chicken dum biryani recipe, how to make chicken biryani

hyderabadi chicken dum biryani recipechicken dum biryani recipe in hyderabadi dum pakki style with step by step pictures
Hyderabad dum biryani, a classic dish of the Mughal Nizams is an eye-catching aromatic rice loved by all. We all love biryani, but when it comes to preparing them most of us, step back because of the tedious process. But trust me, once you get used to the right process, it is such an easy breezy way of making restaurant style biryani. You will adore it.
hyderabadi chicken biryani can be prepared in two ways, kacha (kachi) Method and Pakki Method. In the Kachi method of making biriyani, the raw ingredients are just marinated and placed at the botom of a utensil and layered with partially cooked rice, saffron etc. Sealed & cooked on a slow dum process, trapping the steam inside for even cooking. Pakki is the other method where the meat and rice are cooked separately and then the rice, saffron etc are layered, sealed and cooked on a dum process for a shorter time.The authentic way of cooking these biryani is by sealing the mouth of the utensil with dough to trap the steam and aroma.
check here for more variety of chicken biryani recipes on the blog,

how to make chicken biryani recipe in pakki dum method with step by step pictures

1. Wash and drain off the chicken. and marinate with turmeric, salt, lemon juice. Rubbing the marinade on the chicken for about 5 minutes, tenderizes it. set this aside.
2. Wash basmathi rice till water runs clear, soak it for about 20 minutes. Bring water to a boil and add 1/2 tsp. shahi jeera if you desire, this is not included in the recipe and is optional. i have not used it.
3. Cook the rice in boiling water till 3/4 or 75 % cooked or al dente. Drain it off in a colander.
cooking rice in a pot for making chicken dum biryani recipe
4. Add oil to a biryani handi or pot, heat it. Add spices and saute them till they sizzle.
5. Add onions and fry till they turn golden or brown.
tempering biriyani spices in a pot for chicken dum biryani recipe
6.Add ginger garlic paste and fry till the raw smell disappears.
7. Time to add in the chicken and fry for 3 to 4 minutes
addition of ginger paste and frying to make  chicken dum biryani recipe
8. Pour yogurt, red chili powder, biryani masala powder, mint,coriander leaves, turmeric and salt.
9. On a low flame, cover and cook until the meat turns tender cooked.
cooking meat until tender for cooking chicken dum biryani recipe
10. You will see a thick gravy now, this is very much needed for the dum process.
11. Layer the rice and eggs (optional) , sprinkle mint and coriander, kewra or rose water, saffron milk and fried onions.
addition of deep fried onions for layering chicken dum biryani recipe
12. Cover the handi or pot with a tight lid or a foil. Place this pot over a hot tawa and dum cook it for about 10 minutes on a medium to low flame. Off the stove. Let the biryani rest in the pot for about 15 minutes.
For oven method, check the recipe instructions below.
Garnish prepared finished chicken dum biryani recipe
Serving suggestion : chicken biryani can be served with onion raita , mint raita, cucumber raita, gravy: simla mirch ka salan, biriyani shorba/ sherva

find hyderabadi chicken dum biryani recipe below

5.0 from 7 reviews
chicken dum biryani recipe, how to make chicken biryani
Prep time
Cook time
Total time
Hyderabadi muslim chicken dum biryani made in pakki method
Recipe type: Main
Cuisine: Indian
Yield / Serves: 4
Ingredients (240 ml cup used)
To powder
  • Fat Pinch of nutmeg or 2 small pinches
  • 5 cardamoms
  • ¼ to ½ tsp. Pepper corn
  • 5 to 6 cloves
  • 2 inch cinnamon stick
  • ½ to 1 tsp. fennel seeds / saunf
  • ¼ to ½ tsp. stone flower / kalapasi / dhagad phool
To Temper
  • 1 bay leaf
  • 1 small black cardamom
  • 4 green cardamoms
  • 4 to 5 cloves
  • 2 inch Cinnamon stick
  • 1 Star anise
  • 2 small strands of mace
  • ½ tsp. shahi jeera
Other ingredients
  • 500 to 600 grams chicken pieces
  • 2 cups aged basmathi rice
  • 1½ cups fresh curd / yogurt
  • 3 tbsps. Oil
  • Salt as needed
  • ¼ tsp. turmeric
  • ¼ tsp. red chili powder
  • 1 tsp. kewra or rose water
  • 18 to 20 mint leaves / pudina chopped finely
  • 12 to 15 small stems of coriander leaves, leaves plucked
  • 2 tsps. Ginger garlic paste
  • 3 green chilies
  • Boiled eggs as needed (optional)
  • Pinch of saffron added to 1 tbsps. Hot milk
Preparation for chicken biryani:
  1. Soak rice for at least 20 mins.
  2. Wash chicken under running water, drain off the water completely and marinate with lemon juice, salt and turmeric. Rub the meat with the marination for about 5 minutes keep this aside.
  3. Cook rice till 75% cooked. Drain off the rice to a colander and set aside to cool.
  4. Chop slice onions, keep them aside for later use.
  5. Pluck the mint and coriander leaves and wash in lot of water, set them to drain. chop them and set aside
  6. Powder all the ingredients mentioned under “To powder” in a blender. Transfer this to a plate and keep it for later use.
  7. Heat milk and add saffron. set this aside
  1. Heat a heavy bottom pan, add spices mentioned under “To temper”. Let them crackle.
  2. Add the onions and fry till golden, set aside a few for garnish.
  3. Add ginger garlic paste and fry till the raw smell goes off.
  4. Add marinated chicken, and fry for about 3 to 4 minutes
  5. Add red chili powder, masala powder, salt, yogurt, mint and coriander leaves and turmeric
  6. Cover and cook on a low flame until the meat turns tender and soft cooked. You will be left with a thick gravy.
  7. Layer the rice evenly, if using boiled eggs add them, sprinkle the chopped coriander and mint leaves. Pour the saffron milk and kewra or rose water.
  8. Cover the pot with a tight lid .Place the chicken dum biryani utensil on a hot tawa and dum it for about 10 minutes on a low flame. Switch off the stove.
For oven method: Grease an oven safe bowl, Add the cooked chicken mixture, Layer the rice, sprinkle mint, coriander, saffron milk and seal it with a foil, dum in the preheated oven at 180 c for 15 to 25 minutes


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  1. shalini says

    THE 5 STAR for this recipe is very less. My dear what a wonderful, lovely, awesome etc the words are really very hard to find, to appreciate the taste for this recipe.

    I served this to my native guests, they all went flat, even my husband was surprised, coz I never cooked such a wonderful biryani before visiting ur site.

    My husband asked me who is ur teacher who teaches u such a lovely recipes. I showed him ur blog & told him about my “SECRET TEACHER”.

    Thank u swasthi all the credit goes to u & only u.

    • swasthi says

      Welcome Shalini,
      I appreciate your effort to comment back on the blog and share your experiences with us every time you try something from here. Iam glad that chicken biryani turned out good.
      Thanks for all the compliments. Have a wonderful day.

  2. sunitha says

    Swasthi I tried it for today’s lunch.. It turned out yummy.. I started preparing all your recipes.. They are turning out sooper good thumbs upppp. Thq

    • swasthi says

      Welcome Sunitha,
      What a coincidence, i too made this for lunch on sunday.
      Iam glad that you liked it.
      Thanks a lot for the feedback

  3. syed minhaj ali says

    hi how are you i syed minhaja ali and i saw your briyani making site very good to know this one i want to know how to make a sufiyani biryani . method please send me a mail . an i am very intereste to make the biryani.

    thank you

  4. Tommy says

    This is truly a delicious chicken biryani, a mouthwatering one.. your post is great. the procedures are well-explained and also the pictures you provided are gorgeous and a great idea in order for us to easily follow and know the texture of this dish in every steps. Thumbs up for that :), so were hoping for more of your delicious recipes to be posted here. Thanks for sharing. :)