Learn how to make authentic Chicken Dum Biryani at home – a royal rice dish layered with aromatic basmati rice, tender chicken, and rich spices. Discover cooking tips, health benefits, and expert notes for the perfect biryani experience.

Chicken Dum Biryani – A Royal Treat on Your Plate

Chicken Dum Biryani is more than just a recipe – it’s a celebration of flavor, tradition, and aroma. Originating from the royal Mughlai kitchens, this dish has traveled across regions, becoming one of the most loved rice dishes worldwide. With its layers of fluffy basmati rice, marinated chicken, and carefully blended spices, Chicken Dum Biryani brings together richness and comfort in every bite.

The term “dum” refers to the slow-cooking method where the pot is sealed to trap the steam, allowing the chicken, rice, and spices to infuse together beautifully. This technique ensures the chicken stays tender, the rice absorbs all the flavors, and the entire dish develops a depth of taste that is hard to match.

🍗 Chicken Dum Biryani Recipe – Authentic Flavorful Rice Dish

Course: Biryani Recipes, Blog

Whether served at weddings, family gatherings, or festive occasions, Chicken Dum Biryani is a dish that always stands out. Its irresistible aroma, vibrant colors, and layers of taste make it a true masterpiece in Indian and South Asian cuisine.

Ingredients

For the Rice
Basmati rice – 1.5 kg
Salt – to taste
Bay leaves – 3 pieces
Green cardamom – 4 pieces
Cinnamon sticks – 3 pieces
Black pepper – 6–8 pieces
Cumin seeds – 3 pinches
Lemon juice – ½ piece
For the Chicken
Whole chicken – 1.4 kg
Turmeric powder – 1 teaspoon
Salt – to taste
For the Paste
Ginger – 10 g
Garlic – 5–6 pieces
Green chili – 7–8 pieces
Tomato – 1 (medium)
Fresh coriander leaves – a handful
(Blend all together into a smooth paste)
For Fried Onions
Cooking oil – for deep frying
Onions – thinly sliced (for deep fry)
Salt – to taste
For Fried Potatoes
Potatoes – 7 large pieces (cut into big chunks)
Red chili powder – to taste
Salt – to taste
For the Spice Mix
Red chili powder – 2 teaspoons
Turmeric powder – 1 teaspoon
Coriander powder – 2 teaspoons
Cumin powder – 2 teaspoons
Mix masala – 1.5 teaspoons
Nut paste – 3 tablespoons
Tamarind paste – as required
Salt – as needed
Tomato – 1 (cut into slices)
Lemon – 1 (cut into slices)
Chopped coriander – a handful
Fried oil – as needed
For Garnish
Raisins – a handful
Pistachios – a handful
Almonds – a handful
Prunes – a few pieces
Saffron water – as required

Directions

1. Wash and Soak the Rice
Take basmati rice (1.5 kg) and wash it nicely 3 times until the water runs clear.
Soak the rice for 4 hours with a pinch of salt (this helps the rice soak properly).
Keep it aside until ready to cook.
Prepare Tamarind
Take raw tamarind and soak it in hot water.
Keep aside – this will be used later.
Make the Spice Paste
Take:
1 big onion
10 g ginger
5–6 garlic cloves
5–6 green chilies
1 tomato
Fresh coriander leaves (a handful)
Blend everything into a smooth paste and keep aside.
Prepare Fried Onions
Heat cooking oil for deep frying.
Add 3 cups of thinly sliced onions into the cold oil with a pinch of salt.
Fry until golden brown and crispy.
Set aside for layering later.
Prepare Fried Potatoes
Take 7 potatoes, peel and wash them well.
Cut into big chunks.
Season with 1 teaspoon chili powder and salt to taste.
(Optional: Add food color for brightness, but chili powder gives a natural color).
Deep fry in the same oil used for onions until golden.
Prepare the Chicken
Take 1 whole chicken (1.4 kg), cut into pieces.
Season with 1 teaspoon turmeric powder and salt to taste.
Fry in the same onion oil for 2–3 minutes only (do not over-fry, the chicken should stay juicy).
Boil the Rice (70% Cooked)
In a large pot, boil water with:
Bay leaves (3 pieces)
Cardamom (4 pieces)
Cinnamon (3 pieces)
Black pepper (6–8 pieces)
Cumin seeds (a pinch)
Lemon juice (½ lemon)
(Optional: Add kewra water for aroma).
Boil the soaked rice until 70% cooked. Drain and keep aside.
Layering the Biryani
Take a large heavy-bottom pan and start layering:
First Layer:
Add the fried chicken pieces.
Place the fried potato chunks.
Add half of the fried onions.
Add 3 tbsp nut paste.
Add the prepared spice paste.
Sprinkle red chili powder, turmeric powder, cumin powder, coriander powder, mix masala, and salt.
Add tomato slices, lemon slices, chopped coriander, tamarind paste, and some fried oil.
Add dry fruits: raisins, pistachios, almonds, and prunes.
Sprinkle some saffron water.
Second Layer:
Spread half of the boiled rice evenly.
Add more dry fruits, fried onions, coriander leaves, tamarind paste, and saffron water.
Final Layer:
Add the remaining rice.
Top with the leftover fried onions, nuts, coriander leaves, tamarind paste, and saffron water.
Pour a little reserved rice water on top for moisture.
Dum Cooking (Steaming)
Cover the pot with foil paper and then a tight lid to trap the steam.
Cook on low flame for about 1½ hours.
Do not open the lid during this time.
Serve and Enjoy
Once done, gently fluff up the layers with a flat spoon.
Serve hot with raita, salad, or boiled eggs.
Enjoy the rich aroma and taste of authentic Chicken Dum Biryani.

Recipe Video

Notes

Chicken Dum Biryani is not just food—it’s an experience. The blend of spices, the tenderness of chicken, and the fluffy rice create a dish that brings families together and adds joy to every gathering. With the right tips and a little patience, you can make restaurant-style Chicken Dum Biryani right in your kitchen.

So, whether it’s for a festival, a family dinner, or simply to treat yourself, this biryani will always be the star of the table.