Hyderabadi Chicken Dum Biryani

Hyderabadi Chicken Dum Biryani

Let’s get started with Hyderabadi Chicken Dum Biryani

I guess you are a biryani lover and that is why you are here because it is a recipe for Hyderabadi biryani! Although you are worried about how to make it at home just like restaurants. Do not worry because in this recipe I will tell you all the restaurant secrets about Biryani. Authentically this biryani is called Kachi Gosht ki Biryani or Hyderabadi Chicken Dum Biryani.

Now there are various Biryanis out there and recently I tried the Malabar Biryani and you should definitely give that a try. Click here to read the recipe for Malabar Biryani. But let’s go ahead with this Hyderabadi Chicken Dum Biryani.

I have been living in Hyderabad for the past 6 years now. And I have biryani on a very regular basis and trust me guys it is worth the extra calories. There are hundreds of biryani recipes, and I am not claiming that this is the best recipe or something. But it will definitely take you close to restaurant-style Hyderabadi Biryani Recipe.

The Meat

Now traditionally it all started with beef meat, which is sadly banned in a lot of Indian states as of now. It was called the Kalyani Biryani. But later lamb and chicken were used more since Hindus avoid the consumption of beef because cows are worshipped in Hinduism. I have used Chicken for this recipe but feel free to use Lamb. Just make sure you marinate the lamb for at least 12 hours. Although if you don’t have the time here it is restaurant security for you guys! Use some raw papaya paste and just marinate for 4 hours and you are good to go.

Since we used chicken in this recipe you just marinate it for 2-4 hours and you are good to go. Although I marinated the chicken overnight. So for the first marination, we just need ginger garlic paste, salt, and lemon juice. For the second marination, you need some curd, brista (fried onions), Garam Masala, Bay leaf, biryani masala, mint leaves, coriander leaves, turmeric powder, coriander powder, cinnamon, cloves, cardamom,  and salt.

The Rice

Hyderabadi Chicken Dum Biryani is always made with Basmati Rice, but any long grained rice works too since getting the real basmati rice can be difficult. Also here is a truth bomb for you, basmati is a variety of rice, and the one we buy from general stores is long-grained rice. Soak it for 30 minutes before you start to boil your rice. So here is the secret to fantastic tasting rice in any Hyderabadi Chicken Dum Biryani. Add MSG with your salt in the water and do not worry it is not harmful.

Fried Onions (Brista)

brista for biryani

This is probably the most crucial and tricky part of Hyderabadi Chicken Dum Biryani. Make sure your onions are very thinly sliced and you don’t burn them while frying. Take out the onions while they start turning golden. Otherwise, within seconds, you end up burning it. In this delicious Hyderabadi Chicken Dum Biryani usage of brista is less than other biryanis and we use more raw onions.

sliced onions
Slice your onions very thin.
frying onions

The Spices for Hyderabadi Chicken Dum Biryani

As we already know that Hyderabadi Chicken Dum Biryani is very rich in spices and they play a major role after rice and the meat. In addition to that Hyderabad is known for using a lot of rich spices. So we will use mostly all the major spice found for this recipe. We use various spices like cinnamon, green cardamom, black cardamom, cloves, mace, star anise, black peppercorns, etc. Make sure your spices are of good quality and you can say they are good quality by their aroma. During the marination, you can use the ready-made biryani masala that comes these days, or if you want me to post the recipe separately let me know in the comments.

The Side Dishes for Hyderabadi Chicken Dum Biryani

Normally Hyderabadi Chicken Dum Biryani is served with some Mirchi ka salan and some raita. Although biryani alone is very self-sufficient and you don’t really need anything else with it. Raita is probably one of the most simple accompaniments and if you want the recipe for Mirchi ka Salan let me know in the comments.

Recipe Notes

  • Make sure you boil rice only 90%
  • You can skip the addition of MSG if you want. But just letting you know that they add it in restaurants and you might not get the same taste without it.


Yield: 8

Hyderabadi Chicken Dum Biryani

Hyderabadi Chicken Dum Biryani

I guess you are a biryani lover and that is why you are here! Although you are worried about how to make it at home just like restaurants. Do not worry because in this recipe I will tell you all the restaurant secrets about Biryani. Authentically this biryani is called Kachi Gosht ki Biryani.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour


For the marination

  • 1 kg Chicken
  • 3 tbsp Ginger garlic paste
  • 40 ml Oil
  • 2 no. Lemon juice
  • 2 tspn Salt
  • 400 g Curd
  • 100 g Onions
  • 1 tbsp Chili Powder
  • 2 2 tbsp Coriander Powder
  • 1 tbsp Cumin Powder
  • 2 tspn Garam Masala Powder
  • 2 tspn Biryani Masala
  • 1 tspn Turmeric Powder
  • 150 g Fried Onions crushed

For Rice

  • 1 kg Rice
  • 30 g Salt
  • 2 small stick Cinnamon
  • 3-4 no. Green Cardamom
  • 2 no. Black Cardamom
  • 5 no. Clove
  • 4 no. Mace
  • 1 bunch Coriander
  • 1 bunch mint

For Raita

  • 300 g Curd
  • 1 tspn Roasted Cumin powder
  • 1 medium Onion
  • 1 tbsp Coriander
  • as required Salt
  • 2 no. Green Chilies


For Chicken

  1. So one day before you make the biryani marinate your chicken with ginger garlic paste, salt, lemon, and juice.
  2. Keep it in the fridge for overnight marination.
  3. Now you can make fried onions either a day before or the same day as well.brista for biryani
  4. Slice your onions really precisely and thin and deep fry them until golden in colour. Remove them and lay them over a tissue paper so that extra oil is soaked.sliced onionsfrying onions
  5. Now the next day take your chicken out, now add whisked curd, crushed fried onions, some freshly chopped onions too, cashew, raisin, chilli powder, coriander powder, oil, turmeric powder, cumin powder, garam masala powder, and biryani masala.hyderabadi chicken biryani masala
  6. Now miss well and keep aside for another hour or so.marination
  7. Since it is called kachi gosht ki biryani we will not cook the chicken in advance.

For Rice

  1. For the rice take a big vessel and fill it with 2 litres of water. Now bring it to a boil and add salt, Cinnamon, Green Cardamom, Black Cardamom, Clove, and Mace.
  2. Now add your rice and boil it till its 3/4th or 90% done.
  3. Once you think its done strain it and start layering it on top of the chicken. Make 3 layers and between every layer sprinkle some biryani masala, lemon juice, chopped coriander, chopped mint, fried onions, and ghee.biryani ricebiryani top layer
  4. Now cover it with a lid and seal it with some dough so that there is no steam coming out. Put a weight on top if possible.
  5. Now keep it on high flame for 10 minutes and another 20-22 minutes on low flame. Turn off the flame once done and open the lid after 30 minutes.
  6. Serve with raita, salan, lemon wedges, and sliced onions on the side.


  • Always boil your rice till 90% done.
  • Marinate your chicken at least for 4 hours.
  • Always fry your onions till golden brown and be careful while frying them.
  • Salt your rice water generously and also add some MSG to the water.

Nutrition Information



Serving Size


Amount Per Serving Calories 742Total Fat 34gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 23gCholesterol 141mgSodium 2171mgCarbohydrates 65gFiber 5gSugar 8gProtein 44g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Recipes!

Leave a Comment

Your email address will not be published. Required fields are marked *