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    Home

    Chicken Dum Biryani Recipe

    Last Updated On: Apr 9, 2025 by Aarthi

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    Jump to Recipe Jump to Video Print Recipe

    Hyderabadi Style Chicken Dum biryani is a classic mughlai | hyderabadi preparation which is loved by all. I have covered almost all the chicken dum biryani frequently asked questions in this post. Learn how to make the authentic chicken dum biryani recipe with step by step pictures and video.

    chicken dum biryani served on a brass plate with onion raita, biryani brinjal gravy & salan

    Chicken Dum Biryani Recipe

    Learn the authentic way of making chicken dum biryani and achieve restaurant style chicken dum biryani at home.

    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.

    Table of Contents

    • About Chicken Dum Biryani Recipe
    • Video for Chicken Dum Biryani Recipe
    • Pro Tips for Perfect Biryani
    • Chicken Dum Biryani Recipe (Stepwise Pictures)
    • How to 'Dum' a Biryani
    • Frequently Asked Questions FAQ
    • Serving Suggestions
    • 📖 Recipe Card
    • Chicken Dum Biryani | Chicken Dum Biryani Recipe | Hyderabadi Chicken Dum Biryani Recipe

    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. My favorite is mutton dum biryani too.

    Video for Chicken Dum Biryani Recipe

    YouTube video

    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

    chicken dum biryani served on a brass plate with onion raita, biryani brinjal gravy & salan

    Preparation of Chicken Dum Biryani

    Pre-preparation

    Heat oil in a pan, deep fry potatoes(if using) 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. Soak saffron in warm milk till needed.

    Marinating Chicken

    Now take chicken in a bowl, add all ingredients given for marination. Add 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.

    6 Step Chicken Dum Biryani

    1. Wash and Soak of Basmati Rice. Cook Rice as mentioned.
    2. Making of Special Garam Masala Powder.
    3. Marinating chicken.
    4. Frying onions & other ingredients for garnish.
    5. Layering of chicken masala and rice. Final garnish with fried nuts, saffron milk and herbs.
    6. Sealing the biryani pot and Cooking the biryani in dum. Thats it.
    chicken dum biryani served on a brass plate with onion raita, biryani brinjal gravy & salan

    Pro Tips for Perfect Biryani

    • 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 at least 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 at least 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

    Wash the rice three to four times minimum. You have to soak the rice for at least 30 mins. Add rice to boiling water only. Make sure you cook the rice only 50 to 60 percent. To check whether the rice is properly cooked, try breaking the rice with your nails and it should have an al-dente texture. The inside of the rice should have a bite.

    chicken dum biryani served on a brass plate with onion raita, biryani brinjal gravy & salan

    Chicken Dum Biryani Recipe (Stepwise Pictures)

    1)wash the rice really well. Soak them in water for 1 hour.

    basmati rice washed and soaked

    Special Garam Masala for Biryani

    2)Lets make the special biryani masala. measure all your ingredients and set aside. You can either roast the masala or grind it dry.

    special garam masala ingredients

    3)I added all my dry masala in a blender and powder it fine. but i strongly suggest to dry roast it.

    take garam masala ingredients in a blender

    4)Special garam masala powder is done. You can store this in a air tight container for later use too.

    special garam masala powder

    5)Now lets marinate the chicken. Take chicken in a bowl.

    take chicken in a bowl

    6)Add in spice masala. I used kashmiri chilli powder, coriander powder and salt.

    add salt, coriander powder and chilli powder in chicken

    7)Add in chopped coriander leaves and mint leaves.

    add mint leaves and coriander leaves

    8) slit green chillies are added.

    add sliced green chillies

    9)Pour in yogurt. Make sure you use un sour plain yogurt.

    add plain yogurt to chicken

    10)Special garam masala powder is added. You can use normal garam masala powder as well.

    add in special garam masala powder to chicken

    11)Ginger garlic paste is added

    add ginger garlic paste to chicken

    12)Mix well and let this marinate overnight. I let this marinate for 2 to 3 hours.

    mix chicken with all ingredients and marinate

    13)Meanwhile heat oil in a large pot, in which you are going to make biryani

    heat oil for frying onions

    14)Add in sliced onions.

    add sliced onions

    15)Fry till golden brown.

    fry onions till golden brown

    16)Drain this.

    strain fried onions

    17)Set the onions in a bowl.

    remove fried onions to a bowl and set aside.

    18)Bring water to a boil

    bring water to boil in a large pot.

    19)Add in lots of salt.

    add salt to the water

    20)Bring it to a boil.

    bring water to a boil

    21)Add in soaked drained rice.

    add soaked rice

    22)Boil this till rice is cooked to the right texture

    cook rice till 50 perfect cooked

    23)Now rice is 90% cooked. When you taste it, it should have a little bite to it.

    cooked basmati rice till al dente

    25)Now in the onion fried oil.

    this is fried onion oil

    26)add in the marinated chicken.

    add marinated chicken and mix with the oil

    27)I forgot to add in lemon juice to the marination, so i squeezed some in now..
    You could add it when you marinate the chicken.

    add lemon juice and mix well

    28)Mix them.

    layer chicken in the base of pot

    29)Now lay the rice over it.

    layer with the cooked rice

    30)and the fried onions

    spread fried onions

    31)I soaked some saffron in some milk

    saffron soaked with milk

    32)pour that over as well

    drizzle saffron milk on top

    33)Sprinkle coriander and mint leaves.

    sprinkle coriander leaves and mint leaves

    34)drizzle some kewra water. now this is optional..you can add kewra and rose essense as well..very little

    add in kewra extract

    35)Now take 2 to 3 tblspn of ghee in a pan

    heat ghee in a sauce pan

    36)cashews are added in.

    add in cashews in ghee

    37)fry till golden brown

    fry cashews in ghee till golden

    37)kishmish is added.

    add in golden raisins

    38)fry till golden brown.

    fry raisins till golden

    39)pour over the rice. pour that over the biryani along with the ghee

    sprinkle the nuts and dried fruits over the biryani with the ghee

    40)Now cover the pot with foil and place a plate over it.

    cover the pot with foil and seal with lid.

    41)I placed some weight over it and put the flame to the lowest possible

    place a weight on top and cook on very low heat

    42)i cooked it for 30 to 35 mins

    chicken dum biryani cooked in dum
    fluff the biryani rice and serve

    44)serve

    chicken dum biryani on a brass plate

    How to 'Dum' a Biryani

    In this version I added fried potatoes in the biryani which is occasionally added in hyderabadi style biryani. Also used the traditional dough seal for the biryani.

    Make a sticky chapati dough using wheat flour. Spread chapati dough around the edges of the pan, place a lid over it and seal the pot. Cook on very low heat. You can start cooking on direct flame and then place the casserole over a tawa and cook on very low heat. Now remove it from flame and let it sit for 15 mins. Now to open the lid use a knife to remove the chapati dough seal.

    fry potatoes till golden
    deep fry onions till golden
    chicken marianted
    base layer chicken
    spread rice
    pour with saffron milk
    seal the pot with wheat dough
    place lid and seal it
    biryani cooked
    biryani served in white plate

    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.

    • Biryani Brinjal
    • Onion Raita
    • cucumber raita
    • tomato raita

    More Delicious Biryani You will love!

    • Mughlai Vegetable Biryani Recipe
    • Pressure Cooker Mutton Biryani Recipe
    • Fish Biryani Recipe
    • Chicken Biryani Recipe

    📖 Recipe Card

    Chicken Dum Biryani | Chicken Dum Biryani Recipe | Hyderabadi Chicken Dum Biryani Recipe

    Hyderabadi Style Chicken Dum biryani is a classic mughlai | hyderabadi preparation which is loved by all. I have covered almost all the chicken dum biryani frequently asked questions in this post. Learn how to make the authentic chicken dum biryani recipe with step by step pictures and video.
    4.78 from 50 votes
    Print Pin Rate
    Prep Time: 30 minutes minutes
    Cook Time: 2 hours hours
    Total Time: 2 hours hours 30 minutes minutes
    Servings: 8 servings
    Calories: 1034kcal

    Ingredients

    • 1 kg Basmati Rice
    • 1.5 kg Chicken
    • ¾ cup Vegetable Oil
    • 3 large Onions sliced thinly
    • a pinch Saffron
    • ¼ cup Warm Milk
    • ¼ cup Coriander leaves finely chopped
    • ¼ cup Mint Leaves finely chopped
    • 3 tbsp Ghee
    • 50 grams Cashews
    • 50 grams Golden Raisins | Sultanas
    • ½ tsp Kewra Essence (optional)
    • ½ tsp Rose Essence (optional)
    • 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 Plain Yogurt | Curd
    • 4 Green Chillies
    • 3 tbsp Ginger Garlic Paste
    • Special Garam Masala Powder (recipe below)
    • 1 tbsp Lemon Juice

    For Special Garam Masala Powder

    • 10 piece Cloves
    • 10 pods Cardamom
    • 3 Bay Leaf
    • 1 stick 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 ingredients. Set aside.
    • Start by marinating the chicken with all the ingredients given. Let it marinate for 2 hours but overnight is great.
    • Wash rice at least 3 to 4 times and soak basmati rice for at least 30 mins.
    • Heat oil in a big pot which you are going to assemble the biryani. Add in onions and fry till golden, drain and set aside. Reserve the fried oil..
    • Soak saffron in some warm milk, heat ghee in a sauce pan and fry cashews and sultanas till golden. Set aside for garnishing
    • 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 50 to 60 percent done. When you taste it, it should have a bite.
    • Now in the pot which you are going to assemble the biryani. Add the onion fried oil. Add the marinated chicken and mix well in the oil.
    • 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.
    • Switch off the flame and leave the biryani to rest for 10 mins before removing the weight and gently fluff the rice using the back of a ladle.
    • Serve hot with raita.

    Video

    YouTube 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.
    • Biryani Brinjal
    • Onion Raita

    Nutrition

    Serving: 1servings | Calories: 1034kcal | Carbohydrates: 123g | Protein: 31g | Fat: 47g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 89mg | Sodium: 211mg | Potassium: 731mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1079IU | Vitamin C: 13mg | Calcium: 210mg | Iron: 5mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    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.

    Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

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    • Cabbage Biryani Recipe

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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Anonymous

      at

      5 stars
      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.

      Reply
    2. Reena Balraj

      at

      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 !!

      Reply
    3. Anonymous

      at

      Wowww.. Perfect CDB.. Mouth watering!!

      Reply
    4. Anonymous

      at

      Hi delicious looking recipe. Just quick question, if i don't put in yogurt and milk is it ok?

      Reply
    5. Mubashira Anjum

      at

      mouth watering

      Reply
    6. punith

      at

      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

      Reply
    7. Deepu

      at

      hai arthi....

      this chicken dum briyani recipe looks yummy......... I gonna try.... keep rocking .....

      Reply
    8. Janani Selvaraju

      at

      I was waiting for you to post this recipe...thanks a lot aarthi....will try this out for sure...

      Reply
    9. Aarthi

      at

      @AnonymousYou can use that

      Reply
    10. Aarthi

      at

      @AnonymousNo you have to use those..But if you want dont need, but it will surely affect the taste

      Reply
    11. Aarthi

      at

      @punithHubby got it from russia..

      Reply
    12. Jayanthi Sindhiya

      at

      Wow Biriyani looks awesome!!! Great work!!!

      Reply
    13. Anonymous

      at

      That looks really good, can I omit cashew nuts and raisins

      Reply
    14. Aarthi

      at

      @AnonymousYou can leave it, but it adds a nice taste.

      Reply
    15. Jayathrithika Gopalakrishnan

      at

      Hi Aarthi, Is there any substitute for Saffron.

      Reply
    16. Aarthi

      at

      @Jayathrithika Gopalakrishnanu can add yellow food colour mixed with milk.

      Reply
    17. Anonymous

      at

      Hi, how many tablespoon of garam masala is needed? I have my own garam masala. Thank you.

      Reply
    18. Anonymous

      at

      Wht is biryani brinjal

      Reply
    19. Aarthi

      at

      @AnonymousIt is around 4 tblspn..

      Reply
    20. Aarthi

      at

      @AnonymousIt is a sidedish served with biryani.
      https://www.yummytummyaarthi.com/2014/12/biryani-brinjal-curry-recipe-biriyani.html

      Reply
    21. Anonymous

      at

      Wonderful recipe..love the way you make cooking so easy..best cooking site I have ever found..thanks for making our lives delicious. .

      Reply
    22. sathik

      at

      Excellent receipe...

      Reply
    23. Anonymous

      at

      Amazing step by step procedures for any stage of cook - love it. Love the pictures and good to know about the kewra water - Thanks.

      Reply
    24. Frenie

      at

      Love your presentation of this delicious recipe. I really understand its procedure .. thanks for sharing . I really enjoyed it !!

      Reply
    25. Anonymous

      at

      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

      Reply
    26. munny

      at

      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

      Reply
    27. shanzae tahir

      at

      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 🙂

      Reply
    28. Aarthi

      at

      @shanzae tahiru can skip it

      Reply
    29. Neethu N

      at

      Can we use curd also for marinating na?

      Reply
    30. swathy vidyananandan

      at

      Looking good.. Is the chicken cooked properly?

      Reply
    31. Aarthi

      at

      @Neethu Nyes u can

      Reply
    32. Aarthi

      at

      @swathy vidyananandanyes it will be cooked

      Reply
    33. Anonymous

      at

      The receipe was ultimate hit .....everyone just loved it. Thank you very much 🙂

      Reply
    34. fickley

      at

      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. 🙂 🙂

      Reply
    35. plasterer bristol

      at

      wow! great recipe. Going to give this a go. Thanks for sharing this.

      Simon

      Reply
    36. Anonymous

      at

      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

      Reply
    37. Aarthi

      at

      @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

      Reply
    38. neha

      at

      5 stars
      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

      Reply
    39. Aarthi

      at

      @nehasince it has marinated it will get cooked in that time.

      Reply
    40. neha

      at

      Thanks aarthi..will try soon..love ur blog

      Reply
    41. Anonymous

      at

      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.

      Reply
    42. NIRMALA SAHOO

      at

      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???

      Reply
    43. Aarthi

      at

      @NIRMALA SAHOOuse elachi essence..or skip it..

      Reply
    44. Yasmeen mahmood

      at

      Love the recipe, the platter is lovely

      Reply
    45. Sindhi

      at

      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...

      Reply
    46. Aarthi

      at

      @Sindhi try adding green chillies next time

      Reply
    47. Anonymous

      at

      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.

      Reply
    48. Mini

      at

      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!

      Reply
    49. Anonymous

      at

      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.

      Reply
    50. Aarthi

      at

      @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.

      Reply
    51. Reshma Sawant

      at

      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

      Reply
    52. Anonymous

      at

      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!

      Reply
    53. Anonymous

      at

      My mouth waters reading this recipe! Excellent job with the picture guide. Really helps visualise what you mean. Thanks for sharing!

      Reply
    54. SaranReddy

      at

      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 ?

      Reply
    55. kulu

      at

      Thk u soo much... Biryani Is delicious... Followed every step u said......

      Reply
    56. Anonymous

      at

      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

      Reply
    57. Aarthi

      at

      @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.

      Reply
    58. Unknown

      at

      5 stars
      Should i go for special garam masala or i shold i go for biryani masala which is available in market?

      Reply
    59. ankita Mukherjee

      at

      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..

      Reply
    60. rocky rox

      at

      Do u have video link for this?

      Reply
    61. Mohanapriya Swamiappan

      at

      5 stars
      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?

      Reply
    62. Aarthi

      at

      @Unknownspecial garam masala is what makes this unique

      Reply
    63. Aarthi

      at

      @ankita Mukherjeeyou can add boiled and fried potatoes, add it on top of the marinated chicken and layer the rice

      Reply
    64. Aarthi

      at

      @rocky roxwill share a video for this soon

      Reply
    65. Aarthi

      at

      @Mohanapriya Swamiappanfollow the exact amount, it will give you the perfect masala.

      Reply
    66. Anonymous

      at

      Hi Arthy,
      When ever I tried biriyani something is missing and biryani is sour n tasteless. Please give some good tips

      Reply
    67. Anonymous

      at

      Hi can I use seeraga samba rice instead
      how long will it take to cook

      Reply
    68. Aarthi

      at

      @Anonymousnot sure about samba rice..

      Reply
    69. Aarthi

      at

      @Anonymousit may be because there is less masala..follow this measurements it will work

      Reply
    70. Anonymous

      at

      This briyani looks great! I will definitely use this for my Diwali party. Will this be too spicy for young children?

      Reply
    71. Aarthi

      at

      @Anonymousu can reduce spice level accordingly

      Reply
    72. iloh

      at

      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!!!

      Reply
    73. Aarthi

      at

      @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

      Reply
    74. Leena

      at

      5 stars
      Hey Aarthi! You do an amazing job! Love your recipes, the presentation and now the videos! Good luck! Keep it going!

      Reply
    75. Anonymous

      at

      5 stars
      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)

      Reply
    76. Raju Kumar

      at

      I would like to thank you for the efforts you have put in penning this site. I’m hoping to view the same high-grade content by you later on as well. In fact, your creative writing abilities has inspired me to get my own site now
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      Reply
    77. Unknown

      at

      5 stars
      Aarthi can u pls tell me the measurements for 1/4kg basmati rice.. Waiting for ur kind reply

      Reply
    78. Unknown

      at

      Aarthi can u pls tell me the measurements for 1/4kg basmati rice.. Waiting for ur kind reply

      Reply
    79. Anonymous

      at

      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 ...

      Reply
    80. Anonymous

      at

      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 ...

      Reply
    81. Aarthi

      at

      @Unknownjust quarter the recipe

      Reply
    82. Aarthi

      at

      @Anonymousu can use pressure cooker,but dont put whistle

      Reply
    83. Anonymous

      at

      heya..ur blog is just awesome.. i just wanted to ask can i use ur pictures for one of my articles?

      Reply
    84. Aarthi

      at

      @Anonymousyou can use my picture, but give link back to my website

      Reply
    85. Tinsha

      at

      5 stars
      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.

      Reply
    86. Aarthi

      at

      @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.

      Reply
    87. SHINU MOL

      at

      WOW LOOKS YUMMY AND MOUTH WATERING. GONNA TRY THIS OUT FOR SURE.
      http://allaboutcookingandbabystuffs.blogspot.in/

      Reply
    88. Savitha

      at

      Really awesome blog. Your blog is really useful for me. Thanks for sharing this informative blog. Keep update your blog.
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      Reply
    89. ankita Mukherjee

      at

      @Aarthi
      Okk..thank u so much...

      Reply
    90. jaya

      at

      5 stars
      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 !

      Reply
    91. Ramya Jeyaraman

      at

      AArthi Just wondering if chicken will get cooked as u had it only for 5 min in heat before putting rice.

      Ramya.

      Reply
    92. Aarthi

      at

      @Ramya Jeyaramansince we are putting it in dum it will be cooked and marinating the chicken is must

      Reply
    93. Ping

      at

      Hi, I would like to try this recipe! What is thick unsour curd? Any replacement for it?

      Reply
    94. Aarthi

      at

      @Pingit is just natural yogurt

      Reply
    95. Priti

      at

      Is ghee adds additional flavour to biriyani?
      Plz specifically mention masala n other ingredients for 4 persons or for 1 kg chicken

      Reply
    96. Anonymous

      at

      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������

      Reply
      • Aarthi

        at

        When u add chicken to oil and cook it, the chicken will leach out water. thats why.

        Reply
    97. wilma dsouza

      at

      5 stars
      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.

      Reply
    98. Anonymous

      at

      5 stars
      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

      Reply
    99. Savnish Sam

      at

      5 stars
      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..

      Reply
    100. Yashika

      at

      5 stars
      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

      Reply
    101. Priti Gaikwad

      at

      5 stars
      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!

      Reply
    102. Manikandan.S

      at

      5 stars
      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]

      Reply
      • Aarthi

        at

        you can skip it

        Reply
      • mani kandan

        at

        5 stars
        Thnaks for your quick reply... 🙂 will try this.

        Reply
    103. Ria Arora

      at

      Really nice blog with amazing recipes pictures....

      http://sakoontherestaurant.in/

      Reply
    104. Shana Ramesh

      at

      5 stars
      Hi can this recipe can be made in oven?? & in what temperature it can be cooked?? Pls help me

      Reply
    105. UMA MAHESWARI

      at

      Thanks for sharing this excellent posts..
      dot net training in chennai

      Reply
    106. UMA MAHESWARI

      at

      5 stars
      •Great post and informative blog.it was awesome to read, thanks for sharing this great content to my vision...

      Reply
    107. Prema Ramalingam

      at

      5 stars
      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:)

      Reply
    108. Anonymous

      at

      5 stars
      Tried your briyani receipe today. its awesome. thank you.

      Reply
    109. Unknown

      at

      5 stars
      Very vary Beautiful
      Mor introduced
      Chef imam

      Reply
    110. Christy Shaffin

      at

      5 stars
      Super

      Reply
    111. Anonymous

      at

      5 stars
      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.

      Reply
    112. Aiysha Siddiqui

      at

      5 stars
      Your recipe looka amazing.. what i want to know is are we supppse to dry roast the garam masala before making powder?

      Reply
      • Aarthi

        at

        You can roast if you wish. but i powdered as it is

        Reply
    113. Unknown

      at

      5 stars
      Hi Aarthi,
      How much special garam masala should be added in this recipe.

      Reply
    114. Anonymous

      at

      5 stars
      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...

      Reply
    115. Pallavi

      at

      5 stars
      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.

      Reply
    116. Nisha Dsouza

      at

      5 stars
      Thanks for this delicious biriyani recipe.. Tried today and camr out soo well.. 😍

      Reply
    117. Shilpa

      at

      5 stars
      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.

      Reply
      • Aarthi

        at

        5 stars
        just increase it 3 times.

        Reply
    118. Vijay Srivatsav

      at

      5 stars
      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..

      Reply
    119. Rina

      at

      5 stars
      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!

      Reply
      • Aarthi

        at

        yes half the recipe.

        Reply
    120. Biryani

      at

      5 stars
      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.

      Reply
      • Aarthi

        at

        May be that would be the cause. Or u must have added too much onions

        Reply
    121. Judy Higgs

      at

      5 stars
      Great I was going to ask the same question. regular yogurt or greek?

      Reply
      • Aarthi

        at

        use regular yogurt

        Reply
    122. rioricardo

      at

      5 stars
      I wanna taste it.

      Reply
    123. Sherry

      at

      5 stars
      Came out 🥰🥰awesome dear.. thank u so much..🙏🏽

      Reply
    124. best tnpsc coaching centre in chennai

      at

      5 stars
      I was very encouraged to find this site. I wanted to thank you for this special read.

      Reply
    125. bindu

      at

      5 stars
      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

      Reply
    126. Mayura

      at

      5 stars
      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.

      Reply
    127. Yadav

      at

      5 stars
      Great I was going to ask the same question. regular yogurt or greek?

      Reply
    128. Chicken Biryani Recipe

      at

      5 stars
      Hi Aarthi,

      Thanks for sharing this recipe ......

      Reply
    129. Sakina shabbir

      at

      5 stars
      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.

      Reply
    130. Blogger

      at

      5 stars
      Hi, I read your post . You give very useful information to us. I am also a blogger. Your all post have very good content. Keep writing useful article for us.

      Reply
    4.78 from 50 votes (7 ratings without comment)

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