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Photo of CHICKEN DHAM BIRIYANI (Ramdan recipes) by Shridhar Chalawadi at BetterButter


Shridhar Chalawadi
60 minutes
Prep Time
45 minutes
Cook Time
8 People
Read Instructions Save For Later


What comes on your mind when you hear the word biriyani? No matter if you are vegetarian or no-vegan but we get a gesture of colorful rice cooked with chicken. Being a vegetarian I learned to cook non-veg for friends, May be gods gift without tasting it I cook it too 100% efficiency…… So here I wanna share this my hybrid style of CHICKEN DHAM BIRIYANI with you…. #selflearnt #happytoshare

Recipe Tags

  • Non-veg
  • Medium
  • Eid
  • Karnataka
  • Boiling
  • Main Dish
  • High Fibre

Ingredients Serving: 8

  1. 1 kg Basmati rice
  2. 1 kg Chicken
  3. 500 gram onion
  4. 4 tomatoes
  5. 10 green chillies
  6. 3-4 pieces Ginger
  7. Garlic 5 whole bulbs
  8. Coriander leaves full bunch
  9. Mint leaves full bunch
  10. 750 ml curd (250ml for marination, 500ml for raitha)
  11. 150 ml ghee
  12. 150 ml oil
  13. Coriander powder (4+2) 6
  14. Cumin seeds roughly powdered
  15. Cinnamon 3-4 small pieces
  16. 5 pieces Green cardamom
  17. Black pepper 1 tb.spoon
  18. 2 pieces Stone flower
  19. Cloves 5 pieces
  20. 3-4 pieces Star anise
  21. Turmeric powder
  22. Pinch Saffron
  23. 1 Lemon
  24. Dry red chilly powder 3 tb.spoon
  25. 10 pieces Cashew nuts
  26. Bay leaves 4
  27. Eastern biriyani powder
  28. to taste Salt


  1. Marinating: Wash the chicken meat cleanly with normal room temperature water, wit h pinch of salt and turmeric powder. Add 250ml of thick curd, red chilly powder, coriander powder, fist full mint leaves, fist full of coriander leaves, squeeze half lemon, cumin seeds powder, turmeric powder, ginger garlic paste and leave it for at least 1 hour.
  2. Half cook the basmati rice with all ungrounded spices mentioned it ingredient list, squeeze another half lemon. And keep it to soak the water out.
  3. Blend the green chillies, ginger and garlic to fine paste.
  4. Now in a big vessel add 150ml of oil, fry the finely chopped 5 onions to golden brown, add fist full of coriander and mint leaves, chilly paste, 4 tomatoes chopped, the ungrounded spices, 2 tb.spoon of biriyani powder. Let it to simmer for 2 minutes.
  5. Now add the marinated chicken spread it evenly add 2-3 table spoon of biriyani powder, salt to taste and let it cook for 15-20 minutes.
  6. Now add some water to boiling meat base, add the half cooked rice.
  7. Now add some water to boiling meat base, add the half cooked rice.
  8. Garnish with fried onion, coriander, mint leaves and fried cashews.
  9. Raitha: Chopped onion, coriander leaves, mint leaves, green chilly chopped (all finely chopped), roasted channa daal powder according to thickness and consistency salt to taste. Mix up these well and add 500ml curd again mix it up well.
  10. Here its ready a rich delicious super spice blended hot pot Dham Biriyani is ready. Enjoy it along the monsoon climate in a classic Ramdan festive eat. Try it and enjoy. #inspiredchef #wings2cooking_simiZkitchen

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Shelly Sharma
Shelly Sharma   Jun-19-2018

Looks great!

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