Chicken dum biryani

Chicken biryani


Basmati Rice – 2 cups

Dry spices (bayleaf, star anise, cardomon)-a Few

Chicken-500 gms

Curd -half cup

Garam masala-one tsp

Chilli powder-two tsps

Cumin powder-one tsp

Turmeric powder-1 tsp

Salt-1 n 1/2 tsps

Corainder n mint leaves-1 cup

Ginger garlic paste-1 tsp

Onion chopped-half cup

Tomato-half cup

Green chilly-2

Brown onions-half cup

(Chopped Onions fried to brown)

Ghee/oil-1 cup


1.Marinate the chicken with all spice powders, curd and salt for 2 hours

2.Soak the rice for 20 minutes

3.Fry onion, tomatoes, green chillies, ginger garlic paste and the chicken in oil for 5 minutes in medium flame

4.Boil  4 cups of water at high flame

5.Add the dry spices, a tsp of oil and the rice to water

6.Wait for 2-3 minutes or until the rice is half cooked, drain the water immediately

7.If the rice is overcooked ( u can show the rice in running water) and add some oil to stop the cooking process

8.In thick bottom pan, Layer Chicken, Rice, Brown onions, mint n coriander leaves (u can also repeat the layer)

9.Close with the tight lid (U can stick  any wet dough to seal the edges,so the heat ll not escaped)

For dum(u can choose any one)

1.Use a tawa or wide pan, place the biryani pan on it, cook at med-low flame for 30 minutes

2.Place the biryani pan in preheated oven at med flame for 20-30 minutes

3.Use can also use the pressure/slow cooker to make this dum

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