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Home » Recipes » Dinner » Indian

Published: Feb 25, 2021. Post Updated: Apr 17, 2025

Home » Recipes » Dinner » Indian

Hyderabadi Chicken Dum Biryani

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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 in platter with papadums

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 (Bone in)

I use a whole Chicken cut up or just the Thighs and Drumsticks. 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. The ones we use are Red Chilli Powder, Cumin Powder, Coriander Powder, Cardamom Powder, Black Cumin (Shah Jeera), Turmeric Powder, Garam Masala or Biryani Masala. For whole Spices we use Black Cardamom, Green Cardamom, Cinnamom, Cloves, Bay Leaves and Cinnamon.

Salt and Pepper

Fine Salt and Pepper.

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 as well as in the marinade.

Lemon Juice

Helps tenderise the Chicken and also goes into the Rice.

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 with measurements can be found in the recipe card 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 if you look at them wrong.

Fried Onions in plate

Soak Saffron in Milk and set aside. I like to warm the Saffron a little and then crumble it into milk.

Saffron crumbled into milk

Marinade Chicken thighs and drumsticks in a large bowl  - Add Yoghurt, Ginger, Garlic, Green Chilli, Red Chilli, Turmeric, Coriander Powder, Cumin Powder, Cardamom Powder, Garam Masala or Biryani Masala, Salt, Pepper, most of the fried Onions, some of the reserved Oil from the Onions and Lemon.

Chicken and mariande ingredients in bowl

 

Marinade for 30 minutes to 3 hours but overnight is best.

Note - At this stage you can cook the Chicken covered for 15 minutes over medium low heat. Hyserbadi Biryani is a kacchi Biryani (raw meat is layered) but you can slightly par cook the Chicken beforehand tif you prefer.

Marinaded Chicken in a pot

Bring water to a boil and add Salt, Oil, Lemon, Coriander Mint and whole Spices.

Water with Salt, Oil and whole Spices.

Add the Rice and boil till the water has just absorbed. The Rice should be about 60% cooked.

Rice added to water in pot

 

Stir in 1 cup of Water into the Chicken and stir through.

Add Chicken to the bottom of a pot.

Add Rice. Add another layer of both.

Chicken added to rice in pot

Add some Coriander, Mint, Fried Onions, Ghee and Saffron Milk. I also add this between the layers.

Note - You can also add food colouring.

Saffron milk being poured over rice

Ghee dotted all over the top of rice

Cover with 2 layers of aluminium foil and cover with a tight-fitting lid. Cook on high for 5 minutes.

Then place the pot on a flat pan/cast iron pan and cook on low for 35 - 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

Oven Cooking

Cook for 20 minutes at gas Mark 4/180 C/350 F and then cook for 30 - 40 minutes at gas Mark 6/200 C/400 F.

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.

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 3 hours to overnight 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,  Easy 10 Minute Mixed Vegetable 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:

Chicken Hyderabadi

Baghare Baingan - Hyderabadi Bagara Baigan

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Hyderabadi Chicken Biryani in platter with papadums

Hyderabadi Chicken Dum Biryani

Safira
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!
5 from 8 votes
Print Recipe
Prep Time 30 minutes mins
Cook Time 1 hour hr 25 minutes mins
Optional Marinade 30 minutes mins
Total Time 1 hour hr 55 minutes mins
Course Dinner, Lunch
Cuisine Hyderabadi, Indian
Servings 6
Calories 684 kcal

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
  • 1 kg Chicken skinless, bone in, cut into 10 pieces
  • 200 g Plain Yoghurt
  • 1 tablespoon Ginger Paste
  • 1 ½ 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 or Biryani Masala - I like Shan
  • 1 teaspoon Cardamom Powder
  • 1 teaspoon Salt
  • ½ teaspoon Ground Black Pepper
  • Handful Corinader Leaves Chopped
  • 1 Lemon Juice only
  • OIl from fried Onions around ½ - 1 cup

Rice

  • 2-3 l Water boiled
  • 1½ teaspoon Salt
  • 2 tablespoon Oil
  • 3 Black Cardamom
  • 3 Green Cardamom slightly bashed open
  • 4 Cloves
  • 2 Bay Leaves
  • 1 Cinnamon Stick
  • 1 teaspoon Black Cumin Seeds Shah Jeera
  • ½ Lemon Juice only
  • 2 tablespoon Oil from the fried Onions
  • A few Coriander and Mint Leaves chopped
  • 3 cups Basmati Rice

Assembly

  • large Handful Fresh Coriander chopped finely
  • 1-2 tablespoon Mint Leaves chopped finely, optional
  • 3 - 5 tablespoon Ghee
  • ½ teaspoon Red or Orange Biryani Colouring mix with a little water if you like
  • Fried Onions

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, Cardamom Powder, Cumin Powder, Garam Masala, Salt, Pepper and ⅓ of the fried Onions. Add a squeeze of Lemon Juice and mix through. (Around 30 minutes - 3 hours, however overnight is best).

Rice

  • Bring water to a boil and add Salt, Oil, Black Cardamom, Black Cumin Seeds, Lemon, Green Cardamom, Cloves, Bay Leaves and Cinnamon Stick.
  • Add the Rice and boil until it is 60% cooked - around 3 minutes on high heat after it has come to a boil. Drain and remove to a flat dish or pot to cool.

Assembly

  • Stir in 1 cup of Water into the Chicken and stir through.
  • Add a layer of Chicken to the bottom of a pot. Add some Coriander, Mint, Fried Onions and Saffron Milk.
  • Add a layer of Rice.
  • Add more Chicken and add another layer of Rice.
  • Add some Ghee on top, along with the Saffron Milk, food Colouring, fried Onions, chopped Corainder.
  • Cover with 2 layers of aluminium foil and cover with a tight-fitting lid. Cook on high for 5 minutes.
    Then place the pot on a flat pan/cast iron pan and cook on low for 35 - 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.

Notes

Top Tips

Oven Cooking
Cook for 20 minutes at gas Mark 4/180 C/350 F and then cook for 30 - 40 minutes at gas Mark 6/200 C/400 F.
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.
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 3 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,  Easy 10 Minute Mixed Vegetable 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

Nutrition

Calories: 684kcalCarbohydrates: 70gProtein: 29gFat: 31gSaturated Fat: 11gTrans Fat: 1gCholesterol: 144mgSodium: 821mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 208IUVitamin C: 9mgCalcium: 126mgIron: 2mg
Keyword Dum Biryani, Dum Chicken Hyderabadi, Hyderabadi Biryani, Hyderabadi Chicken Biryani
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

    5 from 8 votes (5 ratings without comment)

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    Recipe Rating




  1. ramesh says

    October 05, 2021 at 4:30 am

    5 stars
    Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

    Reply
    • Safira says

      October 06, 2021 at 9:01 am

      Glad you all enjoyed it Ramesh. Thanks for the feedback. 🙂

      Reply
  2. Meher says

    January 11, 2023 at 11:21 pm

    5 stars
    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

    Reply
    • Safira says

      January 12, 2023 at 8:15 am

      You are so welcome. Thankyou so much for your lovely feedback.

      Reply
  3. Arif says

    September 18, 2024 at 5:30 am

    5 stars
    So good!

    Reply

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hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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