How to Make Hyderabadi Dum Biryani at Home - Step-by-Step Easy Guide

 

📝 Ingredients:

For Marination:

• Chicken (with bone) — 1 kg
• Curd — 1 cup
• Ginger garlic paste — 2 tbsp
• Red chili powder — 1 tbsp
• Turmeric — ½ tsp
• Garam masala — 1 tsp
• Lemon juice — 1 tbsp
• Salt — to taste
• Fried onions (birista) — 1 cup
• Fresh mint & coriander leaves — ½ cup each

For Rice:

• Basmati rice — 500 grams (soaked 30 mins)
• Bay leaves — 2
• Green cardamom — 4
• Cloves — 4
• Cinnamon stick — 1
• Salt — as needed

For Dum (Layering):

• Saffron — a few strands soaked in 2 tbsp warm milk
• Ghee — 2 tbsp
• Fried onions — a handful
• Mint and coriander — a handful

🔪 Step-by-Step Cooking Instructions:

🥣 Step 1: Marinate the Chicken

• In a large bowl, mix all the marination ingredients.
• Cover and let it rest for at least 3 hours, preferably overnight in the fridge.

🍚 Step 2: Cook the Rice (70% done)

• Boil water in a big pot. Add salt and whole spices.
• Add soaked rice and cook until it’s 70% done (grains should still have a bite).
• Drain and set aside.

🍳 Step 3: Layering the Biryani

• In a heavy-bottom pot (or handi), spread the marinated chicken at the bottom.
• Add half of the rice over it.
• Sprinkle some fried onions, mint, coriander, and saffron milk.
• Add the remaining rice and repeat the garnish.
• Drizzle ghee on top.

🔥 Step 4: Dum Cooking (Steam)

Method 1 — Traditional Dum:

• Seal the lid with dough (atta) or a tight lid.
• Cook on low flame for 30–40 minutes (keep a tawa under the pot to avoid burning).

Method 2 — Oven Dum:

• Preheat oven to 180°C.
• Cover biryani pot with foil & bake for 30 minutes.

🥘 Step 5: Rest & Serve

• Let it rest for 10 minutes after dum.
• Gently mix from the sides before serving.

🥗 Serving Suggestions:

Serve hot with raita, mirchi ka salan, or salad.

Let me know if you’d like a veg version or a quick pressure cooker version too!