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Nawabi Chicken Dum Biryani with Licious Biryani Cut Chicken

Nawabi Chicken Biryani is a delicious Dum Biryani made with soft succulent chicken pieces in a rich gravy.
By Cook Method Stovetop
Occasion Weekend Special
By Diet Non Vegetarian
Dish Type Chicken Dishes
Author Srivalli


For Gravy

  • 1/2 kg Chicken
  • 2 tsp Ginger Garlic paste
  • Salt to taste
  • A Pinch Turmeric powder
  • 1 cup Onions
  • 1.5 tsp Coriander Powder
  • 2 tsp Chilli Powder
  • 6 nos Cashew Nut
  • 6 nos Almond
  • 4 tbsp Cooking Oil
  • 1/2 cup Curds
  • 1/2 cup Milk

For Making the Rice

  • 3 cups Basmati Rice
  • 7 nos Cloves
  • 2 inch Cinnamon
  • 5 Green Cardamom
  • 1 tsp Shah Jeera
  • 2 to 3 nos Mace / Javitri
  • 3 to 4 Black Stone Flower / Rathi Povvu /Dagad Phool / Kalpaasi
  • 1 long Marathi Moggu
  • 3 Green Chilies
  • 2 Bay Leaf
  • Salt to taste
  • 2 tbsp Ghee
  • 4.5 cups Water

For Assembling the Dum Biryani

  • 2 tbsp Milk
  • 4 to 5 strands Saffron
  • Handful Coriander Leaves
  • Handful Mint Leaves
  • 1 tsp Ghee


For making the Chicken

  • Since the Licious Biryani Cut meat comes washed and neatly packed, you just have to wash it once before you marinate the chicken.
  • Drain the chicken and take it in a wide bowl.
  • Add ginger garlic paste, red chili powder, coriander powder, turmeric powder, and salt. Mix well and let it rest for at least 1/2 hour.
  • Meanwhile, soak the nuts in water and grind to a smooth paste.
  • When ready to make the gravy, chop the onions very fine.
  • Heat a Kadai and add cooking oil, add the onions and saute till it turns slightly brown.
  • Add the marinated chicken along with the masala and cook on low flame till the masala is well cooked. Keep stirring in intervals.
  • This takes about 10 to 15 mins.
  • Add curds and milk and combine well. Cook on high flame.
  • Next, add the nuts paste and continue cooking on high flame, till the water becomes thick and the chicken is well coated.
  • Switch off the flame when the chicken is soft and well cooked and you still have some gravy to the chicken. Keep it aside until you assemble the biryani.

For the making the Rice

  • Wash and soak the basmati rice for 30 mins. Drain the rice and keep it aside.
  • Take a pan and heat ghee, add bay leaf, and all whole spices along with slit green chilies.
  • Sauté well till the green chilies and spices are cooked well.
  • Add the drained rice, sauté the rice well.
  • Add 4.5 cups of water and bring to a boil.
  • Simmer till well cooked, let it settle down.

Assembling the Biryani

  • Warm the milk and add saffron.
  • Finely chop the mint, coriander leaves.
  • Grease a wide nonstick pan with ghee.
  • Divide the rice into 3 parts.
  • Make the chicken gravy into 2 parts.
  • Add the first layer of rice and spread well.
  • Next, add the first chicken gravy and spread well.
  • Now add another layer of rice, add the second layer of gravy and spread well.
  • Sprinkle the coriander and mint leaves.
  • Now finally add the last layer of rice, sprinkle the herbs.
  • Sprinkle the saffron milk.
  • Cover with a lid tightly and cook on low flame for dum at least 15 mins.
  • Once done, fluff and serve hot.
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