Authentic Chicken Dum Biryani Recipes from Different Regions of India

Biryani, the aromatic and flavorful rice dish, is a beloved culinary gem in Indian cuisine. Among the various types of biryanis, Chicken Dum Biryani holds a special place. The “dum” cooking technique, which involves slow cooking in a sealed pot, allows the flavors to meld together beautifully, creating a dish that is rich, complex, and utterly satisfying. In this blog, we will explore authentic Chicken Dum Biryani recipes from three distinct regions of India: Hyderabad, Kolkata, and Lucknow.

1. Hyderabadi Chicken Dum Biryani

Ingredients:

– For the marinade:

  – 500 grams chicken, cut into pieces

  – 1 cup yogurt

  – 2 tablespoons ginger-garlic paste

  – 1 teaspoon turmeric powder

  – 2 tablespoons red chili powder

  – 2 teaspoons garam masala

  – Salt to taste

  – ¼ cup lemon juice

  – ½ cup fried onions

– For the rice:

  – 2 cups basmati rice

  – 4 cups water

  – 2-3 bay leaves

  – 4-5 green cardamom pods

  – 4-5 cloves

  – 1-inch cinnamon stick

  – Salt to taste

– For layering:

  – A few strands of saffron soaked in warm milk

  – ¼ cup fried onions

  – 2 tablespoons ghee

  – Fresh coriander and mint leaves, chopped

Method:

1. Marinate the Chicken:

In a large bowl, mix all the marinade ingredients and coat the chicken pieces thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight.

• Prepare the Rice:

The basmati rice should be well rinsed until the water flows clear. After 30 minutes of soaking, strain the rice.

In a large pot, bring water to a boil with the bay leaves, cardamom pods, cloves, cinnamon, and salt. Add the soaked rice and cook until it is 70% done (the rice should be firm and not fully cooked). Drain the rice and set aside.

• Layering and Cooking:

Arrange a layer of marinated chicken at the bottom of a saucepan with a heavy bottom. Over the chicken, add a layer of par-cooked rice. Drizzle saffron milk, ghee, and sprinkle fried onions, coriander, and mint leaves. Continue layering until all of the chicken and rice are used.

Cover the pot with a tight-fitting lid or seal with dough to ensure no steam escapes. Cook on high heat for 5-10 minutes, then reduce the heat to low and cook for another 30-40 minutes.

 Let the biryani rest for 10 minutes before serving. Gently mix and serve hot with raita or a side salad.

2. Kolkata Chicken Dum Biryani

Ingredients:

– For the marinade:

  – 500 grams chicken, cut into pieces

  – ½ cup yogurt

  – 1 tablespoon ginger-garlic paste

  – 1 teaspoon turmeric powder

  – 1 tablespoon red chili powder

  – 1 teaspoon garam masala

  – Salt to taste

  – ¼ cup lemon juice

– For the rice:

  – 2 cups basmati rice

  – 4 cups water

  – 2-3 bay leaves

  – 4-5 green cardamom pods

  – 4-5 cloves

  – 1-inch cinnamon stick

  – Salt to taste

  – 1 large potato, peeled and halved

– For layering:

  – A few strands of saffron soaked in warm milk

  – 2 tablespoons ghee

  – Fresh coriander and mint leaves, chopped

  – 2 boiled eggs, halved

Method:

1. Marinate the Chicken:

In a large bowl, mix all the marinade ingredients and coat the chicken pieces thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight.

• Prepare the Rice:

Make sure to properly rinse the basmati rice until the water turns clear. After soaking for half an hour, strain the rice.

In a large pot, bring water to a boil with the bay leaves, cardamom pods, cloves, cinnamon, and salt. Add the potatoes and rice. Cook until the rice is 70% done. Drain the rice and set aside.

• Layering and Cooking:

Spread a layer of marinated chicken at the bottom of a pot with a hefty bottom. Over the chicken, add a layer of par-cooked rice and potatoes. Drizzle saffron milk, ghee, and sprinkle coriander and mint leaves. Repeat the layers until all the rice and chicken are used up, finishing with a layer of rice.

Place the boiled egg halves on top. Cover the pot with a tight-fitting lid or seal with dough to ensure no steam escapes. Cook on high heat for 5-10 minutes, then reduce the heat to low and cook for another 30-40 minutes.

Let the biryani rest for 10 minutes before serving. Gently mix and serve hot with a side of yogurt or salad.

3. Lucknowi (Awadhi) Chicken Dum Biryani

Ingredients:

– For the marinade:

  – 500 grams chicken, cut into pieces

  – ½ cup yogurt

  – 2 tablespoons ginger-garlic paste

  – 1 teaspoon turmeric powder

  – 1 tablespoon red chili powder

  – 1 teaspoon garam masala

  – Salt to taste

  – ¼ cup lemon juice

  – ¼ cup fried onions

– For the rice:

  – 2 cups basmati rice

  – 4 cups water

  – 2-3 bay leaves

  – 4-5 green cardamom pods

  – 4-5 cloves

  – 1-inch cinnamon stick

  – 1 teaspoon kewra water (screwpine water)

  – Salt to taste

– For layering:

  – A few strands of saffron soaked in warm milk

  – 2 tablespoons ghee

  – Fresh coriander and mint leaves, chopped

Method:

1. Marinate the Chicken:

In a large bowl, mix all the marinade ingredients and coat the chicken pieces thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight.

• Prepare the Rice:

Rinse the basmati rice well until the water is clear. After soaking the rice for half an hour, strain it.

In a large pot, bring water to a boil with the bay leaves, cardamom pods, cloves, cinnamon, and salt. Add the soaked rice and cook until it is 70% done. Drain the rice and sprinkle kewra water over it. Set aside.

• Layering and Cooking:

In a saucepan with a heavy bottom, place a layer of marinated chicken on the bottom. Over the chicken, add a layer of par-cooked rice. Drizzle saffron milk, ghee, and sprinkle fried onions, coriander, and mint leaves. Repeat the layers until all the rice and chicken are used up.

Cover the pot with a tight-fitting lid or seal with dough to ensure no steam escapes. Cook on high heat for 5-10 minutes, then reduce the heat to low and cook for another 30-40 minutes.

Let the biryani rest for 10 minutes before serving. Gently mix and serve hot with raita or a side salad.

Conclusion

Each region in India has its unique take on Chicken Dum Biryani, reflecting local ingredients, flavors, and culinary traditions. The Hyderabadi version is known for its intense spices and rich taste, while the Kolkata biryani is distinguished by the addition of potatoes and a slightly milder flavor profile. The Lucknowi biryani, on the other hand, is aromatic and delicately spiced, often enhanced with kewra water for a distinct fragrance.

Exploring these authentic recipes not only satisfies your taste buds but also offers a glimpse into the rich cultural tapestry of India. Whether you prefer the robust flavors of Hyderabad, the nuanced tastes of Kolkata, or the aromatic elegance of Lucknow, there is a Chicken Dum Biryani recipe for everyone to enjoy. Happy cooking!