Hyderabadi Chicken Dum Biryani - Hyderabadi chicken biryani is a delicious, aromatic Biryani recipe where marinaded Chicken is layered with fluffy rice, spices and fried onions. It is also one of the most popular Biryani recipes out there and for good reason!
Hyderabadi Chicken Biryani
Hyderabadi Biryani is thought to be one of the best Biryanis and I have always wanted to make it.
Hyderabad is a region in India.
Hyderabadi cuisine comprises a broad repertoire of rice, wheat and meat.
It is also listed by UNESCO as a creative city of gastronomy!
In this particular recipe marinaded meat (in this case, Chicken) is layered with par boiled rice.
This is then steamed together (Dum) to make for a fragrant beautiful Biryani that is packed full of flavour, with tender Chicken throughout.
Ingredients in Hyderabadi Chicken Biryani
Basmati Rice
Use a long grain, aged fragrant Basmati Rice where possible such as Tilda, Kohinoor or Mustafa.
Chicken Thighs/Drumstick
This is the juiciest and most flavourful meat. I wouldn’t use Chicken Breast in this particular Biryani but if you are looking for a Biryani recipe that uses Chicken Breast try our Chicken Tikka Biryani.
Yogurt
Plain or Natural work well. You want to use a runny Yoghurt rather then a thick set one.
Ginger, Garlic and Green Chilies
These are added in the Chicken marinade.
Whole and Ground Spices
We use a number of Spices for maximum flavour such as cumin seeds, green cardamom, cinnamon sticks and more. See the recipe card for the full Spice list. You can use a pre made Biryani Masala instead.
Coriander Leaves and Mint Leaves
Use fresh herbs when you can.
Saffron
Add to slightly warmed Milk to bring out it's colour and taste.
Onions
Sliced using a mandolin or sharp knife, fried and drained and added between layers.
Lemon Juice
Helps the grains of rice to remain separate.
Ghee
I love the flavour of Ghee in Biryani but if you don't have any, leave it out.
How to make Hyderabadi Dum Biryani
The full recipe can be found at the bottom of the page:
Make a batch of fried onions to use in the marinade and layering of the Biryani or use a good shop brought variety.
There are some really good ones available now that don't disintegrate into crumbs of you look at them wrong.
Soak Saffron in Milk and set aside. I like to warm the Saffron a little and then crumble it into milk.
Marinade Chicken thighs and drumsticks in a large bowl - Add Yoghurt, Ginger, Garlic, Green Chilli, Red Chilli, Turmeric, Coriander Powder, Cumin Powder, Garam Masala, Salt, Pepper and ⅓ of the fried Onions.
Marinade for 30 minutes to 2 hours
Bring water to a boil and add Salt, Oil and whole Spices.
Add the Rice and boil till the water has just absorbed. The Rice should be about 50% cooked. Reserve ½ cup of Water and add to marinaded Chicken. Remove Rice to a flat dish or pot to cool.
Add marinated Chicken to the bottom of the pot.
Add some Coriander, Mint, Fried Onions.
Add Rice and ½ the Lemon.
Repeat layers till everything is used up.
Add some Ghee on top, along with the Saffron Milk, remains lemon and Colouring.
Cover with 2 layers of aluminium foil and cover with a tight-fitting lid. Bake at GM 6/200 C/390 f for 20 minutes.
Turn the heat down to GM4/180 C/350 f for 45 minutes.
Remove from the oven and leave to stand for 10 minutes. Remove from the pot using a spatula or small plate, remove to a platter and scatter over Coriander and fried Onions.
Top Tips
Stove top cooking
When cooking this Hyderabadi Chicken Biryani recipe on the stove, I tend to place the pot on a flat tawa or griddle. To make it on the stove, heat the Biryani medium-high heat for 10 minutes, then reduce heat to low and cook for 50 minutes to 1 hour.
This is to help the heat to distribute evenly.
Rice
I use long grain, aged Basmati rice in this recipe. I use Tilda or Mustafa rice. It is less likely to clump together. Long grain aged Basmati rice is the best option for Biryani recipes.
Caramelising Onions
Getting this stage right means you get the most deliciously sweet flavour. Keep an eye on them to make sure they don’t burn and drain them on kitchen paper.
Pre soak the Rice
If time permits, you should always soak your rice for 20 to 30 minutes before cooking. Soaking the rice removes excess starch, reduces cooking time and makes for a more fluffy overall dish.
If you do not have time to soak the rice, then just thoroughly rinse the rice before adding it to the pot. Please note that this will change cooking times and quantity of water needed too.
Presoaked rice grains require less water for cooking as compared to rice grains which are not soaked.
Biryani Masala
You can also used boxed Biryani Masala in this recipe and add it to the Chicken.
Add the right amount of water
It is really easy to add too much water to rice. So make sure that you do not add too much, especially if you have pre-soaked the rice. For the most part, the rice to water ratio in all recipes requires a ratio of 1:2. However, this ratio can vary depending on the type of rice used or the cooking method used.
This also changes when it comes to Biryani because the rice is par boiled and drained before the final steam. This stage takes no longer then 10 minutes max.
There are some varieties of Basmati rice that come parboiled. They will need less water then a regular Basmati Rice. Stick to the quantities mentioned in the recipe if you are using regular Basmati.
What to do if you forget to add Salt to Rice
On many occasions over the years, I have forgotten to add Salt to rice. In fact I forgot to add Salt to the Rice I made when my inlaws were coming around for the first time. This is what my father in law taught me.. Add the salt to 1 cup of water and bring to a simmer. Use the bottom of a spoon to create holes in the surface of the rice and pour the water in. Cook on low for 10 - 15 minutes. It works..every time.
Marinade the Chicken
To get the most flavour, marinade the Chicken for at least 30 minutes but 2 hours is best.
Whole spices
If you prefer not to bump into whole Spices whilst you are eating, you can tie them up n a muslin cloth and add that to the Rice.
Make Ahead
You can marinade the meat up to a day ahead and get the Onions fried too.
How to reheat and store
This Biryani lasts covered in an airtight container in the fridge for up to 2 days.
It can also be frozen for up to 2 months. Rice must be piping hot when reheated.
How to serve
Biryani is often served on special occasions or gatherings. It is usually served as part of a larger meal with sides. Here are some suggestions:
Other Mains - Nan Gosht - Indian Lamb Curry, Easy Indian Masala Prawns Curry
Salads - Indian Kachumber Salad - Tomato, Cucumber, Onion Salad, Onion Raita
Vegetarian - Dal tadka dhaba style (toor dal)
Starters/Appetisers -
Indian Paneer Pakora - Simple Recipe, Easy Cheesy Indian Ground Chicken Kebabs, Homemade Masala Fish Fry
Desserts - Rasmalai Milk Cake, Rose Tres Leches Cake - Rose Milk Cake
More Biryani Recipes:
Mum's Biryani - Lamb or Chicken
The BEST Pakistani Chicken Biryani Recipe
More Hyderabadi Recipes:
Baghare Baingan - Hyderabadi Bagara Baigan
Rate and Leave a Comment
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Hyderabadi Chicken Dum Biryani
Ingredients
Saffron Milk
- ¼ teaspoon Saffron Strands dry pan fried till fragrant (optional step)
- 60 ml Milk slightly warmed
Chicken Marinade
- 125 ml Oil for deep frying onions
- 4 large Onions Sliced into half rounds
- 8 Chicken Thighs and Drumsticks Skinless, or around 1 kg bone in, skinless Chicken
- 170 g Plain Yoghurt
- 1 tablespoon Ginger Paste
- 1 tablespoon Garlic crushed
- 1 teaspoon Green Chilli Paste Optional
- 1 tablespoon Red Chilli Powder
- ½ teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- 1 tablespoon Garam Masala Powder
- 1 teaspoon Salt
- ½ teaspoon Ground Black Pepper
Rice
- 4 ½ cups Water boiled
- ¾ teaspoon Salt
- 2 tablespoon Oil
- 2 Black Cardamom
- 3 Green Cardamom slightly bashed open
- 4 Cloves
- 2 Bay Leaves
- 1 Cinnamon Stick
- 1 kg Basmati Rice
Assembly
- Handful Fresh Coriander chopped finely
- 2 tablespoon Mint Leaves chopped finely
- 3 tablespoon Ghee
- ½ teaspoon Red or Orange Biryani Colouring mix with a little water if you like
Instructions
Saffron Milk
- Soak Saffron in Milk and set aside. I like to warm the Saffron a little and then crumble it into milk. This is an optional step but I think it makes it more fragrant.
Chicken Marinade
- Heat oil in a deep pan and add sliced onions. Fry until dark brown. Drain in a fine mesh strainer to get rid of excess oil.
- Marinade Chicken thighs and drumsticks in Yoghurt, Ginger, Garlic, Green Chilli, Red Chilli, Turmeric, Coriander Powder, Cumin Powder, Garam Masala, Salt, Pepper and ⅓ of the fried Onions. (Around 30 minutes - 2 hours).
Rice
- Bring water back to a boil and add Salt, Oil, Black Cardamom, Green Cardamom, Cloves, Bay Leaves and Cinnamon Stick.
- Add the Rice and boil for until it is 50% cooked - around 10 minutes. Drain and remove to a flat dish or pot to cool. Reserve ½ cup of Water and add it to the Chicken marinade.
Assembly
- Add Chicken to the bottom of the pot that you boiled the rice in.
- Add a layer of Coriander, Mint and Onions on top.
- Add Rice and ½ the Lemon.
- Repeat layers till everything is used up.
- Add some Ghee on top, along with the Saffron Milk, remaining lemon and Colouring if using.
- Cover with 2 layers of foil and bake at GM 6/200 C/390 f for 20 minutes.Turn the heat down to GM4/180 C/350 f for 45 minutes.
Notes
Top Tips
Stove top cooking When cooking this Hyderabadi Chicken Biryani recipe on the stove, I tend to place the pot on a flat tawa or griddle. To make it on the stove, heat the Biryani medium-high heat for 10 minutes, then reduce heat to low and cook for 50 minutes to 1 hour.This is to help the heat to distribute evenly. Rice I use long grain, aged Basmati rice in this recipe. I use Tilda or Mustafa rice. It is less likely to clump together. Long grain aged Basmati rice is the best option for Biryani recipes. Caramelising Onions Getting this stage right means you get the most deliciously sweet flavour. Keep an eye on them to make sure they don’t burn and drain them on kitchen paper. Pre soak the Rice If time permits, you should always soak your rice for 20 to 30 minutes before cooking. Soaking the rice removes excess starch, reduces cooking time and makes for a more fluffy overall dish. If you do not have time to soak the rice, then just thoroughly rinse the rice before adding it to the pot. Please note that this will change cooking times and quantity of water needed too. Presoaked rice grains require less water for cooking as compared to rice grains which are not soaked. Biryani Masala You can also used boxed Biryani Masala in this recipe and add it to the Chicken. Add the right amount of water It is really easy to add too much water to rice. So make sure that you do not add too much, especially if you have pre-soaked the rice. For the most part, the rice to water ratio in all recipes requires a ratio of 1:2. However, this ratio can vary depending on the type of rice used or the cooking method used. This also changes when it comes to Biryani because the rice is par boiled and drained before the final steam. This stage takes no longer then 10 minutes max. There are some varieties of Basmati rice that come parboiled. They will need less water then a regular Basmati Rice. Stick to the quantities mentioned in the recipe if you are using regular Basmati. What to do if you forget to add Salt to Rice On many occasions over the years, I have forgotten to add Salt to rice. In fact I forgot to add Salt to the Rice I made when my inlaws were coming around for the first time. This is what my father in law taught me.. Add the salt to 1 cup of water and bring to a simmer. Use the bottom of a spoon to create holes in the surface of the rice and pour the water in. Cook on low for 10 - 15 minutes. It works..every time. Marinade the Chicken To get the most flavour, marinade the Chicken for at least 30 minutes but 2 hours is best. Whole spices If you prefer not to bump into whole Spices whilst you are eating, you can tie them up n a muslin cloth and add that to the Rice.
Make Ahead
You can marinade the meat up to a day ahead and get the Onions fried too.How to reheat and store
This Biryani lasts covered in an airtight container in the fridge for up to 2 days.It can also be frozen for up to 2 months. Rice must be piping hot when reheated.
How to serve
Biryani is often served on special occasions or gatherings. It is usually served as part of a larger meal with sides. Here are some suggestions: Other Mains - Nan Gosht - Indian Lamb Curry, Easy Indian Masala Prawns CurrySalads - Indian Kachumber Salad - Tomato, Cucumber, Onion Salad, Onion Raita
Vegetarian - Dal tadka dhaba style (toor dal)
Starters/Appetisers - Indian Paneer Pakora - Simple Recipe, Easy Cheesy Indian Ground Chicken Kebabs, Homemade Masala Fish Fry
Desserts - Rasmalai Milk Cake, Rose Tres Leches Cake - Rose Milk Cake
ramesh says
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Safira says
Glad you all enjoyed it Ramesh. Thanks for the feedback. 🙂
Meher says
Thank you so much for this recipe. My husband said this was the best biryani I've made so far 🙂 I was always nervous about the par boiled rice part. The way you explained how to do it was a game changer. Thanks again. This will be a regular in my household now
Safira says
You are so welcome. Thankyou so much for your lovely feedback.
Arif says
So good!