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white plate with serving of biryani and chicken.
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5 from 2 votes

Chicken Dum Biryani

This Hyderabadi style Chicken Dum Biryani recipe is a delicious Indian dish that's perfect for parties and gatherings. Layers of seasoned basmati rice and marinated chicken gives this dish it's signature delectable aroma.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Dishes
Cuisine: Indian
Servings: 8 servings
Calories: 594kcal
Author: Kelly Bloom
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Ingredients

For The Chicken

  • 2 lbs chicken legs, thighs, chunked breast meat
  • 1 cup plain yogurt
  • 1 tablespoon ginger fresh, grated
  • 3 cloves garlic fresh, grated
  • 2 teaspoon turmeric ground
  • 2 teaspoon coriander ground
  • 2 teaspoon cumin ground
  • 2 teaspoon chili powder
  • 1 teaspoon garam masala ground
  • 1 teaspoon salt
  • ½ teaspoon black pepper ground

For the Biryani Rice

  • 2 tablespoon vegetable oil
  • 2 large onions thinly sliced
  • 1 cup tomatoes diced canned, drained
  • 2 bay leaves whole
  • 6 cloves whole
  • 2 3" cinnamon sticks
  • 2 teaspoon cumin seeds whole
  • 4 green cardamom pods whole
  • 4 black cardamon pods whole
  • 1 tablespoon vegetable oil to saute chicken
  • 3 cup basmati rice rinsed, and soaked 30 minutes
  • 4 cup chicken broth or water
  • 2 teaspoon salt
  • 1 teaspoon saffron threads 2 small McCormick's vials
  • 1 tablespoon lemon juice soak saffron in lemon juice
  • ½ cup cilantro fresh, chopped
  • ½ cup mint leaves fresh, choped
  • 6 hard boiled eggs peeled

Instructions

  • In a large bowl, combine the chicken, yogurt, grated ginger and garlic, turmeric powder, coriander powder, cumin powder, chili powder, garam masala, salt, and black pepper. Mix well to coat the chicken. Cover and refrigerate for at least 30 minutes, or overnight.
    2 lbs chicken, 1 cup plain yogurt, 1 tablespoon ginger, 3 cloves garlic, 2 teaspoon turmeric, 2 teaspoon coriander, 2 teaspoon cumin, 2 teaspoon chili powder, 1 teaspoon garam masala, 1 teaspoon salt, ½ teaspoon black pepper
  • In a large pot, heat the oil over medium heat. Add the onion and cook until softened and golden brown. Add the diced tomatoes.
    2 tablespoon vegetable oil, 2 large onions, 1 cup tomatoes
  • Add the bay leaf, cloves, cinnamon sticks, cumin seeds, green and black cardamom pods. Cook for 3 minutes more.
    2 bay leaves, 6 cloves, 2 3" cinnamon sticks, 2 teaspoon cumin seeds, 4 green cardamom pods, 4 black cardamon pods
  • In a separate skillet or pot, heat a tablespoon of vegetable oil and add the yogurt marinated chicken pieces. Simmer over medium high heat until the chicken is cooked through and you have some sauce.
    1 tablespoon vegetable oil
  • Add the previously soaked rice and cook for 5 minutes, stirring constantly. Add the chicken broth or water, salt, and saffron lemon juice mixture, then bring to a boil.
    3 cup basmati rice, 4 cup chicken broth, 2 teaspoon salt, 1 teaspoon saffron threads, 1 tablespoon lemon juice
  • Reduce heat to low, cover, and simmer 15-20 minutes, or until the rice is cooked through.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a large baking dish, spread half of the rice. Top with the yogurt marinated chicken mixture and the remaining rice. Sprinkle with the mint and cilantro leaves.
  • Cover the baking dish with a lid or foil and bake for 20-30 minutes, or until the chicken is reheated. Time will be dependent on depth of casserole dish.
  • Remove from oven and serve with chopped cilantro, toasted almond slivers, sliced green onions, or hard boiled eggs for garnish.
    ½ cup cilantro, ½ cup mint leaves, 6 hard boiled eggs

Video

Notes

  • After sauteing the onions, tomatoes and spices, you can then add them to an electric rice cooker and make your rice mixture in the rice cooker with the broth or water.
  • To make the chicken more flavorful, marinate it in yogurt, lemon juice, and spices for at least 30 minutes, or overnight.
  • Be sure to use basmati rice for the best results.
  • To prevent the biryani from drying out when reheating, add a splash of water to the baking dish or microwave-safe dish before reheating it.

Nutrition

Calories: 594kcal | Carbohydrates: 64g | Protein: 28g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 411mg | Potassium: 487mg | Fiber: 3g | Sugar: 3g | Vitamin A: 543IU | Vitamin C: 7mg | Calcium: 115mg | Iron: 3mg