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Hyderabadi Dum Biryani Recipe

Hyderabadi Dum Biryani Recipe

Hyderabadi Dum Biryani is a royal, aromatic rice dish made by layering marinated meat with partially cooked basmati rice and slow-cooking ("dum") for rich, infused flavors. The key to its authentic taste lies in proper marination, fragrant spices, and careful layering. This recipe includes pro tips like using fried onions, saffron milk, kewra water, and cooking on low heat. It also covers common mistakes to avoid, serving suggestions, quick cooking options, and delicious variations like vegetarian and mutton biryani. A must-try for biryani lovers seeking restaurant-style taste at home!
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Prep Time 30 minutes
Cook Time 1 hour
Marinate Time 5 hours
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 550 kcal

Ingredients
  

  • 2 cup Basmati rice (soaked 30 min)
  • 500 g Chicken (bone-in preferred)
  • 1 cup Yogurt
  • 2 Onions (thinly sliced)
  • 2 Tomatoes (chopped)
  • 1 tbsp Ginger-garlic paste
  • 2 tbsp Ghee
  • 1 tsp Red chili powder
  • 1 tsp Turmeric powder
  • 1 tsp Garam masala
  • 1 tsp Cumin seeds
  • 4 Green cardamoms
  • 2 Cloves
  • 1 Bay leaf
  • 1 Cinnamon stick
  • ½ cup Coriander leaves (chopped)
  • ½ cup Mint leaves (chopped)
  • 1 tsp Kewra water
  • Salt to taste

Aromatic Add-ons:

  • 1 tsp Saffron (soaked in 3 tbsp warm milk)
  • tbsp Lemon juice
  • Optional: Rose water (few drops)

Instructions
 

Step 1: Marinate the Chicken

  • Mix chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, salt, coriander, mint, and lemon juice.

Step 2: Prepare the Rice

  • Rinse and soak basmati rice for 30 minutes.
  • Boil with salt until 70% cooked. Drain and set aside.

Step 3: Cook the Masala

  • Heat ghee in a pan, fry onions till golden brown. Reserve half for layering.
  • Add cumin, bay leaf, cinnamon, cloves, and cardamoms.
  • Stir in chopped tomatoes and cook till soft.
  • Add marinated chicken and cook till partially done.

Step 4: Layer the Biryani

  • In a heavy-bottomed pot:
    Bottom Layer: Chicken with some fried onions.
  • Middle Layer: Half of the parboiled rice. Drizzle saffron milk and kewra water.
  • Top Layer: Remaining rice, mint, coriander, ghee, and remaining fried onions.

Step 5: Dum Cooking (Steaming)

  • Seal the pot lid tightly (use dough for best results).
  • Cook on low heat (on a tawa or griddle) for:
    Chicken: 30–35 mins
    Mutton: 40–50 mins
  • Rest for 10 mins before opening the lid.

Notes

🍽️ Serving Suggestions

Best Served With:
  • Onion Raita or Boondi Raita
  • Mirchi Ka Salan or Baingan Ka Salan
  • Sliced lemons and salad
Presentation Tips:
  • Serve in a copper/brass handi for authenticity.
  • Garnish with fried onions, saffron milk, and mint leaves.
Keyword Hyderabadi Dum Biryani Recipe