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!
All About the 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
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
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
Tip: Make sure to use aged extra-long-grain basmati rice for the most authentic flavor and texture.
Cook the chicken and layer the rice
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 lemon wedges and a cooling raita!
Storing
Cool the leftover Biryani completely and refrigerate it in an airtight 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, then microwave or steam it in the Instant Pot using the 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-quart 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
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Better Than Restaurant Chicken Dum Biryani
Equipment
Recipe Video
Ingredients
Marinade Ingredients
- 1 pound chicken drumsticks (4) skin removed
- 1 pound boneless skinless chicken thighs cut in half
- 2 to 3 teaspoons 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
- 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
Instructions
Marinate Chicken
- Make the marinade by mixing yogurt, ginger, garlic, turmeric, red chili powder, biryani 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, saffron-infused milk and optional ghee.
- 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.
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.
Debby says
Which biryani masala do you use? It varies from brand to brand and that makes the difference in taste sometimes.
Archana Mundhe says
Hi Debbie, great question! I use homemade biryani masala. Here is my recipe - https://ministryofcurry.com/homemade-biryani-masala/. If you do not have all the spices you can also instead use my homemade garam masala that uses only 5 whole spices - https://ministryofcurry.com/homemade-garam-masala-2/. Hope this helps.
Anmisha says
Hi archana
Thanks for the recipe. I have a question .
Can we follow the same dum cooking timings when we use cast iron Dutch oven too ?
I am Concerned if the chicken gets sticked to pan .
Could you please let me know . .
Also if you could suggest cooking timings for cast iron Dutch oven pan it would be really helpful.
Thank you
Anmisha
Archana Mundhe says
Hi Anmisha! I actually love making biryani in the cast iron pan, once it heated, it pretty much cooks at the same timing as a heavy bottom stainless steel pan. Also since the marinade is at the bottom it will not stick to the pan. Just make sure to do the Dum on "low-medium" heat.
Anmisha Bondili says
Thanks for your reply Archana.
So we need to dum in "low MEDIUM" for 20 mins in cast iron pan as you suggested? because in your recipe for stainless steel pan you mentioned to keep in "only low" heat.
please let me know.
Thanks
Anmisha
Archana Mundhe says
Hi Yes, since cast iron pans are much thicker you can increase the heat a bit more. Let me know how it comes out!
Anmisha Bondili says
Thank you Archana
One more question pls , in cast iron pan the chicken should be cooked in the same medium heat for 10 mins ? ( which is same as in stainless steel pan) . So chicken should be80% nearly done ?
Archana Mundhe says
Yes it should be 80% done. Depending on the size of your cast iron pan it may take a little less or more time!
David Andres says
This recipe is amazing. My wife is a very picky eater and immediately said she loved it after the first bite. I used boneless thighs and cubed them instead of bone in chicken. It’s also very easy to make.
Archana Mundhe says
Thank you David! This is our family favorite recipe too and a goto for easy weeknight meals.
Jam says
I will be cooking this today for Iftar❤️
Thanks
Archana Mundhe says
Ramadan Mubarak! I cannot wait for your feedback.
Joudy says
Hiii making this for iftar today, I replaced the biryani masala for an indian chicken seasoning so I don't think it will turn out that nice but this recipe seems amazing. Will let you know my thoughts once i'm done cooking.
Archana Mundhe says
Hi! It will turn out amazing. Happy Ramadan. Enjoy!
Homeschool Mom says
I made this after making the Instant Pot version I found in your cookbook at our library. I did use the garam masala spice as I had it mixed up already. I used 2 tsp each fresh ginger and garlic as that is what I keep on hand. I took a chance and made this in a large nonstick pan and it worked perfectly. We liked this version better than the Instant Pot version, and the leftovers the next day are phenomenal! Thank you so much for sharing this recipe & process with us!
Archana Mundhe says
This honestly made me so happy! The fact that you found my cookbook at your library and then came here to try this version too means the absolute world to me. Thank you so much for taking the time to share this; feedback like yours is what keeps me going. So glad your family enjoyed it!
Amie says
Morning, I’m planning to make this today I’m nervous I don’t want to let you down! So I’m cooking this in my large Caribbean Dutch pot is that still okay with the timings? I will definitely let you know how it turns out! Wish me luck ❤️
Archana Mundhe says
Hi Amie, I just looked up "large carribean dutch pot" and it looks like a perfect pot to cook Biryani! It will come out amazing. Let me know.