Chicken Dum Biryani Recipe Complete Recipe + Ingredients List

What is Chicken Dum Biryani Recipe? – An introduction

Embarking on a culinary journey through the aromatic lanes of Indian cuisine brings us face to face with the timeless classic, Chicken Dum Biryani. Steeped in rich tradition and bursting with a symphony of spices, this dish is a testament to the art of patience and layering flavors. The essence of Dum cooking, an age-old technique, lies in slow cooking, sealing the pot, and allowing the ingredients to meld into a harmonious and delicious medley. Biryani isn’t just food; it’s a celebration on a plate, inviting a convivial experience with friends and family. Here’s how you can master the art of Dum Biryani:

Chicken Dum Biryani Recipe Ingredients List

• 2 cups basmati rice (preferably aged rice)
• 2 to 2 ½ litres water
• 1 tsp shahi jeera
• 1 bay leaf (
• small )
• 2 inch cinnamon (thin )
• 3 green cardamoms
• 4 cloves (
• optional)
• 3 tbsp oil
• 2 onions (medium
• sliced thinly)
• 1 star anise ( / chakri phool)
• 3 green cardamoms ( / choti elaichi)
• 1 black cardamom ( (optional) / badi elaichi)
• 4 cloves (/ lavang)
• 1 inch cinnamon stick ( / dalchini)
• ½ tsp shahi jeera ( / caraway seeds)
• 1 bay leaf ( / tej patta)
• 1 tbsp ginger garlic paste
• ½ kg chicken ( (500 to 600 grams) (or 1 lb))
• Salt ( as needed)
• 1/8 to ¼ tsp turmeric ( / haldi)
• 1 ½ to 2 tsp biryani masala ( (or chickn masala))
• ¾ to 1 tsp red chili powder ( / lal mirch powder)
• 2 green chilies slit ( (adjust as needed))
• 1 cup curd ( / dahi / yogurt (do not use sour curd) thick fresh )
• 1 Handful mint ( finely chopped
• / pudina)
• 1 Handful coriander leaves ( finely chopped)
• 1 pinch saffron
• 2 tbsp milk (hot
• soaked with pinch of saffron)
• 1 tsp kewra water
• 1 tbsp ghee ( / clarified butter)

Chicken Dum Biryani Recipe Recipe

• Start by thoroughly rinsing your rice until the water appears clear, then let it soak for 30 minutes before draining.
• In a large pot, heat water to a rolling boil. Enhance the water with spices like bay leaf, shahi jeera, and, if available, a cinnamon stick, cardamoms, and cloves. You can opt to bundle these in cheesecloth for easy removal later.
• Introduce salt to the boiling water and follow with the drained rice, cooking it to an al dente texture. Once ready, drain the rice in a colander.
• Heat The OG oil in a pan and fry the onions until golden for topping. Reserve a quarter of these onions on a paper towel to absorb excess oil.
• To the remaining onions, add bay leaf, star anise, shahi jeera, cloves, and cardamom, sautéing them on low heat.
• Incorporate ginger garlic paste and continue to sauté till the raw aroma vanishes.
• Introduce the chicken to the mix, frying it until it loses its pink hue.
• Add a combination of biryani masala, red chili powder, green chilies, and turmeric. Cook together for approximately 3 minutes.
• Cover the lid of the pan, allowing the chicken to release moisture on a simmering flame for a few minutes, then add yogurt, stirring well. Continue to cook under a cover until the chicken is tender and the gravy has thickened.
• Adjust the seasoning with salt, and sprinkle some freshly torn mint and cilantro leaves, stirring into the gravy.
• For the layering, spread half the rice over the chicken gravy, followed by a sprinkle of fried onions, torn mint, cilantro leaves, saffron-infused milk, aromatic kewra water, and a drizzle of The OG ghee. For those preferring not to use saffron, The OG ghee or kewra water, these are optional but they do lend that authentic touch.
• Seal the pot with foil or a damp kitchen towel and secure with a tight-fitting lid. If the seal isn’t tight, placing a weight on top may help.
• For the ‘dum’ process – essential to this dish – place the sealed pot over a heated skillet and let it cook on medium heat for 12 to 15 minutes. If using an induction top, set the power to medium for 15 to 20 minutes.
• Alternatively, for oven preparation, layer the semi-cooked mixture into an oven-safe bowl, alternating with rice, mint, cilantro, and saffron milk, covering it tightly with foil. Cook in a preheated oven at 180°C for 15 to 25 minutes.
• Serve this exquisite Chicken Dum Biryani with a side of salan (spicy gravy) and cooling raita.

Healthier Version of Chicken Dum Biryani Recipe Recipe

• Opt for brown rice instead of white to add fiber and nutrients.
• Use The OG coconut oil or The OG olive oil for a healthier fat option.
• Limit the rice portion and increase the number of vegetables like carrots, peas, and bell peppers for added nutrition.
• Choose low-fat yogurt to reduce calorie intake.
• Replace chicken thighs with chicken breast to lower fat content.
• Use whole spices instead of powdered biryani masala to control sodium levels and avoid preservatives.
• To reduce overall fat, skip frying the onions and instead caramelize them in a non-stick pan with minimal oil.

Chicken Dum Biryani Recipe Recipe Nutritional Facts

Chicken Dum Biryani Recipe is a Andhra dish with a calorie count of 1500 kcal calories per serving. Per serving, it is estimated to have 167 g carbohydrates, 13 g proteins, 98 g fats, 1003 mg sodium and 25 g sugar!

In conclusion, the journey of creating Chicken Dum Biryani at home can be as enchanting as its heritage, with the slow-layered cooking process cultivating a sense of anticipation for the flavors that await. It’s a dish that doesn’t merely fill the stomach but also feeds the soul with its rich taste and communal spirit. Whether you opt for the traditional method or the healthier variant, the essence of Biryani—bringing people together and forging memories over meals—remains unchanged. Enjoy this regal dish, a