Hyderabadi Chicken Dum Biryani


  • 1 kg chicken, washed and drained completely
  • 2 large onions, finely sliced
  • 3 tbsp chopped coriander leaves
  • 1/3 cup mint 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
  • 8-10 green chillies, make a small slit in them
  • 1.5 tbsp ginger garlic paste
  • 1 tbsp red chilli pwd
  • 1/4 tsp turmeric powder
  • 3/4 tbsp coriander powder
  • 1/2 cup chopped coriander leaves
  • 1/2 cup mint leaves
  • Juice of 1 lemon
  • 1 3/4 tbsp salt

Biryani Masala Powder –

8 cloves
1″ cinnamon stick
4 green cardamoms
3/4 tsp shahi jeera (caraway seeds)
12 peppercorns

For Rice –

  • 4 cups Basmati rice (1 kg)
  • 6 cloves
  • 3 cardamoms
  • 1″ cinnamon stick
  • 3 bay leaves
  • 1 star anise
  • 10 mint leaves
  • 1 tbsp oil
  • 1.5 tbsp salt
  • Water as required

Method –

  1. Heat 3 tbsp oil + 1 tbsp ghee in a kadhai.
  2. Once hot, reduce flame and add the sliced onions and fry till they reach a nice golden brown color.
  3. Remove the fried onions with a slotted spoon immediately as they quickly turn a darker color.
  4. Set aside to cool.
  5. Marinate chicken with the ingredients called for ‘marination’ along with three fourth of the biryani masala powder and 3 tbsps of the fried onions.
  6. Leave to marinate overnight in the refrigerator
  7. Add the saffron to the lukewarm milk and combine well. Keep aside.
  8. Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, cardamom, oil, salt till it is half cooked.
  9. Strain the water and spread the rice on a large wide plate.
  10. Take a wide deep vessel to prepare the biryani.
  11. Add the leftover oil+ghee mixture (after frying the onions), add the marinated chicken and spread out over the vessel.
  12. Cook on high for 2 min.
  13. Add a tbsp of oil over the chicken pieces. Reduce flame.
  14. 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.
  15. Next, sprinkle half of the chopped coriander leaves, half of the mint leaves, and a large pinch of biryani masala.
  16. Pour 1.5 tbsp of saffron milk over the rice.
  17. Over this layer, spread the remaining rice.
  18. Again pour half a tbsp of ghee all over, add remaining caramelized onions and spread over the rice.
  19. Finally, sprinkle the remaining chopped coriander leaves, mint leaves and a large pinch of biryani masala.
  20. Sprinkle the remaining saffron milk over the rice.
  21. Cover with lid and place a heavy weight over the lid
  22. Seal the edges of the lid with wheat dough
  23. Cook on high flame for 2 minutes
  24. Remove the vessel from the stove and place an iron tawa.
  25. Increase the flame and allow the tawa to turn hot.
  26. Reduce to low flame and place the biryani vessel on the iron tawa and cook biryani for 20-25 mins.
  27. Turn off heat and do not remove lid for 10 minutes
  28. After 10 minutes , remove the lid, mix gently and serve hot with raita


  1. Sowmya says:

    Love the hyderabadi flavours

    Liked by 1 person

    1. NanC2806 says:

      Glad u like it

      Liked by 1 person

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