Chicken Dum Biriyani

One pot Chicken Dum Biriyani

2.5 cups - basmati rice.(soaked for 20 min)
chicken - 250 gm or 1/2 lb
3 bay leaves
1 cinnamon stick.
3 green cardamon
2 star anise
2 medium long green chilies
2 tsp - chili powder
2 tsp - Garam masala
1 tsp - cumin powder
1 tsp - fennel seeds powder
1 tsp - turmeric powder.
1 tsp - garlic paste
1 tsp - ginger paste
1 cup - mint leaves roughly chopped
1 cup - cilantro leaves roughly chopped
1 medium onion sliced.
1 large tomato - chopped.
oil 2 tbsp
ghee - 4 tsp.
salt for taste

Use a heavy, wide flat bottom pan for making chicken biriyani. Make sure the pan has a heavy bottom, if the bottom is not heavy use a tava and place the pan on top while cooking on dum. Use only Medium to medium low heat.

1. Heat oil and 2 tsp of ghee in a  pan, add all the bay leaves, cinnamon stick, cardamom and ansie.
2. Wait till the spices are roasted and enlarge in the hot hot oil.
3. Add green chilies, mint leaves and cilantro leave and saute them for a minute.
4. Add the sliced onions, and add a pinch of salt to bring out the moisture.
5. When the onions turn transparent, add chopped tomatoes, wait till the tomatoes are well cooked.
6. Add chili powder, turmeric powder, ginger garlic paste, garam masala, cumin and fennel powder.
7. After a minute, add the chicken and cook the chicken on medium heat for 3-4 min.
8. Drain the rice, that was soaked for 20 min minimum.
9. Add the rice and add 2.5 cups of water i.e water: rice in 1:1 ration.
10. cover the biriyani pan with tight fitting lid or use a aluminum foil and cover the pan.
11. Cook on medium low for 30 min, if your pan is not heavy bottom, use a tava as base and keep the pan on top of the pan.
12. Cover and cook for 30 min on medium low.

After 30 min, open the pan, and drizzle the remaining ghee on top of the biriyani.
serve hot.


  1. Hi Sangeetha, I made this today and it turned out to be awesome!! Thanks for sharing!

  2. Love your step by step pictorials! Awesome job :)restaurants in south delhi


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I started learning cooking from my grandmother, Mrs. Gunaseeli, who gave me her recipes and tips and some measurement tools for making them. The red measuring cup that I use in my recipes was once owned by my granny. My grandmother is very passionate about cooking and travel. She has written many cook books. This blog is one way to document her writing and to make it available for everyone.