Introducing our treasured family recipe for authentic Chicken Dum Biryani! Aromatic long-grain rice, perfectly layered over succulent chicken marinated in a blend of earthy, aromatic spices, garnished with caramelized onions and delicate strands of saffron. Each bite bursts with the vibrant flavors of India.
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Back in 2017, I published my Instant Pot Chicken Biryani recipe, and it instantly became a sensation! It went viral on social media, with thousands of you trying it out. The Instant Pot version simplifies the biryani-making process, making it possible to whip up even on busy weeknights using fewer ingredients compared to the traditional recipe. Some of my other popular Biryani recipes include Instant Pot chickpea biryani as well as Vegetarian paneer biryani which are a must-try!
Seven years later, after many requests, I am excited to share the original family recipe cooked on the stovetop! This recipe uses whole spices like star anise, cardamom, and cloves to infuse the rice with rich flavors, along with my special homemade Biryani Masala to marinate the chicken. The final dish showcases fluffy long white rice grains studded with yellow-orange grains naturally colored by saffron-infused milk.
Join me as I guide you through gathering the ingredients (and explaining why each is essential), perfecting every step, and mastering the timing and techniques to create the ultimate Indian-style biryani with chicken. This flavorful dish is sure to impress your family and friends—just like my other Indian main dish recipes with chicken!
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Ingredients
Note: A recipe card with exact ingredient measurements and instructions is available at the end of this post. The ingredient photo and details included here are just to give you a clear visual reference of what you’ll need for the recipe, ensuring you know exactly what to gather before you start.
- Basmati Rice -Long-grain basmati rice is traditionally used to make biryani. I prefer the Kohinoor brand extra-long grain basmati rice, which is easily available at Indian grocery stores.
- Chicken - Traditionally, whole bone-in chicken pieces are used to make biryani. Here in the US, it can be tough to find a whole chicken that's properly cut for biryani. As a handy shortcut, I like to use a mix of bone-in drumsticks and boneless chicken thighs. This way, you still get those authentic flavors and tender, juicy meat!
- Whole Spices - shahi jeera, bay leaves, star anise, cloves, and green cardamom pods. A classic combination of spices to infuse the rice with rich flavor. Read more about each of these spices in my Essential Indian Spice Guide.
- Ground Spices - turmeric, Kashmiri red chili powder, Biryani Masala. Garam masala can be used in a pinch in place of Biryani Masala.
- Yellow Onion - thinly sliced yellow onion caramelized in ghee makes for the signature Birista onions that are a must in the marinade as well as for topping. With a rich golden color, they add a sweet, caramelized flavor to complement all the spices. Although these onions are traditionally deep fried I also have an air fryer fried onions recipe.
- Ghee - homemade ghee helps bring authentic taste and aromas to Biryani and I highly recommend using ghee instead of oil when making Biryani.
- Herbs - fresh mint and cilantro add a perfect combination of herbs for cool, citrusy flavors and a pop of color.
How to Make Chicken Biryani
Marinate the Chicken
- Make the marinade by mixing yogurt, ginger, garlic, turmeric, red chili powder, garam masala, salt, mint leaves, and lemon juice.
- Add chicken and coat evenly with the marinade. Keep in the refrigerator for at least 30 minutes. You can marinate the chicken overnight too.
- While the chicken is marinating, rinse and drain the rice 2 to 3 times, then soak in water for 20 minutes.
Tip: Chicken can be marinated for up to 24 hours in the fridge. The longer you marinate the better the flavors will be
Crispy Onions AKA Birira
- While the rice is soaking, add ghee to a heavy-bottomed pan and add onions.
- On medium heat, fry the onions stirring frequently until they start to turn golden brown - about 15 to 20 minutes. Remove the fried onions from the pan, leaving the excess ghee behind as we will use this pan to cook the chicken.
Tip: Save time by frying the onions a day ahead! For a healthier option with less ghee, try my Airfryer crispy onions recipe.
Parboil the rice
- In a medium pot add 8 cups of water. Add cumin seeds, bay leaves, star anise, cardamom, cloves, and salt to the rice and bring the to a boil on high heat.
- Drain the soaked rice and add it to the boiling water. Bring the rice to a full boil on high heat. Lower the heat to medium and cook uncovered for 5 to 6 minutes or until the rice is about 90% cooked. Drain the rice promptly and reserve.
Tip: Make sure to use aged extra long grain basmati rice for most authentic flavor and texture.
Cook the chicken and layer the rice
- To the pan with the remaining ghee, add the marinated chicken. Cook on medium heat for 8 to 10 minutes, turning halfway through.
- Then, gently layer the partially cooked rice over the chicken
- Top with caramelized onions and saffron-infused milk.
- Cover the pot and seal it with aluminum foil, then place some weight on top of the lid. Cook on low heat for 20 minutes, this is the steam or "Dum" cooking step. Turn the heat off and wait another 10 minutes before opening the pot.
Tip: Before serving allow the biryani to sit uncovered for 5 minutes. Gently fluff the rice using a fork or a silicone spatula. This will help the delicate rice grains to firm up a bit preventing them from breaking.
Serving
Serve Biryani hot with some yogurt, lemon wedges, and a cooling cucumber raita or beet raita. Pair it with Mango Lassi or Rose Lassi for a satisfying meal. Want to know my favorite dessert to pair with Biryani - its hands down the Gajar Halwa or Rice Kheer.
Storing
Cool down leftover Biryani completely and refrigerate in an air-tight container for 2 to 3 days. You can also freeze biryani in freezer-proof containers for up to 6 months. To reheat thaw the biryani overnight in the refrigerator and then microwave or steam in the Instant Pot using pot in pot method.
Equipment Tip
Choosing the right-sized pots is the most important step in making biryani:
- A 3 QT saucepan is good for parboiling 2 to 2.5 cups of rice. If you are increasing the quantity of biryani make sure to use a bigger saucepan.
- I recommend using a 4-QT casserole pan with a heavy bottom for frying the onions, cooking the chicken, and cooking the biryani. You can also use a 4 or 5- QT cast iron pot or Dutch oven. If you are increasing the servings of biryani make sure to use a bigger pan
More Biryani Recipes You'll Love
Recipe
Better Than Restaurant Chicken Dum Biryani
Equipment
Ingredients
Marinade Ingredients
- 1 pound chicken drumsticks (4) skin removed
- 1 pound boneless skinless chicken thighs cut in half
- 2 teaspoon biryani masala
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 teaspoons kosher salt
- 1 tablespoon kashmiri red chili powder
- ½ teaspoon ground turmeric
- ¼ cup fresh mint leaves chopped
- 2 tablespoon lemon juice
- ¾ cup plain yogurt
Crispy Fried Onions
- 4 tablespoons ghee
- 1 large yellow onion thinly sliced
Rice Ingredients
- 2 tablespoons ghee
- 2½ cups Extra long grain Basmati rice
- 1 teaspoon black cumin seeds - shah jeera
- 2 bay leaves - tamal patra
- 1 star anise
- 4 green cardamom pods
- 8 cloves
- 1½ tablespoons kosher salt
Garnish
- ¼ cup chopped cilantro
- ½ teaspoon saffron
- 2 tablespoons milk warm
Instructions
Marinate Chicken
- Make the marinade by mixing yogurt, ginger, garlic, turmeric, red chili powder, garam masala, salt, mint leaves, and lemon juice.
- Add chicken and coat evenly with the marinade. Keep in the refrigerator for at least 30 minutes. Note: You can also marinate the chicken overnight in teh refrigerator.
- Soak saffron in warm milk, reserve.
Rinse & Soak Rice
- Rinse and drain the basmati rice 2 to 3 times. Add 4 cups of water and let it soak for 20 minutes.
Fry Onions
- While the rice is soaking, add ghee to a heavy-bottomed pan and add onions. On medium heat, fry the onions stirring frequently until they become light golden brown and start to crisp up - about 15 to 20 minutes.
- Remove the fried onions from the pan, leaving the excess ghee behind as we will use this pan to cook the chicken. Add one fourth of the fried onions to the marinated chicken and give a quick mix.
Parboil Rice
- In a medium pot add 8 cups of water. Add cumin seeds, bay leaves, star anise, cardamom, cloves, and salt to the rice and bring it to boil on high heat.
- Drain the soaked rice and add it to the boiling water. Bring the rice to a full boil on high heat. Lower the heat to medium and cook uncovered for 5 to 6 minutes or until the rice is about 90% cooked. Drain the rice promptly and reserve.
Cook chicken
- To the pan with the remaining ghee, add the marinated chicken. Cook on medium heat for 8 to 10 minutes, turning halfway through.
Layer and cook Biryani on Dum
- Carefully layer the partially cooked rice over the chicken. Top with caramelized onions and saffron-infused milk.
- Cover the pot and seal it with aluminum foil, then place some weight over the lid. Cook on low heat for 20 minutes, this is the steam or "Dum" cooking step. Turn the heat off and wait another 10 minutes before opening the pot.
- Garnish with cilantro. Before serving allow the biryani to sit uncovered for 5 minutes. Gently fluff the rice using a fork or a silicone spatula. This will help the delicate rice grains to firm up a bit preventing them from breaking. Serve with Raita and lemon wedges.
Video
Notes
- Chicken can be marinated for up to 24 hours in the fridge. The longer you marinate the better the flavors will be.
- Dave time by frying the onions a day ahead! For a healthier option with less ghee, try my Airfryer crispy onions recipe.
- Use aged extra long-grain basmati rice for the most authentic flavor and texture.
- Before serving allow the biryani to sit uncovered for 5 minutes. Gently fluff the rice using a fork or a silicone spatula. This will help the delicate rice grains to firm up a bit preventing them from breaking.
Jenny says
I am confused by the rice instructions. Bring rice to a boil with the other ingredient in 8 cups of water. After that you drain it then add it to another pot of boiling water?
Thanks!
Archana Mundhe says
In the Parboil Rice step you partially cook the rice (about 90%) with the whole spices. Then you drain all the water out. Next you layer over this rice on the partially cooked chicken. Hope this helps.
Lekha says
This was such a lovely and easy to follow recipe . Really enjoyed the layers of flavours in the dish that had the perfect amount of spices . The air fried onions hack is brilliant and saved me so much time and effort .
Archana Mundhe says
Thank you for the lovely feedback.
Archana Mundhe says
Allow the Biryani to sit for 10 minutes after opening the pot. This will help evaporate extra moisture from the rice. Also try using Kohinoor extra long grain basmati rice next time.
Adrian Yap says
Should be delicious by looking at the video with all those ingredients.
Archana Mundhe says
I can't wait for you to try this recipe.
Cristina S says
I made the chicken biryani this evening and it was so so good! I can’t wait to make it again for friends later this month!! Delish! Thank you for the recipe!
Archana Mundhe says
Thank you so much! I’m thrilled to hear you loved the Chicken Biryani! It’s always a hit, and I’m sure your friends will enjoy it just as much. Can’t wait to hear how it turns out when you make it again!
Happy cooking, and thanks for sharing your feedback!
Archana Mundhe says
I’m so sorry for the frustration! I totally understand how it can be overwhelming. I’ve included step-by-step photos to help novice cooks, but if you prefer, you can click the ‘Jump to Recipe’ button at the top to skip straight to the recipe. I hope this makes things easier, and I really appreciate your feedback. I hope you will give the recipe another try.
Sue Bellord says
Just made this along with your raita recipe. Both were delicious! Will definitely make this again!
Archana Mundhe says
So glad you enjoyed both the biryani and raita! Thank you for trying the recipes – can't wait for you to make them again!
century-foods says
Looking so yummy, Thanks For sharing the recipe’s instructions. I will make it in my free time.
Mithran says
Loved the recipe, how would I modify the marinade for 2lbs of lamb shank?
Archana Mundhe says
Pressure Cook the marinated lamb for 25 mins on the meat/stew setting. Then add the rice and follow the remaining recipe.
Jolene says
I doubled this for a dinner party and it was great. The only changes I made were adding a little extra salt and about half a Tbs of sugar to the chicken before adding the rice as I worried it was a little too sour for my husband’s Bengali palette. It was a hit and our guests took most of the leftovers home with them!
Archana Mundhe says
I'm glad to hear that the Chicken Biryani was a hit at your dinner party! Doubling the recipe can be a challenge, but it sounds like you managed it beautifully. Adjusting the seasoning to suit your husband's Bengali palate by adding extra salt and a touch of sugar was a smart move—it's always great to tailor recipes to personal tastes. And having your guests take home most of the leftovers is a sure sign of a successful meal! Thank you for sharing your experience and thoughtful adjustments; it's feedback like this that makes cooking and sharing recipes so rewarding.
Aparna Deshmukh says
The biryani recipe is very good, I tried this recipe & biryani was really very delicious , thanks ministry of curry , thanks Archana
Archana Mundhe says
Thank you for your feedback!