Hyderabadi Dum Biryani

You must have noticed from my past posts that i have a sweet tooth....but this dish for me is the best non-vegetarian rice preparations ever!! :)
I used to always wonder how we get such lovely biryani in restaurants and why i cant prepare like them? Well, i am person who never gives up on things so soon. This must be my nth attempt to prepare biryani restaurant style, tried lots of recipes with variations and finally made it the way u can get in any restaurant!! Yay!!

Chicken Biryani Hyderabadi Dum Biryani

Chicken Biryani Hyderabadi dum Biryani


Hyderabadi Dum Biryani
  • For Marination:
  • 250 Gms Chicken
  • 1/2 tsp Caraway seeds,1 inch cinnamon stick,2 green cardamoms,5 cloves,5 black peppercorns,small piece of mace,small piece of nutmeg Powdered Spices
  • 2 Tablespoon Yogurt
  • 3 Green Chilies, chopped
  • 2 Tablespoon Ginger-Garlic Paste
  • 1 Teaspoon Red Chili Powder
  • 1/4 Teaspoon Turmeric Powder
  • 1 Teaspoon Garam Masala
  • 1 Teaspoon Biryani Masala Powder(I Used MDH)
  • 2 Tablespoon Ghee / Clarified Butter
  • 1 Lemon Juice
  • Salt as per taste
  • 1 Medium Sized Onion, long cut and deep fried
  • 1/2 Cup Mint leaves, chopped
  • 1/2 Cup Cilantro, chopped
  • For Rice:
  • 250 Gms Basmati Rice, washed and soaked for 1 hr
  • 2 Black Cardamoms
  • 2 Green Cardamoms
  • 5 Peppercorns
  • 2 Bay Leaves
  • Salt as per taste
  • 1 Inch Cinnamon stick
  • Food Color(optional)
  • For Garnish:
  • 1 Medium Sized Onion,cut and deep fried
  • 1/4 Cup Mint Leaves, chopped
  • 1/4 Cup Cilantro Choped
  • a Handful Dry Fruits,fried in ghee(Cashewnuts and Raisins)
  • a Pinch Saffron soaked in 2 Tablespoon Warm Milk
  • Fur Dum:
  • Dough / Aluminum Foil
  • Flat Griddle
Marinate the chicken with ghee,salt,yogurt,mint leaves,cilantro,powdered spices,onion fried,garam masala,turmeric powder,biryani masala,red chilli powder,lemon juice,green chilies chopped,ginger-garlic paste. Keep it in refrigerator for at least 6hrs.
Keep water to boil for cooking the rice. Add black and green cardamoms,bay leaves,peppercorns,salt and cinnamon.
When the water starts boiling add rice and cook till its 3/4th done.
Drain the rice and keep aside.
Divide the rice in portions as per your requirements and add food color to them. I divided rice into portions and added yellow color.
In a heavy bottom pan add marinated chicken and let it cook on medium flame. Do not add water as the chicken will start leaving water when it starts cooking. If you still feel that you need more gravy then you can add water as per your requirement.
When then the chicken is cooked almost 80% turn off the heat.
Now in a pan ,layer the rice over chicken,add chopped mint,cilantro,saffron milk,dry fruits and fried onion. Alternating layers of rice and chicken.
Keep the griddle on medium heat and keep the pan on the griddle. Seal the edges of the pan with dough or aluminum foil and cook for 15 mins.
Serve the biryani with raita or salad of your choice.
Prep time: Cook time: Total time: Yield: 3

    • You need to adjust the spice level as per your taste buds.
    •  Adding salt to rice is optional.
    • You can alternatively crush ginger-garlic-green chilies in mortar & pestle.
    • You can also increase the quantity of Biryani Masala Powder.

    Bon App├ętit !! :)

    Prasanna Hede
    Prasanna Hede


    1. must try recipe! However, 1 tsp MDH biryani masala _ is it the one with the whole garam masalas or is the biryani powder??

    2. Thanks :) yes its the biryani powder...actually u can use any brand :) Happy Cooking.