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4.58 from 19 votes

Hyderabadi Chicken Dum Biryani Recipe

A delicious rice delicacy from Hyderabad- Hyderabadi Chicken Dum Biryani Recipe
Prep Time2 hrs
Cook Time45 mins
Total Time2 hrs 45 mins
Course: dinner
Cuisine: Indian
Servings: 6
Calories: 600kcal
Author: Asiya


For Chicken Marination:

  • 11/2 kg chicken cut into large pieces
  • 2 tbsp ginger garlic paste
  • 2 tbsp red chilli powder
  • 1 tsp turmeric powder
  • salt as per taste
  • 1 bunch coriander leaves
  • 1 bunch mint leaves
  • 7 - 8 green chillies
  • 1 tsp caraway seeds shahi zeera
  • 3 - 4 cloves loung
  • 2 cinnamon sticks dalchini
  • 3 - 4 cardamoms elaichi
  • 3 - 4 black pepper corns kali mirch
  • 2 cups fried golden brown onions
  • 2 cups yogurt
  • 1 tbsp oil
  • 1 tbsp lemon juice
  • tsp garam masala powder

For the Rice:

  • Water for boiling
  • 1 kg basmati rice
  • 2-3 cloves loung
  • 1 cinnamon stick dalchini
  • 2-3 cardamoms elaichi
  • 1 tsp caraway seeds shahi zeera
  • 2 - 3 black pepper corns kali mirch
  • 1 tbsp lemon juice
  • salt - to taste

For Dum Seasoning:

  • 2 tbsp oil
  • 2 tbsp coriander leaves
  • 2 tbsp mint leaves
  • 2 tbsp fried onions
  • 1 tbsp lemon juice
  • 1 cup saffron flavored milk
  • 1 tbsp ghee
  • 1 cup water

For Garnishing:

  • Fried onions


For The Chicken Marination:

  • Wash the chicken pieces well with lemon juice and water and strain the chicken completely.
  • Add ginger garlic paste into it.
  • Add red chilli powder, turmeric powder, salt and mix well.
  • In a blender add a bunch of coriander leaves, a bunch of mint leaves, green chillies, add a pinch of salt and make the paste called as green paste or hara masala paste.
  • Add the green paste to the chicken marinade.
  • Add whole garam masala that is cardamom, cinnamon, cloves, black pepper corns, caraway seeds.
  • Mix the whole mixture well.
  • Crush the onions and add into the marinade.
  • Add beaten yogurt and mix well.
  • Add oil over the marinade and mix well.
  • Add garam masala powder and lemon juice and mix well.
  • Check the taste of salt and add if required.
  • Rest this marinade inside the refrigerator for about 45 minutes to 1 hour.

Procedure To Cook The Rice:

  • Firstly, wash the basmati rice and soak it for about 35 minutes.
  • Take a cooking pot, add water generously into it.
  • Into the water, add salt as per taste, cinnamon stick, cloves, shahi zeera, black pepper corns, cardamoms.
  • Bring the water to a boil.
  • When the water starts boiling, add the soaked rice into it.
  • Cook the rice for about 6 - 7 minutes until it is three fourth done.
  • Strain the rice completely and rest the strained rice aside.

Procedure To Give The Dum:

  • In a cooking pot, to the base add oil and spill it all over the base.
  • Add the chicken marinade into it and spread it evenly.
  • Add the rice which has been cooked into it.
  • Spread the rice evenly all over the marinade.
  • Season the rice with coriander leaves, mint leaves, fried onions.
  • Add lemon juice all over the rice.
  • Add saffron flavored milk(2 saffron strands added into the 1/4th cup of milk to get orange red color).
  • Add ghee into it.
  • Add little water all over the rice(optional).
  • Make a chapathi dough and seal the lid and the cooking pot tightly with the dough.
  • Switch on the flame, put the cooking pot onto the flame.
  • Dum the biryani on sim flame for about 45 minutes.

Procedure to take the biryani out:

  • Take the biryani out with a spatula from one corner side and when taken out, the spoon has to go deep down and should come out with the rice and chicken.
  • Serve the lip smacking biryani on a serving plate.
  • Garnish the hyderabadi chicken dum biryani with fried onions.
  • Also it can be garnished with coriander and mint leaves.
  • And also serve it with lemon slices and raw onion rings.


  • Using basmati rice while making biryani makes the biryani very delicious.
  • Always soak the rice when the period of chicken marination is about to complete.
  • Start boiling rice for water when rice has been soaked for about ten minutes.
  • Do not cook the rice for a long time as the rice becomes soggy while giving dum.
  • The longer the time of marination, the more tastier the chicken would turn out.
  • If one is looking for more spicy flavor then the spices can be added more in quantity or can be reduced if less spicy flavor is required.
  • Using fresh herbs gives wonderful fragrance to the biryani.
  • Always check the salt taste while cooking rice, else the biryani would not get the required taste.
  • Another way of giving dum is, the cooking pot should be placed on a high flame and then simmer the flame and place a tawa/griddle below the cooking pot and dum for about 35 minutes.
  • Placing a tawa below the cooking vessel prevents the base of the cooking vessel from burning.


Calories: 600kcal
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