Recipes For Chicken Dum Biryani And Awadhi Chicken Biryani 

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 A plate full of biryani is enough to bring positive vibes. If you are a true biryani lover, your eyes will blink with excitement whenever you see your biryani coming towards you. 

Biryani is one of the most delightful dishes that was brought into existence in India by Mughals. Since then, Biryani is known for its richness and authenticity and it is made on almost every occasion. 

This article will be providing you with two types of biryani: Chicken Dum Biryani and Awadhi Chicken Biryani.

Let’s check out the recipes for chicken dum biryani and Awadhi Chicken biryani!

Chicken Dum Biryani


For Marinating The Chicken:

  • Chicken- 2kg
  • Lemon juice
  • Yogurt- 2 cups
  • Turmeric powder- ¾ tbsp
  • Red chilli powder- 2-3 tbsp
  • Cumin Powder- 2 tbsp
  • Coriander powder- 2 tbsp
  • Garam masala powder- 1 tbsp
  • Green chillies- 5 nos
  • Chopped mint leaves- 1 cup
  • Chopped coriander leaves- 1 cup
  • Ginger garlic paste- 3 tbsp
  • Salt- as per taste

For Fried Onions:

  • Onions- 6 nos
  • Oil- as per requirement

For Cooking Rice:

  • Water
  • Basmati rice- 1 kg
  • Whole spices (bay leaf, star anise, cinnamon, cloves, cardamom, peppercorns)
  • Salt- as per taste

For Cooking Dum Biryani:

  • Ghee
  • Oil- as per requirement 
  • Whole spices (bay leaf, star anise, cinnamon, cloves, cardamom)
  • Coriander leaves
  • Saffron milk
  • Chapati dough (to seal)


To Fry Onions:

  • Take a saucepan, add a little oil and sliced onions.
  • Fry them until golden brown and nicely crispy.

To Marinate The Chicken:

  • Take a bowl and add chicken to it. (make sure that the quantity of chicken is double than that of rice.)
  • Add salt and lemon juice to the bowl. Mix it with the chicken pieces and set it aside for at least 10 to 15 minutes.
  • Meanwhile, take another big bowl and add yogurt, turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala, and salt to the bowl. Blend everything well.
  • Now, add finely chopped green chillies, mint leaves, coriander leaves to the mixture. Mix it all well.
  • Now , in the bowl where you stored the chicken, add ginger garlic paste, fried onions, and the yogurt marination mix.
  • Let each piece of chicken soak in the marination and set it aside for at least 3 to 4 hours.

To Cooks The Rice:

  • Take rice in a bowl and add water to it.
  • Let rice soak well in water for at least 30 minutes.
  • Take a deep utensil, pour water into it and let it boil.
  • Remove water from the soaked rice and add them to the boiling water.
  • Now, add the whole spices to it and a pinch of salt. Cook the rice until they are about 3/4th done.
  • Strain the water. Do not let rice be cooked completely.

To Cook The Biryani:

  • Take a pot and pour ghee & a little oil into it.
  • Put all the whole spices into it.
  • Add marinated chicken pieces to the pot and cook it for at least 5 to minutes.
  • Heat a tawa/ flat pan and place the pot on the heated tawa.
  • Now, add mint leaves and coriander leaves to the cooked chicken.
  • Put the cooked rice on the top of cooked chicken and pour saffron milk on it (soak saffron strands in warm milk)
  • Garnish it fried onions, mint leaves and coriander leaves.
  • Cover the pot with the help of a plate and then seal it with the dough.
  • Make sure that steam does not go out. And place something heavy on the top of the pot.
  • Let it cook for at least 30 to 40 minutes.
  • Now remove the chapati dough seal and mix everything well.
  • Serve it hot.

Your super delicious Chicken Dum Biryani is ready!

Awadhi Chicken Biryani


For The Chicken:

  • Chicken- ½ kg 
  • Onions- 3 nos ( finely chopped)
  • Ginger garlic paste- 3 tbsp
  • Green chillies- 5 nos (slit)
  • Mint leaves- ¼ cup
  • Coriander leaves- ¼ cup
  • Fresh coconut- ¼ cup (grated)
  • Khus Khus- ¼ cup (soaked in milk)
  • Fresh cream- 1 tbsp
  • Hung curd- ¾ cup
  • Coriander powder- 2 tbsp
  • Red chilli powder- ¾ tbsp
  • Turmeric powder- ½ tbsp
  • Salt- as per taste
  • Sunflower oil- as per requirement
  • Ghee- as per requirement
  • Lemon- 1 nos
  • Saffron- a few strands soaked in milk
  • Kewra water- 1 tbsp
  • Onions (fried)- 2 tbsp

Whole Spices:

  • Bay leaf- 2
  • Cinnamon stick- 1
  • Cloves- 4
  • Black peppercorns- 2
  • Cardamom seeds- 2
  • Star anise- 1
  • Black cardamom- 2
  • Nutmeg powder- ½ tbsp
  • Mace (javitri) – ½ tbsp
  • Carom seeds (ajwain)- ½ tbsp


Firstly, soak the rice in water till the time you prepare chicken for the biryani.

For The Chicken:

  • Take a bowl and start the procedure to marinate the chicken.
  • Add chicken, hung curd, lemon juice, red chilli powder, turmeric powder, coriander powder and a pinch of salt to the bowl. 
  • Mix them all well and set it aside for at least 45 minutes to marinate the chicken well.
  • Take a pot or a handi, heat it up and add oil to it.
  • Now add bay leaf, cinnamon, cloves, black pepper, cardamom, black cardamom, star anise, nutmeg, mace, shahi jeera. Stir a bit.
  • Put chopped onions and let them fry until they are soft.
  • After this add ginger-garlic paste and saute them until the raw smell fades away.
  • Put the slitted green chillies, coriander and mint leaves and fry them all for a few minutes.
  • Check if the spices had released the oil. One the oil starts getting separated, add marinated chicken and the rest marination mix to the handi.
  • Stir continuously on high flame.
  • Take a mixer jar and add fresh coconut, khus khus and milk. Blend it until you get a fine paste.
  • Once the chicken masala is done and becomes thick in consistency, add the coconut and khus khus paste to it along with fresh cream. Combine everything smoothly to get the perfect texture.
  • You may adjust salt and other spices as per your taste.
  • Stir the chicken continuously and finish it by covering the handi with a lid. 
  • Now reduce the flame and let the chicken cook for at least 5 to 7 minutes.

For The Rice:

  • Drain the water from the soaked rice. 
  • Take a large vessel and boil the water that is doubled the amount of rice and add soaked rice and let it cook on a high flame. Add salt to it and allow it to cook until the rice is 80%.
  • Now you need to drain the excess water and spread the rice grains over a colander. Let them be a little dry.
  • In order to assemble the rice and chicken, heat a tawa or a flat pan and place a big handi on it.
  • Pour some curd at the bottom of the handi so that the chicken does not stick to the base.
  • Now spread the chicken mix evenly at the bottom of the handi and drool over some ghee. 
  • Now layer it with rice. Top the rice with ghee, saffron soaked milk, mint leaves, mint leaves, coriander leaves, lemon juice, and kewra water.
  • Seal the handi with aluminium foil and cover it with a heavy lid.
  • Take a saucepan, and boil water. Turn off the flame and keep the hot pan over the lid of the handi. (This is done so that the vessel can be sealed properly. And the heat can be properly captured in the handi.)
  • Let the biryani cook for further 20 minutes with the lid topped with a hot pan.
  • Once it is done remove the hot pan as well as the lid and aluminium foil. Mix everything well softly so the rice does not break.
  • Now, the biryani is ready to be served hot.

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