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Hyderabadi Dum Biriyani Recipe

Updated on December 16, 2013

Veg & Non-Veg Biriyani

Biriyani can be prepared with any of the following Variants

  • Vegetable Biriyani
  • Chicken Biriyani
  • Mutton (Lamb) Biriyani
  • Fish Fillet Biriyani
  • Shrimp/Prawn Biriyani
  • Beef Biriyani
  • Egg Biriyani

Origin Of Biriyani

Biriyani is actually a Persian word meaning "fried recipe" . This is actually invented in the Kitchen of Mughal Emperors. In India there are various types of Biriyanis are cooked, however Hyderabadi Biriyani has it's unique taste that was actually reinvented by Kitchens of Nizams with lot of improvisation.

Total Cooking Time

Prep time: 30 min
Cook time: 1 hour
Ready in: 1 hour 30 min
Yields: Serves 6 People as Full-course Meal

Spicy Ingredients


  • 2 Onions, - Large
  • 1 Kg Chicken, (Without Skin)
  • 3 Cups Yogurt/Curds, (For Marination)
  • 2 Pinches Turmeric, (For Marination)
  • Salt for taste, (For Marination)
  • 2 Table Spoons Ginger - Garlic Paste, (For Marination & Cooking)
  • 1/2 Tea Spoon Garam Masala Powder - For Marination & Cooking, (Preparation of the same is given at the bottom)
  • 1/2 Tea Spoon Red Chilly Powder, (For Marination)
  • 8 Cloves
  • 10 Cardamom
  • 4 flowers Mace (Javatri)
  • 5 pieces of 1 inch each Cinnamon Stick
  • 4 Bay Leaves, (4 for cooking & around 8 for the base of dum vessel)
  • 5 Green Chillies
  • 3 Star Anise (Badiyan)
  • 2 Black Cardamom
  • 2 Tables Spoons Coriander Leaves, (Finely Chopped)
  • 2 Tables Spoons Fresh Mint Leaves, (Finely Chopped)
  • 1/2 Tea Spoons Saffron
  • Half Cup Milk
  • 1 Kg Long Grained Aromatic Rice (Basmati Rice)
  • 4 Tables Spoons Clarified Butter (Ghee)
  • Few Cashew nuts


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Step 8,9 & 11
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  1. Wash chicken thoroughly and add 3 cups of Yogurt/Curds, 2 spoons of Ginger Garlic paste, Garam Masala Powder, 2 pinches of turmeric, Salt to taste & 1/2 spoon Red Chilly powder
  2. Make small cuts in chicken for quick absorbtion, mix the contents well along with chicken before keeping them in Freezer for marination
  3. Marinate the same for 30 - 45 Minutes. Some people marinate up to 90 minutes also so as to make the meat more tender
  4. Take 1 Kg of Long Grained Rice (Basmati), wash properly and soak the rice in water for 10 minutes
  5. Heat the pan and add 2 - 3 spoons of Ghee (Clarified Butter). Add half of the finely chopped onions and deep fry them until the onions turns Golden Brown and crispy. Take these onions aside and keep them for mixing in the cooked rice
  6. Add the remaining pieces of onions in the pan deep fry them again until they turn in to golden brown, add green chillies & add the whole spices (Cardamom, Cloves, Star anise, Cinnamon Sticks, Black Cardamom and Mace). Fry them for 2 - 3 minutes and then add Ginger Garlic paste and bay leaves. Stir the entire mixture and fry them until you smell the great aroma of the Indian Spices.
  7. Now add the marinated mixture of Chicken to the pan and stir the contents thoroughly. Cover the pan and simmer the flame until the chicken is cooked.
  8. In a big vessel take 2 litres of water add salt for taste and cashew nuts, 3 cardamoms, 3 cloves & 1 stick of Cinnamon. Bring the water to the boil
  9. Add the soaked rice to the boiled water and mix it properly. Cook the rice until the grain becomes almost soft.
  10. Take half cup of milk, add saffron flakes and food color (Preferably Red) and mix it well and keep aside
  11. Separate the cooked rice by Straining the water and mix some of the fried onion flakes
  12. Now, let's the preparation of "Dum" .Take a heavy bottomed vessel and apply a thin coat of Ghee (Clarified Butter) on the bottom and inside walls of the vessel. Now cover the bottom with bay leaves
  13. You need to fill the vessel layer by layer. First put some rice at the bottom (above bay leaves). Then place already cooked chicken pieces and some gravy. Then cover the same with more rice, then sprinkle some fried onions & garam masala powder. Then small layer of rice.and then more chicken. Again rice & fried onions.
  14. On the top of the last layer of rice pour the saffron milk preparation and then sprinkle the Mint leaves & Coriander leaves. You may pour some more ghee on this
  15. Now seal the vessel with aluminum foil or with a thick dough made of flour. Cover it with a heavy lid and then place a weight above the lid before turning on the stove on a simmer flame. Cooking the rice this way is called "Dum" . You need to cook this way for 45 Minutes before serving the same along with Curd Raitha and Gravy (left out after layering in the rice)
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Importance of "Dum"

Heating the layers of Biriyani on low flame for 45 minutes will make the contents thoroughly steamed and the aroma of biriyani will be more tempting. This process is called "Dum" and hence this is called "Dum Biriyani"

Chicken Biriyani Served with Onion Raitha

Nutrition Facts about Chicken Biriyani

Nutrition Facts
Serving size: 350 g
Calories 500
Calories from Fat108
% Daily Value *
Fat 12 g18%
Saturated fat 4 g20%
Carbohydrates 80 g27%
Sugar 13 g
Fiber 3 g12%
Protein 23 g46%
Cholesterol 40 mg13%
Sodium 1240 mg52%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Preparation of Raitha

Raitha is a side dish along with biriyani which is made of yogurt/curds. This preparation is very simple and quick. following is the procedure

  • Take 2 - 3 Cups of Curds/Yogurt
  • Add salt to taste
  • Add 2 finely chopped green chillies
  • Add 2 spoons of finely chopped tomatoes
  • Add a pinch of turmeric
  • Add 1/2 tea spoon red chilly powder
  • Add some finely chopped coriander leaves
  • Mix the above contents briskly until it becomes creamy in look

Some people will add cucumber also but ultimately it's totally of your choice and taste.

Cooking time for various biriyanis

Preparation Time
Cooking Time
Total Time
Chicken Biriyani
30 min
60 min
1 hr 30 min
Mutton/Beef Biriyani
45 min
90 min
2 hr 15 min
Fish/Shrimp Biriyani
30 min
45 min
1 hr 15 min
Veg Biriyani
20 min
40 min
1 hr

Rate the Recipe

4.9 stars from 7 ratings of Biriyani

Tips for making Biriyani other than chicken

For Mutton/Lamb/Beef/ Biriyani - Boil the meet in pressure cooker and then marinate

For Fish Biriyani - Use Fillets to avoid bones. Do not cook Fish for more than 5 minutes

For Vegetable Biriyani - Cut the quantity of whole spices to half and use more cashew nuts

Preparation of Garam Masala

Garama Masala can be made and preserve it for 2 - 3 months. This powder can be used in many of Indian spicy dishes. Preparation of Garam Masala requires following ingredients

  • 1 Cup - Black Pepper corns
  • 1 Cup - Cloves
  • 1 Cup - Cardamom
  • 1 Cup - Shahjeera (Black Cumin seeds)
  • 1 Cup - Small pieces of Cinnamon Stick

Grind the above contents dry to make Garam Masala Powder.


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    • Pranay21 profile image

      Ravi Kumar 4 years ago from Mumbai, India

      Thanks for your compliments, Please go ahead & try cooking this. Share your experience later :-)

    • Journey * profile image

      Nyesha Pagnou MPH 4 years ago from USA

      This recipe looks so delicious. Thanks for sharing it. I have especially enjoyed lamb biriyani at restaurants but have never made biriyani myself. Maybe I'll give it a try soon. Voted up and useful.