Hyderabadi Chicken Biryani Recipe – Authentic Dum Style at Home

When it comes to Indian rice dishes, nothing matches the royal taste of Hyderabadi Chicken Biryani. Famous for its fragrant basmati rice, tender chicken, and rich blend of spices, this dish is a jewel of Hyderabadi cuisine. Originating from the kitchens of the Nizams, authentic Hyderabadi chicken biryani is prepared using the dum cooking method, where marinated chicken and partially cooked rice are layered and slow-cooked together for an explosion of flavors.

This restaurant-style Hyderabadi chicken biryani recipe is perfect for family dinners, festivals, and special occasions. Whether you enjoy it with raita, mirchi ka salan, or a simple salad, it’s a complete meal in itself.

Ingredients for Hyderabadi Chicken Biryani

For the Chicken Marinade:

• 1 kg chicken, cut into medium pieces

• 1 cup yogurt (curd)

• 2 tbsp ginger-garlic paste

• 2–3 green chilies, slit

• 1 tbsp red chili powder

• 1 tsp turmeric powder

• 1 tbsp garam masala powder

• 1 tbsp biryani masala

• 2 tbsp lemon juice

• ½ cup fried onions (birista)

• ¼ cup fresh coriander leaves, chopped

• ¼ cup fresh mint leaves, chopped

• 3 tbsp oil or ghee

• Salt to taste

For the Rice:

• 3 cups long-grain basmati rice (soaked for 30 minutes)

• 6 cups water

• 2–3 green cardamoms

• 2–3 cloves

• 1 cinnamon stick

• 1 bay leaf

• 1 tsp salt

For Layering & Dum Cooking:

• 2 tbsp fried onions

• 2 tbsp fresh mint leaves

• 2 tbsp coriander leaves

• 2 tbsp ghee

• A few saffron strands soaked in ¼ cup warm milk

Step-by-Step Instructions to Make Hyderabadi Chicken Biryani

Step 1: Marinate the Chicken

1. In a large mixing bowl, combine chicken, yogurt, ginger-garlic paste, green chilies, red chili powder, turmeric, garam masala, biryani masala, lemon juice, fried onions, coriander, mint leaves, and oil.

2. Mix well, cover, and refrigerate for at least 1–2 hours (overnight for best results).

Step 2: Prepare the Rice

1. Bring water to a boil in a large pot.

2. Add cardamoms, cloves, cinnamon, bay leaf, and salt.

3. Add soaked rice and cook until 70% cooked (grains should be slightly firm).

4. Drain and set aside.

Step 3: Layer the Biryani

1. In a heavy-bottomed pot, spread the marinated chicken evenly at the bottom.

2. Layer partially cooked rice over the chicken.

3. Sprinkle fried onions, mint leaves, coriander leaves, saffron milk, and ghee on top.

Step 4: Dum Cooking Method

1. Cover the pot with a tight-fitting lid (or seal with dough for traditional style).

2. Cook on high heat for 5 minutes, then reduce to low heat and cook for 25–30 minutes.

3. Turn off the heat and let it rest for 10 minutes before opening.

Step 5: Serve the Hyderabadi Chicken Biryani

1. Gently mix the layers without breaking the rice grains.

2. Serve hot with raita, mirchi ka salan, or onion salad.

Best Occasions to Serve Hyderabadi Chicken Biryani

• Festivals & Celebrations – Perfect for Eid, Diwali, weddings, and family gatherings.

• Weekend Special Meals – Make it a centerpiece for a lavish lunch or dinner.

• Dinner Parties – Impress guests with this royal Indian dish.

• Family Get-Togethers – A wholesome meal everyone loves.

Nutrition Facts (Per Serving – Approx. 1 Cup)

Note: Nutritional values are approximate and may vary based on ingredients and portion sizes.

Pro Tips for Perfect Hyderabadi Chicken Biryani

• Use aged basmati rice for long, fluffy grains.

• Marinate chicken overnight for deep flavors.

• Do not overcook the rice before layering.

• Seal the pot properly to trap steam for the authentic dum flavor.