Chicken dum biryani is the dish that made Foodies Calgary a Westwinds favourite. We start with aged basmati rice and bone-in halal chicken marinated in yogurt, ginger-garlic and a house masala blend of cardamom, cloves, star anise and Kashmiri chilli. The rice is par-boiled separately, then layered over the chicken with fried onions, fresh mint and coriander.
The pot is sealed and finished on low heat — the dum method — so the steam trapped inside cooks the chicken through while the rice absorbs every bit of flavour. Nothing is stirred, which is why each serving comes out fluffy and separate rather than sticky, with the spice running right through the grain instead of sitting on top.
How We Cook Our Dum Biryani
Marinate overnight, layer, seal, and let it steam undisturbed. It takes longer than a stir-fried rice dish, and that patience is exactly what gives our biryani its depth. Every batch is cooked fresh through the day, including late into the night on Fridays and Saturdays.
Pairings & Why It Works
Served With & Perfect Pairings
- Raita and fresh salad on the side
- Chicken Karahi to share at the table
- Garlic Naan or Roghni Naan
- Mango Lassi or a cold Badam Shake
- Gulab Jamun to finish
Why NE Calgary Loves It
- 100% halal chicken, cooked fresh daily
- Generous portions built for sharing
- Balanced heat — flavourful, never overwhelming
- Travels well for takeout and catering
- Available six days a week (closed Tuesdays)
