Chicken Biryani Recipe- Authentic Indian Dum Biryani with Plums

Last Updated on 4 months by Neha Deshmukh

Chicken Biryani Recipe – Authentic Indian Dum Biryani with Plums

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 family favorite, and honestly, it’s not as intimidating as it looks. I remember the first time I attempted biryani – it felt like a huge undertaking! But trust me, with a little patience and this guide, you’ll be rewarded with the most flavorful, aromatic biryani you’ve ever tasted. The secret? A beautiful dum cooking process and a touch of sweetness from dried plums. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any biryani; it’s a celebration of flavors! We’re talking tender chicken, fragrant basmati rice, and a symphony of spices. The addition of aloo bukhara (dried plums) adds a unique sweetness and tang that balances the spices perfectly. Plus, the dum cooking method locks in all the flavors, resulting in a truly unforgettable dish. It’s perfect for special occasions, family gatherings, or just when you’re craving something truly delicious.

Ingredients

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

• 750 gms chicken
• 0.75 cup oil
• 2 large onions
• 1.5 teaspoon ginger garlic paste
• 3 cloves
• 3 cardamoms
• 1 cinnamon stick
• 0.5 teaspoon shahi jeera (caraway seeds)
• 1 bay leaf
• 1 star anise
• 1.5 teaspoon red chili powder
• 0.25 teaspoon turmeric powder
• 0.5 teaspoon garam masala powder
• 0.25 teaspoon cumin powder
• 0.25 teaspoon coriander seeds powder
• 0.25 teaspoon black pepper corn powder
• 0.75 cup yogurt
• 2 chopped tomatoes
• 2 tablespoon chopped coriander leaves
• 5 green chilies
• 4 aloo bukhara/dried plums
• 2 potatoes
• 750 gms basmati rice

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Shahi Jeera (Caraway Seeds): Don’t skip this! It has a slightly different flavor profile than regular cumin, adding a unique aroma to the biryani. If you can’t find it, you can use regular cumin, but shahi jeera really elevates the dish.
• Aloo Bukhara/Dried Plums: These add a lovely sweet and tangy flavor. You can find them at Indian grocery stores or online. If you absolutely can’t find them, you can substitute with a tablespoon of lemon juice added towards the end of the gravy simmering process.
• Basmati Rice: This is the rice for biryani. Look for aged basmati rice – it’s longer-grained and less likely to become mushy. I always rinse my basmati rice really well until the water runs clear. This removes excess starch and helps the grains stay separate.
• Spice Blend: Feel free to adjust the spice levels to your liking! If you prefer a milder biryani, reduce the chili powder. You can also add a pinch of saffron strands soaked in warm milk for a beautiful color and aroma. My grandmother always added a tiny bit of rose water – it’s a lovely touch!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, boil the potatoes with salt and a pinch of turmeric until they’re about half-cooked. Drain and set them aside.
2. Heat the oil in a heavy-bottomed pot (a Dutch oven works great!). Fry the sliced onions until they’re golden brown and crispy. Remove about half of the fried onions and set them aside for garnish – we’ll need those later!
3. Add the ginger-garlic paste to the pot and sauté for about a minute until fragrant. Then, add the chicken and sear it until the color changes. You don’t need to cook it through at this stage.
4. Now for the spices! Add the whole spices – cloves, cardamom, cinnamon stick, shahi jeera, bay leaf, and star anise. Then, add the dry spices – salt, chili powder, turmeric, garam masala, cumin powder, coriander seeds powder, and black pepper. Cook for 3-5 minutes, stirring constantly, until the spices are fragrant.
5. Mix in the yogurt, chopped tomatoes, coriander leaves, green chilies, and dried plums. Simmer the gravy for 15-20 minutes, or until the chicken is almost cooked through and the gravy has thickened.
6. While the gravy is simmering, let’s prepare the rice. Boil the basmati rice with salt, a few whole spices (like a bay leaf and a couple of cardamoms), and a squeeze of lemon extract for 10-12 minutes, until it’s about 80% cooked. Drain the rice well.
7. Now for the layering! In the same heavy pot you used for the gravy, start layering. First, add a layer of the chicken curry, then a layer of the parboiled rice, and finally, a layer of the half-cooked potatoes. Repeat these layers until everything is used up, ending with a layer of rice on top.
8. Sprinkle the reserved fried onions, chopped herbs, a generous dollop of ghee, and a tiny pinch of food color (optional) over the top.
9. This is the crucial part: dum cooking! Seal the pot tightly with a lid. You can use dough to seal the edges if you want to be extra sure. Cook on high heat for 5 minutes, then reduce the heat to low and cook for 20-25 minutes.
10. Turn off the heat and let the biryani rest for at least 10 minutes before serving. This allows the flavors to meld together beautifully.

Expert Tips

• Don’t overcook the rice! It should be about 80% cooked before layering, as it will continue to cook during the dum process.
• Using a heavy-bottomed pot is essential to prevent the biryani from sticking and burning.
• Be patient with the dum cooking process. It’s what makes the biryani so flavorful and aromatic.

Variations

• Vegan Adaptation: Substitute the chicken with vegetables like cauliflower, potatoes, and carrots. Use plant-based yogurt and skip the ghee.
• Spice Level Adjustment: Adjust the amount of chili powder to your preference. You can also add a pinch of cayenne pepper for extra heat.
• Regional Biryani Styles:
  • Hyderabadi Biryani: Known for its spicy and tangy flavor.
  • Lucknowi Biryani: More subtle and aromatic, with a focus on delicate flavors. My friend’s mom makes an amazing Lucknowi biryani – it’s so light and fragrant!

Serving Suggestions

Serve your delicious Chicken Biryani hot with a side of raita (yogurt dip) or salan (a spicy gravy). A simple onion and cucumber salad also complements the biryani perfectly.

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 gold standard for biryani. Its long grains and delicate flavor make it the perfect choice.
• Can I make biryani ahead of time? You can prepare the gravy and parboil the rice ahead of time. However, it’s best to assemble and dum cook the biryani just before serving.
• What is dum cooking and why is it important? Dum cooking is a slow cooking technique where the pot is sealed and cooked on low heat. It allows the flavors to meld together and creates a tender, aromatic biryani.
• How do I prevent the biryani from sticking to the bottom of the pot? Using a heavy-bottomed pot and ensuring there’s enough liquid in the gravy will help prevent sticking.
• Can I use a different type of meat for this biryani? Absolutely! You can substitute the chicken with lamb, goat, or even beef. Just adjust the cooking time accordingly.