Homemade Chicken Biryani using Dum method

Chicken Biryani - Homemade
  • Servings : 4
  • Prep Time : 30m
  • Cook Time : 40m
  • Ready In : 10m

Biryani, the recipe is aromatic in every sense. Do we like to visit restaurants every now and then?; especially when all sorts of biryani can be cooked at your home comfort. Believe this way of cooking Biryani at home yields the same alluring flavor. On top of that, homemade biryanis are healthier than the ones we find in restaurants. All the ingredients pulled up for the making are absolutely fresh and you can vouch on this fact. Pressure cooking the entire biryani can never possess the same taste as they yield while getting cooked in Dum Style. Cooksocial’s endeavor lies with introducing recipes which are great in taste and flavor but simple in making. Homemade Chicken Biryani is no exception. Kacchi method of producing the recipe tests your patience too much; better to go for Pakki method. These two methods are self explaining as the former one refers to whole dish being cooked raw (raw chicken and rice cooked together from start to end)  and over the same flame. Pakki Biryani cooks chicken and rice separately  but they should be half done before putting them together in Dum . Dum Method ensures proper non sticky rice and chicken though cooked together at the end, stay completely fuss free. This means you can easily take away the rice inside the biryani without really messing up with the chicken pieces.

Homemade Chicken Biryani using Dum Method

Homemade Chicken Biryani using Dum Method

Homemade Biryanis are even more special as you can experiment here and there with spices above and top of the typical spices used in traditional biryani recipe. Although recent research unfolded the fact that red meat does not really aggravate cholesterol and blood pressure within a man’s body, Cooksocial likes to keep it simple and stress free for all gourmets; hence decision to use chicken in place of any other red meat. The spices typically consist of  strand of mace, 1 tbsp of whole peppercorns, 1 cinnamon stick, 2 black cardamoms, 5- 6 green cardamoms, cloves, 1/2 nutmeg, 1 tbsp black cumin, 1 tbsp regular cumin and 1 tbps whole coriander (quite similar to the spices used here in Spicy Button Mushroom Curry recipe. Saute the whole spices into a tawa over low flame and grind them together to extract the best possible aroma out of them. This pakki method of cooking biryani attempts to half  cook Chicken beforehand. Here marination process is of utmost importance ; marinated chicken should be kept into refrigerator for minimum 6 hours and maximum 24 hours that it would get sufficient time to  imbibe all the aromas from the ground spices and yogurt. For Chicken Marinade: Ginger- garlic paste, Yogurt, ground spices(half) mentioned above, pinch of turmeric powder, salt, Kashmiri Chilly powder – these are the ingredients to be used for the chicken marinade. These marinated chicken goes into the refrigerator for a minimum 6 hours window. This makes the chicken tender enough before going into tawa. For Parboiled Rice: Wash and rinse good quality log grain Dehradun rice thoroughly. Boil water in a wide sauce pan kind of container. Wipe 2-3 green cardamoms, 1 black cardamom, 1 cinnamon stick, whole black peppercorns in a soft cloth and keep aside. Good time to add rice grain. Put the container on high flame.Let the rice half cooked. Decrease the flame completely. Drop the cloth into the boiling water. It will induce enough flavor both to the water and rice. Keep the rice boiling for next 5 minutes and then put off the flame. Remove the cloth. Drain the rice completely, otherwise rice could turn soggy. If required, soak them spreading on an absorbing paper.


  • Log Grain Dehradun Rice - 1 Kg
  • Bay Leaves 2 medium
  • Cumin - 1 tsp
  • Green Chillies - 8-9 cut into halves top to bottom. Remove the seeds.
  • Whole Black Peppercorns - 1 tsp
  • White Curd/ Yogurt - 350 gm
  • Saffron - 25 gm
  • Milk - 2 cups
  • Salt
  • Refined Oil - 6-7 tbsp (for deep frying onions and biryani cooking)
  • Butter - 2 tsp
  • Water- 3 cups
  • Mint leaves - 15 (approx)
  • Rest half of the ground spices
  • Refined oil - 2 tbsp for chicken gravy
  • Onion - 4 medium julienned and 2 medium chopped


Step 1

First and foremost we need to cook the chicken. Add Bay leaves into oil along with whole peppercorns, green chillies, cumin seeds. Let them splutter.

Step 2

Add chopped onion. Wait till they turn golden brown. Time to introduce ginger garlic paste. Saute everything together.

Step 3

Then goes the marinated chicken along with the entire marinade into the Kadai. Put the flame on high heat. Toss the ingredients.

Step 4

Sprinkle kashmiri red chilli powder and salt (be cautious while adding these two as we already added them in the marinade)

Step 5

Pour 2 cups of water and put the lid on for next 5 - 7 minutes and chicken gets half cooked and yield generous amount of gravy to along.

Step 6

Deep fry julienned onions and soak them on an absorbing paper.

Step 7

Finally we are ready to put everything together. In a separate container, pour in hot milk; then drop the saffrons. The mixture needs 15 minutes to turn into sweet yellow colored saffron milk.

Step 8

In a wide and tall Pan , pour oil and butter. Wait till the oil mix turns hot.

Step 9

Place 1/4th of the chicken and chicken gravy though it is wise to put a good amount of gravy to this layer as this is the closest to the flame. 1/4th of the rice should be layered down on top of it. Pour in saffron milk with the help of a spoon. Deep fried onions go next. Sprinkle ground spices and Mint leaves. Finally small amount of salt goes in.

Step 10

Again add chicken and chicken gravy and repeat the above step. This way are going to create 4 layers of everything. Do not mix anything during the entire process as good biryani keeps the rice and meat separate from one another.

Step 11

Seal the layers putting the lid on. Then make a long dough to put around the juncture and lid of the container. It helps to stop vapor from going outside of the container. This is actually termed as 'Dum' method of cooking. Keep the flame low.

Step 12

The tedious process of making Dum biryani promises to gift a special treat at the end of the long journey of 40-45 minutes. We do not wish to wait any longer as we used half cooked rice and chicken which is why it is Pakki Biryani; that too Homemade Chicken Biryani using Dum Method.

Step 13

Health with taste straight from Cooksocial:)

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Nutritional Info

This information is per serving.

  • Saturated Fat

  • Vitamin B

  • Vitamin B-6

  • Potassium


Recipe Comments

  • Abhishek FortySeven

    Easy and interesting. Definitely ask mom to cook it. Thanks.

    • Parma

      Abhishek, do try it at home! Sometimes It tastes better than the ones you ate at restaurants..Hard work pays off at the end 🙂