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Chicken dum biryani is flavourful rice. This is a Mughlai recipe. This is very simple and easy recipe. It’s worth try!! Do not forget to like, comment, share and subscribe.


For Chicken Marination:

  • 250 gm Chicken
  • 1 tbsp Ginger garlic paste
  • 1/2 tsp Turmeric powder
  • Salt to taste
  • 1 tsp Lemon juice
  • 1/2 cup Curd / Yogurt
  • 1 tsp Red chili powder
  • 1/4 tsp Turmeric powder
  • 1 tsp Biryani Maasala
  • 1 tsp Coriander powder
  • Salt to taste
  • 2 Slit green chillies
  • 1 tbsp Min leaves
  • 1 tbsp Coriander leaves

For Rice:

  • 5 cups Water
  • 3~4 bay leaves
  • 8-10 Black peppercorns
  • 3 Green and 2 Black Cardamom
  • 1/2 tsp Shahi jeera / Cumin seeds
  • 2 Cinnamon sticks
  • Salt to taste
  • 1 cup Long grain basamati rice
  • 1 tsp Ghee

For Layering Biryani:

  • 5-6 tsp Ghee
  • 1 tsp Biryani masala
  • 1 tbsp Fried Onion
  • 7-8 Saffron strands
  • 1 tsp Kevda water
  • Coriander leaves
  • Mint leaves
Chicken Dum Biryani


For Chicken Marination:

  • Take chicken and wash it really good with water.
  • Add ginger garlic paste, turmeric powder, salt to taste and lemon juice.
  • Mix well and keep it aside for about 10-15 minutes.
  • For yogurt marinate, take yogurt into a bowl.
  • Add red chili powder, turmeric powder, biryani masala, coriander powder and salt. Mix well.
  • Add slit green chillies, mint leaves and coriander leaves. Mix well.
  • Add chicken in yogurt marinate. Mix well.
  • Cover and transfer the bowl into freeze for marinating over night or for at least 8-10 hours.
  • Take the marinated chicken at least an hour before you make biryani.
  • Mix marinated chicken well again.

For Rice:

  • Boil water in a pan.
  • Add bay leaves, black peppercorns, cloves, green and black cardamom, shahi jeera, cinnamon sticks and salt.
  • Bring it to boil.
  • Take long grin basamati rice and wash it 2-3 times.
  • Soak it in enough water for about 30 minutes. Drain all the water and add rice in boiling water.
  • Boil until rice gets cooked for about 70-80% Add ghee.
  • Cook rice on high heat for about 7-8 minutes.
  • Check out the rice grains. These are not fully cooked.

For Layering Biryani:

  • Take pan and add a layer of 4-5 tsp ghee at the bottom.
  • Add marinated chicken over it and layer it.
  • Add water and keep the pan aside.
  • Take the pan again. Strain the rice from pan into biryani and layer evenly.
  • When rice is layered, add 3-4 tbsp water from boiling rice over it.
  • Add ghee again. Sprinkle biryani masala over rice.
  • Add fried onion.
  • Soak 7-8 saffron strands in hot water for about 30 minutes.
  • Add saffron water, kevada water, coriander leaves and mint leaves.
  • Cover with lid. If you want you can seat the lid with dough or aluminium foil.
  • Cook on medium heat for 10 minutes.
  • For induction cook top, medium heat is 130 Deg C or around 800 watts.
  • After 10 minutes lower down the heat to 100 Deg C.
  • Cook biryani on low to medium heat for next 15 minutes.
  • After 15 minutes, lower down the heat to lowest possible temperature i.e. 80 Deg C or 200 watts for my cook top.
  • Cook on lowest possible temperature for next 15 minutes.
  • After 15 minutes, turn off the gas and give it a standing time of 5 minutes.
  • Chicken dum biryani is already.


  • Ghee gives nice flavour to rice and it doesn’t become stickier.
  • Adding water from boiling rice while layering biryani keeps it moist.

Chicken Dum Biryani

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