Monday, 29 April 2013

Chicken Dum Biriyani

Chicken Dum Biriyani had so many versions. We all know that Hyderabad Dum Biriyani is very famous & a tasty one. Every state has their own versions of Biriyani. Some of them do it the pressure cooker way & some layer it. I make both type of Biriyanis & the very taste one is my Chicken Dum Biriyani. I have got many appreciation for this Biriyani from my friends & guests. This is a very easy & healthy version. It will take a couple of attempts to master this. One important ingredient to make finest Biriyani is the "Rice". Experiment with different brand & use the one that works best for you. I always use India gate premium Basmati Rice. This brand works great for me unlike others where the Rice gets broken or mushy. This is how I make my Biriyani

  1. 1 Kg Chicken cleaned & cut into medium pieces
  2. 3 large onions thinly chopped long
  3. 3 Inch cinnamon stick
  4. 5 cloves
  5. 5 cardamoms
  6. 2 dry bay leaf
  7. 2 star aniz
  8. 1.5 tbsp ginger garlic paste
  9. 2 medium tomatoes chopped
  10. 1/2 cup yogurt
  11. 1.5 tbsp Red Chili powder
  12. 2 tbsp coriander powder
  13. 1 tspn Cumin powder
  14. 1 tbsp Everest Garam Masala powder
  15. 2 tbsp lemon juice
  16. 4 green chilis slit
  17. Handful of coriander leaves chopped
  18. 2 Tbsp ghee
  19. 4 tbsp oil
  20. Salt as per taste
  21. 2 Cups Basmati Rice
  22. Fried Cashew nuts & onions for garnishing (Optional)


  1. Wash & soak the Basmati Rice for about 20 mins in the water.
  2. Boil a pot full of water & add in the Basmati rice & cook until the rice is 3/4th done. Drain water & keep the rice aside
  3. In a big heavy bottom Pan add oil & fry 2- 8 until the onions are pink.
  4. Add the chopped tomatoes, Make of paste of 10-14 items add this & cook this on low flame until fat separation for about 5 - 8 mins.
  5. Now add the chicken to this mixture & give it a good mix, Cook this for about 8 mins or until the chicken is cooked 3/4th & excess water is drained off.
  6. Add in the lemon juice, slit green chili's, salt half of coriander leaves & mix well.
  7. Lower the gas flame & place the rice on top of the chicken mixture. Use a wooden spatula to press the rice towards down.
  8. Garnish the top of rice with coriander leaves & 2 Tbsp ghee around the corners. Dum it (Slow cook) for about 30 mins. Turn off the flame & wait for about 15 mins for the rice to cool a little.
  9. Now take a wooden spatula & mix the rice gently so that the masalas & rice gets well coated. Donot over mix or else the rice will break off.
  10. Garnish the Biriyani with Cashew nuts & fried onions if you want.
  • The Biriyani needs to be cooked on very low flame. I have a gas topper which protect the direct heat from getting the rice burnt. You can also use an old flat pan on top of gas to keep it under the Biriyani vessel.
  • You can also bake this rice in a preheated oven at 150 degree for about 30 - 45 mins. Make sure you cover the vessel with a silver foil.
  • You can also garnish the Biriyani with some fried Cashew nuts & onions which I do occasionaly
  • In the below picture I have not used coriander leaves as it was not available at home.
  • Make sure you have this Biriyani hot.
  • What I do sometimes is make the biriyani in advance (skip dum) leave it like that outside. I Dum it just 30 mins before lunch/ dinner time to have it hot.



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