Go Back
+ servings
Print Recipe
4.58 from 21 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
Like and Follow on Facebook:Like or Follow us on our facebook page @YummyIndianKitchen to receive all the latest posts and videos from this blog....
SUBSCRIBE TO OUR YOUTUBE CHANNELTo watch our recipe videos do SUBSCRIBE! and do not forget to press the bell icon to receive every update!!!
Tried this recipe?Mention @yummyindiankitchen or tag #yummyindiankitchen!