Hyderabadi Chicken Dum Biryani

4 from 1 vote

The authentic Hyderabadi flavours in just one pot.......
Prep Time 15 hours
Cook Time 1 hour
Total Time 16 hours
Served AsLunch
Servings 4


  • Chicken - 1kg
  • curd - 1 cup thick
  • juice of 1 lemon
  • green chillies 1/2 ibch chopped 6-7
  • corisnder leaves chopped a sprig
  • Mint leaves a bit chopped
  • chilly powder 3 tsp full
  • coriander powder 2 tsp full
  • turmeric powder a pinch
  • cumin powder a pinch
  • pepper powder 1/2 tsp
  • garam masala whole powdered 1 tsp
  • oil 6-7 tbsp full
  • ghee 4-5 tbsp
  • basmati rice - 2cups
  • Salt
  • water for cooking the rice
  • large onions thinly sliced - 3
  • bay leaf -1
  • Ginger garlic paste


  • marinate the chicken with all the masalas mentioned in the ingredients with green chillies coriander leaves and mint leaves and 4 tbsp full oil and mix well and keep it over night for 14-15 hours
  • once the marinade is ready in the large biryani pot add the marinade and dum cook it till the chicken is soft and tender and the aroma is out.
  • mean while soak the basmati rice for an hour and in a vessel boil 5 cups water with 2 tbsp oil bay leaf and salt and 1 tsp ghee once the water boils add the soaked basmati rice and cook it just 70% and drain the rice.
  • fry the thinly sliced onions crispy in oil keep aside and some chopped coriander leaves
  • in the biryani pot grease it with some ghee and add the yakhni and then some fried onions and then layer the rice and the remaining coriander leaves and fried onions and some fried cashews optional......
  • enjoy the biryani with some raitha and boiled eggs and lemon pickle.... awwww best combo.....

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4 from 1 vote

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Kavika Menon
Kavika Menon

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