# Hyderabadi Chicken Dum Biryani

Hyderabadi chicken dum biryani is a flavorful and aromatic rice dish where marinated chicken and partially cooked rice are layered and slow-cooked to perfection.

- Total time: 70 min
- Cuisine: Indian
- Category: Drink
- Language: hi

## Ingredients

- 1 kg Chicken
- 50 gram Garlic
- 50 gram Ginger
- 5 piece Green chilly
- 5 piece Dry red chilly
- 50 gram Papaya
- Water
- 1 spoon Deggi mirch
- 1 spoon Coriander powder
- 1 spoon Cumin powder
- 0.5 spoon Green cardamom powder
- 0.25 spoon Mace powder
- 0.25 spoon Cloves powder
- 0.25 spoon Nutmeg powder
- 2 piece Black cardamom
- 0.25 spoon Black pepper powder
- 300 gram Fried onion
- 50 gram Chopped coriander leaves
- 50 gram Mint leaves
- 200 gram Curd
- 2 spoon Saffron milk
- to taste Salt
- 20 ml Oil
- 20 ml Clarified butter
- 1 spoon Cumin seeds
- 2 piece Star anise
- 2 piece Cinnamon stick
- 5 piece Green cardamom
- 5 piece Cloves
- 500 gram Soaked basmati rice
- 1 piece Lemon juice
- 2 piece Sliced green chilly
- 1 spoon Ginger julians

## Instructions

1. Add chicken to a bowl.
2. In a blender, add garlic, ginger, green chilies, dry red chilies, and raw papaya.
3. Add a little water and blend to make a fine paste.
4. Transfer the paste to a large plate.
5. Add deggi mirch, coriander powder, cumin powder, green cardamom powder, mace powder, cloves powder, nutmeg powder, black cardamom, and black pepper powder to the paste.
6. Add fried onion, chopped coriander leaves, and mint leaves.
7. Add curd and saffron milk.
8. Add chicken, salt, oil, and clarified butter.
9. Mix everything well to marinate the chicken.
10. Cover and let it rest for 1 hour.
11. In a pot of boiling water, add cumin seeds, star anise, cinnamon sticks, green cardamom, and cloves.
12. Add salt, soaked basmati rice, clarified butter, and lemon juice.
13. Cook the rice until it's 60-70% done.
14. Layer half of the partially cooked rice over the marinated chicken.
15. Spread mint leaves, chopped coriander leaves, and fried onion over the rice.
16. Layer the remaining rice over the herbs and fried onion.
17. Even out the rice layer.
18. Drizzle clarified butter, add sliced green chilies, ginger julians, saffron milk, and fried onion on top of the rice.
19. Cover the pot with a cloth and then with aluminum foil, making sure it's sealed tightly.
20. Place the pot on a preheated tawa (griddle) on low flame and cook until steam appears, indicating proper dum.
21. Once cooked, carefully remove the cover.
22. Gently mix the biryani.
23. Serve hot in a bowl and garnish with fried onion.

## Equipment

- Blender
- Bowl
- Pan
- Spatula
- Tongs

## Source

- Original video: https://www.youtube.com/watch?v=GL0Sv1fgsqw&list=LL&index=2
- Recipe page: https://www.cliprecipe.com/recipe/39365f2e-90ac-48f9-a87c-34e36667929b
- Extracted: 2026-05-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt