30 November 2013,10:27 by
M Neha

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Serves :

Preparation Time :
4 hours

Cooking Time :
1 hour

Preparation Method :

  • Marinate the chicken with the marination ingredients along with biryani masala powder. Keep aside for 2 hours.
  • Cook basmati rice in water along with bay leaves, cloves, cinnamon, cardamom, marathi moggu, cardamom, oil, salt till its half cooked. Strain the water and spread the rice on a large wide plate.
  • Allow to cool.
  • Heat 1 tablespoon oil, 1 tablespoon ghee in a vessel, add sliced onions, saute for 8-10 minutes till caramelized. Remove and keep aside.
  • Add the saffron to the luke warm milk and combine well. Keep aside.
  • Take a wide deep vessel to prepare the biryani. Add 3 tablespoon oil, add the marinated chicken and spread out over the vessel. Cook on high for 2 minutes.
  • Add a tablespoon of oil over the chicken pieces. Reduce flame.
  • Spread half of the rice over the chicken layer, pour half a tablespoon of ghee all over the rice, add half of the caramelized onions and spread over the rice.
  • Sprinkle a tablespoon of coriander leaves and pour about one fourth cup of saffron milk over the rice. Over this layer, spread the remaining rice.
  • Again pour half a tablespoon of ghee all over, add remaining caramelized onions and spread over the rice.
  • Finally sprinkle a tablespoon of coriander leaves and pour remaining saffron milk over the rice.
  • Place lid and over the lid place a heavy weight and seal the edges with wheat dough. Cook on high flame for 2 minutes. Remove the vessel from the stove and place a iron tawa.
  • Allow to heat. Reduce to low flame and place back the biryani vessel on the iron tawa and cook biryani for 20-25 minutes.
  • Turn off heat and do not remove lid for 10 minutes.
  • After 10 minutes, remove lid, combine gently and serve hot with raita.


  • 1 kg chicken, washed and drained
  • 2 large onions, finely sliced
  • 2 tablespoon chopped coriander leaves
  • 1 teaspoon saffron
  • 100 ml luke warm milk
  • Salt to taste
  • 2 tablespoon ghee
  • 5 tablespoon IDHAYAM sesame oil

For marination

  • 100 ml thick curd/yogurt
  • 8-10 green chillies, make a small slit in them
  • 1½ tablespoon ginger garlic paste
  • 1 tablespoon red chilli powder
  • ¼ teaspoon turmeric powder
  • ¾ tablespoon coriander powder
  • 100 grams chopped coriander leaves
  • 100 grams pudina leaves
  • Juice of 1 lemon
  • 1¾ teaspoon salt

Biryani masala, make powder

  • 8 cloves
  • 1″ cinnamon stick
  • 4 cardamoms
  • ¾ teaspoon shah jeera
  • 12 pepper corns

To cook rice

  • 800 grams Basmati rice
  • 6 cloves
  • 3 cardamoms
  • 1″ cinnamon stick
  • 3 bay leaves
  • 1 marathi moggu
  • 1 star anise
  • 10 mint leaves
  • 1 tablespoon IDHAYAM sesame oil
  • 1½ tablespoon salt

8 comments for “Hyderabadi Chicken Dum Biryani”

  • zeba
    Posted 07 March 2014 at 12:48:14

    delicious!!!!! perfect.. it turned out to be the best biryani i have ever tried..

  • Mummy
    Posted 03 March 2016 at 17:42:54

    It turn out well. My children loved it. I will try it with mutton soon

  • Sheila
    Posted 04 April 2016 at 05:12:26

    One of the best briyani I have ever tried. My family really enjoyed it. Thanks for sharing.

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