Chicken (Murg) Dum Biryani Recipe


Chicken Dum Biryani

Chicken Dum Biryani Chicken Dum biryani(biriyani) though being elaborate in preparing, is a sinfully tasty and very well savored recipe. It is found in all parts of India, Pakistan, Afganistan and other countries and forms an integral part of their cuisine. This recipe here is the popular Hyderabadi chicken biryani.

The word Biryani is derived from the Persian word berya(n) which means "roasted" or "fried". Legend has it that a Nawab of Punjab wore a matching turban for each variety of biryani. The Nizam's kitchen boasted of 49 kinds, which included biryani made from fish, quail, shrimp, deer and hare. Now lets get started!

Chicken Dum Biryani Ingredients:
  • Chicken - 1k.g/2.2lb
  • Basmati Rice - 1k.g/2.2lb
  • Onions - 6 medium sized (long thinly sliced)
  • Tomato - 6 medium sized (chopped)
  • Ginger Garlic paste - 1 cup or 6-8 tablespoons
  • Mint (Pudina) - 1 bunch
  • Coriander (Cilantro) - 1/2 bunch
  • Green Chili - 6 nos (Whole)
  • Lemon - 1 medium sized
  • Red Chili powder - 1 1/2 tablespoon
  • Oil - 250ml
  • Curd or yogurt - 1 to 1 1/2 cup
  • Turmeric powder - 1/4 teaspoon
  • Bay leaves (Biryani leaf) - 1
  • Cinnamon (Patta) - 6 nos
  • Cloves (Lavang) - 8 nos
  • Cardamom (Elaichi) - 4 nos
  • Salt - 3 tablespoons (Powdered) or 2 handful (rock salt)

Preparation Time:30 minutes
Cooking Time:1 1/2 hours
Servings:6-8 people
Hyderabadi Biryani Recipe
Cooking Method for Chicken Dum Biryani:
Biryani Masala or Gravy:
1. In a heavy bottomed deep pan, heat the oil on medium heat.
2. Add bay leaves, 3 cinnamon, 4 cloves, 2 cardamom, 6 chillies and onions.
3. Fry the onions until golden brown.Chicken Dum Biryani
4. Add ginger-garlic paste and fry until the raw pungent smell of the paste leaves.
5. Keep aside a hand full of Mint and add the rest to the pan. At this stage add the coriander as well. Fry for 5-10 minutes until you get a nice aroma.
6. Now add the chicken and mix the content of the pan thoroughly.
7. Add turmeric powder and 1 1/2 tablespoon of salt. Mix well and cook for 5 minutes.
8. Add tomatoes to the pan and cook until it gets soft and mushy.
6. Now is the time for curd (yogurt) and chili powder.
7. Cover the pan with a lid, reduce the heat and cook for 10-15 minutes until you see some oil floating on the top.
8. At this stage remove the pan from the heat.
9. Now empty nearly 3/4 of the pan contents into a separate container and set it aside.

Rice Preparation:
1. Soak the basmati rice in cold water for 15 minutes.
2. Meanwhile take a large container with sufficient water. Bring it to boil.
3. When boiling add the remaining mint, cloves, cinnamon and cardamom.
4. Now drain all the water from the soaked rice and add it to the container. Add 1 1/2 tablespoon salt.
5. Cook the rice until it is 3/4 done.
6. Now take the container off the heat and drain the remaining water from the rice.

Layering the Biryani and Dum cooking
In the same pan where you had 1/4 of the biryani gravy, add a layer of cooked rice. Then add another layer of the biryani gravy (that was keep aside in a seperate container) and top it with rice. Repeat until all the rice and biryani gravy is layered. Also squeeze or add a little bit of lemon juice on every layer during the layering process.
'Dum' cooking is a traditional method of slow-cooking, normally on a bed of coal with pots over them, sealed with kneaded flour so that no heat escapes it. Sometimes coal is spread out on the pot lid to distribute heat evenly.

To get the same effect as the traditional method of dum cooking, take a right fitting lid for the vessel, cover and seal the lid with heavy object. The idea is to make a air tight seal. Alternatively you can knead the wheat flour and use that to seal the lid to the vessel. Now put the the vessel on low heat and cook for approximately 15-20 minutes.

That's it! Spicy hot Hyderabadi Chicken Dum Biryani is now ready to be served and enjoyed.


  • Cherukuri Prasad said:  

    how to know the right timing of DUM if I want to cook for 10 kgs or more.

  • Bharathi said:  

    Good question, Prasad. Since the rice is already 75% cooked, I believe you would need around 30-45 minutes for 10 kgs. This is assuming that you will be using a bigger vessel on a bigger flame to cook. Just make sure you cook it on a low heat.

  • Piyali said:  

    Last sunday I have tried this iteam .I have no word to explain how it was.It was so yummy .I was going eating and eating.Not only me my family alsobecame very pleased. Thanks bharti. Keep trying new iteams and write down in your blog .so that people like me (food loving)can take advantage of it.

  • priya said:  

    infact i had never tasted biryani like yours even in any restaurant as well as any body's home it was so tasty..Me and my husband are great fan of your biryani.........

  • arpita said:  

    Bharti..i hv tried a lot for preparing biriyani...but it was not very tasty....jst 2 days ago i did it in ur way....rice was very good atleast it was not broken..and aslo delicious..pls add some sweet making receipies like MAHOSOOR PAK/PARA...thanks...

  • Asmita said:  

    Bharti thanks a lot u told me very easy recipe of spicy chicken dry. Me & my husban like it.One thing i like its most is that its oil free.thanks.......

  • sushatu said:  

    Very tasty, A+++++++++++++++++ for sure.Keep it up.keep posting delicious non veg recipes , as Me and Atiksh both love non vegetarian dishes( chicken/lamb/Prawn) the most.

  • rama mulpuri said:  

    Hi Bharathi
    I stumbled on your blog and tried a couple of recipes..the Chicken Dum was the 3rd and it came out very tasty.
    I appreciate the time you take to detail the steps need to be followed..It helps me a lot in my cooking.
    Thank you very much for your recipes and keep posting more yummy's...

    -rama mulpuri

  • Geetika Bist said:  

    I tried this recipe came out really yum,my 6 year old daughter ate this for 2days lunch and dinner:-)
    Can you pls let me know at what stage do we have to add green chillies as I dont see it in the process..I skipped green chillies!

  • Bharathi said:  

    @Geetika, Thanks for trying one more recipe from my blog. I have updated the recipe to include chillies in the cooking method.

  • Anonymous said:  

    i love biryani! this looks great keep the great work up!

  • Anonymous said:  

    Process is too longggggggggggg

  • swetha said:  

    mostly this receipe was followed by hotels.
    @ home we can shorten the process with same taste.

  • Anonymous said:  

    Hi......... it seems to be easy..... i will try it. thank you

  • Anonymous said:  

    Hi......... it seems to be easy..... i will try it. thank you

  • Charmaine said:  

    Your biryani recipe was excellent. Just want to know if you have a recipe for a mutton biryani.

  • Rajesh Kumar said:  

    YUMMY dish as well as easy preparation...loved it
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  • Shahzaib Khan said:  

    Very Tasty Looking Dish do you have Recipes In Urdu of this dish.

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  • Shahzaib Khan said:  

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