• Hyderabadi Dum Chicken Biryani

    August 20th, 2010MammuNon Vegetarian, Rice

    There are many versions of Hyderabadi biryani and this is one of the easiest recipes I found. I been following this recipe from over 2 years and my family love this. I felt the chicken is more tasty if marinated over night, and home fried onions adds special taste to the dish.

    Each ingredient contributes its own taste and flavor to the dish, so I suggest you to add all these ingredients though it looks like a big list 🙂


    For Biryani:
    1. Basmati Rice – 4 Rice cooker cups (I measure rice with rice cooker cups and rest with US standard cups)
    2. Chicken – 2 pounds/1kg, with or without bones cut into medium sized pieces
    3. Oil – 1 tablespoon
    4. Salt – 2 tablespoon
    5. Cardamoms – 2
    6. Star anise -1
    7. Food color/Saffron – Soak in 1 tablespoon of water.

    For marination:
    1. Cloves/Lavang – 6
    2. Cinnamon/Dalchini – 1 inch piece
    3. Cardamom/Elachi – 4
    4. Star Anise – 2
    5. Black Cardamon – 2
    6. Bay leaves – 5-6
    7. Black peppers – 20
    8. Javitri/Mace – 2
    9. Shaji Jeera/Black Cumin seeds – 1 teaspoon
    10. Yogurt/Curd – 1 1/2 Cup
    11. Green chilies – 2, Split
    12. Red chili powder – 1 teaspoon
    13. Salt – 1 teaspoon
    14. Mint – 1 cup, chopped
    15. Cilantro – 1 cup, chopped
    16. Lemon juice – 2 tablespoons
    17. Turmeric – 1/2 teaspoon
    18. Ginger Garlic paste – 2 tablespoons
    19. Oil – 2 teaspoons

    Cooking Procedure

    1. Wash chicken pieces and drain completely. Make small slits into the chicken pieces with knife, in this way the spices incorporates well into the chicken. Add salt, lemon juice, turmeric and leave for 10 minutes. Add rest of the ingredients for marination and refrigerate overnight, or at least 3-4 hours.

    2. Rinse the rice and soak it in water for 30 minutes. In a heavy deep pan boil about 2 liters of water. Let the water bubble, add salt, cardamoms, star anise, oil to the boiling water and cook for 1 more minute. Now add rice and cook for just 5-6 minutes under medium-high heat(7 out 10 flame setting).

    3. Drain the rice immediately. In a different pan add the chicken pieces, spread them flat and add the rice on top of the chicken pieces. Spread rice in the pan, pour saffron water, so that it spreads on some of the rice. Cover with a cloth and keep a plate or some heavy item on top so that the flavor wont go away, and cook for 10 minutes under medium heat(5 out of 10 heat setting) , 10 minutes under high heat(7 out of 10 heat setting) and again 10 minutes under medium heat(30 minutes total).

    4. Transfer the rice and chicken pieces into a wide bowl and mix them together.

    Garnish with some onions, lemon and serve hot with sherwa and raita.


18 responses to “Hyderabadi Dum Chicken Biryani” RSS icon

  • Can I confirm that you do not cook the chicken. after marinating overnight you just take it out and place it with the rice?

    • No, have to cook the chicken after adding rice on top of it. I updated the recipe with the timings for cooking the chicken.

  • I am going to make it for the weekend, thanks for sharing.

  • ila cook cheste chicken kinda madipotundhi kada……how to resolve it…

    • hi nandu,
      usually it wont stick to the pan if you have a heavy bottom pan and follow the timings. anyways you can also add a teaspoon of oil in the bottom and then add the chicken pieces.

  • is it necessary to cook the marinated chicken for sometime before layering rice on top of it?Is it good if we use chicken thighs with bones?

    • No padma, you can layer it as soon as you add the chicken. As chicken pieces sits at bottom, they get cooked faster and rice gets cooked slowly. Thigh meat is very tender and goes good with biryani.

  • can v can add some nuts and some nuts puree in the chicken to give more royal taste

    • Yes Priya, you can always add nuts to biryani, but that will be more like nawabi biryani than dum biryani. Nuts gives a sweet taste, if you add them as puree, and will change the actual spice taste of hyderabadi dum biryani. So, I don’t recommend adding them, especially like puree.

  • Do we add fried onions while serving, or isit just raw onions

  • Is same method n same ingridians for mutton biryani r need add anything extra??

    • hi Padma,

      Usually mutton biryani needs a little more masala quantities than chicken biryani, you can use the same though.

  • is it same time n same ingrediance for mutton biryani?im planning 2 cook that 2moro..tks..

  • Astha Ghansiyal

    Hi, I made chicken biryani for the first time following your recipe and it turned out really great.I always thought making biryani would be like a world war cuz there are so many ingredients and flavours you have to deal with but your recipe was quite simple yet delicious…Thanks soo much for the amazing recipe

  • I made this briyani yesterday .I didn’t use pressure cooker to make the briyani and instead used awide open stick heavy bottom pan with glass lid. Some of the rice was little broken will cooker be better ? It was v tasty.I loved it.I didnt use shahi jeera & black cardomon coz i didnt have it. I used fennel seeds instead.

  • How do you cook the side-sauce?

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