Chicken Biryani Recipe- Authentic Indian Dum Biryani with Rice & Spices

Last Updated on 6 months ago by Neha Deshmukh

Chicken Biryani Recipe – Authentic Indian Dum Biryani with Rice & Spices

Hey everyone! If there’s one dish that screams ‘celebration’ in India, it’s Biryani. The fragrant rice, tender chicken, and a symphony of spices… honestly, just thinking about it makes my mouth water! I remember the first time I attempted to make biryani – it felt a little daunting, but the incredible aroma that filled my kitchen was so worth it. Today, I’m sharing my go-to recipe for a truly authentic Chicken Biryani, cooked dum style. Get ready for a flavour explosion!

Why You’ll Love This Recipe

This isn’t just any biryani recipe. It’s a labour of love, but trust me, it’s achievable for home cooks. We’re building layers of flavour, from marinating the chicken to the slow dum cooking process. You’ll love it because:

• It’s packed with authentic Indian flavours.
• The dum cooking method makes the rice incredibly fluffy and the chicken unbelievably tender.
• It’s perfect for special occasions or when you just want to treat yourself!

Ingredients

Here’s what you’ll need to create this masterpiece:

• 3 cups Basmati rice
• 1 kg chicken (cut into medium pieces)
• 3 tbsp oil
• 4 large onions (sliced)
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 6 green chillies (crushed)
• 2 large tomatoes (chopped)
• 2 tsp coriander powder
• 0.5 tsp turmeric powder
• 2 tsp garam masala powder
• 3 tbsp coriander leaves (chopped)
• 2 limes (juiced)
• 1 inch cinnamon stick
• 2 cardamom pods
• 3 cloves
• 4 cups boiling water
• 1 tbsp mint leaves
• Salt to taste
• 4 tbsp ghee
• 1 small onion (chopped)
• 6-8 cashew nuts
• 2 tbsp raisins

Ingredient Notes

Let’s talk ingredients! A few things can really elevate your biryani:

• Basmati Rice: This is key. Look for aged Basmati rice – it’s longer-grained and less likely to become mushy. I prefer the extra-long grain variety.
• Spice Variations: Spice levels are a personal thing! Feel free to adjust the green chillies and garam masala to your liking. Some regions in India add a pinch of saffron for colour and aroma – a lovely touch if you have it.
• Ghee vs. Oil: Ghee (clarified butter) adds a richness that oil just can’t match. But if you don’t have ghee, oil works just fine.
• Chicken Cut: I like using medium-sized chicken pieces (bone-in, skinless). Thighs are especially good as they stay moist during cooking. You can also use a whole chicken cut into pieces.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Wash and soak the basmati rice in water for about 15 minutes. This helps the grains cook up fluffy. Drain it well and set aside.
2. Heat the oil in a pressure cooker over medium heat. Add the sliced onions and a pinch of salt (salt helps them soften faster!). Sauté until they turn golden brown and softened.
3. Add the ginger-garlic paste and crushed green chillies. Cook for another minute until fragrant. Then, toss in the chopped tomatoes and cook for about 5 minutes, until they break down.
4. Now for the spices! Stir in the coriander powder, turmeric powder, and half of the chopped coriander leaves. Add the chicken pieces and give everything a good mix. Pressure cook for one whistle. Once the pressure releases naturally, set aside.
5. Reserve about 1 cup of the chicken stock – this is liquid gold! Add the lime juice, remaining coriander leaves, and ½ tsp garam masala to the chicken. Cook for a few minutes until the masala thickens slightly, if needed.
6. In a separate pan, heat the ghee. Fry the chopped onion until golden brown and crispy. Add the cashew nuts and raisins and fry until the cashews are lightly browned and the raisins plump up. Set this aside – it’s our beautiful garnish!
7. In the same ghee, temper the whole spices – cinnamon stick, cardamom pods, and cloves – for about 30 seconds until fragrant. Add the drained rice and fry for 2 minutes, stirring gently.
8. Pour in the boiling water and add the mint leaves. Cook on low heat until the water is almost completely absorbed. Gently mix in the reserved chicken stock.
9. Now for the magic – layering! In a heavy-bottomed pot (or a Dutch oven), layer the chicken masala, followed by the rice. Sprinkle over the fried onions, cashew nuts, raisins, remaining garam masala, and a few extra herbs.
10. Seal the pot with a tight-fitting lid. You can use a dough seal if you want to be extra sure. Cook on the lowest flame for 15-20 minutes – this is the dum cooking process.

Expert Tips

• Don’t overcook the rice: You want it to be al dente at this stage, as it will finish cooking during the dum process.
• Low and Slow: The dum cooking is crucial. Keep the heat very low to prevent sticking and ensure even cooking.
• Resting Time: Let the biryani rest for at least 10 minutes after cooking before fluffing it. This allows the flavours to meld together.

Variations

Biryani is super versatile! Here are a few ideas to customize it:

• Vegan Biryani: Swap the chicken for vegetables like potatoes, cauliflower, and carrots. Use vegetable broth instead of chicken stock.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they don’t contain any hidden gluten.
• Spice Level: My family loves a bit of a kick, but you can easily reduce the number of green chillies for a milder flavour.
• Biryani for Eid/Festivals: For special occasions, I like to add a sprinkle of saffron to the rice for a beautiful golden hue. My grandmother always said it brought good luck!

Serving Suggestions

Biryani is a complete meal in itself, but it’s even better with some accompaniments! I love serving it with:

• Raita (yogurt dip) – a cooling contrast to the spices.
• Papadums (crispy lentil wafers) – for a satisfying crunch.
• Pickle – a tangy and flavourful addition.
• A simple onion and tomato salad.

Storage Instructions

If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

Let’s answer some common questions:

What type of rice is best for biryani?

Basmati rice is the only way to go! Its long grains and delicate flavour are perfect for biryani.

Can I make biryani ahead of time?

You can prepare the chicken masala and rice separately ahead of time. But the final layering and dum cooking are best done just before serving.

How do I prevent the biryani from sticking to the bottom of the pot?

Using a heavy-bottomed pot and cooking on the lowest possible heat are key. You can also place a flat tawa (griddle) under the pot to distribute the heat evenly.

What is ‘dum’ cooking and why is it important for biryani?

Dum cooking is a slow cooking technique where the food is sealed in a pot and cooked over low heat. It allows the flavours to meld together and creates incredibly tender and fragrant results. It’s essential for authentic biryani!

Can I use a regular pot instead of a pressure cooker?

Yes, you can! You’ll need to cook the chicken for a longer time in a regular pot until it’s tender. Just make sure to use enough liquid to prevent it from drying out.

Enjoy! I hope this recipe brings a little bit of Indian flavour and joy to your kitchen. Let me know how it turns out in the comments below!