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Hyderabadi Chicken Dum Biryani

Hyderabadi chicken dum biryani

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Hyderabadi Chicken Dum Biryani Recipe, How To Make Hyderabadi Chicken Dum Biryani Recipe

Hyderabadi chicken biryani is a famous dish from the cuisines of India popular throughout the world. The flavors of chicken cooked with basmati rice and freshly ground spices will tempt you to have more.

Hyderabadi Chicken Biryani is the technique of cooking Biryani helps to make the recipe much more delicious because the closing accomplishes maturing. Inside it the ingredients relieve utmost flavour and fragrance which boosts the richness of the recipe.

 There are Read More..

About Recipe

How to make Hyderabadi chicken dum biryani

(9 ratings)
4 reviews so far
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
Hyderabadi chicken dum biryani
Author : Vahchef
Main Ingredient : Chicken
Servings : 4 persons
Published date : March 22, 2019

Ingredients used in Hyderabadi chicken dum biryani
• Chicken - 500 grams.
• Curd - 250 grams.
• Rice - 500 grams.
• Ginger garlic paste - 2 tablespoons.
• Cumin powder - 1 tablespoon.
• Coriander powder - 1 tablespoon.
• Turmeric - 1 tablespoon.
• Cinnamon stick (1 inch) - 2 big.
• Green cardamom - 15 numbers.
• Cloves - 15 numbers.
• Black cardamom - 2 numbers.
• Star anise - 3 numbers.
• Red chilli powder - 2 tablespoons.
• Mace - 2 numbers.
• Green chillies - 3 big.
• Onions - 2 big.
• Sahijeera(black cumin) - 1 tablespoon.
• Coriander leaves - 1 bunch.
• Mint leaves - 1 bunch.
• Butter - 200 grams.
• Lemon juice - 1 tea spoon.

Biryani masala preparation:

  • Take a blender jar grind 10 cloves, 10 green cardamoms, 1 cinnamon and half tablespoon of Shah jeera and grind it to a coarse powder.

Deep fries:

  • Cut the onions into slices and deep fry till golden colour.


  • Chop coriander leaves, mint leaves, green chillies and keep aside.


  • Take curd in pressure cooker, add chicken, chopped mint leaves, coriander leaves, green chilies, red chili powder, turmeric powder, salt, butter, powder of ( cloves, green cardamom, cinnamon, Black Cardamom, shah jeera) 1 tablespoon, ginger garlic paste, cumin powder, fried onions, coriander powder, lemon juice and star anise , mix them all and cover that with the cap. Marinate it for 2 hours.

Biryani preparation:

  1. Soak the rice and drain the water and take a funnel fill with water put it on the stove boil the water add salt to that and 1 spoon of shah jeera boil it by adding 2 tablespoons of oil once the water is bubbling then add the rice, boil the rice till 60% cooked.
  2. Once the rice got boiled 60%, drain the water and add the rice on top of the marinated chicken (optional: if u want to add colour, you can add) close the cap and put the weight(whistle).
  3. Then put it on the stove, cook for 15 minutes on a medium flame and 10 minutes on low flame. Later switch off the stove and wait till the pressure come down in cooker. Open the cap and mix that from down and enjoy the biryani.

Cooking with images


Hyderabadi Chicken Biryani is the technique of cooking Biryani helps to make the recipe much more delicious because the closing accomplishes maturing. Inside it the ingredients relieve utmost flavour and fragrance which boosts the richness of the recipe.

 There are various kinds of biryanis in India. The most well-known biryani is Hyderabadi dum(steam) biryani that is considered to be produced in Nizam kitchen the very first time. There are lots of stories about how it was initially made but the truth is that this is among the perfect Biryani. This biryani is steam cooked with uncooked mutton and Basmati (Indian long grain) rice with seasonings.  Generally, Hyderabadi dum biryani is cooked with mutton. But these days’ chicken, fish and prawns will also be found in making dum biryani.

 Biryani using ‘dum’ approach has become the lengthiest standing recipe to-make list. Dum biryani is actually unique, particularly when meat is included. Surprisingly, making chicken dum biryani is faster and simpler compared to veggie version due to a ton less cleaning and chopping of veggies. One and the only thing that requires some advance planning is the marination of the chicken, a move I wouldn't suggest missing due to the fact that is what results in the chicken extremely soft and maintain its very own when dum cooking the biryani.

 Chicken Dum Biryani has two variations, Kachha (raw) and Pakki (cooked) Biryani. When the biryani is cooked on dum, while you open the lid, your kitchen odours aromatic, vibrant with all the comforting fragrance of pure ghee and saffron and also the chicken cooked to soften within the mouth tenderness.

 Biryani is a couple of rice-based meals made out of seasoning, rice (generally basmati) and mutton, fish, chicken, eggs or veggies. The name hails from the Persian term berya(n) meaning "fried" or "roasted". Biryani was created by the cooks of Mughal Emperors. Lahore, Kashmir, Kolkata, Lucknow, Hyderabad, Delhi/Agra and Malabar are definitely the major centres of biryani dishes.

 Some things to make note of while preparing biryani. Use top quality aged Basmati rice, top quality chicken and also the finest saffron accessible. Marinate chicken not less than 4-6 hrs. and when not having enough time then a couple of hours will work. Any Hyderabadi will desire biryani and I hope you'll appreciate Dum Biryani prepared by using this recipe.


Comments & Reviews


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Recent comments

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Cheryl Craven Posted on Mon Aug 22 2016

I would like to make Hyderabadi chicken drum Biriyan but do not have a pressure cooker. Could i use the slow cooker and add the spices?

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Sathish Sirikonda Posted on Wed Jul 08 2015

which brand basmathi rice is good for biryani? can we know best basmathi rice?

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phani kumar Posted on Sun Feb 08 2015

please re upload the video......error occured while playing

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Kavita Posted on Mon Dec 15 2014

I failed many times for preparing a perfect biryani but with your guidelines it was so easy and simple. Thanks a lot because of you i was able to gain lots n lots of appreciation.

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