Hyderabad Dum Biryani
Hyderabad dum biryani is a one-dish meal with complex Indian flavor. It has chicken and basmati rice. The dish is made by marinating the chicken and cooking the rice and then layering them in a pot.
The flavors come from spices, herbs, and other ingredients.
The result is a flavorful and filling meal.
By Nadia Kovalenko
Posted September 29, 2026Share
Time
Calories
Servings
Difficulty
Description
Hyderabad dum biryani is a one-dish meal with complex Indian flavor. It has chicken and basmati rice. The dish is made by marinating the chicken and cooking the rice and then layering them in a pot.
The flavors come from spices, herbs, and other ingredients.
The result is a flavorful and filling meal.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 23
10 black peppercorns
6 whole cloves
5 cardamom pods
2 cinnamon sticks
2 whole star anise pods
0.5 teaspoon kala jeera (black cumin seeds)
1 bunch fresh cilantro leaves
1 bunch fresh mint leaves
1 cup plain yogurt
2 teaspoons lemon juice
2 teaspoons ginger-garlic paste
2 teaspoons chile powder
1 teaspoon biryani masala powder (such as Dunya®)
0.25 teaspoon ground turmeric
1 pound chicken thighs
3.5 cups water
2.3333332538605 cups basmati rice
4 bay leaves, divided
0.5 cup warm milk
1 pinch saffron threads
0.25 cup ghee (clarified butter), divided
2 onions, thinly sliced
2 green chile peppers, chopped
Instructions
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1
Grind black peppercorns, cloves, cardamom, cinnamon sticks, star anise, and kala jeera to a fine powder in a spice grinder.
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2
Chop cilantro and mint leaves coarsely in a food processor.
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3
Mix the ground spice powder, cilantro-mint mixture, yogurt, lemon juice, ginger-garlic paste, chile powder, biryani masala powder, and turmeric in a large bowl. Add chicken and coat evenly. Cover and refrigerate for 2 hours.
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4
Boil water and rice in a saucepan. Add 2 bay leaves. Reduce heat to medium-low, cover, and simmer for 5 minutes. Drain and set aside.
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5
Mix milk and saffron in a small bowl. Stir and set aside.
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6
Heat ghee in a large pot over medium-high heat. Cook onions until golden brown, about 15 minutes. Drain on paper towels.
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7
Reduce heat to low. Add remaining 2 bay leaves and chile peppers. Cook until fragrant, 1 to 2 minutes. Set aside 1 tablespoon ghee.
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8
Remove chicken from marinade and cook in the pot over medium heat until no longer pink, about 2 minutes per side. Spread rice on top, then sprinkle onions. Drizzle reserved ghee and saffron milk over rice and onions.
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9
Cover the pot and cook over high heat for 8 minutes. Reduce heat to low and cook for 5 minutes. Remove from heat and let stand, covered, until rice is tender and chicken is cooked, about 15 minutes.
Nutrition Facts
Servings 6
Amount Per Serving
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Calories 547 kcal
% Daily Value *
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Total Fat 18g
-
Saturated Fat 8g
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Cholesterol 69mg
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Sodium 148mg
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Total Carbohydrate 74g
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Dietary Fiber 4g
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Protein 22g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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