Signature

Featured

Dishoom

Dishoom Biryani Recipe

Master Dishoom's authentic biryani recipe at home with this step-by-step guide. Learn how to perfectly layer fragrant rice with spiced meat for a quick and easy weekend feast. This traditional Indian recipe brings restaurant-quality biryani to your dinner table with aromatic spices and tender meat.

Prep

30 mins

Cook

40 mins

Serve

Kcal

650

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g basmati rice</li><li class="ingredients-single-item">600g chicken thighs, boneless and cut into 3cm pieces</li><li class="ingredients-single-item">200ml whole milk yogurt</li><li class="ingredients-single-item">4 tbsp vegetable oil</li><li class="ingredients-single-item">2 large onions, thinly sliced</li><li class="ingredients-single-item">5 cardamom pods, crushed</li><li class="ingredients-single-item">2 cinnamon sticks</li><li class="ingredients-single-item">4 cloves</li><li class="ingredients-single-item">2 bay leaves</li><li class="ingredients-single-item">1 star anise</li><li class="ingredients-single-item">2 tsp cumin seeds</li><li class="ingredients-single-item">3 tbsp ginger-garlic paste</li><li class="ingredients-single-item">2 tomatoes, chopped</li><li class="ingredients-single-item">2 tsp ground coriander</li><li class="ingredients-single-item">1 tsp ground cumin</li><li class="ingredients-single-item">1 tsp turmeric powder</li><li class="ingredients-single-item">1 tsp red chili powder (adjust to taste)</li><li class="ingredients-single-item">1 tsp garam masala</li><li class="ingredients-single-item">1 pinch of saffron strands, soaked in 3 tbsp warm milk</li><li class="ingredients-single-item">100ml water</li><li class="ingredients-single-item">30g fresh mint leaves, chopped</li><li class="ingredients-single-item">30g fresh coriander leaves, chopped</li><li class="ingredients-single-item">3 green chilies, slit</li><li class="ingredients-single-item">50g ghee (clarified butter)</li><li class="ingredients-single-item">25g cashew nuts, fried until golden</li><li class="ingredients-single-item">25g raisins, fried until plump</li><li class="ingredients-single-item">Salt to taste</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Wash the basmati rice thoroughly under cold water until the water runs clear. Soak it in cold water for 30 minutes, then drain. Bring a large pot of water to a boil with 1 tablespoon of salt, 2 cardamom pods, 1 cinnamon stick, and 2 cloves. Add the drained rice and cook until it's 70% done (about 5-6 minutes). Drain the rice, spread it on a tray and let it cool.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Marinate the chicken pieces in yogurt, 1 teaspoon salt, 1 teaspoon red chili powder, 1 teaspoon garam masala, and 1 tablespoon ginger-garlic paste. Mix well and let it rest for at least 1 hour in the refrigerator.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Heat 3 tablespoons of vegetable oil in a large, heavy-bottomed pan over medium heat. Add the sliced onions and fry until they turn deep golden brown, about 15-20 minutes, stirring occasionally. Remove half of the fried onions and set aside for garnishing.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> To the same pan with remaining onions, add the remaining cardamom pods, cinnamon stick, cloves, bay leaves, star anise, and cumin seeds. Sauté for 30 seconds until fragrant. Add the remaining ginger-garlic paste and sauté for another minute until the raw smell disappears.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Add the chopped tomatoes and cook until they soften and oil begins to separate, about 5-7 minutes. Add the ground coriander, ground cumin, turmeric powder, and the remaining red chili powder. Cook for 2 minutes, stirring continuously.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Add the marinated chicken pieces to the pan and cook on high heat for 5 minutes, stirring regularly. Then reduce heat to medium-low, cover, and cook for another 15-20 minutes until the chicken is tender and cooked through. Add water if needed to prevent the mixture from sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> In a large, heavy-bottomed pot with a tight-fitting lid (preferably a dutch oven), spread a thin layer of the chicken curry. Then add a layer of the par-cooked rice. Sprinkle some fried onions, chopped mint, chopped coriander, and green chilies. Repeat these layers until all ingredients are used, ending with a layer of rice.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Pour the saffron-infused milk over the top layer of rice. Drizzle the ghee around the edges and over the top. Sprinkle the fried cashew nuts and raisins over the top.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Cover the pot with aluminum foil, pressing it down around the edges to create a seal, then place the lid on top. This creates 'dum' (pressure). Cook on very low heat for 20-25 minutes. The steam trapped inside will gently cook the biryani, allowing the flavors to meld together beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> Once done, let the biryani rest for 10 minutes without opening the lid. Then, gently mix the layers using a fork or spatula, being careful not to break the rice grains. Serve hot with raita (yogurt sauce) or a simple salad on the side.</li></ol>

FAQ for

Dishoom Biryani Recipe

What are the key spices needed for an authentic chicken biryani?

Authentic chicken biryani requires a blend of aromatic spices including cardamom pods, cinnamon sticks, cloves, star anise, cumin seeds, garam masala, turmeric, and red chili powder. Saffron is essential for that distinctive yellow colour and fragrance.

How can I ensure my biryani rice grains stay separate and fluffy?

For perfectly separated rice grains, thoroughly wash basmati rice until water runs clear, then soak for 30 minutes. Par-cook to 70% doneness, drain immediately, and spread on a tray to cool. The final "dum" cooking on low heat with a tight seal helps maintain fluffiness.

What is the "dum" cooking method used in biryani recipes?

The "dum" method involves cooking biryani on very low heat in a sealed pot (using foil or dough) to trap steam. This slow-cooking technique allows flavours to meld together while gently cooking the layered rice and meat, creating the distinctive rich, aromatic biryani.

Can I make chicken biryani in advance for a dinner party?

Yes, biryani actually improves in flavour when made a day ahead. Complete all steps, cool completely, then refrigerate. Reheat covered in a 150°C oven for 20-25 minutes, adding a splash of water if needed. The flavours will have developed beautifully overnight.

What side dishes pair well with traditional chicken biryani?

Traditional biryani pairs perfectly with raita (yoghurt with cucumber and mint), kachumber salad (tomato, onion, cucumber), mirchi ka salan (green chilli curry), or a simple onion salad with lemon wedges. These sides balance the rich, aromatic flavours of the biryani.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.

✨Try GrittyChef

Love This Recipe?
Create Your Own in 10 Seconds

Get unlimited personalized recipes tailored to your exact preferences with GrittyChef.

Create My Recipe→

✓8,400+ users

✓Cancel anytime

✓$7/month

156 creating now

⭐ PREMIUM

Personal Recipe Generator

Create delicious recipes instantly

🔥Popular Recipes

🍔 Cheeseburger

🍕 Pizza

🥓 Burrito

What would you like to make?

Customize Your Recipe

Select your cooking preferences

🔥 Cooking Method

Grilling

Baking

Frying

Steaming

🌶️ Spice Level

Mild

Medium

Hot

🥗 Dietary Preference

Keto

Vegan

Paleo

👥 Servings:

GrittyChef is Cooking...

Creating your perfect recipe ✨

👨‍🍳

Chef's Kiss!

Your recipe is ready

Get ready to cook something delicious

👨‍🍳 GrittyChef AI Chef

🍔 Classic Cheeseburger

⏱️ 20 mins

👥 4 servings

🔥 Hot

🛒Ingredients

✓1.5 lbs ground beef
✓4 burger buns
✓4 cheddar slices
✓Lettuce, tomato

👨‍🍳Instructions

{
  "@context": "http://schema.org/",
  "@type": "Recipe",
  "name": "Traditional Chicken Biryani Recipe",
  "author": {
    "@type": "Person",
    "name": "Peter Martin",
    "brand": "Once a Chef",
    "jobTitle": "Chef",
"image": "https://cdn.leonardo.ai/users/4a58fbf3-54bf-417d-a8aa-9bdd9b72d9ff/generations/f5a37b73-13fe-4b95-847b-bebe923d612a/Phoenix_10_Image_Description_An_overhead_shot_captures_a_grand_0.jpg"
  },
  "datePublished": "2024-06-23",
  "description": "A fragrant and flavorful layered Indian dish made with aromatic basmati rice, tender chicken thighs, and a blend of traditional spices cooked to perfection using the 'dum' method.",
  "prepTime": "PT1H30M",
  "cookTime": "PT1H",
  "totalTime": "PT2H30M",
  "keywords": "chicken biryani, Indian rice dish, aromatic spices, dum cooking, layered rice",
  "recipeYield": "6",
  "recipeCategory": "Main Course",
  "recipeCuisine": "Indian",
  "nutrition": {
    "@type": "NutritionInformation",
    "calories": "620 calories",
    "carbohydrateContent": "58 g",
    "proteinContent": "32 g",
    "fatContent": "28 g",
    "saturatedFatContent": "9 g",
    "cholesterolContent": "120 mg",
    "sodiumContent": "480 mg",
    "sugarContent": "6 g",
    "servingSize": "1 serving"
  },
  "recipeIngredient": [
    "500g basmati rice",
    "600g chicken thighs, boneless and cut into 3cm pieces",
    "200ml whole milk yogurt",
    "4 tbsp vegetable oil",
    "2 large onions, thinly sliced",
    "5 cardamom pods, crushed",
    "2 cinnamon sticks",
    "4 cloves",
    "2 bay leaves",
    "1 star anise",
    "2 tsp cumin seeds",
    "3 tbsp ginger-garlic paste",
    "2 tomatoes, chopped",
    "2 tsp ground coriander",
    "1 tsp ground cumin",
    "1 tsp turmeric powder",
    "1 tsp red chili powder",
    "1 tsp garam masala",
    "1 pinch of saffron strands, soaked in 3 tbsp warm milk",
    "100ml water",
    "30g fresh mint leaves, chopped",
    "30g fresh coriander leaves, chopped",
    "3 green chilies, slit",
    "50g ghee (clarified butter)",
    "25g cashew nuts, fried until golden",
    "25g raisins, fried until plump",
    "Salt to taste"
  ],
  "recipeInstructions": [
    {
      "@type": "HowToStep",
      "name": "Prepare Rice",
      "text": "Wash the basmati rice thoroughly under cold water until the water runs clear. Soak it in cold water for 30 minutes, then drain. Bring a large pot of water to a boil with 1 tablespoon of salt, 2 cardamom pods, 1 cinnamon stick, and 2 cloves. Add the drained rice and cook until it's 70% done (about 5-6 minutes). Drain the rice, spread it on a tray and let it cool."
    },
    {
      "@type": "HowToStep",
      "name": "Marinate Chicken",
      "text": "Marinate the chicken pieces in yogurt, 1 teaspoon salt, 1 teaspoon red chili powder, 1 teaspoon garam masala, and 1 tablespoon ginger-garlic paste. Mix well and let it rest for at least 1 hour in the refrigerator."
    },
    {
      "@type": "HowToStep",
      "name": "Fry Onions",
      "text": "Heat 3 tablespoons of vegetable oil in a large, heavy-bottomed pan over medium heat. Add the sliced onions and fry until they turn deep golden brown, about 15-20 minutes, stirring occasionally. Remove half of the fried onions and set aside for garnishing."
    },
    {
      "@type": "HowToStep",
      "name": "Prepare Base",
      "text": "To the same pan with remaining onions, add the remaining cardamom pods, cinnamon stick, cloves, bay leaves, star anise, and cumin seeds. Sauté for 30 seconds until fragrant. Add the remaining ginger-garlic paste and sauté for another minute until the raw smell disappears."
    },
    {
      "@type": "HowToStep",
      "name": "Cook Tomatoes and Spices",
      "text": "Add the chopped tomatoes and cook until they soften and oil begins to separate, about 5-7 minutes. Add the ground coriander, ground cumin, turmeric powder, and the remaining red chili powder. Cook for 2 minutes, stirring continuously."
    },
    {
      "@type": "HowToStep",
      "name": "Cook Chicken",
      "text": "Add the marinated chicken pieces to the pan and cook on high heat for 5 minutes, stirring regularly. Then reduce heat to medium-low, cover, and cook for another 15-20 minutes until the chicken is tender and cooked through. Add water if needed to prevent the mixture from sticking."
    },
    {
      "@type": "HowToStep",
      "name": "Layer Ingredients",
      "text": "In a large, heavy-bottomed pot with a tight-fitting lid (preferably a dutch oven), spread a thin layer of the chicken curry. Then add a layer of the par-cooked rice. Sprinkle some fried onions, chopped mint, chopped coriander, and green chilies. Repeat these layers until all ingredients are used, ending with a layer of rice."
    },
    {
      "@type": "HowToStep",
      "name": "Add Finishing Touches",
      "text": "Pour the saffron-infused milk over the top layer of rice. Drizzle the ghee around the edges and over the top. Sprinkle the fried cashew nuts and raisins over the top."
    },
    {
      "@type": "HowToStep",
      "name": "Dum Cooking",
      "text": "Cover the pot with aluminum foil, pressing it down around the edges to create a seal, then place the lid on top. This creates 'dum' (pressure). Cook on very low heat for 20-25 minutes. The steam trapped inside will gently cook the biryani, allowing the flavors to meld together beautifully."
    },
    {
      "@type": "HowToStep",
      "name": "Rest and Serve",
      "text": "Once done, let the biryani rest for 10 minutes without opening the lid. Then, gently mix the layers using a fork or spatula, being careful not to break the rice grains. Serve hot with raita (yogurt sauce) or a simple salad on the side."
    }
  ],
  "aggregateRating": {
    "@type": "AggregateRating",
    "ratingValue": "5",
    "ratingCount": "178"
  },
  "review": [
    {
      "@type": "Review",
      "author": "Aisha Patel",
      "datePublished": "2024-06-10",
      "reviewBody": "This biryani recipe is as authentic as it gets! The layering technique and dum cooking method create the most aromatic and flavorful rice dish. My family couldn't get enough of it.",
      "name": "Authentic and Aromatic",
      "reviewRating": {
        "@type": "Rating",
        "ratingValue": "5"
      }
    },
    {
      "@type": "Review",
      "author": "Miguel Rodriguez",
      "datePublished": "2024-06-12",
      "reviewBody": "I was intimidated to try making biryani at home, but this recipe breaks it down perfectly. The chicken was tender and the rice had the perfect texture. Will definitely make again!",
      "name": "Perfect First Attempt",
      "reviewRating": {
        "@type": "Rating",
        "ratingValue": "5"
      }
    },
    {
      "@type": "Review",
      "author": "Akira Tanaka",
      "datePublished": "2024-06-15",
      "reviewBody": "The blend of spices in this biryani is absolutely perfect. I've tried many biryani recipes before, but this one stands out for its depth of flavor and the beautiful layers of rice and chicken.",
      "name": "Exceptional Flavor Profile",
      "reviewRating": {
        "@type": "Rating",
        "ratingValue": "5"
      }
    },
    {
      "@type": "Review",
      "author": "Sophia Müller",
      "datePublished": "2024-06-18",
      "reviewBody": "I made this for a dinner party and it was the star of the evening! The saffron-infused milk and fried nuts added such a beautiful touch. Everyone asked for the recipe!",
      "name": "Impressive Party Dish",
      "reviewRating": {
        "@type": "Rating",
        "ratingValue": "5"
      }
    },
    {
      "@type": "Review",
      "author": "Omar Al-Farsi",
      "datePublished": "2024-06-20",
      "reviewBody": "Having grown up eating biryani, I'm quite particular about it. This recipe nails all the essential elements - the fragrant rice, the tender chicken, and the perfect balance of spices. It reminds me of home!",
      "name": "Nostalgic and Authentic",
      "reviewRating": {
        "@type": "Rating",
        "ratingValue": "5"
      }
    }
  ]
}


{
  "@context": "https://schema.org",
  "@type": "FAQPage",
  "mainEntity": [
    {
      "@type": "Question",
      "name": "What are the key spices needed for an authentic chicken biryani?",
      "acceptedAnswer": {
        "@type": "Answer",
        "text": "Authentic chicken biryani requires a blend of aromatic spices including cardamom pods, cinnamon sticks, cloves, star anise, cumin seeds, garam masala, turmeric, and red chili powder. Saffron is essential for that distinctive yellow colour and fragrance."
      }
    },
    {
      "@type": "Question",
      "name": "How can I ensure my biryani rice grains stay separate and fluffy?",
      "acceptedAnswer": {
        "@type": "Answer",
        "text": "For perfectly separated rice grains, thoroughly wash basmati rice until water runs clear, then soak for 30 minutes. Par-cook to 70% doneness, drain immediately, and spread on a tray to cool. The final \"dum\" cooking on low heat with a tight seal helps maintain fluffiness."
      }
    },
    {
      "@type": "Question",
      "name": "What is the \"dum\" cooking method used in biryani recipes?",
      "acceptedAnswer": {
        "@type": "Answer",
        "text": "The \"dum\" method involves cooking biryani on very low heat in a sealed pot (using foil or dough) to trap steam. This slow-cooking technique allows flavours to meld together while gently cooking the layered rice and meat, creating the distinctive rich, aromatic biryani."
      }
    },
    {
      "@type": "Question",
      "name": "Can I make chicken biryani in advance for a dinner party?",
      "acceptedAnswer": {
        "@type": "Answer",
        "text": "Yes, biryani actually improves in flavour when made a day ahead. Complete all steps, cool completely, then refrigerate. Reheat covered in a 150°C oven for 20-25 minutes, adding a splash of water if needed. The flavours will have developed beautifully overnight."
      }
    },
    {
      "@type": "Question",
      "name": "What side dishes pair well with traditional chicken biryani?",
      "acceptedAnswer": {
        "@type": "Answer",
        "text": "Traditional biryani pairs perfectly with raita (yoghurt with cucumber and mint), kachumber salad (tomato, onion, cucumber), mirchi ka salan (green chilli curry), or a simple onion salad with lemon wedges. These sides balance the rich, aromatic flavours of the biryani."
      }
    }
  ]
}

Dishoom

Dishoom Biryani Recipe

Master Dishoom's authentic biryani recipe at home with this step-by-step guide. Learn how to perfectly layer fragrant rice with spiced meat for a quick and easy weekend feast. This traditional Indian recipe brings restaurant-quality biryani to your dinner table with aromatic spices and tender meat.

Prep

Cook

Serve

Kcal

Ingredients

Directions

What are the key spices needed for an authentic chicken biryani?

How can I ensure my biryani rice grains stay separate and fluffy?

What is the "dum" cooking method used in biryani recipes?

Can I make chicken biryani in advance for a dinner party?

What side dishes pair well with traditional chicken biryani?

Love This Recipe?Create Your Own in 10 Seconds

Personal Recipe Generator

Customize Your Recipe

GrittyChef is Cooking...

Chef's Kiss!

🍔 Classic Cheeseburger

🛒Ingredients

👨‍🍳Instructions

Love This Recipe?
Create Your Own in 10 Seconds