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Chicken Dum Biryani


For marinating the chicken:

For rice:

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!


Chicken Dum Biryani
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