Hyderabadi Chicken Dum Biryani Recipe
This is not just biryani; this is Hyderabadi Chicken Dum Biryani—an aromatic, spice-packed masterpiece that could start family feuds over the last bite. Juicy chicken slow-cooks under fragrant, saffron-infused rice, trapping all the smoky, buttery goodness inside. The layers of marinated meat, caramelized onions, and ghee-kissed basmati create a dish so indulgent, your taste buds will file a complaint if you don’t make it again. Want that perfect restaurant-style biryani without selling your soul to delivery apps? Grab a pot, brace yourself for the ultimate dum cooking experience, and let’s make magic.
Hyderabadi Chicken Dum Biryani Recipe
A layered, slow-cooked dish where marinated chicken and basmati rice fuse with bold spices to create a flavor explosion.
Ingredients
For the Chicken Marinade:
- 500 g chicken bone-in for best flavor
- ½ cup yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- ½ teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon garam masala
- 1 tablespoon lemon juice
- 2 tablespoons oil
For the Rice:
- 2 cups basmati rice long-grain is non-negotiable
- 1 bay leaf
- 3 green cardamoms
- 3 cloves
- 1- inch cinnamon stick
- 1 teaspoon salt
For the Dum Layering:
- 2 onions thinly sliced and fried until golden brown
- ¼ cup milk infused with a pinch of saffron
- 3 tablespoons ghee more if you’re feeling indulgent
- 2 tablespoons chopped coriander
- 2 tablespoons chopped mint
Instructions
Step 1: Marinate the Chicken
- Mix chicken with yogurt, spices, lemon juice, and oil.
- Massage everything in like you’re giving it a spa treatment.
- Cover and let it marinate for at least 30 minutes.
Step 2: Cook the Rice
- Rinse basmati rice and soak it for 20 minutes.
- Boil water, toss in whole spices, and cook rice until it’s 70% done.
- Drain and set aside—don’t overcook unless you want mushy biryani.
Step 3: Layer the Biryani
- Heat ghee in a heavy-bottomed pot and spread marinated chicken at the base.
- Layer half the parboiled rice over the chicken.
- Sprinkle fried onions, saffron milk, coriander, and mint.
- Repeat with the remaining rice and toppings.
Step 4: Dum Cooking
- Cover the pot tightly—use dough if your lid isn’t airtight.
- Cook on low heat for 35-40 minutes.
- Resist the urge to open and check—it needs the steam.
Step 5: Serve & Enjoy
- Fluff up the biryani gently with a fork.
- Serve hot with raita, and watch everyone fight for seconds.
Notes
Nutritional Information (Per Serving)
- Calories: ~550
- Total Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
Vitamins & Minerals (Per Serving)
- Iron: 15%
- Calcium: 10%
- Vitamin A: 12%
- Potassium: 14%
- Vitamin B6: 8%
Pro Tips for the Perfect Biryani
- Use aged basmati rice for that signature fluffy texture.
- Caramelize onions properly—half-cooked onions ruin the magic.
- Dum cooking is key, so seal the pot well.
- A little extra ghee never hurt anybody.
- Let it rest for 10 minutes before serving—flavors need time to settle.
