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How to make Delicious Chicken Dum Biryani easily at home in Hindi and English | New Amazing Recipe

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Chicken Dum Biryani is cooked with basmati rice and boneless chicken marinated in awesome herbs and spices. Biryani’s were originally made in the kitchens of Mughal Emperors, who of course, expected nothing but the best. Chicken Dum Biryani is one of the most famous Biryani recipe made in India and around the world. The reason it is called dum biryani because it is cooked on low heat (dum) to get all flavors out from the herbs and mix them in meat and rice.Chicken Dum Biryani

Main Ingredients :
2 cups long grained basmati rice
500 gm boneless chicken thighs or 750 gm chicken on bone
4 cups water
Salt to taste
Marination Ingredients :
1 cup hung curd
2 tbsp ginger-garlic paste
4 green chillies crushed
1/2 tsp white sesame seeds paste
2 tbsp cashew nuts-almonds paste
2 tsp lemon juice
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp ground coriander
1/2 tsp garam masala powder
2 tbsp fresh cilantro finely chopped
1 tbsp mint leaves thinly chopped
Salt to taste
Whole Garam Masala Ingredients :Whole Garam Masala
1 bay leaf
2 whole Kashmiri red chillies
2 green cardamoms
2 cloves
1-1/2 inch cinnamon stick (cut into bits)
1 mace
2 star anise
3/4 tsp whole cumin seeds (jeera)
Other Ingredients :
1 big onion (cut into slices)
1 small onion coarsely chopped
2 tsp fennel or saunf powder
1 tsp yellow chilli powder
1/2 tsp cardamom powder
1/2 cup fresh cream
Few saffron strands
4 tbsp milk
1-1/2 tbsp rose water
Few ginger julienne
2 tbsp pure ghee
Some brown onions to garnishBrown Onoin on Chicken Dum Biryani.

Cooking Tips :
You can use any long grained rice, but I prefer “India Gate” basmati rice for the perfect biryani texture.
You can add food colors such as yellow, red or orange to make your biryani look more colorful. However, I prefer not to add any colors in my biryani because saffron, rose water and yellow chilli powder leaves its own color in the rice and make it look little bit yellowish, which looks good and natural.
Chicken dum biryani tastes better with chicken on bone but I prefer cooking my biryani with boneless chicken, so that no bone get stuck in my mouth.
The important aspect of making a proper Chicken Dum Biryani is to cook it on dum with a proper cover or lid. Although there are many methods to cook it on dum, like I have shown two of them. One more method is to cover the pot with aluminum foil and keep the pot on the hot griddle on low flame for 10-15 minutes, until it gets ready.Pot Covered with aluminum foil
You can serve chicken dum biryani with boiled eggs as well

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