Chicken Hyderabadi Dum Biryani

Welcome to the flavorful world of Hyderabadi cuisine! Today, we're delving into the aromatic and mouthwatering dish known as Hyderabadi Chicken Dum Biryani.

Chicken Hyderabadi Dum Biryani

If you love savory dishes, then you should definitely try the scrumptious Hyderabadi Chicken Dum Biryani. Although many people shy away from making this dish because they believe it to be difficult, with our simple recipe, you'll find that it's actually quite straightforward.

Say goodbye to bland biryani and hello to a perfectly seasoned dish every time! This Hyderabadi Chicken Dum Biryani is not only simple to make but also fills your home with an irresistible aroma while it cooks. And when you finally open the pot, you'll be transported to food heaven.

This dish is famous for its fragrant rice, tender chicken, and a perfect balance of spices. The combination of marinated chicken, long-grain basmati rice, and a blend of traditional Indian spices creates a dish that is truly a treat for the senses. So, let's dive into the recipe and explore the art of making Hyderabadi Chicken Dum Biryani.

What Is Chicken Hyderabadi Dum Biryani?

  • Hyderabadi dum biryani is a traditional Indian dish that combines succulent chicken pieces with fragrant basmati rice, aromatic Indian spices, and a unique blend of seasonings. This dish is marinated with a mixture of ginger, garlic, chilies, lemon juice, and a variety of flavorful spices, and then cooked to perfection using the "dum" method. The result is a rich and flavorful biryani that is a staple of Indian cuisine.
  • The combination of tender chicken, fragrant rice, and a blend of traditional Indian spices creates a mouthwatering dish that is perfect for any occasion. Whether cooking for a special celebration or simply craving a taste of authentic Indian cuisine, chicken Hyderabadi dum biryani is sure to delight the senses and satisfy the appetite.

Why You'll Love Hyderabadi Chicken Dum Biryani?

  • Delicious Texture: The Hyderabadi Chicken Dum Biryani is a dish known for its rich and flavorful texture. The marinated chicken pieces are tender and juicy, while the rice is firm and grainy, creating a perfect combination of textures in every bite.
  • Aromatic and Flavorful: The combination of aromatic spices and herbs in the marination and dum process fills the dish with an irresistible fragrance that will make your mouth water. The layers of fried onions, mint, and coriander leaves add an extra depth of flavor to the dish.
  • Health Benefits: The use of yogurt in the marination not only tenderizes the chicken but also adds a dose of probiotics to the dish. Additionally, the aromatic spices like cinnamon, cloves, and cardamom used in the recipe are known for their various health benefits, making this biryani not only delicious but also nutritious.
  • Traditional Cooking Method: The traditional dum cooking method ensures that the flavors of the marinated chicken and rice are locked in, resulting in a dish that is full of depth and complexity.
  • Perfect for Special Occasions: Whether you're hosting a dinner party or celebrating a special occasion, the Hyderabadi Chicken Dum Biryani is the perfect dish to impress your guests with its beautiful presentation and tantalizing flavors.
  • Versatile and Adaptable: This recipe can be easily customized by adjusting the level of spices to suit your taste preferences, making it a versatile dish that can cater to a variety of palates.

Ingredients for Hyderabadi Chicken Dum Biryani

  • Basmati rice: Long-grain rice that adds a fragrant and nutty flavor to the biryani, providing the perfect base for the dish.
  • Chicken pieces: Protein source that absorbs the flavorful marinade and adds depth to the biryani.
  • Yogurt: Tenderizes the chicken and adds a creamy texture to the marinade, enhancing the overall flavor of the dish.
  • Mint and coriander leaves: Adds a fresh and herbaceous flavor to the biryani, providing a balance to the warm spices.
  • Saffron or yellow food color: Adds a vibrant color to the rice, making the biryani visually appealing.
  • Garam masala or biryani masala powder: A blend of aromatic spices that adds warmth and depth to the dish, elevating the overall flavor profile.

How To Make Hyderabadi Chicken Dum Biryani?

To make the delicious Hyderabadi chicken dum biryani, you will need to follow these steps for a flavorful experience.

  • First, marinate the chicken pieces with the specified ingredients for at least 2 hours, or preferably overnight for the best results.
  • Then, wash the rice until the water runs clear, soak it for 30 minutes, and set it aside.
  • Soak a dash of saffron in 1/4 cup of hot water and set it aside for later use.
  • Next, sprinkle cornflour over sliced onions and mix well. Fry the onions in oil until they turn brown, and divide them into 3 portions for marination, the dum process, and garnishing.
  • Pour the oil and one portion of the fried onions into the marinade, mix well, and set it aside.
  • Heat ghee in a pan, fry cashews and raisins until browned and puffed, and set them aside for later use.
  • In a large pot, bring 10 cups of water to a boil, then add the rice and cook for about 4 minutes, or until it is half-done. Drain the water completely and set the rice aside.
  • Transfer the marinated chicken to a heavy bottomed pan, spread it equally, and cook over medium heat for 5 minutes, stirring well.
  • Lower the heat to medium-low, spread the half-cooked rice over the chicken gravy, sprinkle the saffron water, reserved fried onions, mint, and coriander leaves, and ghee. Cover the pan and cook for another 10 minutes.
  • Heat an old tawa on low heat, transfer the rice pan over the tawa, and "dum" it for about 20 minutes.
  • After 20 minutes, remove the pan from heat and let it sit for another 10 minutes before opening the lid. Gently flip the rice and garnish it with fried onions, cashews, and raisins.

It is essential to follow the cooking time properly to avoid burning or sticking, as timing is crucial for making this biryani a success.

Serving Suggestions

  • Biryani Accompaniments: Consider serving the Hyderabadi chicken dum biryani with raita, a cooling yogurt-based side dish that complements the spicy flavors of the biryani. You can also pair it with a side of mirchi ka salan, a tangy and spicy curry made with green chilies, which adds an extra kick to the meal.
  • Fresh Salad: A simple fresh salad with cucumber, tomato, and onion, seasoned with lemon juice, salt, and pepper, can be a refreshing and light side dish to balance out the rich and flavorful biryani.
  • Pickles and Chutneys: A side of tangy and spicy pickles or chutneys, such as mango pickle or mint chutney, can add an extra burst of flavor to each bite of the biryani, enhancing the overall dining experience.
  • Papadum or Naan: Crispy papadum or soft and fluffy naan bread can serve as the perfect accompaniment to soak up the delicious biryani gravy and add a contrast in textures to the meal.
  • Beverages: Consider offering traditional Indian beverages like lassi, a refreshing yogurt-based drink, or masala chai, a spiced tea, to complement the bold and aromatic flavors of the Hyderabadi chicken dum biryani.
  • Dessert: Complete the meal with a sweet ending such as gulab jamun, a popular Indian dessert made of deep-fried milk solids soaked in a sweet syrup, or kheer, a creamy rice pudding flavored with cardamom and topped with nuts.

Remember, the key is to create a well-balanced and satisfying dining experience with a variety of flavors and textures to complement the star of the meal - the Hyderabadi chicken dum biryani.

Tips for Cooking Hyderabadi Chicken Dum Biryani

  • Marination Duration: It's important to marinate the chicken for at least 2 hours, but for the best results, marinate it overnight in the refrigerator. This will allow the flavors to fully develop and infuse into the chicken.
  • Cooking Technique: When cooking the rice, ensure that it is firm and grainy after boiling for 4 minutes. The rice should be only half-done at this stage to prevent it from becoming too soft and mushy during the final cooking process.
  • Importance of Garnishing: Garnishing plays a crucial role in the presentation of the biryani. The final dish should be adorned with fried onions, cashews, and raisins for a visually appealing and delicious finishing touch.
  • Proper Timing: Follow the cooking time properly to avoid burning or sticking of the chicken at the bottom of the pan. The timing is essential for achieving the perfect texture and flavor of the biryani.
  • Use of Aluminum Foil or Wet Cloth: When covering the pan for the final cooking process, ensure it is tightly sealed with aluminum foil or a wet cloth to trap the steam and cook the biryani evenly.
  • Dum Cooking Technique: Be patient during the "dum" process. Let the biryani cook over low heat for about 20 minutes on a heated tawa. This slow cooking process is crucial for allowing the flavors to meld and for the chicken and rice to fully cook.

By following these practical tips and techniques, you can create an authentic and flavorful Hyderabadi chicken dum biryani that will impress your family and friends.

Variations for Hyderabadi Chicken Dum Biryani

  • Vegetable Dum Biryani: For a vegetarian version, replace chicken with mixed vegetables such as carrots, peas, cauliflower, and potatoes. Follow the same cooking process as the chicken dum biryani and adjust the cooking time accordingly.
  • Egg Dum Biryani: Instead of chicken, use hard-boiled eggs for a flavorful and protein-packed biryani. Marinate the eggs with the same spices and yogurt as the chicken and follow the same cooking process.
  • Mutton Dum Biryani: Swap the chicken with mutton pieces for a rich and indulgent biryani. Adjust the cooking time to ensure the mutton is tender and perfectly cooked.
  • Fish Dum Biryani: Experiment with fish fillets for a seafood twist on the classic biryani. Marinate the fish pieces with the spices and yogurt, then layer with the half-cooked rice and follow the same cooking process.
  • Paneer Dum Biryani: Incorporate paneer cubes for a vegetarian protein option. Marinate the paneer with the spices and yogurt, then layer with the half-cooked rice and proceed with the dum cooking process.
  • Quinoa Dum Biryani: For a healthier alternative, replace the basmati rice with quinoa. Follow the same marination and cooking process, adjusting the cooking time for quinoa. Enjoy a nutritious and delicious version of the traditional Hyderabadi dum biryani.

How to Store Hyderabadi Chicken Dum Biryani

  • Properly store leftover biryani: Store any leftover biryani in an airtight container in the refrigerator to keep it fresh. This will prevent the rice from drying out and the flavors from diminishing.
  • Keep marinated chicken in the refrigerator: If you have marinated the chicken and are not cooking immediately, store it in the refrigerator to prevent it from spoiling. This will also allow the flavors to develop further.
  • Store dry ingredients in airtight containers: Keep the basmati rice and spices in airtight containers in a cool, dry place to maintain their freshness and flavor until the next use.
  • Freeze any extra biryani: If you have prepared a large batch of biryani and don't plan to consume it all at once, consider freezing individual portions. This will help retain the flavors and freshness for a longer period.
  • Use fresh ingredients: When making the biryani, ensure that all the ingredients, especially the chicken, are fresh. This will ensure the best flavor and quality in the final dish.
  • Refrigerate biryani within 2 hours: After cooking the biryani, refrigerate any leftovers within 2 hours to prevent bacterial growth and maintain the dish's freshness.

By following these simple storage tricks, you can ensure that your Hyderabadi Chicken Dum Biryani stays fresh and delicious for a longer period.

Frequently Asked Questions (FAQs)

1. How can I adjust the spice level of Hyderabadi chicken dum biryani?

  • To adjust the spice level of the biryani, you can increase or decrease the amount of green chilies and red chili powder in the marination. If you prefer a milder biryani, reduce the quantity of these ingredients.

2. What can I do if I don't have a heavy-bottomed pan for cooking the biryani?

  • If you don't have a heavy-bottomed pan, you can use a regular pan or a non-stick pan. Just make sure to keep the heat at a moderate level and monitor the cooking time to prevent burning.

3. Can I substitute basmati rice with another type of rice?

  • While basmati rice is traditionally used for Hyderabadi chicken dum biryani, you can use any long-grain rice as a substitute. Keep in mind that the cooking time and water ratio may vary for different types of rice.

4. Is it necessary to use saffron for coloring the biryani?

  • You can use a pinch of yellow food color as an alternative to saffron for coloring the biryani. If you prefer not to use food color, you can skip this step without affecting the flavor of the dish.

5. How do I prevent the chicken from burning at the bottom of the pan?

  • To prevent the chicken from burning, ensure that the heat is not too high while cooking. It's also important to follow the cooking times and adjust as needed based on the type of pan and heat level.

6. Can I use store-bought biryani masala instead of making my own?

  • Yes, you can use store-bought biryani masala if you prefer. Adjust the quantity as per the instructions on the package and taste the marination before adding additional spices.
  • Chicken Hyderabadi Dum Biryani 2016-11-07 05:07:15

Recipe Card

Chicken Hyderabadi Dum Biryani

Serves 3
Prep Time: 00:15
Cook Time: 00:45
Total Time: 01:00


For cooking rice:

  • 2 cups of basmati rice
  • 10 cups of water
  • 4 tsp of salt
  • 2 tbsp of oil
  • 1 bay leaf
  • 3 cloves
  • 1 inch cinnamon stick
  • 2 green cardamoms
  • 1 tsp of shahi jeera or caraway seeds

For Marination:

  • 500 gm of chicken pieces
  • 1 tbsp of ginger and garlic paste
  • 3 to 4 green chilies slited
  • 2 tsp of lemon juice
  • 1 tsp of red chili powder
  • 1/2 tsp of cumin powder
  • 1/4 tsp of turmeric powder
  • 1/2 sp of coriander powder
  • 1 & 1/2 tsp of garam masala or biryani masala powder
  • Handful of finely chopped mint leaves (divide into 2 portions, one for marination and another for dum process)
  • Handful of finely chopped coriander leaves (divide into 2 portions, one for marination and another for dum process)
  • 1 cup of yogurt
  • 1 & 1/2 tsp of salt
  • 10 black pepper corns
  • 4 cloves
  • 2 one inch cinnamon sticks
  • 1 star anise
  • 1 black cardamom
  • 3 green cardamom
  • 1/2 tsp of shahi jeera or caraway seeds or cumin seeds
  • 1 bay leaf

For frying onion:

  • 5 tbsp of oil
  • 2 medium sized onion sliced thinly
  • 2 tsp of corn flour

To Fry Cashews:

  • 1 tbsp of ghee
  • 10 cashew nuts
  • 20 raisins

For Colouring:

  • 1/4 cup of hot water
  • dash of saffron or a pinch of yellow food colour



  1. Marinate the chicken pieces with the ingredients given under marination for 2 hours or keep it in the refrigerator overnight.
  2. Wash the rice until the water runs clear and soak it for 30 mins. and keep it aside.
  3. Soak a dash of saffron in 1/4 cup of hot water and keep it aside.
  4. Sprinkle the cornflour over sliced onions and mix well.
  5. Heat 5 tbsp of oil in a pan and fry onions till they turn into brown in color, divide the fried onions into 3 portions, one for marination, one for dum process and another for garnishing.
  6. Then pour this oil and one portion of the fried onions in the marinade, mix well until combined. Heat a tbsp of ghee, fry cashews and raisins until browned and puffed and keep it aside for further use.

How to cook Hyderabadi chicken dum biryani

  1. Meanwhile, bring 10 cups of water to a boil in a large pot.
  2. When it boils add all the ingredients given under "For cooking rice" and the soaked rice (drain the water completely) and cook it for about 4 minutes or until it is half-done. Rice should be firm and grainy. Then drain the extra water in a colander and keep it aside.
  3. Transfer the marinated chicken in a heavy bottomed pan and spread it equally. Place this pan over medium heat and cook it for 5 minutes, saute well.
  4. Turn the heat to medium-low, spread the half-cooked rice equally over the chicken gravy, sprinkle the saffron water over the rice and spread the reserved fried onions, mint, and coriander leaves and ghee. Then cover the pan with aluminum foil or a wet cloth and close the lid, cook it for another 10 minutes (total cooking time is 15 minutes).
  5. While it cooks, heat an old tawa in another hot plate (big size) or burner, when it heats turn the heat to low.
  6. After 15 minutes, transfer the rice pan over the tawa and "dum" it for about 20 minutes. Now switch off heat, remove the pan from heat and keep it for another 10 minutes.
  7. After 10 minutes open the pan, flip the rice gently. Finally, garnish it with fried onions, cashews, and raisins.


  • Follow the cooking time properly, otherwise the chicken will burn or stick at the bottom of the pan, so timing is essential for making this biryani.
  • By Santhi Therese
  • The Indian Claypot:
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