Best Authentic Hyderabadi Chicken Dum Biryani Recipe
There are comfort foods, and then there is Biryani. More than just a dish of rice and meat, it’s a celebration—a perfectly layered masterpiece that engages all your senses. This particular recipe, passed down and perfected, gives you a richly flavored, aromatic, and perfectly moist chicken biryani. It’s the kind of meal that turns a regular Sunday dinner into a feast. The secret lies in the marinade’s depth, the fragrant whole spices boiled with the rice, and the final dum cooking, which allows all those beautiful flavors to meld together. Yes, it takes a little time, but trust me, the first flavorful bite will make every minute you spent worthwhile. Served with a cooling raita, this dish is guaranteed to become your new family favorite.
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Authentic Layered Chicken Biryani Recipe – Spiced to Perfection
Course: Main CourseCuisine: Indian, PakistaniDifficulty: Medium to Hard6
servings45
minutes1
hour15
minutes400
kcal2
hoursSpice up your day with this delicious, perfectly layered, and aromatic Chicken Biryani. Includes step-by-step instructions for the chicken marinade, korma, and rice. Served with a refreshing raita.
Ingredients
- Chicken Marination
1 kg boneless chicken (or any meat of your choice)
2 tbsp ginger & garlic paste
3-4 green chilies (chopped)
Handful of fresh coriander & mint leaves
1 packet biryani masala
2 tbsp lemon juice
1 cup Greek yogurt
1/4 cup oil
Fried onions (use from the 5-6 medium onions thinly sliced and fried)
- To Boil RiceÂ
750g Basmati rice
1 star anise
2 bay leaves
3 black cardamom
4 cloves
Small piece of cinnamon stick
4 green cardamom
1 tsp fennel seeds
1 tsp cumin seeds
8-10 black peppercorns
2 tbsp salt (or to taste)
2 tbsp lemon juice
Water (for boiling)
- Chicken KormaÂ
1 cup oil (used from fried onions)
1 tbsp ginger & garlic paste
450g (2 large tomatoes) chopped
1 tsp red chili powder
1-2 tsp cumin powder
1 tsp coriander powder
1/2tsp garam masala powder
1/2tsp turmeric powder
Salt to taste
- Final Touches (Layering & Garnish)Â
Food colors (optional)
Saffron + milk (a few strands steeped in warm milk)
Fresh mint leaves and coriander (chopped)
Fried onions (leftover from the start)
Kewra water (for fragrance)
Directions
- Marinate the ChickenÂ
- Combine the chicken with ginger-garlic paste, green chilies, coriander, mint leaves, biryani masala, lemon juice, yogurt, oil, and half of the prepared fried onions.
- Mix well to coat the chicken completely.
- Let it marinate for a minimum of 30 minutes.
- Â Prepare the RiceÂ
- Wash and soak the basmati rice for 30 minutes.
- In a large pot of boiling water, add the whole spices (star anise, bay leaves, black cardamom, cloves, cinnamon stick, green cardamom, fennel seeds, cumin seeds, black peppercorns), salt, and lemon juice
- Add the soaked and drained rice to the boiling water and cook until it is 70-80% done. It should still be firm in the center.
- Drain the rice immediately and set aside.
- Â Cook the Chicken Korma
- Heat 1 cup of the oil (from frying the onions) in a large pan or pot.
- Add ginger-garlic paste, chopped tomatoes, red chili powder, cumin powder, coriander powder, garam masala, turmeric, and salt.
- Â Cook the spice mixture until the oil separates from the masala and the tomatoes are soft.
- Add the marinated chicken to the korma and cook until it is 70-80% cooked through and tender.
- Â Layer and Dum Cook the Biryani
- In a large, heavy-bottomed pot (the one you will use for the final cook), layer the chicken korma evenly at the bottom.
- Add the first layer of rice over the chicken.
- Sprinkle with a generous amount of fried onions, mint, and fresh coriander.
- Â Add the remaining rice as the final layer.
- Â Drizzle the saffron milk and food colors (if using) over the rice.
- Drizzle Kewra water for fragrance.
- Cover the pot with a tight-fitting lid (you can seal the edges with dough or a thick kitchen towel under the lid to trap the steam—this is called dum cooking).
- Cook on low heat for 20-25 minutes to allow the flavors to combine and the rice to fully cook in the steam.
- Â Fluff the biryani gently with a fork. Garnish with more fresh mint, coriander, and fried onions.
- Serve hot and enjoy with a side of raita.
Recipe Video
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Frequently Asked Questions (FAQs)
What is Kewra water and can I skip it?
Kewra water (or kewra essence) is a floral distillate used to flavor Indian desserts and rice dishes like biryani. It adds a distinct, sweet floral aroma. You can skip it if you don’t have it, but it adds to the authentic fragrance of the biryani.
Can I use bone-in chicken?
Yes! Bone-in chicken is traditionally used in biryani as the bones add more flavor to the final dish. Simply adjust the cooking time for the chicken korma to ensure the bone-in pieces are fully cooked and tender.
Why do I need to partially cook the rice?
This layering method is called Pakki Biryani. The rice is partially cooked so that it finishes cooking evenly during the final dum (steam) stage with the chicken. This prevents the top layer from being overcooked and the bottom from being undercooked.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a few tablespoons of water over the biryani, cover it tightly, and microwave or reheat in an oven until piping hot. The added water helps re-steam the rice.
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