Loading...
Aromatic basmati rice and tender chicken, slow-cooked in layers with fragrant spices. This classic Hyderabadi dum biryani is a one-pot meal perfect for celebrations or a special weekend dinner.
For 4 servings
Preparation and Marination
Par-boil the Rice
Aromatic basmati rice and tender chicken, slow-cooked in layers with fragrant spices. This classic Hyderabadi dum biryani is a one-pot meal perfect for celebrations or a special weekend dinner.
This hyderabadi recipe takes 75 minutes to prepare and yields 4 servings. At 889.91 calories per serving with 36.22g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Discover authentic recipes from cuisines around the world.
Find recipes that fit your dietary preferences.
Find recipes optimized for your goal.
Layer the Biryani
Cook on 'Dum'
Rest and Serve
Replace chicken with 500g of mutton pieces. Increase the marination time to at least 4 hours or overnight and the 'dum' cooking time to 45-50 minutes.
Substitute chicken with 3-4 cups of mixed vegetables like carrots, peas, beans, cauliflower, and potatoes. Marinate the vegetables for 30 minutes and follow the same process.
Prepare the biryani with a simple vegetable or tomato-onion base instead of chicken. Layer hard-boiled eggs along with the rice before putting it on 'dum'.
Chicken is a high-quality protein source, essential for muscle building, tissue repair, and overall body function.
The basmati rice offers complex carbohydrates that provide a steady release of energy, keeping you full and energized for longer.
Spices like turmeric, cloves, and cinnamon are known for their anti-inflammatory and antioxidant properties, which can contribute to overall health.
The use of curd (yogurt) in the marinade provides beneficial probiotics that support gut health and aid digestion.
One serving of this Hyderabadi Chicken Biryani (approximately 475g) contains around 650-750 calories. The exact count can vary based on the cut of chicken used and the amount of ghee and oil.
Hyderabadi Chicken Biryani is a balanced meal containing carbohydrates, protein, and fats. While it is calorie-dense, it provides significant protein from chicken and energy from rice. Using lean chicken and controlling the amount of ghee can make it a healthier indulgence. It's best enjoyed in moderation as part of a balanced diet.
'Dum' is a traditional slow-cooking technique where food is cooked in a sealed, heavy-bottomed pot on low heat. The steam trapped inside cooks the ingredients in their own juices, making the dish intensely flavorful and aromatic.
Biryani can become dry if the pot is not sealed properly, allowing steam to escape. Another reason could be insufficient moisture in the chicken marinade (ensure the yogurt is not too dry) or overcooking the rice initially.
Yes, you can use boneless chicken. However, bone-in chicken adds more flavor and moisture to the biryani. If using boneless chicken, slightly reduce the 'dum' cooking time by 5-7 minutes to prevent it from becoming dry.
Long-grain, aged basmati rice is the best choice for biryani. It cooks up fluffy, with separate, non-sticky grains and has a beautiful aroma that complements the spices.
This recipe goes great with these complete meals
Aromatic basmati rice and tender vegetables are layered and slow-cooked to perfection in this classic Hyderabadi dish. Infused with saffron, mint, and fried onions, it's a vegetarian feast for the senses.
A tangy and flavorful lentil curry from Hyderabad, made with soft-cooked pigeon peas and plenty of ripe tomatoes. This comforting dal gets its unique taste from a fragrant tempering of curry leaves and garlic, perfect with steamed rice.
A rich and savory slow-cooked porridge made from chicken, lentils, and broken wheat. This Hyderabadi specialty is known for its unique, thick texture and is garnished with fried onions, mint, and a squeeze of lime.
Tender, meaty chunks of raw jackfruit simmered in a rich, tangy gravy made from peanuts, sesame, and coconut. This Hyderabadi delicacy offers a unique blend of nutty, sour, and spicy flavors.
