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September 16, 2025
Hyderabad Dum Biryani Recipe
Hyderabad dum biryani brings the actual authentic recipe from someone native to Hyderabad who wants to share the real traditional preparation method. This genuine regional specialty represents true Hyderabadi cooking techniques that have been passed down through generations of local families. The authentic dum (slow-cooking) method creates layers of flavor that make Hyderabadi biryani one of India's most celebrated rice dishes. This real recipe ensures you get genuine flavors rather than the many variations that don't represent true Hyderabadi cooking. The traditional preparation methods create the distinctive taste and aroma that make this biryani the gold standard for Indian rice dishes.
I am from Hyderabad and would like to share the actual Hyderabad dum biryani. I have read many biryani recipes, but that is not how we make it. This is.
Prep Time:
35 mins
Cook Time:
45 mins
Additional Time:
2 hrs 15 mins
Total Time:
3 hrs 35 mins
Servings:
6
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Ingredients
Marinade:
10 black peppercorns
6 whole cloves
5 cardamom pods
2 cinnamon sticks
2 whole star anise pods
½ teaspoon kala jeera (black cumin seeds)
1 bunch fresh cilantro leaves
1 bunch fresh mint leaves
1 cup plain yogurt
2 teaspoons lemon juice
2 teaspoons ginger-garlic paste
2 teaspoons chili powder
1 teaspoon biryani masala powder (such as Dunya)
¼ teaspoon ground turmeric
1 pound chicken thighs
Biryani:
3 ½ cups water
2 ⅓ cups basmati rice
4 bay leaves, divided
½ cup warm milk
1 pinch saffron threads
¼ cup ghee (clarified butter), divided
2 onions, thinly sliced
2 green chile peppers, chopped
Directions
Place black peppercorns, cloves, cardamom, cinnamon sticks, star anise, and kala jeera into a spice grinder; grind to a fine powder.
Place cilantro and mint leaves in the bowl of a food processor; pulse until coarsely chopped.
Combine spice powder, cilantro-mint mixture, yogurt, lemon juice, ginger-garlic paste, chili powder, biryani masala powder, and turmeric in a large glass or ceramic bowl. Add chicken; toss to evenly coat. Cover bowl with plastic wrap and marinate in the refrigerator, about 2 hours.
Bring water and rice to a boil in a saucepan; add 2 bay leaves. Reduce heat to medium-low, cover, and simmer until rice is partially cooked through and still firm, about 5 minutes. Drain; set aside.
Combine milk and saffron in a small bowl; stir and set aside.
Heat ghee in a large pot with a tight-fitting lid over medium-high heat. Add onions; cook and stir until golden brown, about 15 minutes. Drain on paper towels; set aside.
Reduce heat to low. Add remaining 2 bay leaves and chile peppers; cook and stir until fragrant, 1 to 2 minutes. Carefully transfer 1 tablespoon ghee from the pot to a small bowl; set aside.
Remove chicken from marinade, wiping excess marinade off; add chicken to the pot. Discard remaining marinade. Cook over medium heat until no longer pink, about 2 minutes per side; spread rice on top, then sprinkle on onions. Drizzle reserved ghee and saffron milk over rice and onions.
Cover the pot; cook over high heat, about 8 minutes. Reduce heat to low; continue cooking, about 5 minutes. Remove from heat; let stand, covered, until rice is tender and an instant-read thermometer inserted into the thickest part of chicken reads 165 degrees F (74 degrees C), about 15 minutes more.
Cook’s Notes:
Substitute lamb for chicken if preferred.
Substitute oil for ghee if desired.
If you want biryani to look dry, sprinkle oil on rice after you drain it and before you add it to the chicken.
Editor’s Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts (per serving)
| 547 | Calories |
| 18g | Fat |
| 74g | Carbs |
| 22g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 547 | |
| % Daily Value * | |
| Total Fat 18g | 24% |
| Saturated Fat 8g | 42% |
| Cholesterol 69mg | 23% |
| Sodium 148mg | 6% |
| Total Carbohydrate 74g | 27% |
| Dietary Fiber 4g | 14% |
| Total Sugars 8g | |
| Protein 22g | 45% |
| Vitamin C 53mg | 59% |
| Calcium 188mg | 14% |
| Iron 3mg | 18% |
| Potassium 496mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
