Hyderabadi Chicken Dum Biryani | How to make Hyderabadi Chicken Dum Biryani

Hyderabadi Chicken Dum Biryani | How to make Hyderabadi Chicken Dum Biryani? - There are so many kinds of Biryanis across the world, and each one is unique. And they change in taste and form depending on the region where they are made.

But then there may be innumerable Biryanis, but “Hyderabadi Dum Biryani” has its own place. Sourness, spice and taste in it are all unique. In fact, Hyderabadi Dum Biryani or Mutton Dum Biryani first and only then Chicken Biryani and Veg Biryanis have found their name.

Though Hyderabadi Biryani has been introduced by the Nizams, Andhras have added their own spices and made it even tastier. Biryani should be cooked on the wood fire, and only then it is authentic say Biryani Masters. But now that we do not use wood fire much, we could still get the same taste cooking on a gas stove.

When I learned how to make Biryani, it was a big challenge for me to make small quantities, just for 4 -5 people. I tried many times, reduced the spices and made it. But still, there was a problem in Dum, or it was too hard, or there was burnt crust at the bottom. But every time, I had the satisfaction that I learned something new. So this recipe is based on a lot of experience. And I have a detailed explanation on what could go wrong and what to do.

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Hyderabadi Chicken Dum Biryani | How to make Hyderabadi Chicken Dum Biryani


What kind of Rice to use?:

  • I have used Basmati Rice, soaked for an hour, for this recipe. The Rice should always be older than a year. Only then you will get a good grain.

Can we use Sona Masuri?

  • Sona Masuri can also be washed and soaked for an hour. But it needs a little bit more Dum. And more Water should be added for the Dum.

Can we increase the measures to double to make double the quantity?

  • More or less, yes. But whenever I make double, I add only 1.3/4. That is Salt or Mirchi that I add for a cup of Rice is increased to 1.3/4 cup or spoons only while cooking double. How much ever technology we may have, I bet that it cannot precisely determine the taste each human being likes. I have given my regular ingredients. But it is always better for you to taste and decide on your measurements.

When the Biryani is doubled, should the Dum be for a longer time?

  • Half the duration is enough. I have used 1.1/2 Cups Rice for this recipe and 15 minutes of Dum is enough. If you make 3 cups Rice, it is enough to Dum it for 20 minutes.

  • Biryani should never be mixed while got. The stove should be switched off and left like that for 20 minutes. Even the vessel should not be kept down on the floor. Otherwise, the heat settles to the bottom and then on to the floor and the Biryani Dum does not cook enough. So you should leave it on the stove.

Why is the Chicken rubbery with no Masala sticking to it?

  • Chicken should always be less than a kilo. An older, bigger Chicken does not cook well.

  • If the Chicken has to soak in all the flavours, then it has to be marinated in a fridge overnight and then it is tender after Dum.

  • I have used tissues for this Biryani Dum. You could use Banana Leaves or a leaf plate.

  • You should have equal parts of Rice and Chicken for Chicken Biryani. Whatever the measure I took, I added double the Chicken.

How will we know Rice is 70 % cooked?

  • If you test the grain with your fingers, it should be cooked more than half and should have some brittleness. That is 70% cooking.

  • If the Rice is soaked for an hour, then every 1.1/2 cups of Rice cooks 10% every 3-4 minutes.

How to prevent Biryani from burning at the bottom?:

  • Use only a thick-bottomed Vessel. In case you do not have such vessels, use a thick-bottomed cooker.

Does the Chicken gets cooked in 15 minutes?

  • If a tender Chicken is marinated in spices for 2 hours or overnight, it definitely gets cooked. Even after you switch off the stove, it gets cooked more in Dum.

Finally, some tips to make the Biryani tastier:

  1. I have used Fried Onions as I had some. If you fry Onions in Oil and then use that Oil in the Biryani, the Biryani will get a nice aroma.

  2. Chicken Biryani tastes better with more Ghee.

  3. If you add Lemon Juice to Rice while it is boiling, then the Rice stays white.

  4. The Rice should be added only when the Water is boiling, or Rice becomes sticky, and the grains are not fluffy.

  5. Salt should be more in Biryani. If you taste the Water, it should taste like seawater. It is only the Salt that you add to boiling water that gets into the Biryani. The Salt does not stick even if you add later to the Biryani. So you must check Salt while the Rice is added to the boiling Water.

Hyderabadi Chicken Dum Biryani | How to make Hyderabadi Chicken Dum Biryani - Recipe Video

Hyderabadi Chicken Dum Biryani | How to make Hyderabadi Chicken Dum Biryani

Non Veg Biryanis | nonvegetarian
  • Prep Time 10 mins
  • Cook Time 40 mins
  • Resting Time 20 mins
  • Total Time 1 hr 10 mins
  • Servings 3


  • For Chicken Masala
  • 1/2 Kg Chicken
  • 1 tsp Black Cumin
  • 1 tbsp Ginger Garlic Paste
  • 1/3 cup Fried Onions
  • Small Bunch Mint Leaves
  • 2 spoons Green Coriander
  • 2 spoons Ghee
  • Juice of one Lemon
  • 1 tbsp Mirchi
  • 1 tsp Roasted Cumin Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Garam Masala
  • 1/4 tsp Turmeric
  • Salt to taste
  • 250 ml Curd
  • 1 Biryani Leaf
  • 2 Cardamoms
  • 1 Inch Cinnamon Stick
  • For Biryani
  • 2 liters Water
  • 5 Cardamoms
  • 1 Inch Cinnamon Stick
  • 6 Cloves
  • 1 tsp Black Cumin Seeds
  • 1 Biryani leaf
  • 1 Big Spoon Ginger Garlic Paste
  • 2 tbsps Salt
  • 1.5 cups Basmati Rice (225 gms)
  • For Biryani Dum
  • 2 tsp chopped Coriander
  • 1/4 cup Ghee
  • 1/4 cup Fried Onions
  • A pinch of Saffron (Soaked in a spoon of hot Water)


  1. Add all Spices to ½ Kilo tender Chicken and coat the pieces well.
  2. Marinate this for two hours or refrigerate overnight. If it is kept overnight, the pieces become juicy. Those who do not have a refrigerator can leave them outside.
  3. Boil 2 litres of Water and add all Biryani ingredients to it. When the Water boils, add the Basmati Rice, soaked for an hour, and cook till 70 % on a high flame. If the Rice is cooked, but the grain is a little brittle, it means that it is cooked to 70%.
  4. Add the marinated Chicken to a thick-bottomed vessel, then strain the cooked Basmati Rice and all Biryani Masalas and add them over the Chicken.
  5. Now add Green Coriander, Garam masala, Ghee, Saffron water over the Rice. Cover it with tissues or Banana Leaf and seal it so that the steam does not escape.
  6. Then Dum the Rice for 8 minutes on a medium flame and for 7 minutes on a low flame. Then switch off the stove and let it rest for 15 minutes.
  7. Then turn it over with a flat ladle from the bottom.

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  • P
    Recipe Rating:
    Thank you so much for the recipe. It turned out really well.we enjoyed it's like restaurant biryani
  • D
    dum biryanis
    This post is extremely radiant. I really like this post. It is outstanding amongst other posts that I’ve read in quite a while. Much obliged for this better-than-average post. I truly value it! dum biryanis
  • H
    Recipe Rating:
    Thank you so much for the recipe. It turned out really well. Everyone in my family loved it. Keep posting more recipes.
  • M
    Madhu Bandaru
    Recipe Rating:
    Rice double chesthe asarakj water 2 ltr .saripothaya double cheyala
  • V
    V Radhika
    Recipe Rating:
    5 stars
  • S
    Suresh Goud S
    Recipe Rating:
    I Love vismai food recipes
  • C
    chicken dum biryani
    This post is extremely radiant. I extremely like this post. It is outstanding amongst other posts that I’ve read in quite a while. Much obliged for this better than average post. I truly value it! chicken dum biryani
  • N
    Its so surprising that you didn't mention the most important ingredient OIL for margination or even for the rest of the process
  • D
    dum biryani
    This post is extremely radiant. I extremely like this post. It is outstanding amongst other posts that I’ve read in quite a while. Much obliged for this better than average post. I truly value it! dum biryani
  • S
    Recipe Rating:
    Super asalu mi cooking antey naku chala istam andi aney recip super
  • P
    Recipe Rating:
    Nice recipes thnq so much
  • K
    Teja garu, Hyderabad muslim hotels lo vunde biryani rice flavour (like Shah Ghouse, Cafe Bahar and Mehfil) and taste ela vasthundo koncham explain cheyandi next biryani video lo. Aa secret inthavaraku e Youtube chef kuda reveal cheyaledhu. Please do.
  • H
    hyderabadi biryanis
    This post is extremely radiant. I extremely like this post. It is outstanding amongst other posts that I’ve read in quite a while. Much obliged for this better than average post. I truly value it! hyderabadi biryanis
  • W
    Wow Biryani
    Thank you for sharing your amazing recipe. if you want to learn more about biryani then click here Biryani Restaurant near me.
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  • A
    I love your voice and recipes
  • S
    Does black cumin mean shahi jeera
  • S
    Sushil Kumar Rachuri
    Recipe Rating:
    Rice is so salty. Rest every thing is perfect
  • A
    Recipe Rating:
    Hello Sir..Can you please let us know this recipe without curd? as curd with non veg is termed as unhealthy.
    • S
      Recipe Rating:
      Tried this with khuskhus and cashew paste instead of Curd. didnt use this paste while marinating. added before dum and it also tasted good.
  • L
    Lakshmi narayana
    Recipe Rating:
    very tasty and yummy sir me recipes ani chala baguntai
  • Y
    Iroju try chesanu vismai gaaru super ga vachindhi🔥🔥🔥intlo andharu baaga enjoy chesaru
  • S
    Suri babu
    Recipe Rating:
    Thanks for suggestions
  • P
    Recipe Rating:
    Thank you so much for detail explanation🤝 it comes out very tasty
  • B
    Recipe Rating:
    As i tried this for the first with all your tips i made this well the aroma and the taste is also good
  • V
    Veg hyderabadi biryani
    Recipe Rating:
    Thanks for your post. really this is a great post for biryani love's. I always order from https://www.hungryhouse.in/
  • R
    Recipe Rating:
    Made this today, came out perfect. Easy recipe to follow, I also followed your basic tomato sauce recipe for my spinach ricotta lasagna. It came out just as good, who knew adding a little bit of sugar to the tomato sauce gives an extra added umph to the flavor! Thank you for sharing! Really enjoyed cooking using your recipes! Can’t wait to try out the other recipes! Or you can order online. Hyderabadi Chicken Dum Biryani .
  • A
    Ambika gajula
    Recipe Rating:
    Hi Teja gaaru.... I'm a vegetarian but my fiance is pure non veg lover especially biryani.... I have learnt all recipes through your channel and cooked for him... He just loved them... Veg n sweet recipes kuda chala chesanu n meku insta lo kuda share chesanu.. ma intlo a new recipe or thelisina recipe a perfect ga cheyali ana kuda vismai food open cheyalsinde.... Thanks for the amazing recipes
  • A
    Recipe Rating:
    Super recipe Biryani perfect ga ela cheyalo me videos chusake telusukunnanu
  • V
    I have learnt dum biryani from your channel. Thanks. Before that my biryani was always a disaster.
  • D
    Recipe Rating:
    Im the beginner for this recipe .... I made it perfectly with 😋 yummy taste 😍😍 tq for ur recipes sir
  • M
    Super bro
  • S
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  • U
    Recipe Rating:
    Wherever tried this recipe it comes out as beautiful delicious biryani. Thank you so much for the recipe
  • P
    Recipe Rating:
    Seems to be very good method
  • P
    Recipe Rating:
    It seems to be very easy method
  • P
    Pradeep karagani
    Thank you sir..... 1.Good tips 2. Very nice cooking ......... ♡
  • R
    Recipe Rating:
    Thank you sr
  • V
    Vijaya lakshmi
    Recipe Rating:
    I am your follower..sir...Don't we need to add oil for Hyd dum Biriyani sir..
  • M
    Recipe Rating:
    I love this biryani 😋
  • M
    Recipe Rating:
    Super sir I tried 100 members in my church Christmas program same Process... excellent taste... very tasty sir... thank you so much for your valuable tips🙏
  • A
    Adapa Ravi srinivaas
    Recipe Rating:
  • B
    Hi, I read your post . You give very useful information to us. I am also a blogger. Your all post have very good content. Keep writing useful article for us. Visit: chicken dum biryani
  • S
    Sai prasanth
    Will the masala quantity in Biryani ( after cooking) depends on fried onions or curd ?
  • S
    Recipe Rating:
Hyderabadi Chicken Dum Biryani Recipe