April 14, 2018 Chicken Dum Biryani

Chicken Dum Biryani



Serves 6


  • 6 (400 gm) chicken thighs (boneless) or goat meat (mutton)
  • 6 eggs hard-boiled and cut length wise into 2 pieces for garnish


  • 1 tsp white pepper
  • Pinch of salt
  • Juice of 1/2 lemon

For Masala:

  • 1/2 Tbsp desi ghee
  • 4-5 cardamoms
  • 1 bay leaf
  • Small piece of cinnamon
  • 2-3 cloves
  • 2 tsp garlic paste
  • 1 tsp ginger paste
  • 1 cup onion, sliced
  • 1 tsp yellow chilli powder
  • 2 tsp fennel or saunf powder
  • Salt to taste
  • 2 cups water
  • 1 cup yogurt

Finishing Spices:

  • 1 tsp green cardamom powder
  • 1/2 tsp fennel powder
  • 1/2 cup cream
  • 1/2 cup hot water infused with a 1/4 tsp saffron and orange color.

For Rice:

  • 2 cups or 500 gm rice (long grain, basmati rice)
  • 4 cups water
  • 3 tsp rose water
  • Salt
  • Ginger
  • 2 green chillies, sliced

For the mix (infusion):

  1. Scrub and wash the rice and soak it in water for about 15 – 20 minutes.
  2. Cut the chicken into even sized pieces.
  3. In a bowl add all the marinade ingredients and coat the chicken pieces well with it.
  4. Let it marinate for a while. (15 minutes or overnight)
  5. In the meanwhile heat some ghee in a pan and add all the spices for the masala.
  6. When the spices turn slightly brown add the onions.
  7. Cook the onions partially on slow heat to ensure that they do not change their color.
  8. If you think the heat is getting too high to handle put in a little bit of water.
  9. Once the onions are nice and glossy, well cooked and on the verge of changing color add a cup of yogurt.
  10. Now add the yellow chilli powder.
  11. Cook on low heat for a minute. Now add the chicken.
  12. Then add the saunf powder.
  13. Add some salt and mix well.
  14. Now add some water.
  15. Let it cook for a couple of minutes. (till the chicken is partially cooked)
  16. Once done, remove from heat and let it cool down.
  17. Once it cools down take the chicken pieces out and strain the gravy over the chicken.
  18. Now add the finishing spices to the “mix”(the chicken and liquid). Add the cream to it. Keep this cooked meat aside for layering later.
  19. This is the meat infusion/mix in which the rice will be cooked. Keep this aside.

For rice:

  1. In a pan heat 4 cups of water. Add salt and rose water to it.
  2. As soon as it comes to a boil add the rice. Cook it partially and drain and keep aside.
  3. Take one cup of his cooked rice and add the saffron orange hot water. Keep aside.
  4. In another pan heat half of the mix you made earlier with all the chicken / mutton pieces.
  5. Once this infusion comes to a boil add half of the rice to it.
  6. Check the seasoning before adding rice after which you would not be able to adjust it.
  7. Add the rice to the mix and sprinkle some ginger and sliced green chillies.
  8. Now add the other half of rice and mix.
  9. Sprinkle the saffron orange rice and mix lightly.
  10. Add the chicken meat one layer between the cooked rice
  11. Let it cook on low heat (on dum, in it’s own heat) covered with foil for about 10 minutes. (till the water evaporates and chicken and rice are fully cooked).

Serve hot with Boiled Eggs and Yogurt Raita. (as shown in photo)

15This is a sample recipe from our cookbooks

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Since 1999 to date we celebrate 20 years of www.ParsiCuisine.com. ParsiCuisine.com, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine.

4 thoughts on “Chicken Dum Biryani

  1. Dear Poornima,

    We added more clear instructions for cooking the rice, layering the chicken in the recipe above.

    Usually with 2 cups of rice you take 4 cups of water. Ratio of Rice:Water is 2:4

    Serves 6 but then it all depends on your guests appetite! 🙂

    You are a regular fan of ours! Thanks! <3

  2. The method for cooking rice is not clear. How much water is required in proportion to the rice ? When is the meat incorporated? How many people does this recipe serve?

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