Craving a hearty, flavorful meal that fills your kitchen with irresistible aroma and brings everyone to the table with a smile? You’re in for a treat with this Madras Chicken Dum Biryani! This recipe captures the rich culinary tradition of South Indian biryani, known for its deep spices, slow-cooked chicken, and the perfect layering of long-grain basmati rice. Unlike complicated restaurant-style biryanis, this version is simple, home-style, and made with easily available ingredients—yet it delivers that same mouthwatering taste you’d expect from a festive spread.
What makes Madras-style biryani special is its balance of heat, flavor, and fragrance—from whole spices like cinnamon and cardamom, to fresh herbs, yogurt-marinated chicken, and the slow “dum” cooking method that locks in all the goodness. You don’t need any fancy equipment or secret ingredients—just a little bit of time and love. This recipe is perfect for weekend family lunches, dinner parties, or even meal prepping for the week ahead. And don’t worry—each step is broken down so even beginners can follow along with ease.
So, grab your favorite pot, roll up your sleeves, and let’s start cooking this delicious Madras Chicken Dum Biryani that’s sure to become a family favorite. Trust us—once you try it, you’ll want to make it again and again!
Ingredients
Madras Chicken Biryani Recipe Ingredients
- 2.5 cups (625 ml) basmati rice
- 3¾ cups water
- ¼ cup ghee
- 1 kg chicken with bone
- 4 tablespoons peanut oil
- 3 sticks of cinnamon
- 5 cardamom
- 5 cloves
- 5 medium onions, sliced
- 3 medium tomatoes, chopped
- 2 pods of garlic
- 3-inch piece of ginger
- 5 green chillies, slit
- 1 tablespoon salt
- 1 tablespoon red chilli powder
- 2 tablespoons coriander powder
- ½ cup plain yogurt
- Juice of a small lemon
- 15–20 mint leaves, coarsely chopped
- 6–7 sprigs coriander leaves, coarsely chopped
Instructions
- Heat 4 tablespoons peanut oil and ¼ cup ghee in a heavy-bottom pot on medium heat.
- Add spices (3 cinnamon sticks, 5 cardamom pods, 5 cloves) and sauté for about a minute until aromatic.
- Next, add 5 medium-sized sliced onions and cook, stirring frequently, until golden brown.
- Add the freshly ground ginger-garlic paste along with 5 slit green chillies to the pot.
- Cook them on medium flame for about 2-3 minutes until the smell of garlic and ginger turns into an aromatic smell.
- Add 1 kg of chicken pieces to the pot. Stir well to coat the chicken with spices and onions. Cook chicken for about 5 minutes.
- Next, add 3 chopped tomatoes and cook until the tomatoes soften and the oil starts separating (approximately 5-6 minutes).
- Add 1 tablespoon salt, 1 tablespoon red chilli powder, and 2 tablespoons coriander powder. Mix thoroughly and cook for another 3-4 minutes.
- Add ½ cup plain yogurt and mix again. Cook for another 5 minutes until the chicken is well-coated and slightly cooked.
- Stir in the chopped herbs (15-20 mint leaves, 6-7 sprigs coriander leaves) and squeeze in the juice of 1 small lemon. Mix everything well.
- Pour 3¾ cups of water into the pot and bring it to a boil.
- Once boiling, add the soaked basmati rice to the pot and stir gently for 20-30 seconds.
- Taste the water for salt and adjust it according to your required taste.
- Once the water begins boiling again and the rice starts absorbing water, reduce the heat to very low and cover the pot tightly with a lid.
- Allow the biryani to cook in "dum" (steam-cooking) mode on a low flame for about 15-20 minutes.
- And now your madras biryani is ready to serve on your tables.
Notes
Serving:
Serve hot Madras Chicken Dum Biryani along with refreshing onion raita or cucumber yogurt salad.
Garnish with a few additional mint and coriander leaves if desired.
