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🌟 Introduction
Special 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.
Prep Time30 minutes
Cook Time45 minutes
Course: Main Course, Non Veg
Cuisine: Indian
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

🧠 Nutrition Highlights

    ✅ High in protein

      ✅ Packed with Indian spices

        ✅ Balanced one-pot meal