meat is placed on the bottom of the pot and then layered with half cooked rice, sealed and cook on a low flame or DUM method, so that the rice is cooked with steam generated by air tight environment.
Prep Time4 hrs
Cook Time30 mins
Total Time4 hrs 30 mins
Course: Main Course
Cuisine: Indian
Servings: 5 to 6
Author: Padma


  • 1 kg full Chicken cleaned and cut into big pieces and make small slits with a knife
  • For Marination:
  • 2 cups yoghurt
  • Juice form 1 lemon
  • 2 teaspoons Red chilli powder divided
  • 2 Tablespoons Ginger garlic paste
  • ½ teaspoon Turmeric powder
  • ½ teaspoon Garam masala powder
  • 2 inch Cinnamon sticks
  • 10 Cloves
  • 1 teaspoon Cardamom powder
  • 1 teaspoon shahjeera or caraway seeds
  • 2 bay leaves
  • 1 cup Mint leaves Pudina, tightly packed
  • ½ cup Coriander finely chopped
  • 8 to 10 green chillies broken into 2 halves
  • Required salt divided
  • Cooking Rice:
  • 3 cups Basmati rice soaked in water for 30 minutes
  • 10 cups water
  • 1 teaspoon salt
  • Dry masalas to add to rice:
  • 2 inch Cinnamon sticks
  • 10 Cloves
  • 1 teaspoon Cardamom powder
  • 1 teaspoon shahjeera
  • 2 bay leaves
  • Caramelising Onions:
  • 2 large onions finely sliced
  • 1 Tablespoon oil
  • Saffron milk:
  • 10 to 12 strands of saffron dissolved in 1 Tablespoon lukewarm milk
  • Layering meat and rice:
  • Marinated chicken
  • Half cooked rice
  • Saffron milk
  • Juice from 1 lemon
  • Caramelised onions
  • For garnish:
  • 1 Onion thinly sliced in circular rounds and soaked in a teaspoon of lemon juice


  • Marinating the chicken:
  • To the cleaned chicken add 1 teaspoon of red chilli powder and 1 teaspoon of salt. Rub well into the chicken and set aside.
  • In a large bowl, add all the ingredients under the list “For marination” and mix well.
  • To this add the cleaned chicken pieces and rub the marinade well into the chicken.
  • Cooking rice:
  • In a large pan, bring about 10 cups or surplus amount water to boil.
  • Add salt to the water.
  • Add rice once water starts boiling.
  • Turn off the heat once the rice is half cooked. It may just take about 2 to 3 minutes.
  • Now drain the water completely from the rice.
  • Caramelise Onions:
  • While the water is boiling in the above step, heat 1 oil over medium heat and fry onions till golden brown and set aside.
  • Layering meat and rice and cooking:
  • Take a wide bottomed pressure cooker and arrange marinated chicken in a single layer.
  • To the half cooked rice add all the ingredients under the list “Dry masalas to add to the rice” and mix well.
  • Add the rice on the layered chicken.
  • Now spread saffron milk and lemon juice evenly over the rice.
  • Finally spread the fried onions over the rice.
  • Close the lid of the pressure cooker (without weight) and place the cooker over high heat for 5 minutes.
  • Now you can see the steam escaping, at this stage place the weight and reduce the heat to medium low. Let it cook for 15 minutes, just ensure that the whistle shouldn’t come.
  • Finally reduce the heat to low and leave it for another 5 to 8 minutes.
  • Turn off the heat and open the lid of the cooker once the pressure subsides.
  • Your Chicken dum biryani is ready. Put a spatula at the edge of the vessel and lift it up carefully and loosen it. You can see that the chicken pieces at the bottom are so well cooked and get a nice golden brown colour to them.
  • Serve with chicken curry or chicken korma or just onion raitha and some raw onions soaked in lemon juice.


1. If you are a novice cook or making it for the first time, please follow the instructions given in the post.
2. Adjust spice levels to suit your taste but my suggestion is to try with thses measurements.
3. Use best quality aged Basmati rice, good quality chicken and the best saffron available.
4. Marinate chicken for at least 4-6 hrs and if running out of time then two hours will do.
5. No substitutes and no compromise in any ingredients for this particular recipe.
6. If you want you can include some butter or ghee, add it over the rice and also while marinating the chicken.