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Home / Recipes / Hyderabadi Murgh Dum Biryani

Photo of Hyderabadi Murgh Dum Biryani by Farrukh Shadab at BetterButter

Hyderabadi Murgh Dum Biryani

Farrukh Shadab
0 minutes
Prep Time
50 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Hyderabadi Murgh Dum Biryani RECIPE

My today’s post, a much awaited ‘Hyderabadi Murgh Dum Biryani’, is Kachchi style Biryani. When the word Biryani comes in mind, its a general tendency to think that this dish calls for an elaborate making process. Hold on! honestly speaking, I find this one to be the easiest Biryani I have ever made. But, it does require alertness and timing along with gentle handling of rice, exact amount of spices and seasonings to get that Authentic Hyderabadi Dum Biryani.

Recipe Tags

  • Non-veg
  • Festive
  • Hyderabadi
  • Main Dish

Ingredients Serving: 4

  1. 700 gms onion finely sliced
  2. 1&1/2 cup oil for frying onions
  3. For marination:-
  4. 1 kg chicken with bone cut in pieces
  5. (do not cut chicken into small pieces)
  6. 400 gms thick yoghurt whisked well
  7. 1 tbsp Kashmiri red chili powder
  8. 3/4 tsp turmeric powder
  9. (do not add too much or it will spoil the colour and taste)
  10. 2 tsp coriander powder
  11. 1 1/2 tsp shazeera (caraway seeds)
  12. 2 tbsp garlic paste
  13. 2 tbsp ginger paste
  14. 2 stick cinnamon of 2 inch size
  15. 10 green cardamom
  16. 10 cloves
  17. 2 bay leaves
  18. 1/2 tbsp garam masala powder
  19. 1 tsp freshly crushed black pepper powder
  20. 1/3 cup coriander leaves finely chopped
  21. 1/3 cup fresh mint leaves finely chopped
  22. 3-4 green chilies broken into 2
  23. Juice of two large lemons
  24. 1 part brown onions crushed
  25. 1/2(120ml) cup oil (reserved from fried onions)
  26. salt as per taste
  27. For rice:
  28. 1 kg (5 cups) good quality Basmati biryani rice
  29. 1 tsp shazeera
  30. 1 star anise
  31. 4 green cardamom
  32. 2 bay leaf
  33. 4-5 cloves
  34. 2 cinnamon sticks of one inch
  35. 16 cups of water
  36. salt
  37. Layering:-
  38. 5 tbsp ghee
  39. 1/2 cup warm milk
  40. 2 good pinch of saffron
  41. 1/2 cup brown onions
  42. 1/2 cup coriander leaves chopped
  43. 1/2 cup mint leaves
  44. 1 tsp cardamom powder
  45. Few drops of kewra essence
  46. A cup of kneaded dough


  1. In a pan or kadhai, heat one cup of oil and add sliced onions. Fry until golden brown and crisp, take it our and drain onto absorbent paper, reserve oil for later use. Divide fried onions into 2 equal parts.
  2. One part will go in marination and second in layering.
  3. For Marination:-
  4. In a large bowl, add all the ingredients mentioned under marination, mix well. Cover and keep it aside for an hour. In heavy bottom deep pan or handi, spread marinated chicken evenly as a bottom layer. keep it aside.
  5. For Cooking Rice and Layering:
  6. Clean, wash and soak rice for 35-40 minutes. Soak saffron in milk and keep it aside. Lightly pound green cardamom, cloves, cinnamon sticks and bay leaf, Make a bouquet garni(potli) of pounded spices.
  7. Heat 16 cups of water in deep bottom pan. Add shazeera, star anise, boquet garni and enough salt. Do not little salt. Water when tasted should be salty enough. Bring it to boil.
  8. Add rice cook until rice is done just 50%, take out half of the 50% cooked rice using big colander spoon and immediately spread over the marinated chicken evenly.
  9. Take 1/2 cup of hot water from the boiling rice, add 5 tbsp ghee into that water and mix until ghee is melted.
  10. Sprinkle half of the coriander leaves, mint leaves, half of the brown onions, 1/3 of saffron milk, 1/3 of melted ghee and cardamom powder.
  11. Allow remaining half rice to cook until just 70 %done, it will hardly take 2-3 minutes. As soon as rice is just done 70% immediately strain and add remaining rice making it top layer.
  12. Take out bouquet garni (potli) and squeeze it over the rice to extract the flavours and then discard it.
  13. Sprinkle remaining, coriander, leaves, mint leaves, brown onions, saffron milk, kewda essence and melted ghee.
  14. Cover with lid and seal it with the dough. Keep it on a high flame for 15-17 minutes. At this stage, you will notice steam coming out either from vent of the lid or from the side of the dough.
  15. This is the point when biryani is ready to be kept on dum. Place hot tava/griddle below the handi and keep it for “Dum’(simmer) exactly for another 15 to max 18 minutes.
  16. After 15 minutes, switch off the heat and leave as it is for 10 minutes. After 10 minutes, open the lid, dish out yummy hot biryani and serve with raita of your choice.

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Sunita Gandhi
Sunita Gandhi   Oct-30-2017

Indu Ambastha
Indu Ambastha   Oct-30-2017


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