Chicken Dum Biryani Recipe | Spicy, Flavourful & So Easy!

Chicken Dum Biryani Recipe | Pakistani Chicken Biryani | Chicken Biryani Recipe This spicy and flavour-packed Chicken Dum Biryani is made with tender chicken, potatoes, aromatic Sella rice, aloo bukhara and traditional biryani spices ❤️ The chicken and potatoes are partially cooked, then layered with rice, tomatoes, lemon, mint, green chillies and aloo bukhara before everything finishes cooking together on dum. This is a large family batch using 3 kg chicken, but 2 kg chicken works perfectly too — we just take the chicken-to-rice ratio rather seriously in our house 😂 INGREDIENTS For the Biryani 3 kg chicken (2 kg also works perfectly) Approx. 1.5 kg Sella rice 2 cups oil 1.5 kg onions, sliced 3 tbsp ginger-garlic paste 1 kg potatoes, halved or quartered 5 red tomatoes, sliced Approx. 14 dried aloo bukhara Approx. 10 whole green chillies Fresh mint Lemon slices Red & orange food colour Spices 4 tbsp red chilli powder 4 tbsp coriander powder 4 tbsp cumin powder 4 tbsp salt, or to taste 2 tsp turmeric powder 2 tsp garam masala powder 4 tbsp Shan Biryani Masala 2 cinnamon sticks 2 bay leaves Approx. 30 whole black peppercorns 15 whole cloves 10 green cardamoms 5 black cardamoms 4 star anise For the Rice Wash and soak the Sella rice for approximately 2 hours before cooking. Boil with a few drops of lemon juice and approximately ¼ lemon until the rice is around 60–70% cooked. METHOD Heat the oil and fry the sliced onions until golden brown. Add the ginger-garlic paste followed by the chicken. Fry the chicken for a few minutes until it develops some colour and firms up slightly. It does not need to cook completely at this stage. Add the whole spices followed by the powdered spices and mix well. Add the potatoes and 2 dried aloo bukhara, followed by the Shan Biryani Masala. Add approximately 1 cup water and mix. Layer the sliced tomatoes over the chicken and potatoes. Add sliced lemon, the remaining aloo bukhara and plenty of fresh mint. Spread the 60–70% cooked rice over the top. Add a little red and orange food colour and approximately 10 whole green chillies. Cover the pot and initially cook over high heat until good steam has built up and everything has started cooking properly. Then reduce to very low heat and leave on dum for approximately 15 minutes. Once cooked, gently lift and fold the biryani from the bottom rather than stirring aggressively. Serve hot and enjoy! ❤️ And now the important question: Are you Team Biryani With Aloo 🥔 or Team Biryani Without Aloo? Easy recipes, no drama. Subscribe to Komal’s Kitchenette for easy home-cooked meals, desi favourites, quick dinners, snacks, desserts and more. #ChickenBiryani #DumBiryani #BiryaniRecipe #biryani #foodcode