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Hyderabadi Dum Biryani

Hyderabadi Dum Biryani

RECIPE NAME: Hyderabadi Chicken Dum Biryani

SERVING: 10 pax

PREPARATION TIME: 1 hour 15 mins

SKILL: Intermediate


  • Heat 3 tbsp oil and 1 tbsp ghee in a vessel. Once hot, reduce flame and add the sliced onions and fry till they reach a nice golden brown color. Remove the fried onions with a slotted spoon immediately as they quickly turn a darker color. Set aside to cool.
  • Marinate chicken with the ingredients called for 'marination' along with three fourth of the biryani masala powder and 3 tbsps of the fried onions. Keep aside for 4 hrs. While the chicken is marinating, work on the rest of the preparation.
  • Add the saffron to the lukewarm milk and combine well. Keep aside.
  • Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, cardamom, oil, salt till its half cooked. Strain the water and spread the rice on a large wide plate.
  • Take a wide deep vessel to prepare the biryani. Add the leftover oil and ghee mixture (after frying the onions), add the marinated chicken and spread out over the vessel. Cook on high flame for 2 min. Add a tbsp of oil over the chicken pieces. Lower the flame.
  • Spread half of the rice over the chicken layer, pour half a tbsp of ghee all over the rice, add half of the caramelized onions and spread over the rice. Next, sprinkle half of the chopped coriander leaves, half of the mint leaves, and a large pinch of biryani masala. Pour 1 1/2 tbsps of saffron milk over the rice.
  • Over this layer, spread the remaining rice. Again pour half a tbsp of ghee all over, add remaining caramelized onions and spread over the rice. Finally, sprinkle the remaining chopped coriander leaves, mint leaves and a large pinch of biryani masala. Sprinkle the remaining saffron milk over the rice.
  • Place lid and over the lid, place a heavyweight. Seal the edges with wheat dough. Cook on high flame for 2 mins.
  • Remove the vessel from the stove and place an iron tawa. Increase the flame and allow the tawa to turn hot.
  • Reduce to low flame and place the biryani vessel on the iron tawa and cook biryani for 20-25 mins. Turn off heat and do not remove the lid for 10 mins.
  • After 10 mins, remove the lid, mix gently and serve hot with raita and chicken curry.



  • 1 kg chicken
  • 2 large onions, finely sliced
  • 3 tbsps chopped coriander leaves
  • 1/3 cup pudina leaves
  • 1/2 tsp saffron
  • 3 tbsp lukewarm milk
  • Salt to taste
  • 2 tbsps ghee + 4 tbsps oil

For marination:

  • 3/4 cup sour thick curd/yogurt
  • 8-10 green chillies
  • 1 1/2 tbsps ginger garlic paste
  • 1 tbsp red chilli powder
  • 1/4 tsp turmeric powder
  • 3/4 tbsp coriander powder
  • 1/2 cup chopped coriander leaves
  • 1/2 cup pudina leaves
  • Juice of 1 lemon
  • 1 3/4 tsp salt
  • Biryani masala
  • 8 cloves
  • 1" cinnamon stick
  • 4 elaichi/cardamom
  • 3/4 tsp shah jeera
  • 12 pepper corns

Ingredients to cook rice:

  • 4 cups Basmati rice
  •  6 cloves
  •  3 cardamoms
  • 1" cinnamon stick
  • 3 bay leaves
  • 1 marathi mogga
  • 1 star anise
  •  10 mint leaves
  • 1 tbsp oil
  • 1 1/2 tbsps salt
  • Water as required



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