Chicken Biryani Recipe- Authentic Indian Dum Biryani with Spices

Last Updated on 2 months by Neha Deshmukh

Chicken Biryani Recipe: Authentic Indian Dum Biryani with Spices

Hey everyone! If there’s one dish that screams ‘celebration’ in India, it’s Biryani. The fragrant rice, the tender meat, the symphony of spices… it’s just pure comfort and joy on a plate. 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 Chicken Biryani recipe, a classic Dum Biryani that’s guaranteed to impress.

Why You’ll Love This Recipe

This isn’t just a Biryani recipe, it’s the Biryani recipe I’ve perfected over the years. It’s packed with flavour, surprisingly manageable, and delivers that authentic, slow-cooked ‘dum’ flavour you get in the best restaurants. Plus, I’ve included tons of tips and variations so you can make it your own! It serves 3, takes about 40 minutes to cook, and only 10 minutes of prep. It’s a medium difficulty recipe, but trust me, the results are worth the effort.

Ingredients

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

• 2 tablespoon ghee
• 3 tablespoon vegetable oil
• 1 small piece cinnamon (cassia)
• 4 cloves
• 4 cardamom
• 5 green chillies, sliced
• 1.5 cup onion, sliced
• 1 pod garlic
• 2 inch ginger
• 1 tomato, chopped
• 1 teaspoon salt (plus 1 tablespoon for rice)
• 0.5 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 2 tablespoon mint leaves, chopped
• 2 tablespoon coriander leaves, chopped
• 750 grams chicken bone-in
• 0.33 cup plain curd
• 0.5 cup water
• 0.5 lime, juiced
• 3 litres water
• 1.5 cups basmati rice

Ingredient Notes

Let’s talk ingredients! A few things make all the difference in a good Biryani.

• Cinnamon: I prefer using cassia cinnamon for Biryani. It has a bolder, warmer flavour that really stands out.
• Cardamom: Use green cardamom pods – the smaller, green ones are best. Don’t use the black cardamom here, it’s too overpowering.
• Basmati Rice: This is non-negotiable! Basmati rice is long-grained, fragrant, and cooks up fluffy. It’s what gives Biryani its signature texture. I recommend soaking it for at least 30 minutes before cooking.
• Curd (Yogurt): Full-fat curd works best for a richer flavour and tender chicken.
• Green Chillies: Adjust the number of green chillies to your spice preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee and vegetable oil in a heavy-duty pan (a Dutch oven works great!). Add the cinnamon, cloves, cardamom, and sliced green chillies. Sauté for about 30 seconds until fragrant.
2. Now, add the sliced onions and cook for 6-8 minutes, stirring occasionally, until they turn a beautiful golden brown and caramelized. Patience is key here – those caramelized onions are flavour bombs!
3. Stir in the ginger-garlic paste, chopped tomatoes, salt, turmeric powder, and red chilli powder. Cook until the tomatoes soften and the oil starts to separate from the mixture. This usually takes about 5-7 minutes.
4. Add the chopped mint and coriander leaves. Sauté for just a minute to release their aroma.
5. Add the chicken pieces, curd, and water. Mix everything well, cover the pan, and simmer on low heat for 15 minutes, or until the chicken is about 80% cooked.
6. While the chicken simmers, let’s prepare the rice. Boil 3 litres of water with 1 tablespoon of salt. Add the soaked basmati rice and cook for 5-7 minutes until it’s about half-done. Drain the rice immediately.
7. Now for the layering! Gently layer the partially cooked rice over the chicken gravy. Drizzle the lime juice over the rice and mix very gently – you don’t want to break the rice grains.
8. Place the Biryani pot on a preheated dosa tawa (a flat griddle) for ‘dum’ cooking. Cover the pot with a lid lined with a clean kitchen cloth. This helps trap the steam and cook the Biryani evenly. Cook on low heat for 10 minutes.
9. Finally, fluff the Biryani with a fork and serve hot!

Expert Tips

• Don’t overcook the rice: The rice should be about 80% cooked before layering. It will finish cooking during the dum process.
• Low and Slow: The ‘dum’ cooking is crucial for developing the flavours. Keep the heat very low to prevent burning.
• Saffron (Optional): A pinch of saffron soaked in warm milk adds a beautiful colour and aroma. You can drizzle this over the rice before layering.
• Ghee is your friend: Don’t skimp on the ghee! It adds richness and flavour.

Variations

• Vegan Biryani Adaptation: Swap the chicken for chickpeas, jackfruit, or your favourite plant-based protein. Use plant-based yogurt instead of curd.
• 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: For a milder Biryani, reduce the amount of red chilli powder and green chillies. For a spicier kick, add more!
• Festival Adaptations: Biryani is a staple at celebrations like Eid, Diwali, and weddings. Feel free to add extra garnishes like fried onions and chopped nuts for a festive touch.

Serving Suggestions

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

• Raita: A cooling yogurt dip.
• Salan: A spicy gravy.
• Mirchi ka Salan: A peanut and chili based gravy.
• A simple onion and lemon salad.

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 in a microwave or on the stovetop.

FAQs

What is the difference between Biryani and Pulao?

Biryani is a more complex dish with marinated meat and layered rice, cooked with the ‘dum’ method. Pulao is a simpler one-pot dish where rice and vegetables (or meat) are cooked together.

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 authentic Biryani.

How can I achieve a perfect ‘dum’ (slow cooking) at home?

Using a heavy-bottomed pot, sealing the lid with a cloth, and cooking on very low heat are key to achieving a perfect ‘dum’. A dosa tawa underneath the pot helps distribute the heat evenly.

Can I marinate the chicken overnight for a more flavorful Biryani?

Absolutely! Marinating the chicken overnight in curd and spices will make it even more tender and flavourful.

What is the role of green chilies in Biryani, and can I adjust the quantity?

Green chilies add a lovely heat and flavour to Biryani. Feel free to adjust the quantity to your spice preference.

Enjoy making this delicious Chicken Biryani! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!