Spend another £50.00 for free standard delivery!
Authentic Chicken Dum Biryani
Nothing beats the aroma of a freshly cooked Chicken Dum Biryani. This recipe takes you through the traditional process of grinding a custom spice paste, searing succulent chicken, and finishing with the 'Dum' method for an explosion of flavor in every bite. Click HERE for the recipe video.
What is "Dum" cooking?
Think of "Dum" as the original pressure cooker. By sealing the pot (traditionally with a ring of wheat dough, but foil works perfectly for home cooks), you create a closed environment. The steam stays inside, tenderizing the meat in its own juices and infusing the rice with the essential oils of the whole spices. It is the secret to a biryani that is moist and fragrant rather than dry.
Recipe Author: This recipe was kindly contributed by Reethika Ramesh. Hailing from the vibrant culinary heart of Chennai, India, the creator behind @appetite.and.i brings a soulful, health-conscious twist to traditional South Indian cooking. Her recipes are a tribute to her roots, many passed down directly from her mother, preserving the authentic flavors of home while integrating her passion for nutrition and wellness. For her, food is more than just a meal: it’s about nurturing the body and the appetite alike. For more inspiration and wholesome eats you can follow her on @appetite.and.i.
Shopping list
Meat & Dairy
- 500g Chicken
- 2 tbsp Ghee (plus extra for drizzling)
- 2 tsp Plain yogurt (for the paste)
- 1 cup Plain yogurt (extra for the Raita side dish)
Produce
- 3 ½ Onions (3 thinly sliced for the base, ½ for the masala paste)
- 2–2 ½ Tomatoes, chopped
- 4–5 Green chilies (split between the paste and the pot)
- 6 Garlic cloves, crushed
- 1 Large handful fresh Mint leaves
- 1 Large handful fresh Coriander leaves
- ½ Cucumber (for the Raita side dish)
- 1 Lemon (for squeezing at the end)
Pantry & Grains
- 1 cup Basmati rice
- 2 cups Water (for soaking and cooking)
- 2–3 tbsp Cooking oil
- 4–5 Whole Cashews
- Rock salt (to taste)
Whole Spices (The Aromatics)
- 2 Cinnamon sticks (1 for the paste, 1 for the pot)
- 2 Cardamom pods (1 for the paste, 1 for the pot)
- 4 Cloves (2 for the paste, 2 for the pot)
- 1 Bay leaf
- 1 Star anise (optional)
- Pinch of Cumin seeds (jeera)
- Pinch of Fennel seeds (sombu)
- Pinch of Whole peppercorns
Spice Powders
- 1 ½ tsp Red chili powder
- 1 ½ tsp Coriander powder
- ½ tsp Turmeric powder
- ½ tsp Garam masala
- Pinch of Ground cloves (optional, for extra depth)
Method
1
Grind the masala paste: Blend the following into a smooth paste:
- 2–3 green chilies (adjust to taste)
- 4–5 cashews
- A small handful of mint leaves
- A small handful of coriander leaves
- ½ small onion
- 2 cloves
- 1 cardamom
- ½ small cinnamon stick
- 1–2 tsp yogurt
Set this paste aside.
2
Prepare the rice : Soak 1 cup rice in 2 cups water for 20 minutes.
Important: Do not drain the water; you will use this soaking water to cook the dish later.
3
Cook the base: Heat oil and ghee in a pot.
Add the whole spices [peppercorns, cumin seeds (jeera), fennel seeds (sombu), bay leaf, cardamom, cloves, cinnamon stick, star anise (optional)] and let them release their aroma.
4
Caramelize Onions: Add the sliced onions, green chilies, and a pinch of salt. Sauté until the onions are a deep golden brown.
5
Build the Base: Add the chopped tomatoes and cook until soft and mushy. Stir in the handfuls of mint and coriander.
6
Cook the Paste: Add your freshly ground masala paste. Sauté for 3–4 minutes until the "raw" smell disappears.
7
Add Spices: Stir in the chili powder, turmeric, coriander powder, and garam masala. Cook for 1 minute to toast the spices.
8
Brown the Chicken: Add the 500g of chicken. Stir well to coat every piece in the masala and cook for a few minutes until the outside of the chicken is no longer pink.
9
Boil: Pour in the 2 cups of water used for soaking the rice. Add rock salt to taste and bring the entire mixture to a rolling boil.
10
Combine: Once boiling, add 1 cup soaked rice and mix gently.
11
The Dum Process: Seal the pot tightly with a layer of foil and a heavy lid. This "Dum" method traps the steam inside, ensuring the chicken stays succulent and every grain of rice absorbs the maximum amount of spice and aroma. Turn the heat to the lowest possible setting for 20 minutes. Do not open the lid during this time.
12
Finish: Turn off the heat and let it rest for 5 minutes. Open the dum, gently fluff the biryani, and finish with a squeeze of lemon and a little ghee if desired.
Enjoy your piping hot chicken biryani ✨
13
Note from the Author: To balance the heat of the spices, I love serving this with a cooling yogurt side dish. Simply whisk some plain yogurt with a splash of water until it's a smooth paste. Mix in some finely diced cucumber and onions, and add salt to taste. It’s the perfect refreshing contrast to the rich, smoky flavors of the Biryani!
Ingredients
500 g Chicken breast
2 tbsp Ghee (plus extra for finishing)
2 tsp Plain yogurt (for the paste)
1 cup Plain yogurt (extra for the Raita side dish))
3.50 Onions (3 thinly sliced for the base, 1/2 for the masala paste))
2.50 Tomatoes, chopped
5 Green chillies (split between the paste and the pot))
6 Garlic cloves, crushed
1 Small handful of mint leaves
1 Small handful of coriander leaves
0.50 Cucumber (for the raita side dish)
1 Lemon (for squeezing at the end)
1 cup Basmati rice (soaked in 2 cups water for 20 mins—save the water!)
2 cups Water (for soaking and cooking)
2.50 tbsp Cooking oil
5 Whole cashews
Rock salt to taste
2 Small cinnamon sticks (one for the pot one for the paste)
2 Cardamom pods (one for the pot one for the paste)
4 Cloves (two for the pot two for the paste)
1 Bay leaf
1 Star anise (optional)
Pinch of cumin (jeera)
Pinch of fennel seeds (sombu)
4 Whole peppercorns