Hyderabadi Chicken Dum Biryani Recipe

Hyderabadi Biryani

              When we talk about Biryani the first thing come to everybody’s mind is Hyderabadi Biryani even though there are lot other type of biryanis available.
         Hyderabadi Biryani is originated from the royal palace kitchens of the Nizam, king of Hyderabad, state of historic India. It is an intelligent blend of Mughlai and Iranian cuisine. No doubt Hyderabadi Biryani is a jewel of Indian cuisine.

Ingredients of Hyderabadi Biryani

For Marinating Mutton:

• Mutton -1 kg 
• Yogurt -1 cup
• Turmeric - 1 tsp
• Green chillies slit (small) - 2
• Ginger garlic paste - 3 tsp
• Garam masala powder - 1 tsp
• Lemon squeezed juice -  Half
• Red chilli powder -1 tsp
• Salt  - 2 tsp

For the Biryani:

• Basmati rice or long grain rice -4 cups
• Kesari food color - 1/4 tsp
• Crisp golden fried - 2 onions
• Saffron dissolved in 1/2 cup milk -10 threads
• Ginger garlic paste - 3 Tbsp
• Lemon juice  - 3 Tbsp
• Green chillies -  4 slit
• Black cumin -1 tsp
• Bay leaves  - 2
• Cloves - 10
• Cinnamon sticks -10
• Anise star - 2
• Cardamoms -10
• Black peppercorns -1 tsp
• Red chilly powder -1 Tbsp
• Turmeric powder -1/4 tsp
• Kewra or rose water -1/8 tsp
• Dry fruits - some almonds, cashew nuts, raisins. 

Prepration Biryani


(Famous Nawab Mehboob Alam Khan making the Hyderabadi Mutton Dum Biryani)

• Marinate mutton for 4-8 hrs. 

• Soak rice for half an hour.

• Heat water in a separate vessel along with oil, salt  and whole spices for partial cooking of rice. 

• When the water starts boiling, add rice & cook for 5 minutes so that it gets cooked to 50%. 

• Drain the rice in a colander and then transfer it over the mutton in two layers. 

• After the layering is done, seal the degchi/cooker and put it over direct high heat (highest temperature) for 10 minutes. 

• Then take a flat dosa tawa and put the degchi over it. Put the tawa now over direct high heat for 5 minutes. 

• Then reduce heat to lowest & cook slowly for another 45 minutes on tawa. 

• By this time fragrance of  Biryani starts wafting in your kitchen. 

• Turn off the heat, wait for 5-10 minutes, open the lid, garnish with chopped mint, coriander leaves, fried onion & serve hot with raita. 

• Note:  For chicken, everything is same except the marination time is 1-3 hours. Cook for 10 minutes on direct high heat  and then cook on lower heat for 30 minutes on tawa. 

• During the high heat phase of cooking, the meat releases its moisture, then in low heat phase it absorbs spices, oil, salt & gets cooked.

Hyderabadi Biryani After Completing the Preparation 

Hyderabad Biryani Chicken

Hyderabadi Biryani

About Basmati Rice

Basmati Rice is a variety of long, slender-grained aromatic rice which is traditionally from the Indian subcontinent. As of 2018-19, India exported to 65% of the overseas basmati rice market, while Pakistan accounted for the remainder. Many countries use domestically grown basmati rice crops; however, basmati is geographically exclusive to select districts of India and Pakistan.

According to the Indian Government agency APEDA, a rice variety is eligible to be notified as Basmati if it has a minimum average precooked milled rice length of 6.61 mm and average precooked milled rice breadth of up to 2 mm, among other parameters.

Basmati rice has a typical pandan-like flavour caused by the aroma compound 2-acetyl-1-pyrroline. Basmati grains contain about 0.09 ppm of this aromatic chemical compound naturally, a level that is about 12 times more than non-basmati rice varieties, giving basmati its distinctive spicy fragrance and flavour. This natural aroma is also found in cheese, fruit and other cereals. It is a flavoring agent approved in the United States and Europe, and is used in bakery products for aroma.


During cooking, the level of 2-acetyl-1-pyrroline decreases. Soaking the rice for 30 minutes before cooking permits 20% shorter cooking times and preserves more of the 2-acetyl-1-pyrroline.

About Mutton or Goat Meat

Mutton commonly means goat meat. In India, where mutton Biryani is popular, "mutton" is used for both goat and lamb meat. The term chevon, a portmanteau of chèvre ('goat') and mouton ('sheep', 'mutton') was promoted by the US Department of Agriculture in the 1920s. According to market research, consumers in the United States prefer the French language-derived culinary name chevon. Cabrito, a word of Spanish and Portuguese origin, refers specifically to young, milk-fed goat. 

For biryani use goat meat and remove all fat from the meat to avoid the bad smell. 

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