Chicken Dum Biryani


About the recipe:

Chicken biryani is a tasty, spicy and mouth watering dish. In traditional dum cooking, a thick bottom hundi is used and it is sealed using roti dough. The biryani is cooked from both side by placing hot coal on the top. Its a very tiresome process. These conditions can be mimicked by using a thick bottom pressure cooker. Check the recipe below.


  • Basmati rice –3 cups.
  • Chicken  – 1/2 kg
  • Onion sliced – 1
  • Curd – 1 cup
  • Whole spices – 2 spoons (Cinnamon sticks,cardamom, cloves, star anise)
  • Oil – As per personal preference
  • Grated ginger – 1 spoon
  • Grated garlic – 1 spoon
  • Mint – 50 gms
  • Coriander leaves – 50gms
  • Chili powder – 2 spoons
  • Garam masla – 1/2 spoon
  • Turmeric powder – 1/2 spoon
  • Salt to taste


For best results the following should be followed:

  • Soak the Basmati rice for one hour before cooking.
  • Marinate the chicken for at least 2 hours. If the chicken is marinated overnight in the fridge(not freezer), the meat will be more tender and juicier.
  • The above mentioned spices can be adjusted as per personal preference.
  • Use a thick bottom Pressure cooker.
  • Do not use an oversize cooker. There should not be more space after layering the biryani.


  • Wash the chicken pieces thoroughly and make gashes to it.
  • Add curd,coriander,mint,chilli powder, salt, turmeric powder, garam masala and rub all over the chicken and well into the gashes.
  • Fry the onions until they turn brown. Add this to the marinated chicken.
  • Add Oil and mix well and marinate.
  • Add salt and whole spices to the soaked rice and boil until 70% done.
  • Layer the marinated chicken in a pressure cooker.
  • Layer the boiled rice on top of the chicken.
  • Cook on high flame for 10 minutes.
  • Then cook on the very low flame for 45 minutes.
  • After a resting time of 10 minutes, Biryani is ready to serve.

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