Hyderabadi Chicken Dum Biryani

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Serving Portions: 12
  • 5 g Knorr Lime Seasoning Powder
  • To Taste Knorr Chicken Seasoning Powder
  • 1 Kg Chicken
  • 5 g Turmeric Powder
  • 30 g Ginger Garlic Paste
  • 3 g Cumin Powder
  • 5 g Coriander Powder
  • 10 g Red Chili Powder
  • 150 g Golden Fried Onions
  • 1 Nut Meg
  • 2 g Pepper Corns
  • 2 g Biryani Phool
  • 2 g Shahi Jeera
  • 9 Cardomom
  • 10 Cloves
  • 2 Cinnamon Sticks
  • 2 Star Anise
  • 2 Bay Leaves
  • 1 Kg Basmati Rice
  • 250 ml Yoghurt
  • 5 g Mint Leaves, Chopped
  • 4 green chillies
  • 250 ml Oil
  • 1 pinch Saffron
  • 30 ml Ghee
  • 5 ml Rose Water
  • 5 ml Kewra Water
  • 10 g Chopped Coriander


    • First task, create a powder of all the spices (Cardamom, Cloves, Cinnamon Stick, Star Anise, Bay Leaf, Biryani Phool, Shah Jeera, Maze).
    • In a bowl, add chicken pieces and add grounded Masala, Chilli Powder, Ginger-Garlic Paste, Turmeric Powder, Salt, Coriander Powder, Curd, Chopped Mint Leaves, Coriander Leaves, Green Chillies, Knorr Lime Seasoning Powder, Oil, Knorr Chicken Seasoning Powder (5 g), mix it well, and place it in the refrigerator overnight.
    • Heat water in a vessel and once it comes to a boil, add Oil, Salt, Shahi Jeera, Bay Leaf, Knorr Chicken Seasoning Powder (5 g).
    • Once the mixture comes to a boil, add Basmati Rice (soak the rice for 1 hour before cooking) and cook the rice till 75% is completed.
    • Then in another vessel, add a layer of marinated Chicken and add this layer of rice as well.
    • Sprinkle Fried Onions, and add dissolved Saffron strands in milk, then add Ghee (optional), Kewra water, Rose Water and place a lid on the vessel and cover the lid with sticky dough for dum.
    • First, cook it on high for first 4-5 minutes then reduce the flame to low, use a griddle under this for even heat transfer. And cook it for 25 to 30 minutes and switch off the flame.
    • After 40 minutes this is ready to open the seal of the lid. Never mix the biryani just check it removing the top rice and checking the bottom of the vessel for burnt marks.

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