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Hyderabadi Biryani

 Published 2011-Jan-14   Updated 2023-Apr-27

- Submitted by Radhika

(Dum Biryani, Hyderabadi Murg Pakki Biryani, Hyderabadi Biriyani)

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Hyderabadi Biryani is a popular rice dish that originated in the city of Hyderabad, India. It is made with fragrant basmati rice and a blend of spices and herbs, along with tender pieces of meat, such as chicken or lamb. The rice is typically cooked separately from the meat and spices, before being layered together and cooked over a low flame, allowing the flavors to blend together and the rice to absorb the aromatic spices.

One of the key ingredients in Hyderabadi Biryani is saffron, which gives the dish its distinctive flavor and aroma. Other spices commonly used in the dish include cumin, cardamom, cloves, and cinnamon, which are ground together to create a flavorful spice blend known as garam masala.

Hyderabadi Biryani is typically served with raita, a yogurt-based side dish, and salan, a spicy gravy made with tomatoes, peanuts, and tamarind. It is a popular dish for special occasions and celebrations, and is widely enjoyed throughout India and around the world.

Despite its popularity, the preparation of Hyderabadi Biryani can be complex and time-consuming, requiring several hours to prepare and cook. However, for those who are willing to put in the effort, the end result is a flavorful and satisfying dish that is sure to impress.

Recipe For Hyderabadi Biryani


To Make Rice

  • Basmati Rice - 3 cups
  • Onion - 1 big
  • Green Chilly - 6
  • Ginger garlic Paste - 1 tsp
  • Salt - as needed
  • Fennel Powder - 1/4 tsp
  • Coconut Milk - 1 cup
  • Water - 3 cups
  • Ghee - 2 tbsp

To Make Gravy

  • Chicken - 2 lbs (cut into pieces)
  • Onion - 2 (chopped)
  • Tomato - 3 (chopped)
  • Ginger Garlic Paste - 2 tbsp
  • Green Chilly - 10 (slit)
  • Mint Leves - 1 cup (chopped)
  • Cilantro - 1 cup (chopped)
  • Curd - 4 tbsp
  • Fennel Powder - 1/2 tsp
  • Cumin Powder - 1/2 tsp
  • Coriander Powder - 2 tbsp
  • Chilly Powder - 2 tbsp
  • Turmeric Powder - 1/2 tsp
  • Pepper Powder - 1 tbsp
  • Garam Masala Powder - 1 tsp
  • Whole Garam Masala - 1 Bay Leaf, 2 Cinnamon Sticks, 5 Cloves, 3 Cardamom
  • Salt - as needed
  • Ghee - 2 tbsp
  • Fried Onions (Birista) - 1 cup
  • Roasted Cashews - 10 pieces or as needed
  • Lemon Juice - 2 tbsp
  • Orange food color / Saffron - a pinch


To Prepare Rice

  1. Soak the rice in water for about half an hour.
  2. Heat little ghee in a frying pan, add the onions and green chilies and fry till it turns brown in color.
  3. Add the ginger garlic paste and fry for a minute.
  4. Add fennel powder and the drained rice. Fry the rice for few minutes.
  5. Add the coconut milk, water and required salt and let it cook till the rice is 3/4th cooked.

To Make Gravy

  1. Heat the ghee in a pan and add the whole garam masala.
  2. Add the onions, green chillies and mint leaves and saute.
  3. Add the ginger garlic paste and fry till the mixture is golden brown.
  4. Add the tomatoes and cook till the tomatoes are smashed up.
  5. Add all the dry spice powders, salt and curd. Cook the mixture.
  6. Add the chicken pieces and saute nicely.
  7. Cover, cook for 10 minutes and switch off. The chicken gravy is ready.

To Prepare Dhum

Method 1 (On Stove Top)
  1. Take a heavy bottomed vessel and add about 2 inches of the prepared gravy.
  2. Add half of the cooked rice as the next layer.
  3. Next layer with the remaining gravy and put the remaining cooked rice as the last layer.
  4. Top this with chopped cilantro, fried onions and roasted cashews.
  5. Mix the orange food color/saffron with the lemon juice and sprinkle on top.
  6. Cover with a tight fitting lid.
  7. Keep a tawa on the stove-top and put this vessel on top of it.
  8. Keep the flame on a very low setting and cook for about half an hour.
Method 2 (In Conventional Oven)
  1. Take a baking dish or aluminum tray and add the chicken gravy as the first layer.
  2. Add the half cooked rice as the second layer and top it with chopped cilantro, fried onions and roasted cashews.
  3. Mix the orange food color/saffron with the lemon juice and sprinkle on top.
  4. Cover the dish/tray with aluminum foil and cook it in a 350 degree oven for half an hour.

hyderabadi biriyani

Serving Suggestion

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See more biryani varieties ⟩⟩

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Comments (16)

Person   ()
Hi Dalia,
Have followed this recipe a few times. Really mouth-watering! I just reduced the number of green chillies by half, taking into consideration my young kids and the chicken curry is usually a little spicy. Also, I try not to use store-bought powders so I used a mortar and pestle to crush the whole spices. Thank you! God bless you and your wonderful family!
Person   ()
Thank you so much for taking the time to share your comments. I'm glad that you enjoyed it.
Person   ()
I realy impressed by res
Person   ()
Thank you.
Person   ()
Person   ()
Thank you.
Person   ()
Great help for beginners
Person   ()
Thank you.
Person   ()
What is the serving size for this recipe, please? Thank you.
Person   ()
The above measurement easily feeds a group of 6-8 adults.
Person   ()
This recipe is really delicious and tastes really good. Credit goes to the creator!!
Person   ()
Thank You dear.
Person   ()
I know the biryani seems to be mouth watering but it is quite a tough thing to make it. There are various things that have to be kept in mind to get the exact taste and it is not the biryani that we can make very frequently as its quite heavy
Person   ()
Yes. you can make it for special occasions..
Person   ()
Person   ()

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Old Comments

Comment by Nindi Dharan
        Hi Radhika, I happened to go on this website chanced upon your recipe. Had tried it and it was really good.
Reply :-
       Thank You.

Comment by Meher Mirza
         u r great I made it and it turn out excellent I just love u.
Reply :-
         Thank You so much!!!

Comment by renuka memba
            supurb receipee, than Q
Reply :-
         U r welcome!!!

            NICE RECIPES
Reply :-
          Thank You Aliasher.

Comment by madhu groy
            thank u sooooo much for posting such recipes! slowly i am becoming a fan or yours. we tried it and it came out just the PERFECT!
Reply :-
          Thank You so much Madhu. Do try many more recipes and leave your feedback.

 Published by on and last updated on 2023-04-27.