Chicken Dum Briyani

Briyani is a luxurious treat given to us by Mughals. When it comes to briyani, we all stand together irrespective of religion, culture and anyother differences.

Simply it can be said as, “Briyani is not just a food but an emotion”❤ Every briyani lover would understand this!! To us, briyani is everything!!

When it comes to Dum Briyani, it is one of the best ways to eat briyani, as the rice along with gravy mixed with spices is getting slow cooked sealing the lid with a paste of flour or covering it tight with an aluminum foil and then closing with a lid. If ur lid is loose, you can place a weight on top too.

My friends Madhu and Naila cook very good briyani. Joining with them, I can’t stand different. I would have given this briyani recipe to many of my friends and relations. First time, Iam writing it here.

Though dum briyani is a tedious process, it is worth the effort. Follow the instructions given below and the explanations in the step-by-step pictures. You will end up making a delicious, mouth-watering, outside this world dish!!

The secret of good cooking is the patience!! The most important part is sauting the onions and the mint leaves in medium flame to get it dark. I have shown the consistency.

When it comes to yogurt, it is best to use. Fresh curd which is not sour can be used. Please take care of this!! This briyani will be very lite to have. You will end up eating more for sure😊 It is not so spicy, so even kids would love it.

Any raita – onion raita, cucumber raita, carrot raita, boondhi raita etc.., and salna goes well with it

This is my 100th written recipe in my website❤


To Marinate:

  • Chicken( with bone)- 800 gms
  • Briyani powder- 1 full tbsp
  • Fennel seeds powder- 1 tbsp
  • Turmeric powder- 1/4th tsp
  • Chilli powder with coriander powder mix- 1 full tbsp
  • Yogurt- 1 bowl ( 600 ml.); fresh curd which is not sour can be used.
  • Salt- as needed.

To make gravy:

  • Onion- 5 ( sliced thin lengthwise, approx., 500 gms.,)
  • Green chilli- 10, slit lengthwise
  • Mint leaves- packed tight to fill 250 ml., cup
  • Coriander leaves- half bunch
  • Tomato- 1
  • Ginger garlic paste- 1 and a half tbsp
  • Bay leaves- 2
  • Cinnamon- 1 inch
  • Cloves- 4 to 5
  • Cardamom- 3
  • Star aniseed- 1
  • Salt- as needed.

To make rice:

  • Basmati rice- 700 gms
  • Bay leaf- 1
  • Cinnamon stick- 1 inch
  • Cloves- 3
  • Cardamom- 2
  • Star aniseed- 1
  • Peppercorns- 5
  • Salt- as needed.

To layer:

  • Fried Onion- 1 cup
  • Saffron soaked in hot milk
  • Mint leaves- handful
  • Coriander leaves- handful.


Please go through the explanations carefully.

Clean the chicken well. Start the marination process by adding yogurt.
Add all the marination spices.
Add salt.
Mix everything together and marinate for atleast 2 hours.
Soak the rice in water for 30 minutes.
Heat 1 and a half tbsp of ghee & 1 and a half tbsp of oil in a pan. Add bay leaf, cinnamon stick, cloves, star aniseed and cardamom pods.
Add the green chillies and saute for a minute.
Add the finely sliced onions. Sauting the onions is the most important process. Saute it in medium flame till it turns golden brown.
Once it turns golden brown, add ginger garlic paste and saute till the raw smell of ginger garlic goes away. Onions should turn dark brown.
Once onions turn dark brown, add mint leaves. You can see the color of onions.
Saute till the mint leaves turn dark in medium flame.
Mint leaves are dark now. Onions are completely browned like fried onions. This consistency should be reached for good taste. It should be done in medium flame.
Add the chopped tomatoes.
Add the marinated chicken.
Once the gravy comes to boil, add the finely chopped coriander leaves.
Cover with a lid and cook in medium flame till the chicken get cooked slightly more than three-fourth.
Drain the water from the soaked rice.
Boil water in a big pot. Once water comes to boil, add the soaked rice.
I have taken all the spices in the ” to cook rice” in a cloth closed with a knot. If you want to add it directly without the cloth, you can. Add required salt. Cook the rice till three-fourth. Do not cook full.
Once the rice is cooked to three-fourth, drain the water out with the help of sieve. I threw the spices out from the cloth.
Meanwhile the chicken is cooked slightly more than three-fourth. Move it from the flame.
Now keep a dosa tawa on the stove.
Keep a big vessel on top. Add 1 tbsp of ghee and 1 tbsp of oil.
Pour the chicken gravy inside.
Now add the three-fourth cooked rice.
Level the rice.
Pour the saffron milk on top.
Add the fried onions on top.
Sprinkle the chopped mint leaves.
Then the chopped coriander leaves.
Close it tight with aluminum foil. You can also cover it with a flour paste around the corners of the lid by closing it.
Close it tight with a lid on top. If your lid is not tight, place a weight on top. Cook in very low flame for 50 minute.
Once opened after 50 minutes.
Once mixed, it appears like this. It can be served as layers too.
When served. You could see some rice which is white.


  • Only fresh curd which is not sour should be used. Best go with yogurt.
  • The measurements are very accurate.
  • Serve it as layers too. It can be layered in two layers too. I have shown you one layer method.
  • Marination of the chicken should be done for 2 to 3 hours.