Chicken Dum Biryani restaurant style at home

Chicken Dum Biryani is a beloved dish from Mughlai cuisine, celebrated for its rich aroma, flavorful spices, and tender chicken layered over fragrant rice. Making authentic biryani involves a careful balance of marination, cooking techniques, and layering, which, once mastered, can bring a restaurant-style experience to your home kitchen.

Before diving into the detailed recipe, let’s briefly understand the two main approaches: Kachi (Raw) Method and Pakki (Cooked) Method. In the Kachi method, raw marinated chicken and rice are layered together and cooked slowly to allow the flavors to meld. In the Pakki method, the chicken and rice are cooked separately before layering and slow-cooking to complete the process.

Most traditional Hyderabadi biryanis utilize the Pakki method, which I will focus on here due to its ease and flavor development. Ready to prepare an aromatic, flavorful chicken dum biryani? Let’s go!

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Ingredients (for 4-6 servings)

For the rice:

• 2 cups aged basmati rice
• 2 to 2.5 liters water
• 1 tsp Shahi Jeera (caraway seeds)
• 1 small bay leaf
• 2-inch cinnamon stick
• 3 green cardamoms
• 4 cloves

For the chicken marinade:

• 500 grams chicken (preferably with bones, thighs or drumsticks)
• 2 tsp ginger-garlic paste
• 1/2 cup thick yogurt
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 1/2 tsp salt (adjust to taste)
• 2 green chilies, slit
• A handful of chopped mint leaves
• A handful of chopped coriander leaves

For the aromatic infusion:

• A pinch of saffron threads soaked in 1/4 cup warm milk
• 1 tbsp kewra water or rose water
• 1 tbsp ghee
• Fried onions (optional, for garnish)

Optional garnishes:

• Additional fried onions
• Chopped fresh herbs

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Step-by-Step Instructions

1. Marinate the Chicken

• In a mixing bowl, combine ginger-garlic paste, yogurt, red chili powder, turmeric, coriander powder, garam masala, salt, green chilies, mint, and coriander leaves.
• Coat the chicken pieces thoroughly with marinade. Cover and let it marinate for at least 2-4 hours, preferably overnight for intense flavor.

2. Parboil the Rice

• Rinse the rice under cold water until water runs clear to remove excess starch.
• Soak the rice for 30 minutes, then drain.
• Bring a large pot of water to a boil. Add bay leaf, shahi jeera, cinnamon, green cardamoms, and cloves.
• Add salt and the soaked rice.
• Cook until the rice is 70-75% done—grain should be firm but slightly soft in the center.
• Drain and set aside.

3. Prepare the Chicken

• In a heavy-bottomed pan, heat ghee or oil.
• Add sliced onions and fry until golden brown; set aside a quarter for garnishing.
• In the same pan, add a bay leaf, whole spices like star anise, cardamom, and cinnamon.
• Add the marinated chicken, cook on medium heat until the chicken releases water and turns white or pale.
• Reduce heat, cover, and cook until chicken is tender and the gravy thickens, about 15-20 minutes.
• Check seasoning and adjust salt if needed.

4. Layering the Biryani

• In a large, heavy-bottomed vessel, spread the cooked chicken at the bottom.
• Layer the partially cooked rice evenly over the chicken.
• Sprinkle fried onions, fresh mint, coriander leaves.
• Drizzle the saffron-infused milk, kewra or rose water, and ghee over the rice.
• For an authentic flavor, you can also sprinkle additional garam masala or saffron strands.

5. Dum Cooking (The Traditional Method)

• Seal the vessel with a tight-fitting lid or cover with aluminum foil and place a heavy lid on top.
• To prevent steam escape, you can seal the edges with a wet cloth or dough (optional but traditional).
• Cook on very low heat for 20-30 minutes, allowing the flavors to meld and the rice to finish cooking.
• Turn off the heat and let it rest for another 10 minutes.

6. Serving

• Gently fluff the biryani, mixing layers carefully.
• Garnish with fried onions, additional herbs, and serve hot with raita or salad.

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Tips for Perfect Chicken Dum Biryani

• Use aged basmati rice for aroma and elongation of grains.
• Marinate chicken long enough for maximum flavor.
• Cook rice al dente to prevent mushiness.
• Seal the pot tightly for a proper dum.
• Resting the biryani after cooking enhances the flavor.

Variations

• Hyderabadi style often involves more layering and the use of saffron and fried onions.
• Kachi method involves marinating raw chicken and rice together and cooking on dum, which is a quicker alternative.

Final Words

Mastering Chicken Dum Biryani takes practice, but once you get the hang of the layering, marination, and dum process, you can customize it with your favorite ingredients and spices to create a signature dish.

Enjoy the rich aroma, the tender chicken, and the fluffy rice—your homemade biryani will surely be a hit!