Special Chicken Dum Biryani is a soul-satisfying meal that combines taste, tradition, and aroma in one pot. Whether it’s a festive occasion or a weekend indulgence, this dish is a guaranteed crowd-pleaser.
🌟 IntroductionSpecial Chicken Dum Biryani is more than just a dish—it's an emotion for biryani lovers. With juicy marinated chicken layered between fragrant long-grain basmati rice, herbs, and fried onions, this biryani is slow-cooked (“dum” style) to perfection.This recipe brings the authentic flavors of Hyderabadi-style biryani straight to your home—ideal for Sunday lunches, festivals, or family gatherings.
Servings: 4
Cost: 100
Ingredients
For Chicken Marinade:
- 500 g chicken bone-in
- 1 cup thick curd yogurt
- 1 tbsp ginger-garlic paste
- 1½ tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala
- Salt to taste
- 2 tbsp lemon juice
- 2 tbsp chopped mint leaves
- 2 tbsp chopped coriander leaves
- 2 tbsp fried onions
For Rice:
- 2 cups basmati rice soaked for 30 mins
- 5 cups water
- 1 bay leaf
- 2 –3 cloves cardamoms, peppercorns
- 1 small piece of cinnamon
- Salt to taste
Other Ingredients:
- ½ cup fried onions birista
- A few saffron strands soaked in 2 tbsp warm milk
- 2 tbsp ghee or butter
- 2 tbsp oil
Instructions
Step 1: Marinate the Chicken
- Combine all marinade ingredients in a large bowl.
- Mix well, cover, and refrigerate for at least 2 hours or overnight for best flavor.
Step 2: Parboil the Rice
- Boil water in a large pot with whole spices and salt.
- Add soaked rice and cook until 70% done (still a little firm).
- Drain and keep aside.
Step 3: Assemble the Biryani
- In a heavy-bottomed pot (or handi), heat oil + ghee.
- Add marinated chicken and spread evenly at the bottom.
- Layer parboiled rice evenly over the chicken.
- Sprinkle fried onions, chopped mint and coriander, saffron milk, and a little ghee.
- Seal the lid tightly with dough or a heavy lid to trap steam.
Step 4: Dum Cooking
- Place on medium flame for 10 minutes.
- Then reduce to low flame and cook for 20–25 minutes.
- Alternatively, place the biryani pot on a hot tawa to avoid direct heat.
Step 5: Rest & Serve
- Let it rest for 10 minutes before opening the lid. Gently fluff from the sides and serve hot.
🍽️ Serving Suggestions
- Serve with raita, salad, and boiled eggs
- Goes great with mirchi ka salan or onion tomato chutney
💡 Tips for Perfect Biryani
- Use aged basmati rice for long, fluffy grains
- Avoid overcooking rice; it should remain firm before layering
- Marinate chicken overnight for best flavor
- Always cook on low flame during the “dum” process