Chicken Dum Biryani

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Mouthwatering Mughlai Chicken Dum Biryani

Mouthwatering Mughlai Chicken Dum Biryani
Mouthwatering Mughlai Chicken Dum Biryani

Chicken Dum Biryani is yet another culinary treasure from the Royal Mughal kitchens. This smooth chicken Biryani recipe reminisces the rich culinary historical past of India.

But, it is commonplace myth that conventional dishes are difficult to prepare as they need a whole lot of effort and time.

Well, as we cited these are all myths, these recipes are organized in a far simpler and healthier way as compared to the brand new modern dishes.

This easy chicken Dum Biryani is one of the delicious chicken recipes, which is prepared by cooking chicken with steam (the literal meaning of dum pukth).

Overloaded with ghee, this Indian recipe is known for its aroma and is cooked the usage of an earthen or a copper pot.

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It may a take a bit more time to prepare this delicacy, however, accept it as truth when I say; it is all really worth the attempt!

Prepared using the slow cooking approach, this biryani is cooked with marinated chicken, spices, herbs and rice sealed in an earthen pot, which requires much less oil and cooks the meals with steam.

This conventional chicken Dum Biryani is without a doubt a more healthy way of cooking biryani and tastes awesome when served with Raita or curd.

So, try this delicacy at home and surprise the ones that you love with your cooking abilities.

Mouthwatering Mughlai Chicken Dum Biryani
Mouthwatering Mughlai Chicken Dum Biryani

Mughlai Chicken Dum Biryani

Course Dinner, Lunch 
Cuisine Indian, Pakistani 

Prep Time 20 minutes 
Cook Time 20 minutes 
Total Time 40 minutes 

Servings 4 
Calories 280 kcal 

Author Ranjeeta Nath Ghai


Ingredients of Chicken Dum Biryani

  • 1 kilogram chopped chicken
  • 50 gm sliced onion
  • 2 tsp FoodAllTime Garam Masala
  • 10 gm bay leaf
  • 2 cups   washed and soaked basmati rice
  • 2 tsp gm ghee
  • 10 gm Cinnamon stick
  • food colouring

For Marination of Chicken Dum Biryani

  • 25 gm ginger paste
  • ½   teaspoon powdered turmeric
  • Multipurpose Healthy Green Paste
  • 250 gm yoghurt curd
  • 2 tsp FoodAllTime Multipurpose Healthy Green Paste
  • 1 teaspoon powdered red chilli

For Dough

  • 100 gm Wheat flour

For Garnishing of Chicken Dum Biryani

  • 50 gm Mint Leaves
  • 1 medium thinly sliced onion sautéed
  • 6 strand soaked saffron

For The Main Dish

  • 250 gm beaten yoghurt curd
  • 2 tbsp FoodAllTime Multipurpose Healthy Green Paste
  • 7 gm mace powder
  • FoodAllTime Garam Masala

For The Rice:

  • Wash basmati rice and soak
  • In a cooking pot add 2 cups of water.
  • Add salt into it.
  • Add whole spices that are cinnamon cardamoms, caraway seeds, cloves and black peppercorns.
  • Mix it well and cook the rice till done. Since water is less they’ll be only partially cooked.


For The Chicken Dum Biryani

  1. To prepare this Mughlai recipe, take large bowl mix yoghurt (curd) with red chilli powder and FoodAllTime Multipurpose Healthy Green Paste. Mix all the ingredients well and add chopped chicken into the mixture and let the chicken marinade for about an hour. (if you plan in advance then marinate overnight).
  2. Heat oil/ghee and add bay leaves in a copper vessel. Add onions and add FoodAllTime Garam Masala and sauté it till golden. Remove half the onions and set aside for garnishing.
  3. Add the marinated chicken and cook the chicken, put on low-medium flame and heat ghee in it and add all the whole spices. Sauté the chicken well.
  4. Now add FoodAllTime Multipurpose Healthy Green Paste into the chicken and sauté them again for a minute.
  5. Then add the beaten curd and sauté the chicken till the oil separates. When the oil is separated, FoodAllTime Garam Masala powder into it and sauté the chicken for a minute.
  6. And then add the rice. Spread the rice evenly, add the remaining 2cups water spread the garnishing onions, mint leaves and cilantro/coriander leaves. Add saffron ‘n milk.
  7. Make a dough of the whole wheat flour and line the lid with it. Put the lid on the copper vessel and seal it with the dough and put the vessel on an iron griddle and cook for 20 minutes. Serve it hot.

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