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Hyderabadi Dum Chicken Biriyani

  • Total Time: 1 hour


  • Chicken - cut into medium sized pieces - 400gm
  • Basmati Rice - 3 cups
  • Coriander leaves- a handful, finely chopped
  • Mint leaves- a handful, finely chopped
  • Boiled eggs - 2

For Marination of Chicken

  • Ginger-garlic paste- 2tbsp
  • Red chilli powder - 1 tbsp
  • Turmeric powder- 1 tsp
  • Garam masala powder - 1 tsp
  • Cardamon powder- 1 tsp
  • Yogurt - 1 cup
  • Ghee - 3 tbsp
  • Coriander leaves- a handful, finely chopped
  • Mint leaves- a handful, finely chopped
  • Green chillies- 3, finely chopped
  • 1/2 of the browned onions after 5 finely sliced onions are fried
  • Lime jiuce - of 1 lime
  • Salt- to taste

For Cooking Rice

  • Cinnamon- 1 inch stick
  • Cardamom - 3
  • Cloves- 3
  • Star anise - 2
  • Peppercorns- few
  • Cumin seeds- 1 tbsp
  • Bay leaves- 2
  • Salt- to taste
  • Water- 6 cups

For garnish:

  • Fried cashews- a handful



  1. Wash and soak rice in water and keep aside.
  2. Fry/brown the finely chopped onions and keep aside.
  3. Fry the boiled eggs and keep aside
  4. Take a deep heavy bottom vessel and let's marinate the chicken with the ingredients listed under marination. Keep aside.This is the same vessel that you would be using to layer the rice and completing the final dish.
  5. Heat water and add the ingredients for cooking the rice. Let it boil. Add the soaked rice and cook till 3/4th done.

Layering the Biriyani:

  1. To the marinated chicken, add a layer of the 3/4th cooked rice.
  2. Add about 2 tbsp of browned onions, mint leaves, coriander leaves, a tsp of garam masala powder and cardamon powder.
  3. Layer again with cooked rice and repeat the process.
  4. You can add 3 tbsp of saffron soaked in milk, 2 tbsp of ghee and fried cashews on top of this final layer.
  5. Add little more ghee on the sides of the rice so that it gets into the chicken beneath.
  6. Cover the vessel and you can either seal it with dough or a cloth. This helps in creating steam inside and retains the moisture. Cook in high heat for about eight minutes. And you can find steam coming out from the sides.
  7. Lower the flame and cook for another ten minutes.
  8. The raw chicken would be cooked through and so will the 3/4th cooked rice be.
  9. Garnish with browned onions and fried cashews.
  10. Serve hot with pappad, onion-tomato raita and fried boiled egg.


You can skip adding saffron milk, if you do not have. I didn't.
Do not overcook the rice. Keep an eye on it as basmati rice tends to cook faster. It is advisable not to multi-task when the rice is being cooked.
You can reduce the amount of ghee, if required.
You can also skip sealing the vessel with a dough or a cloth. Make sure it is however, tightly closed with a lid.

  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • Serving Size: 4