Authentic Chicken Biryani Recipe – Dum Cooked & Flavorful

Last Updated on 4 months by Neha Deshmukh

Authentic Chicken Biryani Recipe – Dum Cooked & Flavorful

Hey everyone! If you’ve ever dreamed of making restaurant-style biryani at home, you’re in the right place. This Chicken Biryani recipe is a labor of love, but trust me, the incredible aroma and explosion of flavors are so worth it. I remember the first time I attempted biryani – it felt a little daunting, but the joy of sharing it with family made it all worthwhile. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any biryani; it’s a deeply flavorful, traditionally dum-cooked Chicken Biryani. “Dum” cooking is a slow cooking technique where the biryani is sealed and cooked over low heat, allowing the flavors to meld beautifully. It’s a bit of a process, but it results in unbelievably tender chicken and fragrant, fluffy rice. You’ll love it because it’s:

• Authentic: We’re sticking to traditional methods for maximum flavor.
• Flavorful: A symphony of spices creates a truly unforgettable taste.
• Impressive: Perfect for special occasions or when you want to wow your guests.

Ingredients

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

• 750 grams chicken, cut into pieces
• 1 cup oil (vegetable or canola)
• 2 cinnamon sticks
• 2-3 cardamoms
• 2-3 cloves
• 4 medium onions, finely sliced
• 4-5 slit green chillies
• 2 tablespoons ginger-garlic paste
• 2 tablespoons dried red chilli paste
• 1 teaspoon turmeric powder
• 4-5 tomatoes, finely chopped
• 1 cup yogurt/curd
• 1 bunch coriander leaves, chopped
• 1 bunch mint leaves
• 1 teaspoon garam masala powder
• 1 teaspoon black pepper corn powder
• 1 tablespoon ghee
• 1 tablespoon lemon juice
• 500 grams rice (Basmati is best!)
• 1 cinnamon stick
• 1 teaspoon caraway seeds (shahi jeera)
• 2 cardamoms
• 2 cloves
• 1 tablespoon oil

Ingredient Notes

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

• Shahi Jeera (Caraway Seeds): Don’t skip these! They have a distinct, slightly sweet flavor that’s essential for authentic biryani. They’re different from regular cumin seeds.
• Whole Spices: Using whole spices and lightly frying them releases their essential oils, creating a much more fragrant base than using pre-ground spices.
• Rice Choice: Basmati rice is the way to go. Look for aged Basmati for the best texture and aroma.
• Regional Variations: Biryani styles vary across India! Hyderabadi biryani is known for its spicy kick, Lucknowi biryani is more subtle and aromatic, and Kolkata biryani often includes potatoes and eggs. This recipe leans towards a more general, flavorful style.
• Yogurt: Full-fat yogurt works best for a richer, creamier curry.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start the Curry: Heat oil in a large, heavy-bottomed pot. Add the cinnamon sticks, cardamoms, and cloves. Sauté for about a minute until fragrant.
2. Sauté the Aromatics: Add the sliced onions and green chillies. Cook until the onions turn a beautiful golden brown and translucent. Patience is key here!
3. Ginger-Garlic Magic: Stir in the ginger-garlic paste and sauté until aromatic – about another minute.
4. Roast the Chicken: Add the chicken pieces and roast for 5-7 minutes, until lightly browned.
5. Spice it Up: Season with salt and turmeric powder. Cook until the chicken releases its oils, indicating it’s nicely sealed.
6. Tomato Time: Add the chopped tomatoes and cook until they soften and break down. Mix in the dried red chilli paste.
7. Yogurt & Simmer: Pour in the beaten yogurt and cook for 5 minutes, stirring constantly to prevent it from splitting. Add the garam masala, black pepper powder, and chopped coriander leaves. Mix well.
8. Slow Cook the Chicken: Add water (about 2-3 cups, enough to almost cover the chicken) and simmer until the chicken is tender – this will take around 20-25 minutes.
9. Prepare the Rice: While the chicken simmers, boil water with a cinnamon stick, caraway seeds, cloves, salt, and a tablespoon of oil. Add the rice and cook until it’s about 70% done. Drain the rice well.
10. Layering Time: Now for the fun part! Layer the partially cooked rice over the chicken curry. Top with mint leaves, a cup of water, ghee, lemon juice, and a drizzle of oil.
11. Dum Cooking: Seal the pot tightly with a lid. If your lid isn’t tight-fitting, you can seal it with dough (a simple flour and water paste). Dum cook on high heat for 10 minutes, then reduce the heat to low and cook for another 15 minutes.
12. Fluff & Serve: Gently fluff the biryani with a fork before serving. Serve hot with raita or your favorite side curry!

Expert Tips

Want to take your biryani to the next level? Here are a few pro tips:

• Perfect Dum: The key to a good dum is a tight seal and low heat. This allows the steam to circulate and cook the rice and chicken evenly.
• Layering Technique: Don’t stir the rice and curry together! The layers are what create the distinct flavors and textures.
• Rice Quality: Using high-quality, aged Basmati rice makes a huge difference in the final result.

Variations

Let’s get creative!

• Vegan Biryani: Substitute the chicken with plant-based chicken alternatives and use plant-based yogurt.
• Gluten-Free Biryani: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they don’t contain any hidden gluten.
• Spice Level Adjustments: Reduce the amount of green chillies and red chilli paste for a milder biryani. Add more for a spicier kick!
• Festival Adaptations: This biryani is perfect for Eid, weddings, or any special occasion. My aunt always makes a huge batch for family gatherings.

Serving Suggestions

Biryani is a complete meal in itself, but here are some delicious accompaniments:

• Raita Variations: Try cucumber raita, pineapple raita, or boondi raita.
• Salan: A flavorful curry served alongside biryani.
• Mirchi ka Salan: A spicy chili curry – a classic pairing with Hyderabadi biryani.

Storage Instructions

Leftover biryani tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

• What type of rice is best for biryani? Basmati rice is the gold standard.
• How do I achieve a perfect dum? Ensure a tight seal and cook on low heat.
• Can I make biryani in an Instant Pot? Yes, but the dum cooking process will be different. There are many Instant Pot biryani recipes available online.
• What is the purpose of frying the onions? Frying the onions until golden brown adds sweetness and depth of flavor to the biryani.
• How can I adjust the spice level of the biryani? Adjust the amount of green chillies and red chilli paste.

Enjoy making this delicious Chicken Biryani! I hope it becomes a family favorite in your home, just like it is in mine. Happy cooking!