Hyderabadi Chicken Biryani Recipe | Restaurant Style | Dum Biryani at Home
Authentic Hyderabadi Chicken Biryani Recipe with step-by-step photos. Learn how to make this royal dum biryani with marinated chicken, fragrant basmati rice, and homemade biryani masala. Perfect for festive meals and weekend specials!
Quick overview for Hyderabadi Chicken Biryani Recipe
1. Introduction
2. History of Hyderabadi Chicken Biryani
3. 📜 Origins
4. Arrival
5. 🏆 Why It Stands Out
6. Ingredients for Hyderabadi Chicken Biryani
7. Quick Summary Table (For Easy Reference)
8. Step-by-Step Cooking Gide
9. Expert Tips to Remember
10. Expanded Frequently Asked Questions (FAQs)
11. 🕰️ Prep Time: 20 minutes
12. ⏳ Marination: 4–8 hours
13. 🍳 Cook Time: 45 minutes
14. 👥 Serves: 4–5
🍳 Utensils & Appliances for Hyderabadi Chicken Biryani (Dum Style)
For 3 to 4 servings – Home Kitchen Setup
🔪 Preparation Tools with Utensil Purpose
Mixing bowls (2–3 sizes) For marinating chicken and soaking rice
Measuring spoons & cups For accurate spice and liquid quantities
Chef's knife For slicing onions, herbs, and chicken trimming
Cutting board For prepping vegetables and chicken safely
Whisk or spoon For mixing curd, masala, and marinade
🍚 Cooking Utensils with Utensil Purpose
Heavy-bottomed pot / Handi (5–6 L) Essential for dum biryani; prevents burning and ensures even cooking
Tawa (flat griddle) Placed beneath handi to evenly distribute heat during dum
Deep pan / Kadhai For frying onions (birista)
Large saucepan / Vessel For boiling rice with whole spices
Rice strainer / Colander To drain 80% cooked basmati rice
Flat spatula or rice spoon For layering rice and chicken without breaking grains
🔥 Dum Sealing & Finishing with Utensil Purpose
Tight-fitting lid or wheat dough (atta) For sealing the handi during dum cooking
Aluminum foil (optional) Extra layer to trap steam if no dough is used
Cloth or kitchen towel (optional) To wrap the lid for a tighter seal
Tongs or gloves For handling hot tawa or handi post-cooking
⚙️ Appliances (cooking tools)
Gas stove / induction.
cooktop Main heat source for all steps
Mixer grinder (optional) For homemade biryani masala or ginger-garlic paste
Pressure cooker (optional) For alternate biryani method or softening chicken (if not kacchi style)
🧼 Cleaning Essentials with Tool Use
Sponge and dish soap For post-cooking cleanup
Grease remover or scrubber For removing onion and masala stains from handi or kadhai
🍽 Introduction
Hyderabadi Chicken Biryani is not just a dish—it's an emotion! Known for its deep flavors, aroma, and regal presentation, this biryani originated in the royal kitchens of Nizams and has become a global culinary gem. In this recipe, you'll learn to cook restaurant-style chicken dum biryani at home, infused with traditional spices, saffron milk, and basmati rice
A Royal History of Hyderabadi Chicken Biryani
The story of Hyderabadi Chicken Biryani is as rich and layered as the dish itself. Rooted in the grandeur of the Nizams of Hyderabad, this biryani is a culinary synthesis of Persian, Mughlai, and South Indian traditions, evolving over centuries into one of the most iconic rice dishes in the world.
📜 Origins
Biryani, as a concept, has Persian origins. The word “biryani” is believed to be derived from the Persian words ‘birian’ (fried before cooking) and ‘birinj’ (rice). When Persian and Central Asian influences entered India through the Mughals in the 16th century, biryani emerged as a noble delicacy, reserved for royal banquets.
Arrival in Hyderabad
The dish gained its unique South Indian identity during the reign of the Asaf Jahi Dynasty, also known as the Nizams of Hyderabad, who ruled from 1724 to 1948. The Nizams, known for their luxurious lifestyle and diverse cuisine, welcomed Persian chefs and adapted Mughal biryani to include local spices, basmati rice, and regional cooking styles.
Unlike other variants of biryani, Hyderabadi biryani is known for its “kacchi” (raw) dum method, where raw marinated chicken is slow-cooked with partially cooked rice. This technique, unique to Hyderabad, requires precise layering, sealing (dum), and steam-cooking to perfection.
🍗 Chicken in Biryani
While early versions featured mutton or goat meat, the use of chicken in Hyderabadi biryani became popular in the 20th century with changing dietary preferences and affordability. Chicken biryani was more accessible to the general population while still retaining the luxurious flavors and aromas of its royal counterpart.
Today, Hyderabadi Chicken Biryani is an integral part of Telangana’s cultural heritage and holds Geographical Indication (GI) status, preserving its authenticity and origin. It is served on every special occasion—from weddings and Eid feasts to modern-day restaurant menus across the globe.
🏆 Why It Stands Out
- Dum Cooking (Steam-Sealed Method): Unique to Hyderabadi style
- Raw Marination (Kacchi Yakhni): Chicken cooks with rice, not pre-cooked
- Use of Saffron & Kewra: Signature royal touches
- Fried Onions & Herbs: Add depth, sweetness, and freshness
- No tomato, no coconut: Pure Mughlai influence without South Indian gravy bases
👨🍳 Ingredients for Hyderabadi Chicken Biryani
(Serves 3 to 4 members)
With Health & Culinary Benefits Included
🐔 Step 1: Chicken Marination Ingredients & Benefits
- Ingredient Quantity Purpose & Benefits
- Chicken (bone-in) 500 g Rich in protein, minerals; bone-in adds depth to flavor during dum cooking
- Thick curd (dahi) 1 cup Natural meat tenderizer; probiotics support gut health
- Ginger garlic paste 1½ tbsp Antibacterial; boosts digestion and aroma
- Red chilli powder 1 tsp Enhances color, improves metabolism
- Turmeric powder ½ tsp Anti-inflammatory, natural antiseptic
- Coriander powder 1 tsp Aids digestion, adds mild earthy note
- Biryani masala or garam masala ¾ tsp Enhances aroma and complexity
- Lemon juice 1 tbsp Softens meat, balances richness
- Salt As needed Flavor enhancer; essential mineral
- Fresh mint leaves (chopped) 2 tbsp Cooling herb; adds freshness
- Fresh coriander leaves (chopped) 2 tbsp Detoxifying, aromatic herb
- Marinate the chicken for at least 4 hours (preferably overnight) for best absorption of flavors
🍚 Step 2: Rice Preparation Ingredients & Benefits
- Ingredient Quantity Purpose & Benefits
- Aged basmati rice 1½ cups Low glycemic index, aromatic long-grain rice that fluffs beautifully
- Water 6 cups For boiling rice evenly
- Bay leaf 1 Adds a mild herbal aroma
- Green cardamoms 2 pods Aids digestion, imparts sweetness
- Cinnamon stick 1 small Anti-inflammatory, warm spice
- Cloves 3 Antimicrobial, aromatic spice
- Shah jeera (optional) ½ tsp A digestive spice with nutty aroma
- Salt ¾ tsp Balances flavor in rice
🧅 Step 3: Layering & Finishing Ingredients & BenefitsIngredient Quantity Purpose & Benefits
- Medium onions (sliced & fried) 2 Adds sweetness and depth; birista forms the signature flavor
- Ghee (clarified butter) 2 tbsp Rich in good fats; enhances aroma and flavor
- Saffron strands soaked in warm milk 6–8 strands in 2 tbsp milk Contains
- antioxidants; royal color and aroma
- Rose water / Kewra water (optional) 1 tsp Floral essence for regal biryani finish
- Mint & coriander (extra for layering) 2 tbsp each Layered for freshness and aroma
- Fried onions (birista) and saffron are the soul of Hyderabadi biryani’s signature taste
📌 Quick Summary Table (For Easy Reference)
- Category Ingredient Quantity Key Benefit
- Protein Chicken (bone-in) 500 g Juicy, rich in protein
- Dairy Thick curd 1 cup Tenderizer, gut health
- Grains Aged basmati rice 1½ cups Long grain, aromatic
- Aromatics Ginger, garlic, onions, spices As listed Boost flavor and digestion
- Herbs Mint, coriander 2 tbsp each Cooling, fresh aroma
- Richness Ghee, saffron milk 2 tbsp each Enhances taste and royalty
- Whole Spices Bay leaf, cloves, cinnamon, cardamom Small quantities Digestive and aromatic
🍳 Step-by-Step Cooking Method for Hyderabadi Chicken Biryani (Dum Style)
Expert Tips to Remember:
- Use a heavy pot or handi to prevent burnin
- Do not overcook the rice before dum; it should remain slightly undercooked.
- Always use fresh herbs, ghee, and saffron for authentic taste.
- Avoid stirring during cooking to maintain biryani layers
🔪 Step 1: Prep the Chicken Using Time-Honored Biryani Spices
- In a large mixing bowl, add:
- 1 kg chicken (bone-in pieces)
- 400g thick curd (dahi)
- 2 tbsp ginger garlic paste
- 2 tsp red chilli powder
- ½ tsp turmeric powder
- 1 tbsp lemon juice
- 1½ tsp biryani masala or garam masala
- Salt to taste
- Fresh mint and coriander leaves — a small handful of each, chopped
🍚 Step 2: Prepare Basmati Rice for Layering
- Rinse 2 cups aged basmati rice 2–3 times until the water runs clear.
- Soak in water for 30 minutes.
- Boil 4 cups of water in a wide-mouthed vessel over medium-high heat. Proceed to add:
- 1 bay leaf
- 2–3 cloves
- 2 cardamom pods
- 1 cinnamon stick
- 1 tsp salt
- Add the soaked rice and cook until it is 80% cooked (should still have a firm bite).
- Transfer the rice to a strainer, discard the water, and keep the rice ready for layering
🧅 Step 3: Fry Onions (Birista) for Garnishing
- Thinly slice 2–3 medium onions.
- Warm 3 tbsp of oil or ghee in a heavy-bottomed pan.
- Fry the onions on medium flame until they are golden and crispy.
- Remove and drain on paper towels.
- This step adds depth, sweetness, and texture to the final dish.
Step 4: Layer the Chicken and Rice in Dum Style
- In a heavy-bottomed handi or biryani pot:
- Create the first layer using the spiced chicken mixture at the base
- Top with a layer of partially cooked rice.
- Sprinkle:
- Half of the fried onions
- 1 tbsp saffron milk (warm milk with saffron strands)
- Fresh mint and coriander leaves
- 1 tbsp ghee or melted butter
- Repeat layering if using more chicken and rice
🔥 Step 5: Seal and Dum Cook the Biryani
- Seal the pot with a tight-fitting lid. You may also use wheat flour dough to create an airtight seal.
- Place the handi on a hot tawa or griddle
- Cook on high flame for 5 minutes to build steam inside.
- Reduce the heat to the lowest setting and cook on dum (sealed slow-cooking) for 25–30 minutes.
- Switch off the flame and allow the biryani to rest undisturbed for 10 minutes before uncovering
🍽 Step 6: Fluff, Garnish, and Serve Hot
- Break the seal gently and open the pot.
- Use a flat spatula or rice spoon to gently lift the rice and chicken from the bottom to preserve the layers.
- Serve hot with:
- Boiled egg
- Cucumber raita
- Mirchi ka salan
- Onion salad and lemon wedges
👧 Expanded Frequently Asked Questions (FAQs)
Q1. What is special in Hyderabadi biryani?
Hyderabadi biryani stands out due to its “kacchi dum” cooking technique, where raw marinated chicken is layered with semi-cooked basmati rice and sealed in a pot to cook together. This process allows the flavors to deeply penetrate each grain of rice and each piece of meat. Its royal aroma, use of saffron, fried onions, and fragrant ghee, make it a benchmark in Indian cuisine.
Q2. What is the secret ingredient for biryani?
The true secret ingredient in biryani is the biryani masala, which includes a balanced blend of spices such as cloves, cinnamon, cardamom, nutmeg, star anise, and black stone flower (dagad phool). In Hyderabadi biryani, the combination of saffron milk and kewra/rose water also adds a unique floral fragrance that defines its royal taste.
Q3. What is a key ingredient in Hyderabadi biryani?
- The key ingredients in Hyderabadi biryani are:
- Bone-in chicken (marinated)
- Thick curd (dahi)
- Basmati rice (long-grain, aged)
- Fried onions (birista)
- Fresh mint and coriander
- Saffron milk
- Whole spices (for biryani masala)
- These elements, when combined with the dum (steam) method, create the iconic layers of flavor
Q4. What are the Hyderabadi Chicken Biryani ingredients?
- Here's a basic list of Hyderabadi Chicken Biryani ingredients for 1 kg of chicken:
- 1 kg chicken (bone-in)
- 500 g basmati rice (aged)
- 400 g curd
- 3 medium onions (sliced and fried)
- 3 tbsp ginger garlic paste
- 3 tsp red chilli powder
- 1 tsp turmeric
- 2 tbsp biryani masala
- 1 lemon (juiced)
- 1/2 cup mint leaves
- 1/2 cup coriander leaves
- 1/4 tsp saffron soaked in 2 tbsp warm milk
- Salt, whole spices (bay leaf, cloves, cinnamon, etc.)
Q5. What is the correct Hyderabadi biryani ingredients ratio for 1 kg chicken?
- For 1 kg chicken, use:
- Ingredient Quantity
- Basmati rice 500 g (1:0.5 meat to rice)
- Curd 400 g
- Fried onions 1 cup
- Mint + coriander ½ cup each
- Saffron milk 2 tbsp
- Ghee 4 tbsp
- Spices 2–3 tbsp (total)
- This ratio ensures a rich flavor without overpowering the chicken
Q6. What is the ideal Hyderabadi biryani ingredients ratio for home cooking?
- For every 1 cup (250g) of basmati rice, use:
- 500g chicken
- 200g curd
- 1 large onion (fried)
- 1 tsp biryani masala
- 1 tbsp ginger garlic paste
- 2 tbsp ghee
- Herbs and saffron as per taste
- This 1:2 rice-to-meat ratio is ideal for dum cooking at home and ensures the meat remains moist and flavorful.
Q7. How much does Hyderabadi biryani cost?
- The price of Hyderabadi biryani depends on region and quality:
- Home-made (per serving): ₹80–₹120
- Local restaurant (plate): ₹150–₹250
- Premium biryani outlets (like Paradise or Biryani by Kilo): ₹(rs)300–450
- 1 kg party pack (takeaway): ₹600–₹900
- Homemade biryani is much more cost-effective and customizable.
Q8. Is Hyderabadi Chicken Biryani spicy?
Traditional Hyderabadi biryani has medium-high spice levels, thanks to red chilli powder and green chillies in the marinade. However, spice can be adjusted by reducing chillies or adding yogurt and saffron for balance.
Q9. Can I use store-bought biryani masala?
Yes. Many brands offer good-quality biryani masalas (Everest, MDH, Shan). However, homemade biryani masala ensures fresh aroma and custom balance, making a big difference in taste
Q10. Can I use pressure cooker for Hyderabadi biryani?
Yes. For convenience, you can layer chicken and rice in a pressure cooker, seal, and cook for 2 whistles on low flame. Allow it to rest before opening to avoid steam release ruining rice texture