Hyderabadi Dum Biryani

Fragrant, flavorful, and fit for royalty — Hyderabadi Biryani is more than just a rice dish; it’s a culinary masterpiece that captures the rich heritage of Hyderabad. Every grain of basmati rice is infused with aromatic spices, tender marinated meat, and the unmistakable fragrance of saffron, creating a layered symphony of taste and texture.

This biryani is all about depth of flavour and delicate aromas rather than just fiery heat. Unlike my spicy Pakistani style biryani, which hits you with bold chilli and robust spices, Hyderabadi Biryani charms you with its balance — gentle warmth from whole spices, the sweetness of caramelised onions, and the richness of meat marinated in yoghurt and herbs.

What is Hyderabadi Biryani?

Hyderabadi Dum Biryani is a world-famous rice dish originating from the royal kitchens of the Nizams of Hyderabad, known for its unique blend of Mughlai flavours. It combines fragrant long-grain basmati rice, tender meat (usually chicken or mutton), caramelised onions, yoghurt, saffron, and a carefully balanced mix of whole spices like cardamom, cloves, and cinnamon.

Unlike other types of biryani, Hyderabadi Dum Biryani is prepared using a slow-cooking technique where the marinated meat and partially cooked rice are layered in a sealed pot, allowing steam to infuse the flavours deeply. The result is a rich, aromatic biryani with perfectly cooked rice, juicy meat, and layers of complex flavour.

HOW TO MAKE HYDERABADI BIRYANI?

Hyderabadi Biryani is traditionally made in two styles — Pakki Biryani, where cooked meat is layered with partially cooked rice, and Kacchi Biryani, where raw marinated meat is layered with rice and slow-cooked together in a sealed pot. This recipe is for the Hyderabadi Chicken Pakki Biryani, a quicker yet equally flavour-packed method.

Step 1 – Prepare Fried onions

Fried onions are an essential part of Hyderabadi Biryani, adding both crunch and a sweet, rich aroma. Slice the onions thinly, preferably diagonally, and deep-fry them until they turn golden brown. Drain them on paper towels to remove excess oil, keeping them crisp. If you’re short on time, store-bought fried onions work well too without compromising the authentic flavour.

Step 2 Marinate the Chicken

Start by marinating chicken in thick yoghurt (curd) along with ginger garlic paste, salt, red chilli powder, turmeric, cumin powder, coriander powder, paprika or Kashmiri red chilli powder for colour, garam masala, chopped green chillies, fresh mint leaves and Fried onions. Add some oil from fried onions too, it adds nice flavour to the marinade.

For the best flavour, marinate for at least 2 hours or preferably overnight. This ensures the chicken absorbs all the spices and remains juicy during cooking.

Step 3 – Cook the Chicken

In a heavy-bottomed pot, heat oil and fry onions until golden brown. Remove a portion of these fried onions for garnishing later. In the same pot, cook the marinated chicken until tender and coated in a rich, spiced gravy.

Step 4 – Prepare the Rice

For authentic Hyderabadi Biryani, always use long-grain basmati rice. Boil water with whole spices — cardamoms, cinnamon sticks, cloves, black peppercorns, bay leaves, mace, and star anise. Add rice and cook until it is 70% parboiled. This step is crucial to avoid mushy biryani and to let the rice finish cooking during the final dum process.

Step 5 – Layering the Biryani

Spread the parboiled rice evenly over the cooked chicken. Sprinkle fresh coriander leaves, whole green chillies (for aroma without too much heat), and drizzle saffron-infused milk or a few drops of food-grade yellow colouring for that signature biryani look.

Step 6 – Dum Cooking

Cover the pot with foil or damp tea towel, place the lid tight. Reduce the heat to the lowest setting and let the biryani cook for 20–25 minutes.

This gentle steam cooking allows the rice to absorb the aromas of saffron, spices, and chicken, creating the perfect Hyderabadi Biryani texture.

MEAT TO RICE RATIO IN BIRYANI:

Traditionally, an authentic Hyderabadi Dum Biryani uses equal parts rice and meat — a perfect balance that gives you flavour in every bite. Many people stick to this 1:1 ratio, while others prefer adding a little extra meat for a richer, more indulgent biryani.

For this recipe, I used 1 kg of basmati rice and 1 kg of chicken. Yes, it’s a lot — but remember, biryani is feasting food, often cooked for family gatherings, festivals, and celebrations. It’s meant to be shared, and the best part is that it tastes even better the next day. Hyderabadi Biryani leftovers reheat beautifully and also freeze well for later.

Tips for perfect Hyderabadi Dum Biryani

• Don’t overcook the rice – For authentic Hyderabadi Biryani, the rice should be about 80% cooked before layering with the chicken. The remaining cooking happens during the dum (steam cooking) stage, allowing the rice to absorb all the flavours from the meat and spices. If the rice is fully cooked before layering, it will turn mushy during steaming and ruin the texture of your biryani.
• Keep the dum sealed – Once you place the lid on your biryani pot, resist the temptation to open it. The trapped steam and gentle heat inside help the rice finish cooking and soak up the rich aromas of saffron, spices, and chicken. Opening the lid repeatedly will release the steam and slow down the cooking, leaving the rice undercooked. For best results, keep the pot sealed for 15–20 minutes on the lowest flame.

What To Serve with Biryani?

The beauty of biryani is that it’s a complete meal on its own — fragrant rice, tender meat, and aromatic spices all in one dish. Often, all you need alongside it is a cooling side of mint yoghurt raita, which balances the richness and adds a refreshing contrast

If you’re hosting guests or want to make your meal extra special, pair your Hyderabadi Dum Biryani with a flavourful curry like Chapli Kebabs.

OTHER RICE RECIPE TO TRY

Chicken Biryani

Pea Pulao

Chicken Pulao