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Chicken Dum Biryani

Chicken Dum Biryani


For marinating the chicken:

• 500g chicken pieces

• 1 cup yogurt

• 2 tbsp ginger-garlic paste

• 1 tsp each: turmeric, coriander powder

• Salt, red chili powder to taste

• Juice of 1 lemon

For the rice:

2 cups basmati rice, soaked

• Salt, whole spices (cardamom, cinnamon,cloves, bay leaf)

For assembling:

• 2 onions, sliced

• 1/2 cup each: mint,

•  coriander leaves

•4 tbsp ghee or oil

•1 tsp cumin seeds

• Saffron soaked in milk

• Fried onions for garnish


1. Marinate chicken: Mix chicken with yogurt, ginger-garlic paste, turmeric, salt,
red chili powder, and lemon juice. Marinate for at least 2 hours.

2. Cook rice: Boil soaked rice with salt and whole spices until 70-80% done. Drain
and set aside.

3. Prepare onions: Fry sliced onions in ghee/oil until golden. Add cumin seeds,
coriander seeds, and cloves. Sauté until fragrant.

4. Cook chicken: Add marinated chicken to the pan. Cook partially until the
marinade thickens.

5. Layer biryani: In a heavy-bottomed pot, layer rice and chicken alternately. Top
each layer with mint and coriander leaves.

6. Finish assembling: Drizzle saffron milk over the layers. Cover tightly and cook
on low heat for 20-25 minutes.

7. Garnish and serve: Garnish biryani with fried onions before serving. Enjoy hot!

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