Chicken Dum Biryani
- Basmati rice – 1kg
- Chicken – 1kg
- Oil – 200ml
- Onion – 400gm (medium sized – 6)
- Tomato – 400gm (medium sized – 6)
- Cinnamon – 1gm
- Cardamom – 1gm
- Clove – 1gm
- Coriander Leaves – half hand
- Mint Leaves – half hand
- Ginger – 100gm
- Garlic – 50gm
- Red Chili powder – 2 tablespoon (preferably choose “Shakti chili powder” or “Aachi Kashmiri chili powder” – to obtain good colour in biryani without using any other external colouring agent)
- Salt – 2 tablespoon
- Curd – 200ml
- Green Chili – 3
- Water – 1.3 litre
- Lemon – 1/2
Steps to Prepare
Rinse 1 kg of basmati rice softly in clean water. Repeat it again to clean it fully and then soak it in a bowl with fresh water. Keep it aside. Also clean 1 kg of chicken in water and keep it aside to dry.
Take a suitable vessel that can cook 1kg rice and 1 kg meat. Place it on the big burner. (prefer 5 litres vessel so that there is no spill over while cooking)
(a) Add 400gms of thinly sliced onions in the vessel and pour in 200g cooking oil to fry the content. (prefer rice bran oil, palm oil, ground nut or refined sunflower oil).
(b) Add 1 gram each of cinnamon, cardamom and cloves to it.
Fry the contents in high flame until the colour of onion becomes reddish-brown. Frying onion to reddish brown will give good flavor and taste to the biryani.
Once onion become reddish brown, turn the stove to low-flame and add each handful of coriander leaves and mint leaves to the pan. Stir for 10 seconds. The mint and coriander leaves give good aroma to the biryani and will last throughout cooking.
Take 100g of peeled ginger and 50g of garlic, grind them until it becomes paste. Add this ginger-garlic paste and stir it for 10 seconds.
Ginger-garlic paste is one of the main ingredients which gives rich taste and flavor to the biryani.
Add 2 tablespoons of red chili powder and then 3 green chilies and stir well for 10 seconds. The secret behind adding chili powder is that it will mix well in oil and give good colour to the biryani so that no additional colouring agent required. Reducing number of green chillies and replacing it with some additional red chilli powder will give good colour to the biryani
Now, add 200ml of curd. Stir the content well for 10 seconds.
Add 400g of sliced tomatoes. Stir fry it for at least 5 minutes in high flame.
(Irrespective of the quantity of biryani, the ratio of the tomato and onion should be the same.)
(After 5 minutes of stir-frying tomatoes) add 2 table spoons of iodized salt.
Add 1.3 liters of water (1 liter + 300 ml). Just stir all the contents gently for 10 seconds.
Important: Please make sure to measure and add the right amount of water.
Close the vessel using a lid, keep the flame in HIGH and allow the water to boil (for approximately 2 minutes). Then make sure to keep the flame in LOW and let the water boil for another 5 to 6 minutes.
Remove the lid and add the cleaned chicken (1 Kg). If we feel a need for more chicken then we can add chicken up to 1.5 kgs also.
After adding chicken, close the lid, keep the flame in high and allow it to boil for exactly 2 minutes.
Now, remove the lid and gently stir the contents for 10 seconds.
It’s time to add the already cleaned 1 kg of rice to the contents in vessel.
After adding rice, stir gently so that the rice and meat and masala all mix well.
Make sure to stir gently so that the meat pieces or the basmati rice doesn’t break.
Close the vessel with a lid, keep flame in high and allow the contents to boil for approximately 1 minute.
After 1 minute, remove the lid, and once again stir the contents from the bottom of vessel to mix the contents well.
Now it’s time to check for saltness, sourness and spiciness. Please check and add extra salt or extra chili powder as needed. Tomatoes and curd will give the required sourness but if you feel the need for more sourness, squeeze the juice of half lemon.
Stir gently in the middle of vessel for 10 seconds. Then check to make sure that the rice and meat pieces are all under water. Now, close the vessel with lid. (Make sure that the lid is tightly closed by keeping a weight on the lid also make sure no steam comes out.) Keep the flame to low (simmer).
Allow the contents to boil for 15 minutes in low flame with the lids tightly closed.
After 15 minutes, remove the lid, check if the water is completely dried till the bottom. If still water is there, we can again close the lid and let it boil for another 1 or 2 minutes.
Off the flames and your most awaited dum biryani is ready.
Serve the dish and get the accolades!!!
Chicken Dum Biryani can be served along with Onion Raitha, Brinjal Chutney and sweets!!!
30 thoughts on “1Kg Chicken Dum Biryani | Jabbar Bhai”
I am your big fan of you sir .. I tried many recipie .. pointed biriyani .. unga video va pathu pathu .. sapada ila samaika thoniruku … Thnks for all
Hello Jabbar Bhai, really nice of you to share recipes with so nice details. really makes people confident to try out your recipes.
Have one question though, The 1.3 liter water added needs to be hot water or no need for adding hot water.
Also, if we cook 5 kg biryani rice, the quantity of water should in the ratio of 1.2 litre per kg of rice or as you mentioned should be 1.3 litre per kg of rice
Best tasty recipe, thank you bhai!
Ur fan from srilanka
I am a food lover
This recipe method useful us to cook tasty biriyani
Masha Allah your excellent chef
Hope insha Allah you can make more recipes????????????
Fajar Rahman chef ????????
sure we will make more recipes insha Allah. Thank you Fajar Rahman ????????!
Hello sir,an from Bangalore,shall I use bullet rice instead of basumathi rice?
Thank you Kaisar bhai 🙂
1kg rice uncooked, when I cook what is the weight of rice..?
we tried your briyani receipe, it came out so well,
Thank you Praveen, happy to hear! 🙂
Jabbar Bhai seeing Ur explanation and vedio tried direct 1kg dum chicken briyani it came out so well. With confidence in your recipe invited friends families everyone liked the taste. Your recipe is 100% fool proof Bhai. U r a great briyani master and a good teacher … So happy Bhai now I can confident make briyani without any tension keeping Ur recipe near … You are great person bhai.
Thank you for your compliments Vijay sir and happy that our recipe came out very well and tasty for you!
The recipes quantity mentoned in youtube and website is different.Which is the correct one
Thank you for bringing this Bro, both can be used.
Hi ஜபர் பாய்… வணக்கம்
Hi Sir! 🙂
Hello Bhai, huge fan of your biryani and the work you’re doing for the needy. Keep continuing the good work. I just have a doubt, what do you mean by 1gm of Cinnamon, clove, and Elaichi? Can you give the quantity in terms of number. It will be very helpful. Thanks and Happy Eid 🙂
My self fazal I need recipe for 10kg rice and 5kg rice for my shop. I am going to open on comming 3th October 2021
My best wishes for your new shop Fazal! Please check my videos in ‘Food Area Tamil’ YouTube Channel for different KG recipes and recipes specially for shops.
Hello sir,an from Bangalore,shall I use bullet rice instead of basumathi rice?
I am from Sydney and becoming a staunch follower of your blogs. Especially in lockdown cooking relieves lot of stress. Thanks for your recipes. I would like to confirm is there any difference between muslim style biriyani to Kalayna veetu biriyani. There are differences in ingredients used in some videos, so am confused.
Both are almost same. Kalyana biryani is marriage style biryani while muslim style biryani is usually cooked at home. Ingredients vary slightly.
Jabbar your fan in srilanka.. your recipes are really very taste
Thank you Sir 🙂 most happy to hear!
Can you share measurement of rice and water in cups.
Measurement in cups changes from region to region, so we have given measurement in Kilograms and numbers. I hope this will help all.
Bhai one doubt if we take two kg of rice will the onion tomato and water will change twice of this one kg level?
Congratulations… This is Very very helpful to all beginners to make Biriyani in a proper way.