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4.34 from 9 votes

chicken biryani recipe restaurant style

A delicious hyderabadi chicken biryani recipe made using dum method which can be made during several occasions.
Prep Time1 hr
Cook Time1 hr
Total Time2 hrs
Course: chicken
Cuisine: Hyderabadi
Servings: 4
Calories: 700kcal
Author: Asiya


For marinating chicken:

  • 750 gms chicken cleaned and washed well
  • salt - to taste
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1 tsp full ginger garlic paste
  • 1/2 tsp garam masala powder (powder of cloves, cardamom, cinnamon, black pepper)
  • 1/2 tsp black pepper powder (kali mirch powder)
  • 1/2 bunch coriander leaves
  • 10-12 mint leaves
  • 6 green chillies vertically slit
  • 1 cup fried onions (5-6 medium size onions deep fried)
  • 1 cup beaten yogurt
  • 1/2 tsp green cardamom powder
  • 1 tbsp lemon extracted juice
  • 1 tbsp oil

For giving dum:

  • 600 gms basmati rice
  • salt - to taste
  • whole garam masala (4 small cinnamon sticks, 4 cloves, 3 cardamoms, 6-7 black pepper corns)
  • 1 tsp shahi zeera/caraway seeds
  • 1 tsp oil

For garnishing/seasoning while giving dum:

  • 1/2 tsp green cardamom powder
  • 2 tbsp fried onions
  • 1 tbsp lemon juice
  • 8-10 mint leaves
  • 2 tbsp freshly chopped coriander leaves
  • 1 tbsp onion flavored oil (oil remained after frying onions)
  • 1 tsp ghee
  • 3-4 saffron strands mixed with 2 tbsp of milk


Marinating chicken:

  • Firstly, in a bowl, add the chicken pieces, add salt, red chilli powder, turmeric powder, ginger garlic paste, garam masala powder, black pepper corn powder, coriander leaves, mint leaves, slit green chillies, fried onions.
  • Mix this whole mixture well.
  • Add beaten yogurt, green cardamom powder, lemon extract, oil.
  • Mix the whole marinade well so that the masala is coated well to every chicken piece.
  • After mixing well, marinate the chicken for half an hour.

Cooking the rice:

  • Wash the basmati rice and soak the rice in water for about 30-35 minutes.
  • Take a handi, add water into it, add salt as per taste, add whole garam masala (cinnamon sticks, cloves, cardamoms, black pepper corns).
  • Add shahi zeera and bring the water to a boil.
  • Add the soaked rice into the boiling water.
  • Cook the rice until it is 70% done or for about 7-8 minutes.
  • Switch off the flame and strain the rice.

Giving dum:

  • Take a handi, add little oil all over the base.
  • Add the marinated chicken at the base and spread the marinade evenly.
  • Over the chicken, add the rice that has been strained and spread it evenly.
  • Finally garnish the biryani with green cardamom powder, some fried onions, coriander leaves, mint leaves, lemon extract, some oil, ghee, saffron flavored milk.
  • Cover the handi with a lid.
  • Place a tawa on the stove.
  • Place the handi on the tawa.
  • Dum the biryani on high flame for 15 minutes.
  • Dum the biryani on low flame for 30-35 minutes.
  • Switch off the flame.
  • Biryani is done.
  • Serve the chicken biryani.
  • Watch the video procedure above.



  • Follow the tip mentioned in the blog post for a perfect biryani.


Calories: 700kcal