hydrabadi dum biryani


hydrabadi dum biryani



For chicken marinade:

  • chicken: 1 (cut into medium pieces)
  • Thick Yogurt: 1cup
  • Ginger paste: 1tbsp
  • Garlic paste: 1tbsp
  • Red chilli powder : 1tsp
  • Salt to taste
  • oil: 1/4cup
  • Lemon juice: 1tbsp
  • Make powder( 2 stick cinnamon,4 green cardamom,3 clove,1/4tsp mace(jaitri), 1/2 tsp shahijeera)

For rice:

  • Basmati/pulao rice: 4cup(3/4kg)
  • Salt to taste
  • Green chili: 4
  • Ginger paste: 1tsp
  • (Cardamom: 3(medium), cinnamon: 2, bay leaf: 2, Shahi jeera: 1tsp )
  • ghee: 2tbsp

For the Biriyani 🙁 assembling layers)

  • Fried onion: 1cup (grind using hand)
  • Powder milk: 1/2cup
  • Chopped coriander leaves: 1/2cup
  • Chopped Mint leaves: ¼ cup
  • Sugar: 2tbsp
  • ghee: 2tbsp
  • Raisins:10
  • Nuts:2tbsp(optional)


Preparing the chicken:

Wash the chicken and drain all water.
Mix all the marinade ingredients and marinate for at least an hour.
Heat a big pan and add chicken mixture. Cover and cook on medium heat for 10 minutes. Stir occasionally. Make sure the gravy is not watery.

Preparing rice:

Wash the rice and drain all water.
Heat ghee in a dip pan and add bay leaves, shahi jeera, green chilies, cinnamon stick and cardamom. Stir constantly. Add rice and Stir for 3-4 minutes till the rice becomes opaque and you can smell the aroma. Add 7 cup hot water, ginger paste and salt. Stir for a minute. cook for 2 min on high heat.
Open the lid and stir well. Now cover the pan and cook for 15 minutes in low heat or until 70 % done.
Turn off the heat and open the lid. Set aside.

Preparing biriyani:

Now spread 1/2 cooked rice over the chicken.
Then Spread fried onions, powder milk, mint and coriander leaves rice and sugar over the rice.
Again spread the remaining rice over it all and spread ghee and nuts on top.
Cover tightly with the lid and cook for 20min on low heat.
Turn off the heat and mix the biriyani before serving.


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