Chicken Dum Biryani is one of those dishes that needs no introduction. The moment the lid is opened, the aroma of basmati rice, spices, mint and fried onions fills the kitchen.

This traditional-style biryani uses marinated chicken, fragrant basmati rice and slow dum cooking. The rice is cooked only partway before layering, allowing it to finish cooking gently with the chicken and absorb all those wonderful flavours.

It takes a little patience, but that is exactly what makes a good biryani special.

🍽️ RECIPE AT A GLANCE

Marinating the chicken for 2–4 hours gives even better flavour.

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🛒 INGREDIENTS

For the Chicken

• 750 g chicken, preferably bone-in
• 1 cup thick yogurt
• 2 tbsp ginger-garlic paste
• 2–3 green chillies, slit
• 1 tsp red chilli powder
• ½ tsp turmeric powder
• 1 tsp garam masala
• 1 tsp coriander powder
• 1 tsp cumin powder
• ½ cup fresh mint leaves
• ½ cup fresh coriander leaves
• 1 tbsp lemon juice
• Salt to taste
• 3 tbsp oil or ghee
• 2 large onions, thinly sliced and fried until golden

For the Rice

• 500 g good-quality basmati rice
• 2 bay leaves
• 4 green cardamoms
• 4 cloves
• 1-inch cinnamon
• 1 tsp shahi jeera
• Salt to taste
• Plenty of water for boiling

For Layering

• ¼ cup fried onions
• ¼ cup fresh mint leaves
• ¼ cup coriander leaves
• 2 tbsp ghee
• 10–12 saffron strands
• 2 tbsp warm milk
• 1 tbsp kewra water, optional

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👩🍳 METHOD

1. Marinate the Chicken

Place the chicken in a large bowl.

Add yogurt, ginger-garlic paste, green chillies, chilli powder, turmeric, garam masala, coriander powder, cumin powder, mint, coriander, lemon juice and salt.

Add the fried onions and oil or ghee.

Mix everything well so the chicken is completely coated.

Cover and refrigerate for at least 1 hour. For a deeper flavour, marinate for 3–4 hours.

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2. Prepare the Basmati Rice

Wash the rice gently until the water becomes mostly clear.

Soak it for 20–30 minutes.

Bring plenty of water to a large pot. Add bay leaves, cardamom, cloves, cinnamon, shahi jeera and salt.

Bring the water to a strong boil.

Add the soaked rice and cook until it is about 70% cooked.

The rice should be long and soft on the outside but still slightly firm in the centre.

Drain the rice immediately.

Do not fully cook the rice at this stage.

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3. Cook the Chicken

Take a heavy-bottomed handi or pot.

Add the marinated chicken and spread it evenly.

Cook over medium heat for about 12–15 minutes, stirring gently from time to time.

The chicken does not need to be completely cooked yet. It will finish cooking during the dum stage.

The masala should become thick and aromatic.

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4. Layer the Biryani

Spread the chicken evenly across the bottom of the pot.

Gently spread the partially cooked rice over the chicken.

Now sprinkle:

• Fried onions
• Fresh mint
• Fresh coriander

Mix the saffron with warm milk and drizzle it over the rice.

Finally, drizzle the ghee over the top.

Add kewra water if you like its traditional floral aroma.

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5. Cook on Dum

Cover the pot tightly.

For a traditional seal, you can place dough around the rim before putting on the lid.

Cook on medium heat for 8–10 minutes.

Then reduce the heat to the lowest possible setting and cook for another 25–30 minutes.

Do not keep opening the lid.

The trapped steam gently cooks the rice and chicken together and allows the flavours to settle into the rice.

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6. Let It Rest

Turn off the heat and leave the biryani covered for 10 minutes.

This small step makes a big difference.

The rice finishes steaming and becomes lighter and fluffier.

Open the lid and gently lift the rice from the bottom using a large spoon. Avoid aggressively mixing it, as this can break the rice grains.

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👌 CHEF'S TIPS

Use bone-in chicken: It gives the biryani a richer flavour.

Don't overcook the rice: Remember, it still has to cook during dum.

Salt the rice water properly: The rice should taste lightly seasoned even before layering.

Don't rush the dum: Low heat is what allows the flavours to come together.

Don't open the lid repeatedly: Every time you open it, valuable steam escapes.

Let it rest: Those extra 10 minutes help the rice settle and finish cooking.

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🍋 HOW TO SERVE

Serve hot with:

• Onion raita
• Plain raita
• Sliced onions
• Lemon wedges
• Fresh mint
• Mirchi ka salan

A little raita on the side and a spoonful of biryani with a piece of tender chicken — that's all you really need.

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💛 THE CHEF PEARLS TOUCH

A good biryani isn't about using the most spices or making the longest ingredient list.

It is about good rice, well-marinated chicken, balanced seasoning and patience.

That is why traditional biryani tastes so special. It rewards you for taking your time.

The best biryani isn't the one with the longest ingredient list — it's the one that makes everyone quietly reach for a second serving. 💛

— Chef’s Journal by Chef Pearls 💛