Chicken Dum Biryani

Making traditional Dum Biryani is a laborious task. Here we have simplified the recipe and still kept all the flavors to make it a fabulous dish. You may surprise your friends with this delicious chicken dum biryani and show off as a chef of great talents!


  • Dry mint leaves - ½ cup
  • Garam masala - 1 tbsp. (We used MDH brand)
  • Bay leaves - 5
  • Chicken Biryani Masala - 2 tbsp. (We used Aachi brand)
  • Ginger Garlic paste - 2 tbsp.
  • Salt - to taste
  • Serrano Chili - 1
  • Boneless, skinless thigh fillets Chicken - 1.5 lbs.
  • Plain fat free Yogurt - 1 cup
  • Medium sized Red Onion - 1 cut length wise
  • Ripe Roma Tomatoes - 2 diced
  • Olive oil - ¼ cup + 3 tbsp.
  • Basmati rice - 2 cups



Marinate: 30 minutes: Clean and cut chicken into 1 inch pieces and add 1 cup of yogurt, ½ cup dried mint leaves, 1 tbsp. MDH garam masala, 2 tbsp. ginger garlic paste, 2 tbsp. Aachi Chicken biryani masala, 1 green chili cut into half, length wise and ¼ tsps. salt.

Cook Chicken: 35 minutes: In a pan, add ¼ cup olive oil and add 5 bay leaves and onion. Fry onions until translucent and set some aside. Then add tomatoes to the pan and cook until it is done. Add the chicken with the marinade and cook for 30 minutes. Add ½ tsps. salt and mix it well. Do not add any water as the chicken leaves some water. Make sure you are stirring it often.

Cook Rice: 15 minutes. Take 2 cups basmati rice and wash twice. Soak the rice for 30 min. Meanwhile boil 3 & 1/2 cups of water with 1tsp salt and 2 tbsp. olive oil. Drain water from rice and add to boiling water and cook it covered in low flame. After 10 minutes, turn off the flame and wait for another 5 minutes for the remaining water to evaporate. Fluff gently with fork. If you have electric rice cooker then you can use that. You don’t even have to worry about turning it off. Rice cooker does the job for you!

Dum Biryani Layering: 40 minutes: In an oven safe pan, place a layer of cooked chicken and then top it with cooked rice and cover the pan tightly with aluminum foil. Bake in the oven at 350 F* for 40 minutes. This slow cooking infuses the masala and the spices in the chicken and in the rice. After it is done, add the sautéed onions and mix the rice and chicken together. (You can skip this step if you don’t like the onion texture). Dum biryani is now ready to eat.


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