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Home / Recipes / Hyderabadi Chicken Pakhi Dum Biriyani

Photo of Hyderabadi Chicken Pakhi Dum Biriyani by Pavithira Vijay at BetterButter

Hyderabadi Chicken Pakhi Dum Biriyani

Pavithira Vijay
15 minutes
Prep Time
60 minutes
Cook Time
3 People
Read Instructions Save For Later

ABOUT Hyderabadi Chicken Pakhi Dum Biriyani RECIPE

Chicken Pakhi Dum Biriyani is a type of dum biriyani where the chicken is cooked fully and then layered with almost cooked basmati rice and kept on dum

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Hyderabadi
  • Simmering
  • Frying

Ingredients Serving: 3

  1. TO COOK rice :
  2. Basmati rice
  3. 1 tbsp salt
  4. 2 bay leaf
  5. 4 cloves
  6. 2 cardamom
  7. 2 star anise
  8. 1 tsp Shah jeera
  9. 1 piece cinnamon
  10. 1 tbsp oil
  11. FOR chicken GRAVY :
  12. 1 kg chicken
  13. 3 - 4 tbsp oil
  14. 2 Bay Leaves
  15. 4 cloves
  16. 2 cinnamon
  17. 2 star anise
  18. 3 Green cardamom
  19. 1 tsp Fennel seeds
  20. 1 medium onion
  21. 1 1/2 tbsp ginger garlic paste
  22. 2 tomatoes
  23. 5 Green chillis
  24. handful of mint leaves
  25. handful of coriander leaves
  26. 1 cup yogurt
  27. 1 tbsp red chilli powder
  28. 1 1/2 tbsp coriander powder
  29. 1 tsp cumin powder
  30. 1 tbsp Biriyani masala
  31. 1/2 tbsp Garam masala
  33. Handful of brown onions
  34. A pinch of saffron
  35. fistful mint leaves
  36. fistful coriander leaves
  37. 2 tbsp ghee
  38. 1 tbsp juliened ginger
  39. 1 tbsp lemon juice
  40. 1 tbsp Rose water
  41. 1 tbsp kewra water


  1. In a heavy bottomed vessel / stock pot add oil and once hot add the whole garam masala spices and saute for few seconds. Then add sliced onions and saute until they turn translucent.
  2. Then add ginger garlic paste and saute for another minute. Throw in the washed chicken pieces and saute them along with the onions.
  3. After sauting the chicken for 5 minutes, add the green chilli pieces followed by chopped mint and coriander leaves. Mix them well and then add the finely chopped tomatoes. Mix everything well.
  4. Close and cook for 4 - 5 minutes. And then add all spice powders and mix them well so that the chicken pieces are coated with the masala well. Add salt as needed and Squeeze in the lemon juice.
  5. Add little water and close the vessel and let the chicken pieces cook. Meanwhile in a big vessel take lots of water and once it comes to a boil add the whole garam masalas.
  6. Add curd to the chicken and let it cook for another 3 -5 miinutes. Meanwhile add the soaked basmati rice to the boiling water and let it cook.
  7. Check if the chiken is cooked well and turn off stove. THere should not be much water left. It should be like semi gravy. Keep an eye on the rice as well as it gets cooked very fast (5 mins).
  8. Once rice is 90% cooked turn off stove and drain the water immediately.
  9. Now its time to layer.. Remove half of the chiken gravy in to a separate bowl and spread the remainig half in the pot.
  10. Now spread half of the rice on the chicken. Spread some chopped mint leaves, ginger julienes and the brown onions. Sprinkle some saffron milk or orange food color (in little water) . Also add a tbsp of ghee on the layer
  11. Spread the remaining chicken on this. Now spread the remaining rice and again repeat the samething. Spread the brown onions, ginger, mint and ghee. Sprinkle the orange food color. And if any gravy is left out pour it on the rice.
  12. Drizzle the rose water and kewra water and finally add a tbsp of ghee.
  13. Close the lid tightly with a cloth inside to prevent the steam from escaping. Place the vessel on the stove and keep the flame to the minimum possible
  14. In gas burners if you are not able to control the flame to minimum then place an iron tawa on the stove and keep this biriyani vessel on it and leave it for 30 minutes on dum.
  15. Traditionally atta dough is kept on the vessel and closed tightly but i would prefer closing with a cloth instead of wasting atta.

Reviews (3)  

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Tahera Khatri
Tahera Khatri   Jan-15-2017

I tried ur recipe it was awwwwwwwwwsome

Arpita Parmar
Arpita Parmar   Jun-10-2016

Tried your came out really well.

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