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Hyderabadi chicken dum biryani

Sunita Sahu
10 minutes
Prep Time
40 minutes
Cook Time
6 People
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ABOUT Hyderabadi chicken dum biryani RECIPE

What’s great about Hyderabadi biryani is its unique taste and influences from different parts of the world, especially from the Mughals. It’s one dish that’s really close to everyone’s heart and the perfect definition of soul food. This delectable dish is made with tender, juicy pieces of chicken cooked to perfection with Indian Spices and caramelized onions, each rice grain bearing the flavours of this royal treat.

Recipe Tags

  • Non-veg
  • Hard
  • Eid
  • Hyderabadi
  • Simmering
  • Sauteeing
  • Main Dish

Ingredients Serving: 6

  1. 3cups Long Grain Basmati rice
  2. 1 tsp Shahi jeera
  3. 2 Black cardamom
  4. 2-3 Green cardamom
  5. 2 flowers javitri
  6. 3-4 cloves
  7. 1 tsp cumin Seeds
  8. 5-6 Black peppercorns
  9. 2 Bay Leaf
  10. 2 inch cinnamon
  11. 2 tsp salt
  12. For the chicken
  13. 750 g chicken Curry Cut
  14. 2 tsp ginger paste
  15. 1/2 tsp Garam masala Powder
  16. 2 tsp Red chilli Powder
  17. 1 tsp turmeric Powder
  18. 2 tsp salt
  19. 2 tbsp Vegetable oil
  20. 2 tsp Green chilli Finely Chopped
  21. 2 tbsp lemon Juice
  22. 200 g curd
  23. 2 tbso mint Chopped
  24. 2 tbsp coriander Chopped
  25. 1/4 cup Golden Fried onion
  26. For assembling the biryani
  27. 1/2 cup Milk
  28. 10-12 strands saffron Soaked in 2 tbsp milk
  29. 1/2 cup Golden Fried onion
  30. 2 tbsp ghee


  1. Wash the rice and soak in water for 40-45 minutes.
  2. Heat water in a large pot.
  3. Take a cloth and add black cardamom, green cardamom, javitri, cloves, cumin seeds, black peppercorn, cinnamon and bay leaf and make a potli.
  4. Add potli masala, shahi jeera and salt in the pot and bring the water to a boil.
  5. Drain the rice and add it in the boiling water.
  6. For the Chicken; Mix chicken with ginger paste, garlic paste, garam masala powder, red chilli powder, turmeric powder, salt, vegetable oil, green chilli and lemon juice and marinate for 10-12 hours.
  7. Add Curd, Mint, coriander and golden fried onion in the marinated chicken and mix well.
  8. Assembling the biryani; Transfer the chicken along with the marinade in a heavy bottom pan.
  9. Once the rice gets 20% cooked, take out half of the rice and top it over the chicken.
  10. Once the remaining rice is cooked to 80 %, take it out and top it over the 20% cooked rice.
  11. Sprinkle 1/2 cup milk, saffron soaked in water , golden brown onion and ghee on top.
  12. Cover the pan tightly with a lid.
  13. Place the pan on a very slow heat for 40-45 minutes.
  14. Remove the lid and mix the biryani gently.
  15. Serve hot.

Reviews (1)  

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Hema Mallik
Hema Mallik   Apr-10-2018

Would love to try this.

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