Thursday, June 13, 2013

Hyderabadi Chicken Dum Biryani

Hyderabadi chicken Biryani

This being my 100th post i wished to prepare something special . What can be better than Royal Hyderabadi Chicken Dum biryani to celebrate it. In my earlier post i had prepared the Luknowi biryani in which i used the cooked chicken, that was rather easy but preparing Biryani with raw chicken is a challenge and ofcourse the taste is unparallel. The list of ingredients is bit long but as said good things need some hard work.
A look into history.
Biryani was a gift from Mughals to India. The Mughals usually used to go on war far and wide. They always needed a food that was filling yet would provide with lots of energy. Thereby cooks(Bawarchi's) formulated the concept of Biryani.
Biryani is of two types 1) Kachi Biryani(Cooked with raw meat) and 2) pakki Biryani(Cooked with ready to eat meat). In the northern part of India previously known as "Awadh" (now known as Uttar prades , u.p) Pakki biryani was more popular. However in the south, Hyderabadi nizams preferred the Kachi Biryani. If you ever get a chance to be in Hyderabad , you can go to the Paradise restaurant to taste the best Biryani's. Else you can also try out my authentic Recipe at your home.

The key to prepare the best Biryani is to pick up the best quality of Basmati rice.

This recipe
Serves- 4
Preparation time - 2 Hours(Marination and resting period)
Cooking time- 30 Minutes(Layering and cooking)
Level of difficulty- Medium


  • Chicken - 800 g(with bone and skinless)
  • Basmati Rice- 250 g

For the marinade:

  1. Chicken
  2. Salt as per taste
  3. Ginger Garlic paste- 2 Tbsp
  4. Turmeric powder- 1 Tbsp
  5. Garam masala powder- 2 Tbsp
  6. Red Chili powder- 1 Tbsp
  7. Brown onion or caramalised onion- 100 g
  8. Yogurt- 2 Tbsp
  9. Butter- 2 Tbsp
  10. Cardamom powder or crushed cardamom
  11. Corinader- chopped
  12. Mint- Chopped
  13. Green Chilli- 2 Chopped
  14. Lime juice- 1 lime
Whole spices required during Basmati rice Preparation:
  1. Cloves
  2. Green Cardamom
  3. Cinnamon stick
  4. Shahi zeera/ Cumin seed
  5. Pepper cons
  6. Black cardamom
  7. Salt
  8. Oil
Ingredients required during Layering:
  1. Butter or ghee - 1 /2 cup
  2. Saffron in warm milk 
  3. Brown onion or caramalised onion
  4. Mint and coriander leaves
  5. Dry fruits of your choice
  6. Garam masala powder
  7. Rice water
  8. 3/4th cooked rice.


Raw chicken for biryani

Step 1: Marinade Preparation
In a bowl bring together all the ingredients mentioned in the list of marinade ingredients. Mix well. Cover the bowl with a cling foil and let it rest for 2 hours in the refrigerator. 

Marinated chicken for biryani

  • Also soak the Basmati rice in Water for 2 hours.
Step 2.
  • Heat a Pot of water. 

  • Get ready with the mentioned whole spices.
  • Once the water gets boiled throw in more than half of assembled spices in water. Wait till the fragnance of the whole spices is released.
whole spices in the water boiling for biryani

At the same time take a heavy bottom pan. Add 2 tbsp of butter in it and then add remaining whole spices. Wait until the fragrance hits your senses. Turn off the heat.

Step 3: Layering and cooking rice.

  • Now Layer this pan with marinated chicken. And keep the chicken and layering ingredients ready before you add rice to the boiling water.
Add rice to the boiling water and wait until they start dancing. Once the rice starts dancing start layering the rice over chicken.

  • Add the first layer of rice on the top of chicken. Add butter, chopped coriander and mint. Sprinkle little garam masala powder, dry fruits and saffron milk. 

  • Add the second layer and repeat layering process until all the rice has been layered. 
Do not drain the rice water while transferring rice from rice pot to the chicken. Let the water come in along with the rice. In addition add 150 to 200ml of rice water as this will provide with moisture and will help in cooking further both the chicken and the rice.

Step 4: Create steam and cook
  • To create steam inside you can cover the heavy bottom vessel with a heavy lid or heavy cover. Otherwise you can layer the edge of the pan with kneaded dough and then stick a cover over it. Let this sit on low flame for exactly 28 minutes. (To cook by creating steam is known as DUM).

  • Next sit back and relax. Feel the aroma inside your house and catch people peeping in your house as they pass by the street. The aroma of Biryani is irresistible. 
  • After 28 minutes, turn off the heat. Let the Biryani sit for 10 minutes before you serve.
Hyderabadi Chicken Dum Biryani

Enjoy this Nizami Pakwan in sahi style. Biryani is always paired with raita(yogurt dip). Serve it hot with some chilled raita and enjoy!!!!!

Happy Cooking.

By- Sushmita Pandit.

Hyderabadi chicken biryani


  1. Wow, Hyderabadi chicken dum biryani is simply mouth watering and delicious, very nicely explained and lovely clicks...

  2. nice and tempting biryani, looks like you are missing home very much. me too.

  3. looks sooo tempting n delicious...

  4. Congrats on the 100th post and yes, perfect biryani dish and I am so trilled - the different ingredients used and that attractive color of the rice dish.
    We simply adore biryani but because of the time involved in cooking, I make it once a while.

    Right on about pairing it with raita, somehow the tangy taste and biryani balances. Awesome and delish.

  5. Hey Sush congrats on reaching a century.I have gone to Paradise hotel in Hyd and tried the biriyani,absolutely delicious.
    Love the way u have explained all the steps.whats the thing abt 28 minutes:)

    1. In 28 minutes the chicken will get cooked. Beyond that the chicken will be overcooked and the flesh will leave the bone. That way it won't be tastier.

    2. Thanks Sush I never knew about that, u are really a precision cook !!

  6. Congrats on the 100 th post. yummy biryani

  7. Congrats ! Give me chicken biryani thrice a day, I wont say no ;). Ur version luks real yum

  8. Congrats on your 100th post ! Biryani looks tempting and wonderful presentation :)

  9. Congrats dear :) The biriyani looks really good.. And an excellent write up:)

  10. Hi there..first time here..and wow..really liked this version of urs. In fact me too just mafe a post on biriysni lately. .but..It's slightly different though. Plz feel free to drop by my side.

  11. Simply superb easy to make briyani idea..............
    chicken can be cooked in different varieties and styles as i spoke before about hyderabadi biriyani which is our favourite south Indian Recipe,now i will tell you about other variety of chicken, i.e how we can cook chicken curry in different varieties with different tastes.In this I would like to say about few chicken curries our south indian curries are chicken tikka masala, chicken casserole.

  12. Much advanced of Louis Vuitton handbags amid actuality your trend involving accustomed a new backpack starts aback to fourteenth century.amid actuality your trend involving accustomed a new backpack starts aback to fourteenth century.As the beat of fashion,?Hermes Handbags absolutely fabricated abundant accession for avant-garde travelling culture. All of Christian Dior affluence covering appurtenances and accessories are abounding with acceptable superior adroitness and broadly celebrated all over the globe.In addition, Cindy Crawford invests 100% in all its projects. Therefore it is true to Swiss Watches. It not only participates in advertising campaigns for the Omega Watches brand, but it has a say in the development and communication products.

  13. Great post, Mouth Watering hyderabad biryani recipe with very fine step by step description. Thank You !!


Thank you for visiting my blog. Your comments are inspiration to me. Do let me know how do you feel about my Blogpost's. Kindly do not leave any backlinks in this comment form. Thanks Sushmita. :-)