Hyderabadi dum biriyani

Hyderabadi dum biriyani

This is not a biriyani you'd easily forget, but you cannot be visiting Hyderabad every time you want to sink your teeth into it. So, try our authentic recipe.



1 kg chicken


2 sliced large onion

3 tbsp ginger-garlic paste

1 ½ tbsp chilli powder

2 tbsp coriander powder

2 tbsp turmeric powder

1 cup curd

Juice of one small lemon

¼ cup chopped coriander leaves

¼ cup chopped mint leaves

Salt, as required


1 kg long-grained Basmati rice

2 tbsp ghee

A litle each of cinnamon sticks, cloves, cumin, pepper and cardamom

2 sliced large onions

½ cup raisins and cashew nuts

2 tbsp ghee

1 tbsp garam masala powder

¾ cup cut coriander leaves

¾ cup cut mint leaves


Cut the chicken into large pieces, clean and rinse well

make a marinade with ingredients listed under 2 and keep in fridge for at least eight hours

Rinse the rice, add to boiling water and let it stay until half-cooked. Drain and keep aside

Heat the ghee, add cinnamon, cloves, cumin, pepper and cardamom to it, stir awhile and then fry onion, cashew nut and raisin along with the spices

Pour ghee in a hard-bottomed vessel and lay the marinated chicken pieces in it

Alternately spread the half-cooked rice, fried ingredients, garam masala powder and the chopped coriander leaves and mint leaves

The leaves and onion mix should be the final layer at the top

Close the vessel tightly and seal with maida dough. Keep on low flame for 25 minutes

Later, put off the flame and after two hours break the dum and serve

Mix the rice and masala with a ladle and transfer to small serving vessels.

Serve with mint chutney and raita