Latest Bag Collections from Craze London Co UK

Hyderabad Chicken dum Biryani Recipe |World Famous | Authentic Home Style | Ingredients | How to Prepare

 Here is a detailed recipe to prepare Hyderabadi Chicken Biryani:

Authentic Hyderabad style chicken dum biryani

Hyderabad Chicken Biryani is a flavorful and aromatic rice dish native to the Indian city of Hyderabad. It is made with tender chicken pieces marinated in yogurt and spices, layered with basmati rice and cooked with ghee, aromatic spices, and herbs. The dish is a staple in Hyderabadi cuisine and is widely enjoyed all over India. It is typically served with raita, boiled eggs, or any other side dish of your choice. The perfect blend of spices and herbs, combined with tender chicken and fragrant basmati rice, makes Hyderabad Chicken Biryani a staple and an all-time favorite.


Chicken, 1 kg (cut into medium-sized pieces)

Basmati Rice, 2 cups (washed and soaked for 30 minutes)

Onions, 2 large (sliced into thin rounds)

Tomatoes, 2 large (chopped into small pieces)

Yogurt, 1 cup (whisked until smooth)

Ginger-garlic paste, 2 tbsp (freshly prepared)

Green chilies, 6-7 (slit lengthwise)

Bay leaves, 2-3

Cloves, 4-5

Cinnamon stick, 1 inch

Cardamom, 4-5 (peeled and crushed)

Cumin seeds, 1 tsp

Coriander powder, 2 tsp

Turmeric powder, 1 tsp

Red chili powder, 1 tsp

Garam masala powder, 1 tsp

Lemon juice, 2 tbsp (freshly squeezed)

Mint leaves, 1/2 cup (chopped into fine pieces)

Coriander leaves, 1/2 cup (chopped into fine pieces)

Saffron, a pinch (soaked in 1/4 cup of warm milk)

Milk, 1/4 cup

Ghee, 1/4 cup

Salt, to taste

Water, as required (to cook the rice and chicken)


Marination: In a large mixing bowl, combine the chicken pieces with whisked yogurt, 2 tbsp of ginger-garlic paste, 6-7 green chilies (slit lengthwise), salt (as per taste), 1 tsp of red chili powder, 1 tsp of turmeric powder, 2 tsp of coriander powder, and 2 tbsp of freshly squeezed lemon juice. Mix everything together until the chicken pieces are well coated with the marinade. Cover the bowl with a cling wrap and let it marinate in the refrigerator for 1 hour.

Fry Onions: In a large, heavy-bottomed pan, heat 1/4 cup of ghee over medium heat. When the ghee is hot, add 2-3 bay leaves, 4-5 cloves, 1 inch cinnamon stick, 4-5 crushed cardamom pods, and 1 tsp of cumin seeds. Stir until fragrant and the spices start to sizzle, about 30 seconds. Add the sliced onions to the pan and fry until golden brown, about 5-7 minutes. Stir occasionally to ensure even frying.

Cook Tomatoes: Once the onions are golden brown, add the chopped tomatoes to the pan. Cook until the tomatoes turn soft and mushy, about 5-7 minutes. Stir occasionally to prevent the tomatoes from sticking to the bottom of the pan.

Cook Chicken: Add the marinated chicken pieces to the pan with the cooked onions and tomatoes. Mix everything together until the chicken is well coated with the masala. Cook the chicken over medium heat, stirring occasionally, until the chicken is fully cooked and the masala has thickened, about 15-20 minutes. If the masala starts to stick to the bottom of the pan, add a little water to prevent burning.

Cook Rice: In a separate pan, bring enough water to a boil to cook the 2 cups of basmati rice. Add the soaked basmati rice to the boiling water and cook until 3/4th done, about 7-8 minutes. Drain the rice in a colander and set aside.

Layer the Biryani: In a large, heavy-bottomed pan or a biryani pot, spread half of the cooked rice evenly at the bottom. Sprinkle half of the chopped mint leaves and coriander leaves on top of the rice. Spoon half of the cooked chicken mixture on top of the herbs, spreading it evenly. Repeat the process of layering the remaining rice, herbs, and chicken mixture. Sprinkle the soaked saffron milk on top of the final layer of chicken mixture. Cover the pan or pot with a tight-fitting lid and place it over low heat. Cook the biryani until the flavors have melded and the rice is fully cooked, about 15-20 minutes.

Serve: Once the biryani is cooked, remove it from heat and let it rest for 5-10 minutes before serving. This will allow the flavors to fully develop and the biryani to settle. Serve the hot and fragrant Hyderabadi Chicken Biryani with raita, boiled eggs, or any other side dish of your choice. Enjoy!

Note: You can also cook the biryani in a preheated oven at 375°F for 20-25 minutes instead of on the stovetop.

Enjoy the authentic taste of Hyderabad Chicken Biryani!

Hyderabad Style Chicken Dum Biryani Recipe by  His Daily Bread Kitchen

No comments