Monday, 28 July 2014

Hyderabadi Chicken Dum biriyani | Kukskitchen

Happy Eid everyone...

This is the second hyderabadi biriyani I will have on my blog now. I made it with mutton then. For the recipe try here. This one is quicker to make since chicken is not cooked before dum. It is quite straight forward and a great recipe for beginners.

A few things before we start:

  • 45 minutes is good enough time for the spices and flavours to enter the chicken. But I like over-night marination in the refrigerator. 
  • Try the same recipe with mutton or beef. Tastes superb.

The biriyani got immense appreciation from my dear D and my in-laws :).

 Hyderabadi Chicken Dum Biriyani

Marination: 45 mts
Cooking: 1 hr
Serves 6-7 


1- Chicken -  1 kg

2- Thick curd/yogurt - 3/4 cup
    Green chillis -8, slit length wise
    Ginger garlic paste - 1 1/2 tbsp
    Red chilli powder - 1 tbsp
    Coriander powder - 3/4 tbsp
    Turmeric powder - 1/4 tsp
    Chopped coriander leaves - 1/2 cup
    Mint leaves - 1/2 cup
    Juice of lemon - 1
    Salt - 2 tsp

3- Cloves - 8
    Cinnamon stick - 1 "
    Cardamom - 4
    Shah jeera - 3/4 tsp
    Peppercorns - 12

4- Basmati rice - 4 cups
    water as required

5- Cloves - 6 
    Cardamoms - 3
    Cinnamon stick - 1"
    Bay leaves - 3
    Star anise - 1
    Mint leaves - 10
    Oil - 1 tbsp
    Salt - 1 1/2 tbsp

5- Onions, finely sliced  - 2 large

6- Saffron -  1 tsp
    Luke warm milk - 1/2 cup

7- Chopped coriander leaves - 2 tbsp
8- Ghee - 2 tbsp
    Oil - 5 tbsp

  •  Wash and pat dry chicken pieces. Dry roast (3) and make a fine powder of them. This is the biriyani masala to use while cooking chicken. Marinate chicken with (2) along with biryani masala.  Keep aside for around 45 mts. 
  • Cook basmati rice in lots of water along with (5) till its half cooked. Drain the water and spread the rice on a large wide plate. Allow to cool.
  • Add the saffron to the luke warm milk and combine well. Keep aside.
  • Take a wide deep vessel to prepare the biryani. Heat 1 tbsp oil + 1 tbsp ghee in it, add sliced onions and saute for 8-10 mts till caramelized. Remove and keep aside.
  • To the same pot add 3 tbsps oil, add the marinated chicken and cook on high for 2 mts till the pieces are slightly browned. Add a tbsp of oil over the chicken pieces. Reduce flame.
  • Spread half of the partially cooked rice over the chicken, drizzle half a tbsp of ghee and about one fourth cup of saffron milk all over the rice. Now sprinkle half of the caramalised onions and a tbsp of coriander leaves over this. Spread the remaining rice. Again pour ghee, saffron milk and sprinkle remaining coriander leaves and caramalised onions over this.
  • Place lid and seal the edges with wheat dough. Cook on high flame for 2 mts. Remove the vessel from the stove cook biryani in an oven for 20-25 mts at 180 degreees. Remove from oven and do not remove lid for 10 mts.
  • After 10 mts, remove lid, combine gently and serve hot with raita and curry of your choice.

Adapted from Sailus kitchen

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 Thank you xx

Sherin Deepu


  1. Who will say no to this irresistible dish, definitely not me..

  2. flavorful one :)

  3. Delicious chicken biryani :) looks superb and inviting.

  4. So yummy & flavoured one....

  5. defenitely try ds one...


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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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