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3.5 from 2 votes

hyderabadi chicken biryani recipe, hyderabadi biryani

A pakki yakhni method of making chicken biryani by cooking chicken before giving dum.
Prep Time35 mins
Cook Time1 hr
Total Time1 hr 35 mins
Course: chicken
Cuisine: Hyderabadi
Servings: 3
Calories: 660kcal
Author: Asiya


To cook chicken:

  • 2 tbsp oil
  • whole garam masala 1 cinnamon stick, 3 cloves, 1 cardamom
  • 1 tbsp ginger garlic paste
  • 750 gms chicken cleaned and washed well
  • salt - to taste
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder/haldi
  • 6-7 slit green chillies
  • 2 tbsp chopped coriander leaves
  • 1 cup fried onions
  • 3/4 cup beaten yogurt
  • 1/2 tsp garam masala powder
  • 1/4 tsp black pepper corn powder/kali mirch powder
  • 2 cups water

To cook rice:

  • 600 gms basmati rice
  • 2-3 glasses of water
  • salt to taste
  • whole garam masala 1 cinnamon stick, 5-6 black pepper corns, 1 cardamom, 3 cloves
  • 1/2 tsp shahi zeera/caraway seeds
  • 1 tbsp oil
  • 1 tbsp lemon extract

To give dum and garnishing:

  • 1 tbsp lemon extract
  • 2 tbsp fresh mint leaves/pudina
  • 2 tbsp fresh coriander leaves/hara dhaniya
  • 1 tbsp saffron flavored milk or orange food color mixed in 2-3 tbsp milk
  • 1 tbsp oil
  • 1/4 cup fried onions
  • 1 tsp ghee


Step 1(Cooking of chicken):

  • Firstly, take a heavy bottomed, flat base non stick handi, add oil and heat it.
  • Add whole garam masala.
  • Add ginger garlic paste and saute for minutes on low flame to get rid of raw smell.
  • Add chicken, mix and roast the chicken until the color changes.
  • Add salt as per taste, red chilli powder, turmeric powder, mix well and cook the masala for 2-3 minutes on low flame.
  • Add slit green chillies, chopped coriander leaves, fried onions, mix well and cook the gravy for 3-4 minutes on low flame.
  • Add beaten yogurt, mix and cook the chicken gravy on low flame until oil leaves the sides.
  • Add garam masala powder, black pepper corn powder, give a mix.
  • Add 2 cups of water into the chicken gravy, mix and cook the chicken for 5 minutes on low flame by covering the lid.
  • While the chicken is getting cooked, cook the rice as well.

Step 2(Cooking of rice):

  • Wash the basmati rice and soak the rice for about 20 minutes while the chicken is getting cooked.
  • Take a pan, add water for boiling.
  • Into the water add salt as per taste, whole garam masala such as cinnamon stick, black pepper corns, cardamom, cloves, shahi zeera.
  • Add oil into the water and lemon extract too into the water.
  • Bring the water to a boil.
  • Add the soaked rice into the boiling water.
  • Stir and cook the rice until it is 85% cooked.
  • Switch off the flame.
  • Strain the rice with the help of a strainer.
  • Place the strained rice aside.

Step 3 (Giving of the dum):

  • Check if the chicken is 3/4th cooked or not.
  • Now, over the chicken add the complete rice and spread it evenly.
  • Add the lemon extract all over the rice.
  • Add the mint leaves.
  • Pour the saffron infused milk all over the rice.
  • Add oil and fried onions all over, spread the onions evenly.
  • Add ghee all over the rice.
  • Cover the lid of the handi.
  • Cover the hole of the lid with a clove or atta dough if there is a hole.
  • Place a tawa on the stove.
  • Place the handi on the tawa.
  • Dum on high flame for 10 minutes.
  • Dum on low flame to medium flame for 10 more minutes.
  • Switch off the flame.
  • Take the biryani out from the bottom to the top.
  • Serve it hot on a plate.
  • Garnish with lemon wedges or onions rings.
  • Serve hot with raita.


1. Here I have used basmati rice but if is not available at home then one can make use of ordinary rice too.
2. Saffron flavored milk is nothing but 3-4 saffron strands soaked in 2-3 tbsp milk or we can also mix orange food color in some milk and add to the rice. We can use either of the colors to add to the biryani.
3. Always place a tawa/griddle while giving dum or else the base of the handi or vessel gets burnt.
4. While washing chicken always make sure that the chicken is washed well with turmeric powder or lemon extract.


Calories: 660kcal
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