Dum Biryani House, Chicken biryani (Kachche murgh ki biryani)

Chicken biryani (Kachche murgh ki biryani)

  • serves 6-8
  • Easy

Check out this chicken biryani recipe from chef Dhruv Mittal of DUM Biryani House, London. This recipe is packed with flavour and isn't to tricky, plus it's a great one-pot dish to feed the family


*This recipe is gluten-free according to industry standards



  • chicken thighs 800g, boneless and skinless, cut into large pieces


  • saffron a pinch
  • garlic paste 1 tbsp
  • ginger paste 1 tbsp
  • ground turmeric 1 tsp
  • ground coriander 1 tsp
  • sea salt 1 tsp
  • chilli powder 1 1/2 tsp
  • garam masala 2 tsp
  • mint a large bunch, chopped
  • green chillies 3, halved
  • cinnamon stick 8cm piece
  • ghee 1 tbsp
  • milk 1 tbsp
  • greek yogurt 100g


  • ginger a thumb-sized piece, shredded
  • green chilli 1, cut in half
  • cinnamon 1 stick
  • mint a small bunch, chopped
  • bay leaves 2
  • sea salt 2 tsp
  • long-grain basmati rice 400g, washed and drained


  • saffron a pinch, soaked in 100ml milk
  • rose water 1 tbsp
  • cardamon powder a pinch
  • onions 2, thinly sliced and fried in 1 tbsp of oil until very soft
  • mint yogurt to serve
  • mini poppadoms to serve


  • Step 1

    To make the marinade, soak the saffron in 50ml of boiling water in a small bowl.

  • Step 2

    Leave for 10 minutes then put in a large bowl with the chicken and remaining marinade ingredients, except the yogurt.

  • Step 3

    Mix really well, cover and chill for at least 2 hours.

  • Step 4

    An hour before cooking, stir in the yogurt and marinate for a further hour.

  • Step 5

    For the rice, bring 2 litres of water to a boil in a large pan.

  • Step 6

    Add the ginger, green chilli, cinnamon, mint, bay leaves and sea salt.

  • Step 7

    Simmer for 5 minutes. Add the rice and simmer gently for 10 minutes with a lid on. Strain the rice and cool to room temperature.

  • Step 8

    In a wide casserole dish over a low heat, add the chicken and all of its marinade. Slowly bring to a simmer.

  • Step 9

    Layer the rice over the chicken, then pour over the saffron-infused milk, rose water and cardamom powder, and spread the onions evenly over the surface.

  • Step 10

    Put a clean, damp tea towel over the pan, with a lid on top. Simmer gently for 90 minutes on a low heat.

  • Step 11

    To serve, stir the biryani gently so as not to break up the rice grains.

  • Step 12

    Serve with the mint yogurt and mini poppadoms.



Nutritional Information

  • Kcals 455
  • Fat 9g
  • Saturates 3.9g
  • Carbs 56.8g
  • Sugars 1.2g
  • Fibre 1.3g
  • Protein 36.1g
  • Salt 2.9g