Dum Biryani

This is the recipe I love the most to cook. After many tries I was able to customise my own recipe for this biryani.


  1. For Rice
  2. 200 grams Long Grain Basmati Rice
  3. 1 Bayleaf
  4. 1 tablespoon lemon juice
  5. 2 cloves
  6. Salt
  7. For chicken marination
  8. 500 grams Non GMO chicken
  9. 2 tablespoons ginger garlic and chili paste
  10. 2 tablespoons oil
  11. 1 tablespoon red chili powder
  12. 1/2 teaspoon turmeric powder
  13. 1 tablespoon corriander powder
  14. Salt
  15. 7-8 mint leaves
  16. 10 grams fresh corriander
  17. 1 teaspoon tandoori chicken masala
  18. Half cup yogurt (optional)
  19. For the gravy
  20. 7 medium to small slices onions
  21. 1 tablespoon ginger garlic chili paste
  22. 1 Bayleaf
  23. 2 black peppercorns
  24. 2 cloves
  25. 1 cinnamon stick(very small piece)
  26. 1 tablespoon Everest chicken masala
  27. 5-6 Strands Saffron
  28. 4 tablespoon milk
  29. 20 grams Fresh corriander leaves


  1. Marinate chicken. I do dry marination i.e. I don’t put yogurt in marination. But again putting the yogurt will definitely make chicken tender and juicy. Put chicken in the bowl and add ginger garlic chilli paste, oil, chilli powder, turmeric powder, corriander powder, mint leaves, fresh chopped corriander and yogurt (optional).

  2. Rub this mixture evenly on chicken and let it marinate for 6-7 hours. Take rice wash it with water 3 times and let it soak in water for 15 mins. Boil water and put some salt, bayleaf it gives out good aroma to rice. Put rice in boiling water and cook it al dente. Strain the rice and let it cool.

  3. Heat oil in a deep bottom container. Add peppercorn, cardamom, cloves, Bayleaf and cinnamon. Cook it for 2 minutes, add thinly sliced onions in it. Heat a little oil in a pan on side and add some sliced onions in it and keep sautéing both. We sauté the onions in the pan until it’s brown and crispy. On the other side sauté the onions until they are golden brown and add ginger garlic chilli paste in it. This is the moment it will start sticking at the bottom, make sure you don’t burn it.

  4. After the raw smell of ginger garlic chilli paste is gone add our marinated chicken in it. Now if you have not added yogurt in marination, add little yogurt here and stir the mixture. Add spices according to your flavour. Turn the heat low, cover it and let it cook. Chicken will release some water and it will cook in it.

  5. When the chicken is cooked, lower the flame and add rice in it. Once you have added rice level it. Put caramelised onion, chopped corriander leaves, chopped mint leaves, saffron milk, ghee. Cover it with foil and put lid on top of it. Cook for 10 mins and serve.

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