Authentic Indian Chicken Dum Biryani Recipe – Kashmiri Chili & Ghee

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Chicken Dum Biryani Recipe – Kashmiri Chili & Ghee

Introduction

Oh, Biryani. Just the name conjures up images of celebrations, family gatherings, and that incredible aroma filling the house! This Chicken Dum Biryani is a dish I’ve perfected over the years, and it’s become a real crowd-pleaser. I first made this for a Diwali party, and honestly, it disappeared within minutes! It’s a bit of a project, yes, but trust me – the end result is so worth it. Get ready for layers of fragrant rice, tender chicken, and a symphony of spices. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any biryani; it’s a flavour explosion! We’re using Kashmiri chili powder for a beautiful vibrant colour without overpowering heat. The ‘dum’ cooking method – slow cooking sealed with dough – locks in all the flavours and makes the chicken incredibly succulent. Plus, the generous use of ghee… well, that just takes it to another level. It’s a truly special dish that’s perfect for any occasion.

Ingredients

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

• 1 kg whole chicken
• 1 tbsp coriander powder
• 1 tsp chili powder
• 1 tsp Kashmiri chili powder
• 0.75 tsp turmeric powder
• 0.75 tsp garam masala powder
• 0.5 tsp fennel seeds
• 0.5 tsp pepper powder
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2 tsp vinegar
• 3 tbsp oil
• 5-6 cloves
• 5-6 whole peppercorns
• 3 cardamoms
• 2 cinnamon pieces
• 1 bay leaf
• 3 large onions (sliced)
• 3 green chilies (slit)
• 1 tbsp ginger garlic paste
• 2 large tomatoes (chopped)
• 0.5 tsp turmeric powder
• 1 tsp chili powder
• 3 tbsp yogurt
• 2 tbsp mint and coriander leaves
• 3 cups basmati rice (approx. 700g)
• 5-6 mint leaves with stem
• 3 bay leaves
• 1 cinnamon piece
• 0.5 tsp turmeric powder
• 1 large onion (sliced)
• 5-6 cashews
• 7-8 raisins
• 3 tbsp ghee
• 1 pinch saffron
• 3 tbsp garam masala
• 4 tbsp coriander and mint leaves

Ingredient Notes

Let’s talk ingredients! A few things will really make a difference:

• Kashmiri Chili Powder: This is key for that gorgeous red colour. It has very little heat, so don’t worry about it being too spicy. If you can’t find it, you can substitute with regular chili powder, but reduce the amount.
• Basmati Rice: Don’t skimp on the rice! Basmati is long-grained, fragrant, and stays fluffy. I prefer aged basmati for the best texture.
• Ghee: Ghee (clarified butter) adds a richness and flavour that’s hard to beat. It’s traditional in biryani, but you can substitute with oil if needed (see FAQs).
• Spice Blends: Spice blends can vary regionally. Feel free to adjust the garam masala to your liking. Some blends are warmer, others more floral.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Marinate the chicken: In a large bowl, combine the coriander powder, chili powders, turmeric, garam masala, fennel seeds, pepper powder, ginger-garlic paste, salt, and vinegar. Make a paste. Rub this all over the chicken – inside and out! Let it marinate for at least an hour, or even overnight in the fridge for maximum flavour.
2. Roast the chicken: Preheat your oven to 200°C (392°F). Roast the chicken for 30-40 minutes per side, until the juices run clear when you pierce the breast with a fork.
3. Prepare the masala: While the chicken roasts, heat the oil in a large, heavy-bottomed pan. Add the cloves, peppercorns, cardamom, cinnamon, and bay leaf. Sauté until fragrant – this is where the magic starts! Add the sliced onions and green chilies and cook until softened. Stir in the ginger-garlic paste and cook for another 5 minutes. Add the chopped tomatoes and cook until they’ve broken down and become mashed. Finally, mix in the turmeric, chili powder, yogurt, salt, and mint/coriander leaves. Set this masala aside.
4. Fry the dum ingredients: In a separate small pan, heat the ghee. Fry the sliced onions until they’re golden brown and crispy. Remove them and set aside. Then, fry the cashews and raisins until lightly golden. Keep these separate too.
5. Cook the rice: Rinse the basmati rice until the water runs clear. Boil the rice with the mint stems, bay leaves, cinnamon piece, turmeric powder, and salt until it’s about 90% cooked. It should still have a slight bite. Drain the rice and discard the mint stems.
6. Layer for dum: Place the roasted chicken in the pan with the masala. Pour any accumulated juices from the chicken over it. Layer half of the fried onions, nuts, and garam masala over the chicken. Spread the partially cooked rice evenly over the top. Sprinkle with the remaining dum ingredients, saffron milk, and drizzle with the reserved ghee.
7. Seal and cook: This is the ‘dum’ part! Cover the pan tightly with a layer of foil, then place the lid on top. Place the pan on a heated tawa (griddle) over low flame for 25-30 minutes. This slow cooking process is what makes the biryani so special.

Expert Tips

• Don’t overcook the rice! It will continue to cook during the dum process.
• Make sure the pan is sealed tightly to trap the steam.
• Using a heavy-bottomed pan prevents the biryani from sticking and burning.

Variations

• Lamb Biryani: Swap the chicken for 1 kg of lamb, cut into 1-inch pieces. Marinate for longer – at least 4 hours, or overnight.
• Vegetable Biryani: My friend, Priya, loves making a vegetable biryani with potatoes, cauliflower, carrots, and peas.
• Hyderabadi Biryani: For a Hyderabadi style, add a touch of rose water and kewra water to the rice while cooking.

Vegan Adaptation

To make this vegan, simply substitute the chicken with your favourite vegetables (potatoes, cauliflower, peas, carrots work well). Replace the ghee with a plant-based oil like coconut oil or sunflower oil, and use a plant-based yogurt.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your garam masala blend doesn’t contain any hidden gluten ingredients.

Spice Level Adjustment

• Mild: Reduce the chili powder to ½ tsp and omit the green chilies.
• Medium: Use the recipe as written.
• Hot: Add an extra ½ tsp of chili powder and increase the number of green chilies to 5-6.

Festival Adaptations

This biryani is perfect for Eid, Diwali, or any special occasion! It’s a dish that’s meant to be shared with loved ones.

Serving Suggestions

Serve hot with a side of raita (yogurt dip), pickle, and papad. A simple onion and tomato salad also complements the biryani beautifully.

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

• What type of rice is best for biryani? Basmati rice is the only way to go! Its long grains and fragrant aroma are essential for a good biryani.
• Can I make this biryani ahead of time? You can marinate the chicken and prepare the masala a day in advance. However, it’s best to assemble and cook the biryani just before serving.
• What is ‘dum’ cooking and why is it important? ‘Dum’ cooking is a slow cooking technique where the food is sealed and cooked in its own steam. It’s crucial for biryani because it allows the flavours to meld together and the chicken to become incredibly tender.
• How do I adjust the spice level? Easily! Reduce or increase the amount of chili powder and green chilies to suit your taste.
• What can I substitute for ghee? You can use vegetable oil, sunflower oil, or coconut oil as a substitute for ghee. However, ghee adds a unique flavour that’s hard to replicate.
• Can I use a different cut of chicken? While a whole chicken is traditional, you can use chicken thighs or drumsticks. Adjust the cooking time accordingly.