Authentic Hyderabad Nawabi Styile Chicken Dum Biryani

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Authentic Hyderabad Nawabi Styile Chicken Dum Biryani

Authentic Hyderabad Nawabi Styile Chicken Dum Biryani

Cooking Time

Preparation Time :20 Min

Cook Time : 10 Min

Total Time : 30 Min


Serves : 4
  • 1 1/2 kgs chicken, washed and drained completely(cut into medium sized pieces)

  • 8 nos large onions(finely sliced and deep fried in oil until light golden and crisp)

  • 8 tbsp chopped coriander leaves

  • 4 tbsp chopped mint leaves

  • 1 tsp saffron

  • 1/2 cups luke warm milk

  • 1 tsp salt some to taste

  • 3 tbsp ghee

  • 200 ml oil

  • 1 tbsp papaya paste(tenderising agent-must for mutton)

  • 3 tbsp ginger / garlic / green chilli paste

  • 2 tsp turmerc

  • 2 tbsp red chili powder

  • 2 nos cinnamon sticks

  • 8 nos cloves

  • 4-5 nos cardamom pods with shell

  • 3 tbsp thick curd/yogurt

  • 4 tbsp chopped pudina leaves

  • 2 tsp lemon juice

  • 1 kgs basmati rice

  • 3 nos cardamoms

  • 2 nos bay leaves

  • 1-2 cups water


  • Add the saffron to the luke warm milk and combine well. Keep aside.
  • Marinate chicken with the ingredients called for ?marination? . Keep aside for a min of 1 1/2 hrs.
  • Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, oil, salt till its half cooked.
  • Take a wide deep vessel with thick bottom to prepare the biryani. Add 3 tbsps oil, add the marinated chicken and
  • spread out over the vessel. .
  • Strain the rice and spread the rice over the chicken layer, pour half a 3tbsp of ghee mixed in half cup water
  • all over the rice(Optional)
  • Pour saffron milk over the rice
  • Put the dough on the sides of the vessel and place the lid on to of it and over the lid place a heavy weight
  • and seal the edges tightly/or use a tight lid to seal the biryani.
  • Cook in medium heat on direct flame for 15 mts.
  • (If you have a non stick thick bottom vessel, then directly place the vessel on the stove on low flame
  • and cook for 30min utill the rice is completely done )
  • Remove the vessel from the stove and place a iron tawa. Allow to heat and place back the biryani vessel
  • on the iron tawa and cook biryani for another 20 min on medium heat and finally on law flame for aanother 10 min.
  • After 10 mts, remove lid, combine gently (Dont mix using the spoon just mix by shaking your vessel up and down without
  • messing the rice) and serve hot with raita and curry of your choice.
  • Note : Authentic Hyderabadi Biryani has to be cooked with