Description
This authentic Chicken Biryani Recipe (Dum Style) is a Mughlai-inspired masterpiece made by layering marinated chicken with fragrant basmati rice, saffron milk, fresh herbs, and crispy caramelized onions. Slow-cooked using the traditional “dum” method, this one-pot meal is packed with bold spices, rich aroma, and restaurant-worthy flavor. Whether it’s for a special occasion or a weekend dinner, this biryani brings the celebration to your table. Perfectly fluffy rice, tender chicken, and warming spices – it’s everything you love about biryani, made simple enough for home cooking.
Ingredients
For the Chicken Marinade:
1kg bone-in chicken thighs
200g plain yogurt
6 garlic cloves, minced
2 tbsp fresh ginger, grated
2 green chilies, slit
1 tbsp garam masala
1 tsp turmeric
1 tsp cumin
1 tsp salt
2 tbsp lemon juice
For the Rice:
400g basmati rice (soaked for 30 minutes)
1.2 litres water
1 cinnamon stick
2 bay leaves
4 green cardamom pods
1 tbsp salt
½ tsp saffron threads (soaked in 2 tbsp warm milk)
For Layering:
3 onions, thinly sliced
½ cup chopped coriander leaves
¼ cup chopped mint leaves
50g ghee (or butter)
Instructions
1. Marinate the Chicken:
In a large bowl, mix yogurt, garlic, ginger, green chilies, garam masala, turmeric, cumin, salt, and lemon juice. Add chicken thighs and coat well. Cover and refrigerate for at least 4 hours (overnight is best).
2. Fry the Onions:
Heat oil in a pan and fry sliced onions over medium heat until golden brown and caramelized. Remove and drain on paper towels.
3. Parboil the Rice:
In a large pot, bring water to a boil. Add cinnamon stick, bay leaves, cardamom, and salt. Drain the soaked rice and add it to the pot. Cook for 7–8 minutes until 70% done. Drain and spread on a tray to cool slightly.
4. Layer the Biryani:
In a heavy-bottomed pot, spread the marinated chicken as the base. Add two-thirds of the fried onions, half the coriander, and half the mint. Top with parboiled rice. Drizzle saffron milk and ghee over the rice.
5. Dum Cooking:
Seal the pot tightly with foil and a lid. Cook over medium heat for 5 minutes, then reduce to low heat and cook for 45 minutes. Let it rest (covered) for 10–15 minutes before fluffing gently and serving.
Notes
Bone-in chicken is recommended for the richest flavor, but boneless thighs can be used.
Don’t skip the saffron if possible—it really enhances the aroma and authenticity.
If your lid isn’t tight-fitting, use foil under the lid to seal in the steam.
Leftovers keep well in the fridge for up to 3 days and reheat beautifully.
- Prep Time: 45 minutes (excluding marination)
- Marination Time: 4 hours (or overnight)
- Cook Time: 1 hour