I make Chicken Biryani the Hyderabadi way using the dum method, where spiced chicken at the bottom releases steam and aromas that quietly infuse the rice and hint at the layers within.

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I always thought biryani was mysterious until I tried making Hyderabadi Chicken Biryani with the dum method. I layer tender bone-in chicken pieces under fragrant basmati rice and let the pot do the talking, steam and aromas sneak into each grain.

Every time I lift the lid there’s a little thrill, like finding a hidden note of flavor. This Chicken Biryani keeps some secrets till the last minute, and that slow finish is exactly why I come back to this Dum Chicken Biryani Recipe again and again.

It surprises guests every time. And yes people always ask.

Ingredients

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Bone-in chicken gives protein, flavor and moistness, makes biryani hearty.
Fragrant basmati supplies carbs and fluffy texture, soaks up spices well.
Plain yogurt adds tang, tenderizes chicken and brings creamy slightly sour note.
Caramelized onions give sweetness, depth and browned umami, major flavor boost.
Ghee adds rich buttery aroma and mouthfeel, helps fry spices nicely.
Saffron brings floral scent, golden color and subtle luxe sweetness.
Fresh mint and coriander add herbaceous bright freshness and cooling contrast.
Cashews give buttery crunch, raisins pop sweetness, balance savory spices.
Lemon juice gives zingy acid, rose water adds subtle floral lift.

Ingredient Quantities

1 kg bone-in chicken pieces

3 cups (about 600 g) basmati rice

1 cup (240 g) plain yogurt

3 large onions, thinly sliced

2 medium tomatoes, chopped

2 tbsp ginger garlic paste

4 to 6 green chillies

1 cup fresh coriander leaves, chopped

1 cup fresh mint leaves

2 tbsp lemon juice

3 tbsp ghee

3 tbsp vegetable oil

Whole spices: 4 green cardamom pods, 8 cloves, 2 bay leaves, 2 cinnamon sticks (2 inch), 1 star anise, 1 tsp black peppercorns, small piece of mace

2 tbsp biryani masala powder

1 tsp garam masala

1 tsp turmeric powder

1 tsp Kashmiri red chilli powder

Salt 2 tbsp, divided

A generous pinch saffron strands and 3 tbsp warm milk

1/4 cup cashews

2 tbsp raisins

2 tbsp rose water or kewra water (optional)

2 tbsp raw papaya paste (optional, for tenderizing)

How to Make this

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1. Rinse the basmati rice until the water runs clear, soak for 30 minutes, and soak saffron strands in 3 tablespoons warm milk; chop onions, tomatoes, mint and coriander, slit the green chillies, and if you want extra tender chicken mix 2 tablespoons raw papaya paste into the marinade later.

2. In a big bowl mix 1 cup yogurt, 2 tablespoons ginger garlic paste, 2 tablespoons biryani masala powder, 1 teaspoon garam masala, 1 teaspoon turmeric, 1 teaspoon Kashmiri red chilli powder, 1 tablespoon salt, 2 tablespoons lemon juice, the chopped green chillies, most of the chopped mint and coriander and the raw papaya paste if using; toss the 1 kilogram bone in chicken pieces in this and marinate at least 1 hour or overnight for best results.

3. Heat 3 tablespoons ghee plus 3 tablespoons oil in a large heavy pan, fry the thinly sliced onions until deep golden and crisp, remove and drain most of the oil but keep about 2 tablespoons in the pan; reserve a handful of the fried onions for garnish.

4. In the same pan fry 1/4 cup cashews and 2 tablespoons raisins in the leftover ghee until golden, set aside; in the oil add whole spices 4 green cardamom pods, 8 cloves, 2 bay leaves, 2 cinnamon sticks, 1 star anise, 1 teaspoon black peppercorns and a small piece of mace and let them sizzle for a few seconds.

5. Add the marinated chicken to the spiced oil, sear on medium high for 4 to 5 minutes until pieces get some color, then add the chopped tomatoes and cook until the chicken is almost done and the oil starts to separate from the gravy, taste and adjust salt if needed.

6. Meanwhile bring a large pot of water to boil with the remaining 1 tablespoon salt and a couple of the whole spices from earlier, add the soaked rice and cook until the grains are about 70 percent done which should take roughly 5 to 6 minutes, drain and keep warm.

7. Layer the par cooked rice evenly over the chicken in the heavy pot, sprinkle the reserved fried onions, the fried cashews and raisins, the remaining chopped mint and coriander, a pinch of garam masala, and pour the saffron milk all over; drizzle the remaining ghee in small spoonfuls and if you like add 2 tablespoons rose water or kewra water.

8. Cover the pot tightly with a lid and seal the edges with a clean kitchen towel or dough if you have it, place the pot on the lowest heat possible or on a hot tawa for gentle indirect heat and cook on dum for 25 to 30 minutes so the rice finishes steaming and the chicken finishes cooking through.

9. Turn off the heat and let the biryani rest for 10 minutes before opening, then gently fluff from the sides with a fork so you dont break the chicken pieces; check seasoning and squeeze a little lemon if you want a bright lift.

10. Serve hot with raita or salad, garnish with extra fried onions and herbs; store leftovers in the fridge for up to 2 days and reheat covered with a splash of water on the stove or in the microwave so it stays tender.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven with tight lid (big enough for 1 kg chicken and 3 cups rice)
2. Large stockpot or saucepan for boiling the rice
3. Big mixing bowl for the marinade and a small bowl for saffron milk
4. Chef’s knife and a sturdy cutting board
5. Measuring cups and spoons
6. Fine-mesh sieve or colander to rinse and drain the rice
7. Slotted spoon or skimmer for the fried onions and for draining
8. Long-handled spatula or wooden spoon for stirring and layering
9. Clean kitchen towel (or dough) to seal the lid, plus oven mitts or tongs for handling hot pot — dont forget a trivet to rest it on

FAQ

Q: How do I make the chicken really tender without overcooking it? A: Marinate the bone in chicken in yogurt, ginger garlic paste, 1 tbsp salt, turmeric, Kashmiri chilli and 2 tbsp biryani masala for at least 1 to 2 hours, overnight is better. If using raw papaya paste use just 1 to 2 tbsp and marinate only 15 to 30 minutes, dont leave it much longer or the meat will turn mushy. Cook chicken on medium low until just tender before layering, then finish on dum so it stays juicy.

Q: How do I parboil the basmati rice so it finishes perfect after layering? A: Rinse and soak rice 30 minutes, then boil in plenty of water with 1 tbsp salt until the grains are about 70 to 80 percent cooked, usually 5 to 7 minutes depending on age of rice. Drain well, the rice should still have a faint white core, it will finish steaming in the pot while on dum.

Q: What's the best way to layer and do the dum so flavors meld and rice stays fluffy? A: Fry onions until deep golden for that sweet birista, spread half the rice, then chicken gravy, chopped mint and coriander, green chillies, drizzle saffron milk, ghee and a little rose or kewra water if using, then top with remaining rice. Seal the lid tight with heavy lid or foil and simmer on very low heat 25 to 30 minutes, then rest 10 to 15 minutes before opening, this gentle steaming finishes the rice and keeps chicken tender.

Q: The ingredient list says 2 tbsp salt divided how should I split it? A: Use about 1 tbsp salt in the chicken marinade and 1 tbsp in the rice boiling water, taste and adjust. If you like less salt start with 1 1/2 tbsp total and season the chicken gravy as it cooks because bone in pieces can need a bit more time to absorb seasoning.

Q: Can I make biryani ahead or freeze it, and how do I reheat without drying it out? A: Yes you can make ahead, cool quickly and refrigerate up to 2 days or freeze up to 2 months. To reheat, sprinkle a little water or milk and a teaspoon ghee, cover and warm on low 10 to 15 minutes on stove or in oven 160 C until heated through, avoid microwave unless you cover well to keep steam in.

Q: Any easy swaps for allergens or missing ingredients? A: Skip cashews and raisins if nut or sugar sensitive, they are just garnish. If no basmati you can use long grain rice but aroma and fluffiness will be a bit different. No biryani masala use extra garam masala and ground coriander plus a pinch of nutmeg, and if whole spices bother kids remove them after tempering so you get flavor but no big pieces in the final dish.

Tender Chicken Biryani Recipe Substitutions and Variations

Bone-in chicken pieces: swap for boneless skinless chicken thighs (same weight). They cook faster so cut cooking time by about 10 to 15 minutes, and they stay juicy. If you use chicken breast, watch it, it can dry out.
Plain yogurt: use buttermilk, sour cream (thin with a little water to match yogurt), or plain coconut yogurt for dairy free. Use roughly the same volume but expect a slight flavor change with coconut yogurt.
Saffron strands: for color use 1/4 tsp turmeric in warm milk or 1 tsp dried safflower threads, or a few drops of yellow food coloring. None will mimic saffron’s aroma exactly, they just give color.
Raw papaya paste (tenderizer): use grated kiwi or crushed pineapple instead, about 1 tbsp. These enzymes work too but shorten marination to 30 to 45 minutes or the meat can get mushy.

Pro Tips

1) Marinate smart, not just long. Yogurt and spices need time to work so overnight is best, but if you used raw papaya paste dont leave it more than 3 to 4 hours or the meat will get mushy. Take the chicken out of the fridge 20 to 30 minutes before cooking so it wont hit the hot pan stone cold.

2) Dont overcook the rice in the boiling step. Stop when each grain still has a slight white core, rinse and drain fast, you want about 70 percent done. If the rice is too soft it’ll turn to porridge during dum.

3) Fry the onions till really deep golden and crisp, then drain well. Use the reserved onion oil for searing the chicken, and sprinkle some of those crispy onions between layers so you get texture and pockets of flavor.

4) Seal and steam properly on dum. Use the lowest heat you can, or place the pot on a hot tawa to avoid burning the bottom. Let it rest 10 minutes after turning off the heat before opening, otherwise steam will escape and the texture suffers.

5) Little finishing moves make a big difference. Bloom saffron in warm milk and drizzle it over the top, add ghee spoonfuls for shine, and use rose or kewra very sparingly. For reheating, cover and warm on the stove with a splash of water so the chicken stays juicy.

Tender Chicken Biryani Recipe

Recipe by James Level

0.0 from 0 votes

I make Chicken Biryani the Hyderabadi way using the dum method, where spiced chicken at the bottom releases steam and aromas that quietly infuse the rice and hint at the layers within.

Servings

servings

Calories

834

kcal

Equipment: 1. Large heavy-bottomed pot or Dutch oven with tight lid (big enough for 1 kg chicken and 3 cups rice)
2. Large stockpot or saucepan for boiling the rice
3. Big mixing bowl for the marinade and a small bowl for saffron milk
4. Chef’s knife and a sturdy cutting board
5. Measuring cups and spoons
6. Fine-mesh sieve or colander to rinse and drain the rice
7. Slotted spoon or skimmer for the fried onions and for draining
8. Long-handled spatula or wooden spoon for stirring and layering
9. Clean kitchen towel (or dough) to seal the lid, plus oven mitts or tongs for handling hot pot — dont forget a trivet to rest it on

Ingredients

1 kg bone-in chicken pieces
3 cups (about 600 g) basmati rice
1 cup (240 g) plain yogurt
3 large onions, thinly sliced
2 medium tomatoes, chopped
2 tbsp ginger garlic paste
4 to 6 green chillies
1 cup fresh coriander leaves, chopped
1 cup fresh mint leaves
2 tbsp lemon juice
3 tbsp ghee
3 tbsp vegetable oil
Whole spices: 4 green cardamom pods, 8 cloves, 2 bay leaves, 2 cinnamon sticks (2 inch), 1 star anise, 1 tsp black peppercorns, small piece of mace
2 tbsp biryani masala powder
1 tsp garam masala
1 tsp turmeric powder
1 tsp Kashmiri red chilli powder
Salt 2 tbsp, divided
A generous pinch saffron strands and 3 tbsp warm milk
1/4 cup cashews
2 tbsp raisins
2 tbsp rose water or kewra water (optional)
2 tbsp raw papaya paste (optional, for tenderizing)

Directions

Rinse the basmati rice until the water runs clear, soak for 30 minutes, and soak saffron strands in 3 tablespoons warm milk; chop onions, tomatoes, mint and coriander, slit the green chillies, and if you want extra tender chicken mix 2 tablespoons raw papaya paste into the marinade later.
In a big bowl mix 1 cup yogurt, 2 tablespoons ginger garlic paste, 2 tablespoons biryani masala powder, 1 teaspoon garam masala, 1 teaspoon turmeric, 1 teaspoon Kashmiri red chilli powder, 1 tablespoon salt, 2 tablespoons lemon juice, the chopped green chillies, most of the chopped mint and coriander and the raw papaya paste if using; toss the 1 kilogram bone in chicken pieces in this and marinate at least 1 hour or overnight for best results.
Heat 3 tablespoons ghee plus 3 tablespoons oil in a large heavy pan, fry the thinly sliced onions until deep golden and crisp, remove and drain most of the oil but keep about 2 tablespoons in the pan; reserve a handful of the fried onions for garnish.
In the same pan fry 1/4 cup cashews and 2 tablespoons raisins in the leftover ghee until golden, set aside; in the oil add whole spices 4 green cardamom pods, 8 cloves, 2 bay leaves, 2 cinnamon sticks, 1 star anise, 1 teaspoon black peppercorns and a small piece of mace and let them sizzle for a few seconds.
Add the marinated chicken to the spiced oil, sear on medium high for 4 to 5 minutes until pieces get some color, then add the chopped tomatoes and cook until the chicken is almost done and the oil starts to separate from the gravy, taste and adjust salt if needed.
Meanwhile bring a large pot of water to boil with the remaining 1 tablespoon salt and a couple of the whole spices from earlier, add the soaked rice and cook until the grains are about 70 percent done which should take roughly 5 to 6 minutes, drain and keep warm.
Layer the par cooked rice evenly over the chicken in the heavy pot, sprinkle the reserved fried onions, the fried cashews and raisins, the remaining chopped mint and coriander, a pinch of garam masala, and pour the saffron milk all over; drizzle the remaining ghee in small spoonfuls and if you like add 2 tablespoons rose water or kewra water.
Cover the pot tightly with a lid and seal the edges with a clean kitchen towel or dough if you have it, place the pot on the lowest heat possible or on a hot tawa for gentle indirect heat and cook on dum for 25 to 30 minutes so the rice finishes steaming and the chicken finishes cooking through.
Turn off the heat and let the biryani rest for 10 minutes before opening, then gently fluff from the sides with a fork so you dont break the chicken pieces; check seasoning and squeeze a little lemon if you want a bright lift.
Serve hot with raita or salad, garnish with extra fried onions and herbs; store leftovers in the fridge for up to 2 days and reheat covered with a splash of water on the stove or in the microwave so it stays tender.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 350g
Total number of serves: 8
Calories: 834kcal
Fat: 20g
Saturated Fat: 5.8g
Trans Fat: 0.06g
Polyunsaturated: 2.5g
Monounsaturated: 6.3g
Cholesterol: 64mg
Sodium: 1875mg
Potassium: 875mg
Carbohydrates: 68g
Fiber: 3g
Sugar: 4g
Protein: 32g
Vitamin A: 800IU
Vitamin C: 20mg
Calcium: 125mg
Iron: 1.5mg

Tender Chicken Biryani Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Tender Chicken Biryani Recipe Substitutions and Variations

Pro Tips