By Rajlakshmi
May 7, 2026
This Hyderabadi chicken dum biryani recipe is rich in layers of depth and flavour. Although it might look challenging, following this recipe is easy for any amateur or home cook!
1 kg chicken 1 cup thick curd 2 tbsp ginger-garlic paste 1 tbsp green chilli paste 1 tbsp red chilli powder ½ tsp turmeric powder 1 tsp garam masala powder 2 tbsp lemon juice ½ cup fresh mint leaves, chopped ½ cup fresh coriander leaves, chopped 1 cup fried onions 4 cups Basmati rice, soaked for 30 minutes
2 bay leaves 4 green cardamoms 4 cloves 1-inch cinnamon stick 1 star anise 12-15 milk-soaked saffron strands 3 tbsp ghee Salt to taste Oil, as needed
In a large mixing bowl, combine chicken pieces with curd, ginger-garlic paste, green chilli paste, red chilli powder, turmeric powder, garam masala, lemon juice, mint, coriander, fried onions, salt, and oil.
Mix well so each piece gets coated evenly. Cover and refrigerate for at least 1 hour.
Bring a large pot of water to a boil, add salt and whole spices. Add the soaked rice and cook until it is 70% done.
Drain and spread lightly on a tray to prevent further cooking. In a heavy-bottomed handi or deep pot, spread the marinated chicken evenly at the bottom.
Layer the parboiled rice gently over the chicken. Sprinkle saffron-infused milk and ghee over the rice. Cover the pot tightly with a lid.
Seal the edges with dough or a heavy cloth to trap the steam. Place the pot on a tawa over low heat and cook for 40-45 minutes.
Turn off the heat and let it rest for 10 minutes before opening the lid. Gently fluff the biryani with a fork, mixing slightly.
Serve hot with raita, mirchi ka salan, or salad.