Hyderabadi Biryani, one of the most popular biryani recipes, is a delicacy from the south that has spread throughout the country and even internationally. This flavorful and exquisite gastronomical magic is typically prepared for dinner gatherings in north Indian kitchens. Make it at home to make a statement at your next dinner party, and you’ll thank us afterwards!

Chicken Dum in Hyderabadi Style Biryani is a time-consuming process, but it is also the simplest. Once you grasp it, you can master the technique of preparing any type of biryani, whether it’s chicken, mutton, or vegetarian.

The Chicken Dum Biryani recipe I’m presenting today is incredibly tasty, and the procedures are very simple to follow.


To marinate chicken:

  • 750 gms chicken pieces (clean and wash well)
  • salt to taste
  • 1 tsp red chili powder
  • ½ tsp turmeric powder
  • 1 tsp ginger garlic paste
  • 2 small cinnamon sticks (dalchini)
  • 3 cloves
  • ½ tsp cardamom powder/ elaichi powder
  • ½ tsp shahi zeera
  • ½ tsp garam masala powder
  • ¾ cup yogurt
  • 1 tsp green chili paste (green chili and coriander leaves blended paste with a pinch of salt)
  • ½ cup fried onions (crush and add)
  • ½ tsp black pepper powder
  • 1 tbsp oil
  • 3-4 chopped mint leaves
  • 1 tsp lemon extracted juice
  • 2 tbsp coriander leaves

To boil rice:

  • Basmati Rice 750 gms
  • enough water to boil the rice
  • 1 cinnamon stick
  • 3 cloves
  • 6-8 black peppercorns
  • ½ tsp shahi zeera
  • 2 cardamoms
  • salt to taste
  • 1 tsp oil

To garnish during dum:

  • 2 tbsp crushed fried onions
  • 1 tbsp chopped coriander and mint leaves
  • 2-3 saffron strands soaked in milk
  • 2 tbsp saffron food color
  • 1 tsp clarified butter/ ghee

Step by step procedure:

Chicken Marination:

  • Add salt to the chicken, red chili powder, turmeric powder, ginger garlic paste, cinnamon sticks, cloves.
  • Also, add cardamom powder, shahi zeera, garam masala powder, yogurt, green chili paste, mix well
  • Add crushed fried onions and mix everything well.
  • Add black pepper powder, oil, chopped mint leaves, lemon extracted juice, coriander leaves, mix well.
  • Cover and Marinate in the refrigerator for at least 1 to 2 hours.

Boiling the rice:

  • Add a good amount of water in a cooking pot.
  • Add whole spices such as cinnamon sticks, cloves, shahi jeera, cardamoms, black peppercorns, salt to taste, and oil.
  • Bring the water to a boil.
  • Add soaked basmati rice into the boiling water.
  • Stir in between and cook the rice until 75% done or for about 10 minutes.
  • Strain the rice.

Dum procedure:

  • Place a tawa.
  • Place a cooking pot on the tawa.
  • Add little oil at the base, add the marinated chicken, and spread evenly.
  • Add the strained rice.
  • Spread evenly.
  • Top it with crushed fried onions, chopped coriander and mint leaves, saffron strands soaked in milk, saffron food color, clarified butter/ ghee
  • Cover tightly with an aluminium foil.
  • Cover with a lid.
  • Dum on high flame for 10 minutes and on low flame for 30 minutes.
  • Biryani is ready to serve.


  • 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 tastier the chicken would turn out.
  • If one is looking for a 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 a 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.

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