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Chicken biryani served in a handi with raita

Chicken Biryani (Dum Style)

Yogurt-marinated chicken layered with 70%-parboiled basmati, saffron milk, crispy fried onions and fresh herbs, sealed and steamed on dum — authentic layered biryani at home.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

For the Chicken Marinade
  • 2 lbs (900g) bone-in chicken pieces, skin removed (thighs and drumsticks work best)
  • 1 cup plain whole-milk yogurt whisked smooth
  • 2 tablespoons ginger garlic paste
  • 2 tablespoons lemon juice
  • 2 teaspoons Kashmiri red chili powder
  • 1 teaspoon turmeric powder
  • 2 teaspoons garam masala
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 2–3 green chilies slit lengthwise
  • 2 teaspoons salt
  • ¼ cup chopped fresh mint leaves
  • ¼ cup chopped fresh coriander (cilantro) leaves
  • 2 tablespoons oil
For the Rice
  • 3 cups (600g) basmati rice
  • 10–12 cups water for parboiling (use plenty, like cooking pasta)
  • 1 tablespoon salt for the boiling water
  • 2 bay leaves
  • 4 green cardamom pods lightly crushed
  • 4 whole cloves
  • 1 (2-inch) cinnamon stick
  • 1 teaspoon cumin seeds
For Layering
For Layering
  • 2 large onions, thinly sliced (for birista, the crispy fried onions)
  • ½ cup oil for frying the onions
  • ¼ teaspoon saffron threads soaked in ¼ cup warm milk
  • 3 tablespoons ghee melted and divided
  • ¼ cup chopped fresh mint leaves reserved
  • ¼ cup chopped fresh coriander (cilantro) leaves, reserved

Method
 

  1. Marinate the Chicken: Whisk yogurt, ginger garlic paste, lemon juice, spices, chilies, salt, and oil; coat chicken with mint and coriander; refrigerate at least 1 hour or overnight (up to 24 hours).
  2. Soak the Rice and Fry the Onions: Rinse and soak basmati 30 minutes. Fry sliced onions in batches in ½ cup oil until deep golden and crisp; drain and salt lightly.
  3. Parboil the Rice (70% Rule): Boil rice 5–6 minutes in salted water with bay, cardamom, cloves, cinnamon, and cumin seeds until exactly 70% cooked (firm with a chalky center); drain immediately.
  4. Layer the Biryani: Grease pot with 1 tablespoon ghee; layer marinated chicken, half the rice, half the onions/herbs/saffron milk; repeat; drizzle remaining 2 tablespoons ghee on top.
  5. Cook on Dum: Seal pot with foil and lid; high heat 4–5 minutes until steam escapes, then lowest heat (on a tawa) for 25 minutes undisturbed. Do not open the lid.
  6. Rest and Serve: Rest sealed 10 minutes off heat; check chicken is 165°F / 74°C; fold gently and serve hot.