Hyderabad Special Dum Biryani Recipe
  • 1 ½ Cups basmati rice
  • 1 Kg Chicken
  • 2 Medium sized onions, finely
  • 3 Medium sized tomatoes, finely sliced
  • 5 Potatoes
  • 5 tsps ginger-garlic paste
  • 3-4 green chilies
  • 2 tsps mint leaves
  • 2 tsps coriander leaves, roughly chopped
  • 6 tsps ghee
  • 2 green cardamoms
  • 3 cinnamons
  • 3 black cardamoms
  • 3 baby leaves
  • 3 cloves
  • 4-5 saffron strands
  • 3 tsps warm milk
  • ½ tsp turmeric powder
  • 1 tsp chilli and coriander powder
  • 1 ½ cups yogurt
  • Salt as per taste
  • 4 cups water
  • First clean the chicken with fresh water.
  • Then cut into half-inch sized pieces.
  • Clean, wash and soak the rice in the water.
  • Soak the saffron in warm milk and keep aside.
  • Marinate the chicken pieces with turmeric, salt, yogurt, 1 tbsp of ginger-garlic pastes for 4 hours in a cool place.
  • Now cook the rice in salted boiling water along with cardamoms, cinnamons, cloves and baby leaves.
  • Rice should be half cooked: retain the strained water.
  • Keep the rice warm.
  • Heat ghee in a pan or pressure cooker.
  • Add the sliced onions and green chilies.
  • Cook until golden brown, make sure to stir continuously.
  • Add the remaining ginger-garlic paste, mix well.
  • Cook until golden brown, make sure to stir continuously.
  • Add the remaining ginger-garlic paste, mix well.
  • Now add the marinated chicken pieces and cook on high flame stirring continuously for 7-8 minutes.
  • Add the coriander and chilli powder and mix thoroughly.
  • Stir in 3 cups of eater, bring to boil, reduce heat and cook covered till the chicken pieces are almost coked.
  • Add the tomatoes and potatoes, half a tsp of garam masala powder, half the chopped mint and coriander leaves.
  • Cook for 15 minutes on medium heat, stirring occasionally.
  • In case you are cooking in the pressure cooker, it normally takes 2 whistles.
  • Ensure that the cooked chicken does not have a runny gravy.
  • If it is so cook on high flame and reduce the water content.
  • Take a cooker, mix the warm rice and chicken masala, and check the salt.
  • Sprinkle the remaining mint-coriander leaves, saffron milk and 2 tbsp of ghee.
  • In the end sprinkle a glass of retained water.
  • Cover it with a moist cloth and seal it with a lid.
  • Cook it for 15-20 minutes.
  • Serve hot with onion raita.


You can cook and serve this Hyderabadi Special Dum Biriyani in an ovenproof dish. If you want, you can finish the biriyani in a microwave oven also. In that case cook covered on micro high for four minutes only.


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