Chicken Biryani Recipe- Authentic Indian Dum Style with Basmati Rice

Last Updated on 2 months by Neha Deshmukh

Chicken Biryani Recipe- Authentic Indian Dum Style with Basmati Rice

Hey everyone! If you’ve ever craved that incredibly flavorful, aromatic, and satisfying Chicken Biryani you get at your favorite Indian restaurant, you’re in the right place. I remember the first time I attempted this – it felt a little daunting, but the results were so worth it. Today, I’m sharing my go-to recipe for authentic Indian Dum Style Chicken Biryani, made with fluffy basmati rice and tender, spiced chicken. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any biryani recipe. It’s about layering flavors, slow-cooking to perfection, and creating a dish that’s truly special. You’ll love it because it’s:

• Authentic: We’re sticking to the traditional ‘dum’ cooking method for maximum flavor.
• Flavorful: A beautiful blend of aromatic spices, tender chicken, and perfectly cooked rice.
• Satisfying: A complete meal in one pot that’s perfect for family gatherings or a cozy night in.

Ingredients

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

• 3 cups basmati rice
• 3 tbsp ghee
• 1 kg chicken (cut into medium pieces)
• 3 large onions (sliced)
• 3 large tomatoes (chopped)
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 6 shallots (sliced)
• 3 small pcs cinnamon
• 5 cardamoms
• 6 cloves
• 4 green chillies
• 1 cup yogurt
• 0.5 tbsp chilli powder
• Salt to taste
• 1 lemon juice
• Coriander leaves (chopped)

Ingredient Notes

Let’s talk ingredients – a few tips to make sure everything comes together beautifully!

Basmati Rice: Choosing the Right Grain

Basmati is key here. Look for aged basmati rice – it’s longer, fluffier, and has a more distinct aroma. I usually get the Daawat or India Gate brands. Around 700-750g of dry rice is a good amount.

Ghee: The Flavor Foundation

Ghee (clarified butter) adds a richness and aroma that oil just can’t match. It’s traditional for a reason! If you’re not familiar, it’s readily available in Indian grocery stores. About 45ml ghee is what we’re using.

Spices: Aromatic Blend – Cinnamon, Cardamom, Cloves

Freshly ground spices are always best, but good quality pre-ground spices work too. Don’t skimp on these – they’re what give biryani its signature fragrance.

Regional Variations in Spice Levels

Spice levels vary hugely across India! This recipe leans towards a medium spice level. We’ll talk about adjusting that later.

Chicken Cut & Quality

I prefer using bone-in, skin-on chicken pieces for maximum flavor. Thighs and drumsticks work wonderfully. About 1.2kg of chicken is ideal.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook your basmati rice until it’s about 90% done in plenty of water. Drain it well and set it aside. We don’t want it fully cooked, as it will finish cooking during the ‘dum’ process.
2. Heat the ghee in a deep, heavy-bottomed saucepan. Add the cinnamon, cardamom, and cloves. Sauté for about 2 minutes until fragrant.
3. Add the sliced onions and sauté until they turn translucent and golden brown. This takes patience, but it’s worth it!
4. Now, mix in the sliced shallots, chopped tomatoes, ginger-garlic paste, and green chillies. Cook until the tomatoes soften and the masala (spice blend) comes together beautifully. You’ll know it’s ready when the oil starts to separate from the masala.
5. Add the yogurt and chicken pieces. Mix well, season with salt, and cook until the chicken is nearly done – about 70-80% cooked through.
6. Stir in the chilli powder and combine thoroughly, ensuring the chicken is well coated.
7. Here comes the ‘dum’ magic! Place a tawa (griddle) under the saucepan on low heat. This creates a slow-cooking layer, preventing the biryani from sticking and burning.
8. Layer the partially cooked rice evenly over the chicken masala.
9. Drizzle lemon juice over the rice and sprinkle generously with chopped coriander leaves.
10. Seal the pan tightly with a lid (a tight-fitting lid is crucial!). Cook on the tawa for 15-20 minutes, allowing the flavors to meld and the rice to finish cooking.
11. Finally, turn off the heat and let the biryani rest for 5-10 minutes before serving. This allows the flavors to settle.

Expert Tips

A few little things that make a big difference:

Achieving the Perfect Dum (Slow-Cooking)

The ‘dum’ is all about slow, even cooking. The tawa is essential, but if you don’t have one, you can use a thick roti or chapati placed under the pan.

Rice to Chicken Ratio

I find a 3:1 rice to chicken ratio works best. This ensures the rice is fluffy and absorbs all the delicious flavors.

Marinating for Enhanced Flavor

For an even more intense flavor, marinate the chicken in yogurt and spices for at least 30 minutes (or even overnight!).

Variations

Let’s get creative!

Vegan Biryani Adaptation

Swap the chicken for vegetables like potatoes, cauliflower, and carrots. Use plant-based yogurt and oil instead of ghee.

Gluten-Free Considerations

This recipe is naturally gluten-free! Just double-check your spice blends to ensure they haven’t been processed with any gluten-containing ingredients.

Spice Level Adjustments (Mild, Medium, Hot)

• Mild: Reduce the chilli powder to ¼ tsp and remove the green chillies.
• Hot: Add an extra ½ tsp of chilli powder and increase the number of green chillies.

Festival Adaptations (Eid, Diwali)

Biryani is a staple for festive occasions! Feel free to add a handful of fried onions (birista) for extra flavor and garnish.

Serving Suggestions

Biryani is a complete meal, but these accompaniments take it to the next level:

Raita Pairings

Cucumber raita, onion raita, or even a simple yogurt raita are perfect for cooling down the palate.

Pickle & Papadum Accompaniments

A tangy mango pickle and crispy papadums add a delightful crunch and flavor contrast.

Side Dish Ideas

A simple salad or a side of roasted vegetables complements the biryani beautifully.

Storage Instructions

Refrigerating Leftovers

Store leftover biryani in an airtight container in the refrigerator for up to 3 days.

Freezing Biryani for Later

Biryani freezes surprisingly well! Portion it into freezer-safe containers and freeze for up to 2 months.

Reheating Instructions

Reheat biryani gently in a microwave or on the stovetop. Add a splash of water to prevent it from drying out.

FAQs

What type of rice is best for biryani?

Basmati rice is the only way to go! Aged basmati is even better.

Can I use oil instead of ghee? What’s the difference in flavor?

You can, but ghee adds a unique richness and aroma that oil doesn’t. It’s worth using ghee if you can.

How do I achieve the ‘dum’ effect without a tawa?

Use a thick roti or chapati placed under the pan.

What if I don’t have shallots? Can I substitute them?

You can use finely chopped onions instead of shallots.

How can I adjust the spice level of this biryani?

Adjust the amount of chilli powder and green chillies.

Can I marinate the chicken overnight for a more intense flavor?

Absolutely! Overnight marination is highly recommended.

Is it possible to make this biryani in an Instant Pot?

Yes, but the ‘dum’ effect won’t be quite the same. There are many Instant Pot biryani recipes available online.

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