Dum-style chicken biryani is all about patience and gentle heat. Instead of rushing the process, the rice and chicken are sealed together and allowed to steam slowly, letting the flavours deepen and settle naturally. The result is a biryani that feels rich, aromatic, and beautifully balanced.
This home-style dum biryani is ideal for weekends or relaxed family meals when you want something special without complicated steps. The method is traditional in spirit but explained clearly so even confident beginners can achieve excellent results.
Recipe Information
Prep time: 35 minutes
Cooking time: 55 minutes
Total time: 1 hour 30 minutes
Serves: 4 to 5
Difficulty level: Medium
Ingredients
For the rice
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500 g basmati rice
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Water for soaking and boiling
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1½ teaspoons salt
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2 bay leaves
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4 green cardamom pods
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1 black cardamom
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1 small cinnamon stick
For the chicken marinade
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750 g chicken pieces on the bone
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6 tablespoons plain yoghurt
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1 tablespoon ginger paste
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1 tablespoon garlic paste
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1½ teaspoons red chilli powder
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1 teaspoon turmeric powder
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2 teaspoons ground coriander
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1 teaspoon ground cumin
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Salt to taste
For the biryani base
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3 tablespoons vegetable oil
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2 tablespoons ghee
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3 large onions, thinly sliced
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½ cup fresh mint leaves, chopped
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½ cup fresh coriander leaves, chopped
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2 green chillies, slit lengthways
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¼ teaspoon saffron strands soaked in 3 tablespoons warm milk
Step-by-Step Method
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In a large bowl, combine yoghurt, ginger paste, garlic paste, chilli powder, turmeric, coriander, cumin, and salt. Add the chicken and mix well. Cover and marinate for at least 30 minutes.
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Rinse the basmati rice until the water runs clear. Soak for 30 minutes, then drain.
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Heat oil and ghee in a deep heavy-based pot. Add sliced onions and cook slowly until deep golden brown and crisp. Remove half and set aside.
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Add the marinated chicken to the remaining onions. Cook on medium heat for 8 to 10 minutes until the chicken is partially cooked and coated in thick masala. Switch off the heat.
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Bring a large pot of water to a rolling boil. Add salt, bay leaves, cardamom, and cinnamon.
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Add the soaked rice and cook until about 70 percent done. Drain immediately.
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Spread half of the rice evenly over the chicken. Sprinkle with half the herbs, green chillies, and reserved fried onions.
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Add the remaining rice and finish with the rest of the herbs, onions, and saffron milk.
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Cover the pot tightly with a lid. If needed, seal the edges with foil or dough to trap the steam.
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Place the pot on very low heat and cook for 20 minutes. Do not open during this time.
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Turn off the heat and let the biryani rest for 10 minutes before opening and gently mixing.
Cooking Tips
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Sealing the pot properly is essential for true dum cooking.
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Keep the heat very low during steaming to avoid burning.
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Marinating the chicken helps keep it tender during slow cooking.
Variations
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Less spicy: Reduce chilli powder and skip green chillies.
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Extra aromatic: Add a few drops of rose water before sealing.
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Oven dum method: Seal the pot and bake at 170°C for 25 minutes.
Serving Suggestions
Serve hot with plain yoghurt, cucumber raita, or a simple onion salad. Dum biryani is best enjoyed fresh when the aroma is at its peak.
Storage and Reheating
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Store leftovers in the fridge for up to 2 days.
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Reheat gently on the hob with a splash of water and lid on.
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Avoid freezing as slow-steamed rice loses its texture.
