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How to make Chicken Dum Biriyani in Oven

Chicken Biriyani made simple & easy with few tips & tricks! It's an aromatic blend of the finest Basmati rice and tender Chicken pieces with bones slow cooked with aromatic oriental spices - So fragrant, savory & Tasty!
5 from 2 votes
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Course: Main Course
Cuisine: Indian
Keyword: Chicken Dum Biriyani, Chicken Dum Biriyani in Oven, Dum Biriyani in Oven, How to make Chicken Dum Biriyani in Oven
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Author: Meghna Chakraborty

Ingredients

INGREDIENTS REQUIRED FOR THE CHICKEN MARINADE:

INGREDIENTS FOR THE RICE:

INGREDIENTS REQUIRED TO ASSEMBLE THE BIRIYANI:

  • Cup Chopped cilantro.
  • Cup Chopped fresh mint leaves.
  • 3 Onions. medium size
  • ¼ Cup Milk
  • 1 pinch Good Quality Saffron
  • ¼ tbsp Ghee clarified butter

Instructions

HOW TO COOK THE CHICKEN:

  • Take the washed, cleaned and skinned chicken pieces in a dry bowl and add all the above ingredients along with 2 tablespoons mustard oil. Next mix them with the chicken pieces with a spatula until the chicken pieces are well coated with the marinade.
  • Take two small tomatoes, wash and chop them roughly, then crush them with your hands.
  • Mix the crushed tomatoes with the marinade.
  • Leave the marinade overnight in the refrigerator.
  • Heat your favorite skillet or pan over medium flame. When hot add 2 tablespoons mustard oil and slowly release the chicken pieces along with the marinade. Stir for 7-8 minutes.
  • Cover and cook for 15 minutes or until the chicken pieces are well done. You may add some extra water if it's too dry. The consistency of the gravy should not be thick or runny, it should be something in between, it should have sufficient gravy.
  •  Set the cooked chicken aside.

HOW TO COOK THE BIRIYANI RICE:

  • Wash the rice under running tap water until the washed water appears clear.
  • Add the biriyani masala and mix with the washed and drained rice. Set aside.
  • Take a small muslin cloth to add all the whole spices and make a small pouch out of it by tying a knot.
  • Set up your rice cooker, add the rice with 2 cups hot water into the rice cooker pot and 1 teaspoon canola oil.
  • Add the pouch of your whole spices and cover and cook.
  • This part is a little tricky and requires some amount of practice. The rice tends to stick at the bottom of the rice cooker pan. So, you need to check it a few times and give it a good stir.
  • Cook the rice until the al dente stage. Overcooking the rice will not give you biriyani, you will end up with boiled rice and cooked chicken mess! I warn you, dear readers, if you want Biriyani then cook your rice properly. It needs a little practice but it's not an impossible task at all.
  • After the rice is done, immediately spread it on a flat surface like a big flat plate and let it cool down.

HOW TO ASSEMBLE THE BIRIYANI AND COOK IT IN A DUTCH OVEN :

  • Slice 3 medium onion and deep fry them until golden brown. Set aside.
  • Soak the saffron in ¼ milk. Set aside.
  • Take your favorite oven proof large pot with lid, I prefer a cast iron dutch oven. This gives me the best flavors in my biriyani. But you may certainly choose your favorite ovenproof pot according to your preferences.
  • Grease the Dutch oven with clarified butter or canola oil.
  • Arrange the cooked chicken gravy and the al dente basmati rice in layers. Zest up each layer with some fresh coriander leaves, chopped mint leaves, and fried onions.
  • Once done with the layering process drizzle the saffron soaked milk all over the top rice layer.
  • Next drizzle the clarified butter or ghee all over the top rice layer.
  • Sprinkle some more chopped coriander leaves, mint leaves, and fried onions.
  • Put the lid on.
  • Preheat your oven to 350 degrees F.
  • Cook the biriyani for 40-45 minutes.
  • Serve and enjoy!

Notes

  • Cook the rice until al dente stage! Overcooking the rice will completely ruin your biriyani!
  • Adding the biriyani masala with the rice just before cooking it will yield an extremely rich and flavorful biriyani. This procedure will enhance the taste of your biriyani manifold!
  • Adding some amount of canola oil while cooking the basmati rice will prevent the rice from sticking with each other.
  • Don't forget to give your rice a good stir while cooking it in the rice cooker. This will prevent it from sticking at the bottom of the rice cooker pan!
  • Spreading the cooked basmati rice immediately on a flat surface will prevent the rice from getting overcooked from the latent steam in the hot rice.
  • You may also cook the basmati rice in chicken broth or stock instead of water. This will enhance the taste of your biriyani. Please note that I cooked it in water.