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Hyderabadi dum biryani

Hyderabadi dum biryani is a popular Indian Main
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Technique :
Pressure Cook
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Servings :
Serves 6


1 kg - Chicken

1 kg - Rice

1 bunch - pudina

1 bunch - Coriander leaves

4 to 5 - Onions

3 tbsp - Ginger Garlic paste

15 tbsp - chilli powder

1/2 tbsp - Turmeric powder

3 tbsp - Chicken masala

2 tbsp - coriander powder

Whole Garam Masala

3 to 4 - biriyani leaves

1 cup - Curd

2 - Lemon


  1. Clean the chicken and add chilli powder, coriander powder, ginger garlic paste, salt, turmeric powder, chicken masala, curd and keep aside for about 30 minutes.
  2. Add enough oil and fry finely chopped onions till golden brown colour.
  3. Remove from oil.
  4. Now drop the marinated chicken in that oil and keep it aside.
  5. Take rice in another vessel, add whole garam masala, biryani leaves, salt and allow it to cook.
  6. When rice is half cooked, strain it.
  7. Cook the chicken and add pudina and coriander leaves.
  8. Add half the boiled rice and fried onions.
  9. Add remaining rice and onions layer by layer and cover the vessel with a lid (don't allow pressure to go out). Reduce flame and cook for 40 min.
  10. Finally, add lime juice mixed with turmeric powder through small holes made in the rice.
  11. Serve with raita.
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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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