Authentic Hyderabadi Dum Biryani

Name: Hyderabadi Chicken Biryani: Authentic Dum Biryani
Prep time: 1 h 30 min
Cook time: 40 min
Total time: 2 h 10 min
Ingredients: Chicken – 1 kg; Thick curd/yogurt – 1 cup; Ginger-garlic paste – 2 tablespoons; Red chili powder – 2 teaspoons; Turmeric powder – ½ teaspoon; Garam masala – 1 teaspoon; Biryani masala – 1½ tablespoons; Lemon juice – 2 tablespoons; Fried onions – 1 cup; Green chilies – 4–5, slit; Fresh mint leaves – ½ cup; Fresh coriander leaves – ½ cup; Salt – as required; Oil – 3 tablespoons; Basmati rice – 750 g; Water – as required; Bay leaves – 2; Cinnamon sticks – 2 pieces; Green cardamom – 4; Cloves – 5–6; Star anise – 1; Shahi jeera – 1 teaspoon; Salt – as required; Saffron – a pinch; Warm milk – 3 tablespoons; Fried onions – ½ cup; Fresh mint leaves – ¼ cup; Fresh coriander leaves – ¼ cup; Ghee – 2 tablespoons

Hyderabadi Chicken Biryani Recipe - Fresh Byte Kitchen

Ingredients

For Chicken Marination:
Chicken – 1 kg
Thick curd/yogurt – 1 cup
Ginger-garlic paste – 2 tablespoons
Red chili powder – 2 teaspoons
Turmeric powder – ½ teaspoon
Garam masala – 1 teaspoon
Biryani masala – 1½ tablespoons
Lemon juice – 2 tablespoons
Fried onions – 1 cup
Green chilies – 4–5, slit
Fresh mint leaves – ½ cup
Fresh coriander leaves – ½ cup
Salt – as required
Oil – 3 tablespoons
For Rice:
Basmati rice – 750 g
Water – as required
Bay leaves – 2
Cinnamon sticks – 2 pieces
Green cardamom – 4
Cloves – 5–6
Star anise – 1
Shahi jeera – 1 teaspoon
Salt – as required
For Layering:
Saffron – a pinch
Warm milk – 3 tablespoons
Fried onions – ½ cup
Fresh mint leaves – ¼ cup
Fresh coriander leaves – ¼ cup
Ghee – 2 tablespoons

Difficulty : Medium

Serves : 6

Authentic Hyderabadi Chicken Biryani made with juicy marinated chicken, fragrant basmati rice, aromatic whole spices, saffron, fresh herbs and crispy fried onions. The biryani is slow-cooked on dum to create rich, flavorful and perfectly aromatic layers. Perfect for a special family meal or festive occasion.

Cooking Steps

1
Marinate the Chicken:
2
Add chicken, yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, biryani masala, lemon juice, fried onions, green chilies, mint, coriander, salt and oil to a large bowl. Mix everything thoroughly until the chicken is well coated. Cover and marinate for 1–2 hours.
3
Prepare the Rice:
4
Wash and soak the basmati rice for about 30 minutes. Bring plenty of water to a boil in a large pot. Add bay leaves, cinnamon, cardamom, cloves, star anise, shahi jeera and salt.
5
Cook the Rice:
6
Add the soaked basmati rice and cook until the grains are about 70% cooked. The rice should remain firm because it will finish cooking during the dum process. Drain the rice completely.
7
Prepare the Saffron Milk:
8
Soak a pinch of saffron in 3 tablespoons of warm milk and set aside.
9
Layer the Biryani:
10
Spread the marinated chicken evenly in the bottom of a heavy-bottomed handi. Add a layer of partially cooked basmati rice over the chicken.
11
Add the Toppings:
12
Sprinkle fried onions, fresh mint and coriander over the rice. Drizzle some saffron milk over the top.
13
Final Layer:
14
Add the remaining rice and finish with saffron milk, fried onions, fresh mint, coriander and 2 tablespoons of ghee.
15
Dum Cooking:
16
Cover the handi tightly with a lid or aluminum foil. Cook on very low heat for 25–30 minutes, allowing the chicken and rice to cook together and absorb all the aromatic flavors.
17
Rest the Biryani:
18
Turn off the heat and let the biryani rest, covered, for about 10 minutes.
19
Serve:
20
Gently fluff the biryani without breaking the rice. Serve hot with raita, mirchi ka Salan and extra fried onions.