Chicken Dum Biryani Recipe /Kachi Dum Chicken Biryani

Chicken Dum Biryani is an extremely delectable cohesive dish that is irresistibly tasty with tender chicken pieces falling off the bone and perfectly flavoured long grains of rice. Inspired by the Hyderabadi Kachi Gosht Ki Biriyani, this special recipe, perfected over time, is a marvel. The delicious aroma wafting through home once the dum is opened will literally make you drool. his Chicken Dum Biryani recipe is nothing short of perfection, with tender meat pieces coated in spicy marinade and long grains of flavourful rice, this is probably the best meal you can serve to please your guests.

Everywhere in India, you will find an amazing Biriyani recipe unique to that region or culture. The rice and carefully selected spices make regional Biryani flavourful and irresistible. Thalassery Chicken Biryani/ Malabar Biryani, Hyderabadi Biryani, Lucknowi Biryani, Thalapakittu, Dindigal Style, Bombay Biryani, Madras Biriyani are all unique and incomparable. Long grained, aged Basmati Rice is best suitable for Chicken Dum Biryani/ Kachi Gosht Biryani. This Kachi style is easier as no sautéing or prior cooking of chicken is required. Instead, chicken is marinated overnight in a mix of curd, spices and herbs and cooked on slow fire in a thick bottomed pan or Handi. The Dum technique helps to trap the steam inside and develop flavours delivering the perfect ensemble of tender spice coated chicken and flavour infused rice grains.

You might also like other Biryani recipes like Mutton Biryani, Fish Biryani, Egg Biryani and other variety rice dishes like Tomato pulao in coconut milk, Paneer Pulao, Vegetable Pulao, Spicy Garlic Fried rice, Vegetable Fried rice, Coconut rice, Corn Pulao etc. Also check my starter recipes like Fish Fingers, Chicken Momos, spring rolls, popcorn chicken, meat rolls, Sausage dinner rolls, cutlets etc.

Authentic Hyderabadi Biryani does not use Tomatoes. Instead, meat is tenderized with curd and lime juice. I have tweaked the recipe and added onion and tomato paste to tenderize and add more gravy. However, if you want to stick to traditional version, replace tomatoes with lime juice. The flavours are really good and you can choose between the two versions according to your liking. It is a real delight for all Biriyani lovers. I have added the you tube video recipe explaining in detail. Hope you will enjoy this special Dum Chicken Biryani recipe. Please subscribe to my channel, try, like, comment and share with your friends to encourage me.

Special Notes:

  • Please make sure you have a heavy bottomed pan or Handi to cook biryani with a fitting heavy lid.
  • The steam should not escape while dum cooking is done, so you might need to seal it with Flour paste.
  • The Biryani is dum cooked for 40 – 45 minutes on slow fire and needs to rest for about half hour for perfect results.
  • The Chicken must be marinated overnight for best results. This assures that the chicken stays tender and juicy.
  • Long grained aged Basmati Rice is best for this Kachi Gosht (Raw Meat) Dum Biryani.
  • Rice should be cooked only 75 percent before assembling.
  • Make sure you have all the spices mentioned in the recipe and follow the steps precisely for best results.

Ingredients for Marinating Chicken


: 1 ½ kg

Coriander powder

: 1 ½ tbsp

Chili Powder

: 2 tbsp

Turmeric Powder

: 1 tsp

Whole Pepper corns

: 2 tsp

Perumjeerah (aniseed)

: 1 tsp

Cumin/ Jeera

: ½ tsp

Star Anise

: 1 no.

Cinnamon stick

: 1“piece

Cardamom (Green)

: 4 nos

Cardamom (Black)

: 1 no.

Sajeera (Caraway seed)

: ½ tsp


: 4 nos

Fenugreek seeds/ Uluva

: ¼ tsp

Jathipatri (Mace)

: 1 full mace


: 2 nos.


: 1” piece


: 15 cloves

Green Chilly

: 10 nos

Tomatoes/ Lime Juice

: 2 nos (Lime juice-1 tbsp)


: 1 cup


: around 1 ½ tsp

Ingredients for Rice:

Long grained Basmati rice

: 4 cups

Boiling Water

: 6 ½ cups


: 5 nos


: 5 nos.

Cinnamon stick

: 2 nos.

Star anise

: 1 no

Pepper corns (optional)

: 1 tsp

Bay leaf

: 2 leaves

Lime juice

: 1 tbsp


: as required

Other Ingredients:

Onion (for frying)

: 3 nos


: ¼ cup


: ¼ cup

Coriander leaves chopped

: ½ cup

Mint leaves chopped

: ½ cup


: ¼ cup

Orange food colour / Saffron

: ½ tsp

Kewra water

: ½ tsp

Ghee + Oil

: ¼ cup

Step by step method for Chicken Dum Biryani:

  1. Clean the chicken pieces and drain well.
  2. For the masala, dry toast the whole spices in a pan for 40 seconds, switch off the flame and add coriander powder, chilli powder, turmeric powder.
  3. Grind this masala and keep aside.

Chicken Dum Biryani / Kachi Dum Chicken Biryani Chicken Dum Biryani / Kachi Dum Chicken Biryani

  1. Grind onions, green chillies, garlic and ginger to a slightly grainy paste.
  2. Next, grind the tomatoes to a fine paste. (If you are using lime juice, avoid this step).
  3. In a bowl, add the onion paste, tomato paste (or lime juice), masala powder, 1 cup curd and salt (around 1 ½ tsp). Mix well.
  4. Add this to the chicken and combine well.
  5. Cover the bowl well and marinate chicken overnight in the refrigerator. (At least 6 hours marination is required).

Chicken Dum Biryani / Kachi Dum Chicken Biryani

  1. Wash and clean the rice (4 cups) and soak in water for half hour.
  2. Meanwhile, heat oil + Ghee in a wide pan and fry the cashews, Kismis and onions (sliced thin) to golden brown, drain and keep aside.
  3. Do not burn your fried onions.  Make sure to fry till light golden brown or masala would taste bitter.

Chicken Dum Biryani / Kachi Dum Chicken Biryani

  1. Add Cardamom, Cinnamon, Cloves, Bay leaf, to oil followed by drained rice.
  2. Fry the rice for 4 minutes. Add Boiled water (6 ½ cups), enough salt (add salt till you think it is salty) and lime juice.
  3. Cover and cook on low flame till the rice is 75 percent cooked and the water is dried.

Chicken Dum Biryani / Kachi Dum Chicken Biryani

  1. Take the marinated chicken from refrigerator and keep in room temperature about 2 hours before preparation.
  2. Now, take a thick bottomed Biriyani pot or Handi and layer the marinated chicken (Do not add any water).
  3. Lightly press and sprinkle coriander leaves and mint leaves, followed by fried Onions.
  4. Now layer half of the hot rice and drizzle saffron milk/ Food colour. (Mix the food colour in milk and add 2 tsp ghee)
  5. Again, layer with coriander and mint leaves and fried onions.
  6. Add the rest of the rice and slightly press.
  7. Sprinkle the rest of the chopped leaves, fried onions, fried cashews, kismis and milk on top.
  8. Cover, seal with with Flour dough (2 cups maida and enough water to make dough) and cook it on a low flame for 40 – 45 mts.
  9. You may also cover it with foil and heavy lid. Just make sure it is sealed well.
  10. After 40- 45 minutes, switch off the flame and allow to rest (do not break seal) for 20- 25 minutes.

Chicken Dum Biryani / Kachi Dum Chicken Biryani Chicken Dum Biryani / Kachi Dum Chicken Biryani Chicken Dum Biryani / Kachi Dum Chicken Biryani Chicken Dum Biryani / Kachi Dum Chicken Biryani Chicken Dum Biryani / Kachi Dum Chicken Biryani Chicken Dum Biryani / Kachi Dum Chicken Biryani

Open the seal, relish the aroma. Gently mix the rice and chicken masala and enjoy the hearty Dum Chicken Biryani with your family. Serve with Raita, Papad and Lime pickle.

  • For Raita, chop Onion, squeeze and add chopped cucumber and a green chilly, add little grated carrot, tomato and add thick butter milk and salt. Sprinkle with coriander leaves.


  • Long grained aged Basmati rice is best suited for Kachi Gosht Ki Biryani.
  • Do not add any water to the gravy. The onion paste and tomato paste is enough for gravy.
  • Use small tender chicken for best results.
  • Make sure you fry the onions to a light golden brown. Do not burn otherwise your gravy would taste bitter.
  • You can add little colour to the rice by adding saffron strands to milk or adding little Orange food color.
  • In this recipe, rice is cooked only 75% and then the hot rice is layered on top of the marinated chicken and cooked on dum.
  • The onions and tomatoes should be ground nicely to marinate chicken pieces.
  • Authentic Hyderabadi Dum Biryani recipe uses lime juice instead of Tomatoes. Both lime juice and tomatoes are used to tenderize the meat. 
  • I have used tomato paste here for more gravy as I felt the Biryani was a bit dry when I tried with Lime juice.
  • Please use all spices as specified for the perfect taste.

Have a hearty lunch or Dinner with Chicken Dum Biryani . Enjoy with Mango chutney, Raita, Pappad and Lime pickle. God Bless!!

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