Chicken dum biryani with Step by Step Pictures. Hyderabadi Style Chicken Dum biryani is a classic mughlai | hyderabadi preparation which is loved by all.
Chicken Dum Biryani Recipe
I have covered almost all the chicken dum biryani frequently asked questions in this post.
Learn the authentic way of making chicken dum biryani and achieve restaurant style chicken dum biryani at home.
About Chicken Dum Biryani Recipe
I have made so many types of biryani, but dum biryani has the real taste. Love pressure cooker biryani and one pot biryani as well but nothing can beat a dum biryani when it is properly made.
The cool part in making dum biryani is, when you are placing the biryani for dum, your house will be smelling like heaven. And also when you open the biryani it is just heaven. Can't describe it in words..You can check out my other simple veg biryani and non veg biryani as well.
Similar Recipes,
Hyderabadi Mutton Dum Biryani
Mughlai Chicken Dum Biryani
Chicken Kofta Dum Biryani
Fish Dum Biryani
Vegetable Dum Biryani
Mughlai Vegetable Dum Biryani
Mushroom Dum Biryani
Last saturday our uncle family visited us, my cousin demanded me to cook lunch for him. So i decided to try a biryani since there is nothing more special than dum biryani. I made biryani, chicken 65, raita, biryani brinjal as well. They loved the meal and enjoyed it to the core.
Video for Chicken Dum Biryani Recipe
Preparation of chicken dum biryani
- Washing and Soaking of Basmati Rice
- Making of Special Garam Masala Powder
- Marinating chicken
- Cooking Rice
- Frying onions for garnish
- Layering of chicken masala and rice
- Final garnish with fried nuts and dried fruits
- Saffron milk addition
- Sealing the biryani pot
- Cooking the biryani in dum
- Serving.
📖 Recipe
Chicken Dum Biryani | Chicken Dum Biryani Recipe | Hyderabadi Chicken Dum Biryani Recipe
Ingredients
- 1 kg Basmati Rice
- 1.5 kg Chicken
- ¾ cup Oil
- 3 large Onion sliced thinly
- a pinch Saffron a pinch
- ¼ cup Warm Milk
- ¼ cup Coriander leaves finely chopped
- ¼ cup Mint Leaves finely chopped
- 3 tbsp Ghee
- 50 grams Cashews
- 50 grams Kishmish
- Kewra Essence few drops
- Rose Essence few drops
- Salt to taste
For Marination
- 2 tbsp Chilli Powder
- 3 tbsp Coriander Powder
- Salt to taste
- ½ cup Coriander leaves chopped finely
- ½ cup Mint Leaves chopped finely
- 1½ cup Thick Unsour Curd
- 4 Green Chillies
- 3 tbsp Ginger Garlic Paste - 3 tblspn
- Special Garam Masala Powder (recipe below)
- 1 tbsp Lemon Juice
For Special Garam Masala Powder:
- 10 piece Cloves
- 10 piece Cardamom
- 3 Bay Leaf
- 5cm Cinnamon
- 1 tbsp Cumin Seeds
- 4 Black Stone Flower / Kal Paasi
- 1 Star Anise
- 1 tbsp Fennel Seeds
Instructions
- Powder the special garam masala powder.
- Start by marinating the chicken with all the ingredients given. Let it marinate for 2 hours but overnight is great.
- Wash and soak basmati rice for a hour.
- Bring lots of water with salt to a boil. Once it boils, add in the drained rice and cook it for 5 to 7 mins till it is 90 percent done. When you taste it, it should have a bite.Drain it and set aside.
- Heat oil in a big pot which you are making biryani.
- Add in onions and fry till golden, drain and set aside.
- Soak saffron in some warm milk, heat ghee in a sauce pan and fry cashews and raisans till golden.
- In the same oil add in chicken and mix well for 5 mins.
- Now layer the rice over it, top with fried onions, chopped herbs, saffron milk, fried nuts along with the ghee, kewra and rose essence. Cover the entire pot with foil and cover with a plate. Place a weight over it and let it cook on a very very low flame for 30 to 35 mins.
- Now remove the weight and foil and fluff the rice carefully.
- Serve.
Video
Notes
Tips & Tricks
- Soaking rice and marination chicken is very important, so never skip it.
- Use good quality basmati rice for this, i use india gate basmati rice.
- Cooking the rice perfectly is important. If you over cook it, the the whole biryani will be mushy. So stand near the rice and keep checking it, after you add rice to boiling water, it will just take 5 to 7 mins for the rice to get cooked.
- Marinate the chicken for atleast 3 hours or overnight.
- The special garam masala in this add to the aroma of the chicken biryani. So make sure you use that.
Serving Suggestions
Chicken dum biryani is best when served with a spicy and tangy brinjal curry and refreshing raita.Version 1: Chicken Dum Biryani Recipe (Easy Method)
1)wash the rice really well. Soak them in water for 1 hour.
 |
Special Garam Masala for Biryani
 |
3)I added all my dry masala in a blender and powder it fine. but i strongly suggest to dry roast it.
 |
4)Special garam masala powder is done. You can store this in a air tight container for later use too.
 |
 |
| Take chicken in a bowl |
6)Add in spice masala. I used kashmiri chilli powder, coriander powder and salt.
 |
7)Add in chopped coriander leaves and mint leaves.
 |
8) slit green chillies are added.
 |
9)Pour in yogurt. Make sure you use un sour plain yogurt.
 |
Version 2: Chicken Dum Biryani Recipe ( Hyderabadi Style)
Ingredients for Making Chicken Biryani (Hyderabadi Style)
- Oil - 1.5 cup
- Potatoes - 2 large peeled and cubed
- Onion - 3 large sliced thinly
- Kewra Water - 1 tsp
- Rose Essence - 1 tsp
- Coriander Leaves - ¼ cup chopped finely
- Mint Leaves - ¼ cup chopped finely
- Ghee - 2 tblsp
- Saffron a pinch
- Milk - 3 tblsp
- Chapati Dough as needed
FOR MARINATION:
- Chicken - 1 kg
- Yogurt - ½ cup
- Chilli powder - 2 tblsp
- Salt to taste
- Ginger Garlic Paste - 4 tblsp
- Lemon Juice - 4 tblsp
- Coriander Leaves - ½ cup chopped
- Mint Leaves - ½ cup chopped
- Garam Masala Powder - 1 tblsp
- Green Chillies - 2 slit
FOR COOKING RICE:
- Basmati Rice - ½ kg
- Water lots of it
- Pepper - 1 tblsp
- Cinnamon stick - 2 stick
- Cumin Seeds - 1 tsp
- Cardamom powder - 6
- Cloves - 6
- Bay Leaf - 2
- Salt to taste
How to Make Chicken Biryani (Hyderabadi Style)
Pre-preparation
Heat oil in a pan, deep fry potatoes till golden brown, drain and set aside. In the same oil add onions and fry till golden. Set aside ½ of the fried onions for topping.
Marinating Chicken
Now take chicken in a bowl, add all ingredients given for marination. Add ½ of the fried onions and 1 cup of the onion fried oil. Mix well and leave to marinate for 1 hour.
Preparing Rice
Now take basmati rice and wash well. Soak for 30 mins. Now bring lots of water to a boil. Add all whole spices and salt. Once it boils, add rice and cook till it is 75% cooked. Drain and set aside.
Assembling Biryani
Now take a large pan, add the chicken in the base. top with cooked rice, Now top with fried potatoes, onions, coriander leaves, mint leaves, kewra water, rose essence, saffron soaked milk and ghee.
How to Cook Biryani in Dum
Spread chapati dough around the edges of the pan, place a lid over it and seal the pot. Cook on very low heat for 40 to 45 mins. Now remove it from flame and let it sit for 15 mins. Now open the lid and mix the rice gently. Serve hot.
Pictorial:
1)Heat 2 cups of oil and fry cubed potatoes.
2)Fry on medium high heat till golden brown
3)Now it is golden brown, drain and set aside.
4)Add in sliced onions and fry till golden.
5)Cook on high heat till it gets golden
6)Now it has got nice and crispy. Drain and set aside.
7)Now lets marinate the chicken.
8)Add yogurt
9)chilli powder and salt
10)Add in green chillies and ginger garlic paste.
11)Add in lemon juice
12)coriander leaves and mint leaves
13) Add in garam masala powder
14)Add in half of the fried onions
15)1 cup of fried onion oil
16)Mix well. Leave to marinate for 1 hour.
17)Now cook basmati rice. Soak basmati rice for 30 mins. Bring lots of water to a boil, add salt and whole spices. Add rice and cook till it is 75 percent cooked.
18)Drain and set aside.
19)Now take a large pot. Add chicken
20)top with cooked rice.
21)Top with coriander and mint leaves
22)fried potatoes
23)Top with the remaining half of the fried onions.
24)Sprinkle kewra water and rose water
25)Add in saffron soaked milk.
26)Top with ghee
27) Make some chapati dough.
28)Apply all over the rim of the pan.
29)Place a lid on top and seal it well. Put the pan on a very very low heat for 45 mins.
30)Once 45 mins is over, let it sit for 15 mins undisturbed. Now open the lid.
31)Fluff the rice gently.
32)Serve
Tips & Tricks
- Soaking rice and marination chicken is very important, so never skip it.
- Use good quality basmati rice for this, i use india gate basmati rice.
- Cooking the rice perfectly is important. If you over cook it, the the whole biryani will be mushy. So stand near the rice and keep checking it, after you add rice to boiling water, it will just take 5 to 7 mins for the rice to get cooked.
- Marinate the chicken for atleast 3 hours or overnight.
- The special garam masala in this add to the aroma of the chicken biryani. So make sure you use that.
About Cooking Rice:
- Always use good quality basmati rice. Make sure the rice is aged and aromatic.
- Soak the rice for atleast 30 mins to 1 hour.
- When cooking rice, use lots of salted water. so the rice has enough space to cook properly.
- You add add whole spices in the rice cooking water (how to cook biryani rice)
- cook rice as per proper texture(check below for tips)
Texture of Rice to Chicken Masala:
If your marinated chicken is runny (if your curd is watery and the masala leached too much liquid), then cook the rice a lot less time.
Frequently Asked Questions FAQ
1)Why do we give dum to biryani?
It basically refers to let the rice and chicken cook under pressure and let the aroma infuse and trapping it inside the pot. Therefore large handis are sealed with dough or cloth to trap the steam, which then cooks the meat or rice until tender.
2)Chicken dum biryani origin?
Many historians believe that biryani originated from Persia and was brought to India by the Mughals. Biryani was further developed in the Mughal royal kitchen. the Mughal soldiers looked undernourished. In order to provide a balanced diet to the soldiers, she asked the chefs to prepare dish with meat and rice. (wiki)
3)How do you serve biryani?
Biryani is usually served with onion raita, brinjal curry, papad and pineapple jam.
4)How do you find out if biryani is cooked or not?
You can easily know it by the smell of the dish. Usually chicken biryani takes 35 mins to cook. Mutton biryani takes around 45 mins to 1 hour to cook.
Serving Suggestions
Chicken dum biryani is best when served with a spicy and tangy brinjal curry and refreshing raita.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Anonymous
Wow... It looks delicious. Will surely try and let u know. Can I use ur mentioned spl garam masala powder to make ordinary veg/chicken briyani made in pressure cooker as well. Is thr anything else to add to enhance the taste.
Reena Balraj
Wow !! I love Biriyani . this looks so gud my mouth is watering Aarthi. I am surely going to try this thanks for posting n hats of for all the hard work you have put in thanks for sharin. Appritiated !!
Anonymous
Wowww.. Perfect CDB.. Mouth watering!!
Anonymous
Hi delicious looking recipe. Just quick question, if i don't put in yogurt and milk is it ok?
Mubashira Anjum
mouth watering
punith
Hi Aarthi,
I'm a huge follower of your blog. Awesome recipes. May I ask where you got this silver plate from? It's beautiful
Deepu
hai arthi....
this chicken dum briyani recipe looks yummy......... I gonna try.... keep rocking .....
Janani Selvaraju
I was waiting for you to post this recipe...thanks a lot aarthi....will try this out for sure...
Aarthi
@AnonymousYou can use that
Aarthi
@AnonymousNo you have to use those..But if you want dont need, but it will surely affect the taste
Aarthi
@punithHubby got it from russia..
Jayanthi Sindhiya
Wow Biriyani looks awesome!!! Great work!!!
Anonymous
That looks really good, can I omit cashew nuts and raisins
Aarthi
@AnonymousYou can leave it, but it adds a nice taste.
Jayathrithika Gopalakrishnan
Hi Aarthi, Is there any substitute for Saffron.
Aarthi
@Jayathrithika Gopalakrishnanu can add yellow food colour mixed with milk.
Anonymous
Hi, how many tablespoon of garam masala is needed? I have my own garam masala. Thank you.
Anonymous
Wht is biryani brinjal
Aarthi
@AnonymousIt is around 4 tblspn..
Aarthi
@AnonymousIt is a sidedish served with biryani.
https://www.yummytummyaarthi.com/2014/12/biryani-brinjal-curry-recipe-biriyani.html
Anonymous
Wonderful recipe..love the way you make cooking so easy..best cooking site I have ever found..thanks for making our lives delicious. .
sathik
Excellent receipe...
Anonymous
Amazing step by step procedures for any stage of cook - love it. Love the pictures and good to know about the kewra water - Thanks.
Frenie
Love your presentation of this delicious recipe. I really understand its procedure .. thanks for sharing . I really enjoyed it !!
Anonymous
we are bachelors and we tried it today in our room, it came out very well, this site is simple and clear, thank you mrs.Aarthi
munny
Hi Aarti.today I tried this biryani and it came out well.my baby enjoyed while eating.i tried for those 2 essence but I didn't get.and one more thing is I didn't get the same colour even I used the saffron with milk
shanzae tahir
hi...i am from pakistan, lahore and i have never heard of black stone flower over here..i want to make this tomorrow for lunch..can u tell me an alternative to it asap..pleaseee..thank you 🙂
Aarthi
@shanzae tahiru can skip it
Neethu N
Can we use curd also for marinating na?
swathy vidyananandan
Looking good.. Is the chicken cooked properly?
Aarthi
@Neethu Nyes u can
Aarthi
@swathy vidyananandanyes it will be cooked
Anonymous
The receipe was ultimate hit .....everyone just loved it. Thank you very much 🙂
fickley
Hello Aarthi. I made this biryani today and it was just heavenly. Aarthi I want to thank you from the bottom of my heart. I have been following your blog just for the last two months and I must tell you that my family has fallen in love with my cooking, just because of you. This might be a minor thing for others but it means a lot for a novice cook like me who usually do not get compliments for her cooking. I am really indebted to you. A big big big thank to you. Keep doing the good work. God bless. 🙂 🙂
plasterer bristol
wow! great recipe. Going to give this a go. Thanks for sharing this.
Simon
Anonymous
Hi ,
I tried once this recipe but my chicken didnt cook well .
I cooked it for 30 min but rice cooked very well
PLS help
Aarthi
@Anonymousdid u marinate it. And you can cook the chicken a little when u added to to the oil. cook it for 5 to 10 mins then lay the rice
neha
Hi aarthi, one question tgat i have is that will the chicken get cooked within those 30-35 minutes of dum..or i need to pre-cook it a little separately
Aarthi
@nehasince it has marinated it will get cooked in that time.
neha
Thanks aarthi..will try soon..love ur blog
Anonymous
I have been doing biriyani for sometimes and I am always looking to some new recipes or other dishes and I have never come across a page with such details.Real food, real picutures, not something from magazine, it makes it look unreal.I am from Slovenia, my husband is a Pakistani and Im learning this type of cooking from pages. So thank you so much I love it how you post pictures.I need the pictures to see what is going on. I havent checked other stuff but I will.!!!!!!!This is what I need!Ursula.
NIRMALA SAHOO
hii...aarthi ji....
i prepared this receipe n its simply awsm...bt in my process i didnt add any essense...
can i add strawberry mix or elechi essence???
Aarthi
@NIRMALA SAHOOuse elachi essence..or skip it..
Yasmeen mahmood
Love the recipe, the platter is lovely
Sindhi
Hi Aarthi.... Y D Briyani s not so spicy?? This s my second try and also more than last time I added little extra chilly powder... But still it's not spicy... Help me out...
Aarthi
@Sindhi try adding green chillies next time
Anonymous
Cooking is my hobby. I made this for my daughter and now she wants only this biryani. Thanks for the recipe. I spiced it up a little bit with additional chilies second time and it came out well.
Mini
Hi! I accidentely stopped by this site while I was searching for a biryani recipe. Thanks for putting the entire process in detail. The only change that I did was to make this in a rice cooker post assembing! It was utterly delicious. Thanks again!
Anonymous
Hi..perfect biriyani aarthi.I got frustrated because i dont get perfect dum biriyani in terms of rice and masala.I used to cook the rice seperately with oil and salt.After the half an hour dum process,my rice grains becomes very hard and it is very difficult to chew the rice.Because of this hard rice,my masala doesn't coated with my rice.totally spoiled biriyani.I have tried 10 times totally but i never get the rice cooked properly.pls tell me the solution to my problem..i used to make dum biriyani with normal rice and it is good.i have tried deep and royal basmati rice.
Aarthi
@Anonymouscooking the rice perfectly before dumming is important. It will take around 7 to 8 mins alone to cook the rice. so always keep tastying. The rice should be cooked completely but it should have a bite in the center.
Reshma Sawant
Thank you for helping me make my Dream Biryani where in my daughter called my Biryani as Biryani and not chicken rice... thanks a tonn
Anonymous
Thank you for this great recipe! I just finish having this for dinner. My husband and two kids loved it!! I loved it as well and your cooking instructions were exact.
Thank you!
Anonymous
My mouth waters reading this recipe! Excellent job with the picture guide. Really helps visualise what you mean. Thanks for sharing!
SaranReddy
Hi Aarthi !
I tried this last sunday. The taste was heaven. It felt very lite even after having a large quantity.
I have a doubt here. After marinating the chicken, do we got to keep it in the refrigerator till we cook it ?
kulu
Thk u soo much... Biryani Is delicious... Followed every step u said......
Anonymous
Very neat and easy to follow recipe. Finally found a step by step method I was looking for. I thought I'd a few queries before I follow this method :
1. Your pics show that your chicken pieces are a little burnt. Is it due to your keeping it at the base and not alternating layers? Many people use rice at the base?
2. How does one avoid the burning and sticking of the biryani to the base? Are there any quick home remedies?
3. I remember making biryani in ur type of method earlier (almost) but I found that the chicken pieces were quite bland and not spicy. What may be the best way to infuse the masala into the chicken? How can we make the chicken pieces succulent with hot spices?
Many thanks again for this great posts
Kannan
Aarthi
@Anonymousyou can place the entire container in a bigger pot with water at the base and dum it. It prevents the chicken sticking. The chicke is not burnt it was browned.
Unknown
Should i go for special garam masala or i shold i go for biryani masala which is available in market?
ankita Mukherjee
Thank u so very much.. This is my fav dish.. N I'm ur big fan n follower..
I want to know that can I add some potato?? If yes , then plz let me know whether any spcl ingredients or marination is needed or not!! Plz le5 me know..
Thank u so much..
rocky rox
Do u have video link for this?
Mohanapriya Swamiappan
hi arthi, i am following your blog for quite a sometime and ur recipes are amazing.I have doubt , How to ensure we make enough masala for the rice?I tried ur mushroom dum briyani, Where the smell turned out to be excellent but felt something missing?a kinda bland taste,yet we didn't waste a single grain of the briyani as it was delicious and the whole kitchen was filled with the aroma!,but i need to know how to ensure that i have enough masala?
Aarthi
@Unknownspecial garam masala is what makes this unique
Aarthi
@ankita Mukherjeeyou can add boiled and fried potatoes, add it on top of the marinated chicken and layer the rice
Aarthi
@rocky roxwill share a video for this soon
Aarthi
@Mohanapriya Swamiappanfollow the exact amount, it will give you the perfect masala.
Anonymous
Hi Arthy,
When ever I tried biriyani something is missing and biryani is sour n tasteless. Please give some good tips
Anonymous
Hi can I use seeraga samba rice instead
how long will it take to cook
Aarthi
@Anonymousnot sure about samba rice..
Aarthi
@Anonymousit may be because there is less masala..follow this measurements it will work
Anonymous
This briyani looks great! I will definitely use this for my Diwali party. Will this be too spicy for young children?
Aarthi
@Anonymousu can reduce spice level accordingly
iloh
Hello, Thank you for sharing your receipe : i am trying out your Chicken Dum Biryani. may i ask how do i cook it with pressure cooker? do i set the cooking to stew or rice? should i fried the chicken first ? thank you so much for your help!!!
Aarthi
@ilohthis cannot be done in cooker, since layering should be there. you can layer it in pressure cooker and cover it without whistle and cook on dum for 20 mins or so
Leena
Hey Aarthi! You do an amazing job! Love your recipes, the presentation and now the videos! Good luck! Keep it going!
Anonymous
Hi,
Your Biryani Receipe is nice.
Here is my biryani receipe, if you like please try it.
Ingredients:
1 Kg Chicken
1 Kg Basmati rice
3 Cups Curd
3 Table spoon Red chilly powder
2 Table spoon salt
2 Table spoon coriander powder
1 Table spoon cumin(zeera powder)
1 1/2 Table spoon chicken masala
10 Cloves(5 Whole and 5 for Powdering)
6 Cinnamon stick (3 Whole and 3 for powdering)
8 Green Elaichi(4 whole and 4 for Grinding)
4 Black Elaichi (2 Whole and 2 For grinding)
2 Table Spoon Ginger/Garli Paste
10 Seeds black pepper (5 Whole and 5 for grinding
1 Table spoon (nutmeg or jaypal powder)
2 Table spoon Shahi zeera
5 or 6 Big size onions for frying.
4 Table spoon Rose water (check before buying can be used for cooking purpose)
1 Pinch Saffron
4 Table spoon Ghee
2 Table spoon Kewra water
Coriander and Mint leaves
3 Pieces Javitri
5 Grams Dagad phool
Oil
3 Table spoon Green Chilly paste
3 Lemons or Vinegar for tinderising chicken or Raw papayya paste(2 Table spoon)
Salt
We have Four parts for preparing biryani
First part:
Marination part:
Take a bowl, take 3 cups of thich curd,add powder of (shahi zeera, Cloves, Nutmeg,Black & green Elaichi,Chicken masala, Red chilly powder, Zeera powder, Coriander powder, 8 Table spoon oil,salt,fried onions and coriander & mint leaves. Keep it aside
Second Part:
Take chicken add lemon juice, green chilly paste and add marinated paste to it which is mentioned in marination part and keep it for 4 hrs.
Third part:
Soak basmatic rice for 45 mins, put salt(2 Table spoon or according to taste, put all the whole spice which is mentioned above as (WHOLE)in spices section, bring to boiling stage, then add basmasti rice to it, cook rice and make sure you dont over, it should be 75% cooked I.E when you put rice in your mouth for testing it should little soft not hard.Take out all the spices,throw away and drain rice.
Forth part:
Note: Timing for Dum is different for different type of vessels.
Aluminum Vessel:1 hr
Non Stick Hundi:30 to 35 Mins
Take vessel, put marination on bottom level, put rice on top (only one layer)I.E 1 Layer chicken and 1 layer rice only) Sprinkle Fried onions, coriander and mint leaves, Ghee, Safforn, rose water, kewra water)Take aluminum foil which is used for wrapping purpose, cover the hundi with foil, take dough, form round on foil and then place lid so that steam does not escape from it.Place vessel on medium flame for 10 Mins, 5 Mins on low flame, 10 mins under tawa on medium flame, 5 mins on low flame under tawa and do not open vessel for 10 mins after dum process is finished(Non stick)
Take vessel, put marination on bottom level, put rice on top (only one layer)I.E 1 Layer chicken and 1 layer rice only) Sprinkle Fried onions, coriander and mint leaves, Ghee, Safforn, rose water, kewra water)Take aluminum foil which is used for wrapping purpose, cover the hundi with foil, take dough, form round on foil and then place lid so that steam does not escape from it.Place vessel on medium flame for 15 Mins, 10 Mins on low flame, 15 mins under tawa on medium flame, 10 mins on low flame under tawa and do not open vessel for 10 mins after dum process is finished (Aluminium vessel)
Raju Kumar
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Unknown
Aarthi can u pls tell me the measurements for 1/4kg basmati rice.. Waiting for ur kind reply
Unknown
Aarthi can u pls tell me the measurements for 1/4kg basmati rice.. Waiting for ur kind reply
Anonymous
aarthi ,
i need ur advice . i m going to prepare it for christmas plz tell me suitable vessel for dumming the biryani. whivh vessel u used ? i have pressure cooker and aluminium vessel for cooking rice will it be ok ? or shall i purchase whivh one from market ? if using cooker or aluminium vessel plz tell me hw much time it would be and should i not use whistle and inner rubber gasket in case using pressure cooker? plz reply in time dear ...
Anonymous
aarthi ,
i need ur advice . i m going to prepare it for christmas plz tell me suitable vessel for dumming the biryani. whivh vessel u used ? i have pressure cooker and aluminium vessel for cooking rice will it be ok ? or shall i purchase whivh one from market ? if using cooker or aluminium vessel plz tell me hw much time it would be and should i not use whistle and inner rubber gasket in case using pressure cooker? plz reply in time dear ...
Aarthi
@Unknownjust quarter the recipe
Aarthi
@Anonymousu can use pressure cooker,but dont put whistle
Anonymous
heya..ur blog is just awesome.. i just wanted to ask can i use ur pictures for one of my articles?
Aarthi
@Anonymousyou can use my picture, but give link back to my website
Tinsha
Hi Aarti
I have never made Biryani before.
I followed your recipe and made it yesterday and it was loved to the core by everyone.
However I have some questions for the next time:
The marinated chicken was awesome and I had added more chillies for a greater kick.
I had to fry the chicken for 20 minutes instead of 5 minutes like you said. I checked the chicken every 5 minutes to make sure that the chicken was 90% cooked.
In your pictorial there is liquid when you were frying the chicken. Where did the water come from as my chicken thigh with bones was dry?
When I added the drained rice, there was no water added to the vessel. How would the 5minutes fried chicken cook without any liquid? In my case I cooked the chicken until the blood from the bone was almost gone.
Instead of the vessel, I put it in the foil turkey maker and tightly covered it with the foil paper and put it in the oven for 20 minutes at 250 degree.
When I opened the foil and slowly mixed the chicken and rice, it looked just like your recipe picture. The rice was rather blah but the chicken was awesome with the masala. I separated the chicken and added some salt and lots of red pepper and mixed it and added the chicken. It was tasty after that.
Question:
How do you get the rice to pick the masala from the chicken. The chicken had a lot of masala intact.
When I reheated the rice to serve, I found it to be quite dry and not at all moist even though it was an excellent meal.
Please reply so that I can improve it for the next time.
Thank you so much Aarti.
Aarthi
@Tinshau shouldn't cook the chicken longer, it has to be just sauted for 5 mins. so the moisture will be there and the rice will be tossed in that.
SHINU MOL
WOW LOOKS YUMMY AND MOUTH WATERING. GONNA TRY THIS OUT FOR SURE.
http://allaboutcookingandbabystuffs.blogspot.in/
Savitha
Really awesome blog. Your blog is really useful for me. Thanks for sharing this informative blog. Keep update your blog.
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ankita Mukherjee
@Aarthi
Okk..thank u so much...
jaya
You are a very talented and hard working lady ! It must have taken a lot of patience to click pics at every stage of ur dish , hats off !
Ramya Jeyaraman
AArthi Just wondering if chicken will get cooked as u had it only for 5 min in heat before putting rice.
Ramya.
Aarthi
@Ramya Jeyaramansince we are putting it in dum it will be cooked and marinating the chicken is must
Ping
Hi, I would like to try this recipe! What is thick unsour curd? Any replacement for it?
Aarthi
@Pingit is just natural yogurt
Priti
Is ghee adds additional flavour to biriyani?
Plz specifically mention masala n other ingredients for 4 persons or for 1 kg chicken
Anonymous
in the oil when you added marinated chicken it was dry.. but in next step it has liquid in it.. just wondering how? as i came across all the comments but couldn't understand.. I have marinated chicken and kept in fridge for overnight.. I want to prepare this tomorrow so I would be glad if you help me in this part... after all my 1st biryani is to be cooked.. pls going for the help.. thank you in advance������
Aarthi
When u add chicken to oil and cook it, the chicken will leach out water. thats why.
wilma dsouza
Tried it today.came out well.liked by all in myfamily.less oily which we prefer. Thank you for sharing. Also tried the crispy dosa.they were a hit.
Anonymous
Thank you so much your recipe was so clear and flawless it was My first successful biryani all my family loved it thank you again may God bless you and your family;Aynoor
Savnish Sam
Hi Aarthi,
i like Chicken Dum Biriyani very much.but i dont know how to make it. and i hope this blog will surely help to make the tasty CDB.i had a veriety chicken biriyani from Mom's Biriyani hotel.its looks like the same as you presented here.i will watch your most of the blogs becoz i loves your way of presentation.its suprb.keep going..
Yashika
Nice recipe..I really liked it..If i dont want to put cashews and raisans,then it will affect the taste of biriyani or Is it must seo training chennai
Priti Gaikwad
Hi Aarthi,
Thank you for this recipe! I tried it and my husband who normally never bothers to comments unless he wants to criticize couldn't stop complimenting me. He actually told me three times that it's turned out really well. So, a big thank you to you, God bless and keep up the good work!
Manikandan.S
Aarthi.. it looks so yummy and nice. One quick question though. is it compulsory to add milk with saffron in the biryani?? what if i skip this part?? will it affect the taste?? please let me know this... if you are so generous please send a mail to this id [email protected]
Aarthi
you can skip it
mani kandan
Thnaks for your quick reply... 🙂 will try this.
Ria Arora
Really nice blog with amazing recipes pictures....
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Shana Ramesh
Hi can this recipe can be made in oven?? & in what temperature it can be cooked?? Pls help me
UMA MAHESWARI
Thanks for sharing this excellent posts..
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UMA MAHESWARI
•Great post and informative blog.it was awesome to read, thanks for sharing this great content to my vision...
Prema Ramalingam
Hi Aarthi:) I have tried making this biryani many a number of times and everytime it turned out lovely:) One question to you is, I am thinking to prepare vegetable biryani for a big crowd in the upcoming family party. can I simply substitute chicken with veggies here in this same masala marination??? does it works out well with taste and consistency?? am eagerly looking out for your reply and suggestions.. thanks Aarthi:)
Anonymous
Tried your briyani receipe today. its awesome. thank you.
Unknown
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Anonymous
Hi Ms. Aarthi. I m Tulasi from Malaysia. I tried this chicken sum Briyani with tomato Rita. Turned very well MS. I followed your steps carefully n all came well. Thanks a lot.
Aiysha Siddiqui
Your recipe looka amazing.. what i want to know is are we supppse to dry roast the garam masala before making powder?
Aarthi
You can roast if you wish. but i powdered as it is
Unknown
Hi Aarthi,
How much special garam masala should be added in this recipe.
Anonymous
Hi Aarthi,
I have been following your Biriyani recipe for almost an Year and I cook it every Friday (without failure)..And it just comes out delicious every other time .. Thanks a lot for sharing...
Pallavi
Hi. Thanks for this awesome recipe. Everyone loved it. Perfect taste, perfect aroma. And this is the very first time I made biryani, it turned out absolutely divine. Thank you again.
Nisha Dsouza
Thanks for this delicious biriyani recipe.. Tried today and camr out soo well.. 😍
Shilpa
Hi,
I like your recipe. Please tell me if I want to make biryani for around 25-30 people, than how much chiken and basmati rice I need to take.
Aarthi
just increase it 3 times.
Vijay Srivatsav
Thanks for reciepe..pls clear my doubt should I keep marinated chicken in fridge when I keep over night or I can keep outside. If I keep.in fridge will the masala penetrate in chicken..
Rina
Hi Aarthi! Loving your recipes and pictures alongside - very helpful.If I want to make this dish for 4 people only - do I need to only use 1'4 measurements of your original recipe? Thanks in advance!
Aarthi
yes half the recipe.
Biryani
I made this yesterday and it came out well. Only flipside, it tasted a bit on the sweeter side. Did I add more saffron than was needed? Please let me know.
Aarthi
May be that would be the cause. Or u must have added too much onions
Judy Higgs
Great I was going to ask the same question. regular yogurt or greek?
Aarthi
use regular yogurt
rioricardo
I wanna taste it.
Sherry
Came out 🥰🥰awesome dear.. thank u so much..🙏🏽
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I was very encouraged to find this site. I wanted to thank you for this special read.
bindu
Hi Aarthi,
I really love your recipes and I tried many. Could you please post Chicken dum biryani with Brown rice.
Thanks in Advance
Best Regards,
Bindu
Mayura
Yummm... I will surely give this a try. My family likes biryani both veg and non veg. Never tried the dum variant. Found it a bit laborious but if it is going to taste heavenly.. then it is definitely worth the try. I will cook this on Sunday.
Yadav
Great I was going to ask the same question. regular yogurt or greek?
Chicken Biryani Recipe
Hi Aarthi,
Thanks for sharing this recipe ......
Sakina shabbir
Hi aarthi,
I hope you will fine. your recipe of biryani is so delicious and very easy step by step method if you try my chicken biryani recipe I am so glad.
Blogger
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