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Hyderabadi Chicken Dum Biryani

Print version of Hyderabadi Chicken Dum Biryani

Biryani! Doesn’t that word conjure feelings of joy and comfort? Who doesn’t love this pampered, fragrant, rice delicacy that reigns supreme as the world best one pot meal?

hyderabadi-chicken-dum-biryani
Hyderabadi Chicken Dum Biryani

For many of my dear readers, today’s post is a long awaited one. At last I got to blog the recipe of the quintessential ‘home style’ Chicken Dum Biryani from the royal kitchen of the Nizams. A dish that calls for an elaborate process and requires lots of TLC aka ‘tender loving care’ while preparing unlike the quick pressure cooker biryani. There are two versions, Kachha (raw) and Pakki (cooked) Biryani. Today’s recipe is basically a Hyderabadi kachha style of biryani where marinated raw chicken and partially cooked basmati rice are layered and cooked on dum, over low heat. I prepared this biryani a couple of times, the recipe is perfect and has never failed me. Once the biryani is cooked on dum, as you open the lid, the kitchen smells fragrant, rich with the reassuring aroma of pure ghee and saffron and the chicken cooked to melt in the mouth tenderness.

chicken-dum-biryani
Chicken Dum Biryani

A few things to keep in mind while preparing biryani. Use best quality aged Basmati rice, good quality chicken and the best saffron available. Marinate chicken for at least 4-6 hrs and if running out of time then two hours will do. No short cut methods and all the ingredients listed below are a MUST, in other words, there are no substitutes for the mentioned ingredients.

marinated-chickencooked-rice
Marinated Chicken ~ Partially cooked basmati rice
caramalized-onionssaffron-milk
Caramelized Onions ~ Saffron Milk

Hyderabadi Chicken Dum Biryani Recipe

Marination: 4 hrs Prep & Cooking: 1 hr

Serves 6-7 persons

.

Ingredients:

1 kg chicken, washed and drained completely

2 large onions, finely sliced

2 tbsps chopped coriander leaves

1 tsp saffron

1/2 cup luke warm milk

salt to taste

2 tbsps ghee + 5 tbsps oil

For marination:

3/4 cup thick curd/yogurt

8-10 green chillis, make a small slit in them

1 1/2 tbsps ginger garlic paste

1 tbsp red chilli pwd (adjust)

1/4 tsp turmeric pwd

3/4 tbsp coriander pwd

1/2 cup chopped coriander leaves

3/4 cup pudina leaves

juice of 1 lemon

1 3/4 tsps salt

Biryani masala, make pwd:

8 cloves

1″ cinnamon stick

4 elaichi/cardamom

3/4 tsp shah jeera

12 pepper corns

Ingredients to cook rice:

4 cups Basmati rice

6 cloves

3 cardamoms

1″ cinnamon stick

3 bay leaves

1 marathi mogga

1 star anise

10 mint leaves

1 tbsp oil

1 1/2 tbsps salt

water as required

1 Marinate chicken with the ingredients called for ‘marination’ along with biryani masala pwd. Keep aside for 4 hrs or a min of 1 1/2 hrs. While the chicken is marinating, work on the rest of the preparation.
2 Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, oil, salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.
3 Heat 1 tbsp oil + 1 tbsp ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove and keep aside.
4 Add the saffron to the luke warm milk and combine well. Keep aside.
5 Take a wide deep vessel to prepare the biryani. Add 3 tbsps oil, add the marinated chicken and spread out over the vessel. Cook on high for 2 mts. Add a tbsp of oil over the chicken pieces. Reduce flame.
6 Spread half of the rice over the chicken layer, pour half a tbsp of ghee all over the rice, add half of the caramalized onions and spread over the rice. Next sprinkle a tbsp of coriander leaves and pour about one fourth cup of saffron milk over the rice. Over this layer, spread the remaining rice. Again pour half a tbsp of ghee all over, add remaining caramelized onions and spread over the rice. Finally sprinkle a tbsp of coriander leaves and pour remaining saffron milk over the rice.
7 Place lid and over the lid place a heavy weight and seal the edges with wheat dough. Cook on high flame for 2 mts. Remove the vessel from the stove and place a iron tawa. Allow to heat. Reduce to low flame and place back the biryani vessel on the iron tawa and cook biryani for 20-25 mts. Turn off heat and do not remove lid for 10 mts.
8 After 10 mts, remove lid, combine gently and serve hot with raita and curry of your choice.

chicken-biryani-korma
Our Sunday meal ~ Chicken Dum Biryani, Nilgiri Chicken Korma and Raita

Hyderabadi Chicken Dum Biryani Recipe

Prep time: 30 min
Cook time: 60 min
Yield: 5
Main Ingredients: ricechicken

Biryani! Doesn’t that word conjure feelings of joy and comfort? Who doesn’t love this pampered, fragrant, rice delicacy that reigns supreme as the world best one pot meal?

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By • Feb 14th, 2010 • Category: All Recipes, Hyderabadi Recipes, Indian Chicken Recipes, Indian Non-Vegetarian Recipes, Indian Rice recipes

  • swapna

    dear sailu,
    lovely dish and lovely pics….i can imagine the flavors reading the recipe.

  • NRK

    Waiting for this recipe for a while!

  • Priya

    Looks Yummy!!! Making it right away.

  • swetha

    Hi sailu,

    Your blog is awesome. I love your blog. I tried murg methi and murg musallam, came out really good, but did not get the color. In fact they tasted good. But I felt the spice level is very less. I added 3 times the chilli powder to that of your recipes. Can you please let me know if I made any mistake? I am not a good cook.
    I want to try this biryani but have some doubts before i cook. should we place the biryani vessel on iron tava? what if I have only a nonstick pan?
    (ii)what is your rice cup size? Can you please upload a pic of the cup too?

    Swetha, we are all learning and with time and experience we become better cooks. :) Iron tawa is the best but having said that you can use a non-stick pan but use an old one which is not in use. I use US measurement cups but the teaspoon and tablespoon are what we use in India. I should probably do a post on cups and spoons soon.

    Update
    (21st Feb, 2010): I have done a post on measuring spoons and cups.

  • Sudha

    love dum biryani!!! looks yummy

  • pr117

    Thanks Sailu garu,
    We were waiting for this recipe for a very long time.

  • Geetha

    Hi Sailu, your website is very good and I’ve tried various recipes that you have posted and they have come very well. I have one question with this Dum Biryani.

    In the last step, should the biryani vessel be placed back on the fire or on the iron tawa that was heated?

    Thank you for this recipe.

    Glad to note you enjoy the recipes, Geetha. :) Place the biryani vessel on the iron tawa and cook on low flame.

  • prasuna

    what is marathi moggu?
    if it is for two persons is one kg chicken too much. i’m new to cooking and where do we get saffron? seven months ago my frnd bought it frm a nearby market just for 60rs but i heard it is costly. how can we find it as genuine one?

    Marathi moggu are dried caper fruits. They are available in more super markets. You can half the recipe and prepare for two to three persons. Saffron is expensive and good quality saffron is available in most super markets these days.

  • prasuna

    i’m very fond of ur blog sailu garu and this one is awesome.

  • saritha

    Sailu, Thanks for this recipe. I’m a fan of your blog not only for your recipes, but for the patient, generous way you answer queries from your readers.
    You may not realize it, but you’re helping a lot of cooks, who are at different levels, get better at their home cooking.

  • Kanna

    Sailu, I usually make biriyani in cooker. But I love the typical dum biriyani, and haven’t got it right at all. I am going to try this recipe hoping it works out for me. But I don’t have a large vessel to keep the dum, do you think I can arrange the items in a foil and put it in the oven? or can I use the cooker without the whistle to put the dum? Let me know. Thanks.

    Kanna, you can use the pressure cooker without the whistle. What you can do is place a stainless steel glass over the cooker nozzle. OR you could place a lid that fits your pressure cooker and seal with wheat dough and then place a heavy weight over the lid and follow the rest of the procedure. You can also try cooking in the oven by using an oven proof dish and greasing it and following the rest of the procedure. Seal the dish with two layers of aluminum foil and bake in a pre-heated oven at 200 C for 25 mts and reduce temp to 150 C and cook for another 55-60 mts. Turn off oven and allow to stand in the oven for 10 mts before removing it.

  • Priya

    Already made this Biryani. It was a Super Hit. Every body loved it. Thanks a Tonn.

    Your most welcome and glad to learn it was a super hit, Priya. :)

  • kavitha

    Hi,

    This is not kachi biryani. In Kachi Biryani we dont cook the rice separetly. In Kachi Biryani, Rice and Meat are cooked under dum arranging them in layers.

    This is pakki biryani where rice is half cooked..Kachi biryani is little more complex and not everyone can cook it without burning it…

    Kavitha

    I am quoting wikipedia below for the difference in Kachi and Pakki Biryani:

    Kachchi ghost ki biryani: It is prepared with meat marinated with spices overnight and again soaked in yoghurt before cooking the meat sandwiched between layers of fragrant long-grained basmati rice. It is then cooked by sealing the handi (vessel) with a layer of dough, and is cooked on dum – steaming over coals. This is a challenging process as it requires meticulous attention to time and temperature to avoid over – or under-cooking the meat.
    Pakki biryani: In this type, the meat marinating time is shorter, and the meat is cooked before being layered with the rice and cooked in a dough-sealed vessel. In Pakki Yakhni (with cooked gravy), the ingredients are already cooked before baking.

    • shaikhmohammed

      hello guys, i totally agree with sailuji as far as definition of kachchi and pakki biryani is concerned. ms. kavita needs to correct herself with sailuji’s opinion. great..! sailujee keep it up. nice work. thanks.

  • http://www.quickindiancooking.com Mallika

    Wish you could see me, I am salivating!

  • Madhuri

    Love the biryani Sailu, Wish i could eat it right off of your pictures. I will make it this weekend no matter what!!

  • http://asha-oceanichope.blogspot.com/ AshaLatha R K Prasad

    Lovely Biryani, Sailu…… Wonderfully made & those illustrations are perfect too…… Really looks cool & perfect….. I loved it a lot & saved it for my future encounters too…… I would love to make it & when I do, I would surely let u know…..

    Ash….

  • Swathi

    Hi Sailu,
    That is a mouth-watering recipe. However, can I ask if the chicken can be substituted by vegetables and follow the rest of the recipe as it is, as we are vegetarian?
    I made egg biryani in a similar way, but put it on very low flame instead of tawa, what is the purpose of putting it on tawa?

    Yes, you can substitute with vegetables, take care to reduce the cooking time. Placing the vessel over the tawa ensures that the biryani/chicken does not burn and indirect heat works best.

  • Subathra

    Hi Sailu
    I am an ardent fan of all your recipes…Grt receipe, something which i was waiting for long, this is going to be our Sunday special the coming weekend. Would be grateful if you could do some posts on Lunch box recipes for kids…

  • vidya

    Hi Sailu – can you please post the recipe for Nilgiri Chicken Korma which you have shown along with the Biryani recipe ?

    Thank you – I love your website.

    Definitely, Vidya. Will post it today.

  • Mini

    Feel like saying yum yum although I am a vegetarian. I made this
    a couple of times when we had some important guests coming. But
    it dint come to my satisfaction. I used less quantitly of the spices than
    what u mentioned. That may be the reason. And when I cooked tarkari
    ka biryani it came out too dry. May be I cooked for too long a time? Yours
    looks perfect. I ll make it again with exactly the measurements u mentioned.
    Thanks a bunch.

  • pr117

    Sailugaru,
    Can you please clear few doubts?
    Is it necessary to cool half-cooked rice before layering? don’t we need to add pudina leaves while layering?
    How to get white rice and coloured rice (like the restaurant versions)?
    Thanks in advance.

    Its not really necessary to cool the rice. After preparing the rice if you are not immediately layering the rice for the biryani, its better to spread the rice on a wide plate since it might become more soft than required due to the heat of the rice vessel. If you are layering the rice immediately on cooking there is no need to spread the rice to cool. Adding pudina leaves is optional for the layering process, you can add few leaves along with coriander leaves. I have added few mint leaves while the rice was cooking hence I did not add during the layering process. To get the white and colored rice like restaurant version, DO NOT combine after removing the lid of the biryani. Serve the biryani by not combining the contents of the biryani vessel. Hope this helps.

  • Pingback: Indian food, Andhra recipes and Global cuisine inspired cooking » All Recipes» Nilgiri Chicken Korma

  • pr117

    sailugaru,
    Thanks for your detailed guidance. It came out wonderfully aromatic, delicious and colourful.

  • Di

    Been following your blog for sometime now, tried a few including Methi Matar Pulao and Hyderabadi Biryani. Both turned out good. Keep going, you are doing a fine job!

  • shriya

    Hi Sailu,
    It’s really great to see hyderabadi briyani in your site. I’ve think I’ve got good HDB recipe. I’ve tried hyderabadi briyani quite a few times but it always ends with a bad result. The pbm is am using electric stove and when am doin the dum process the chicken at the bottom layer gets burnt. Could you tell me how to avoid this mess?

    The reason is electric stove, I guess. I have heard about this issue earlier too. Do you place a tawa on the burner and then place the biryani vessel to cook on dum? Did you try without the tawa and placing directly on the burner to cook on dum? I really do not know the solution for this, Shriya. Sorry about that.

  • http://seemabbas.blogspot.com&seemaali.blogspot.com Seema

    Hi Sailu,

    My family used to always admire my cooked Biriyani which was a pakki Biriyani. I had prepared your Biriyani on Sunday and it turned out to be the bestest Biriyani I have ever cooked. As the Chicken is getting cooked in the marinated masala, the steam is mesmerizing each grain of rice with awesome flavours. Thank you for the long awaited authentic recipe. Could you please tell me what changes do I need to make to this recipe to replace chicken with mutton?

    Regards,
    Seema

    Marinate mutton with required ingredients overnight in the refrigerator. Next day, pressure cook the meat without water. See that the water is evaporated. Add lemon juice and combine. Follow rest of the procedure.

  • shanthi

    You made my day. Always worried when cooking non-veg. And on top of that I have tough critics to impress. I made this yesterday for my husband’s birthday. He liked it a lot better than the restaurant versionand also told me “save the recipe, don’t loose it. we will make it this sunday”. I told him I got it from a well tested chef’s kitchen. Thank you so much for a wonderful recipe.

    Thanks
    Shanthi.

  • Supriya

    Dear Sailu Garu

    Your website is awesome. When ever I go to your website, it reminds me of my Moms kitchen in India. Thanks for all your effort in posting all these recipes.

    Supriya.

  • Jeanette

    What kind of red chili powder are you referring to in this recipe?
    Would it be Kashmiri Mirch? or something spicier?

    • http://sailusfood.com Sailu

      Its Kashmiri Red Chilli pwd.

  • meena

    hi
    can i use electric cooker for preparing this briyani? i saw u r samosa it was awesome. i visit u r site every week to know wht u have uploaded & suggest u r to my friends. u r doing a wonderful job. continue this good work. can u post some soup receipes with spinach for my 9 month old baby, will be more helpful.

    cheers

    • http://sailusfood.com Sailu

      I have not tried this recipe using electric cooker. You can try preparing small quantity and do leave your observations if you try this biryani using a electric cooker.

      • Madhusudhan

        I have tried this in electric rice cooker, it came out very well.

  • http://www.yreach.com Ishta

    Thanks Sailu,

    I’ve impressed my family by serving the biryani, which I prepared it for the first time while following your recipe. It was a great experience and all the credit goes to you.

    Thanks a lot, you have helped me a lot in this!!!

  • Pingback: Egg Biryani Recipe - Anda Dum Biryani - Indian Food Recipes - Andhra Cuisine - Sailu's Kitchen

  • renuka

    Wooooooow….I cooked this recipe yesterday night….I followed exact quantity of all the ingredients and exact timings and it turned out wonderful…Thanks a lot Sailu garu…if you are married, your hubby will be the most lucky guy…(peronal things..pleae don’t take it bad)…
    Thanks a lottttt once again….

    Best Regards,
    Renuka

  • smitha

    Hi Sailu,

    I will be making your egg biryani tomorrow with my best friend and I know it will turn out great, ’cause your recipes never fail to impress. Thanks a ton for sharing such lovely recipes.

  • Anisha

    Hi Sailu…..
    Today i tried this biryani n it came out really great!!!My hubby is really happy n was showering compliments.Thanks to u n all the credit goes to u!!Everything i prepare is from ur website only.U r a great guide for beginners like me.Thanks a lot!!

  • http://masalachef.blogspot.com/ Teja

    hi Sailu, I tried this recipe over the weekend and it came out superb! I usually do the ‘pakki’ version of Biryani but this is the first time I tried the ‘kachha’ version. I was a bit anxious as to how raw chicken would be cooked with partially cooked rice, but it came out even better than any other chicken biryani I ever tried. My friends and hubby who tasted felt like it came out just like the biryani in restaurants in India. I am glad I found a perfect never-failing biryani recipe and attribute all the compliments to you for providing the wonderful recipe!

  • Gauri

    Hi Sailu,

    Tried the Hyd. biryani and nilgiri chicken over weekend. I just have one problem and was wondering if you could help with it. For biryani for 2 people, I followed every step and used 1/2 the quantity of ingredients mentioned in your recipe. The biryani turned out good, but it was white in color even after mixing. There was very little gravy in the biryani. The chicken also turned out white and not brown. Could you please let me know where did I go wrong or what should be done to get more gravy in the biryani? The overall dish was great bcoz the nilgiri chicken was awesome.

    Looking forward to your reply. Thank you.

  • PC

    Sailu garu, quick question. So the basmati rice is cooked completely but not half cooked or anything? It’s my brothers 21st birthday this weekend and have a few cousins coming. I normally cook dum biryani in the oven and half cooked but never tried the actual dum style as it’s a little difficult with my electric stove here. But now I have my hands on a portable gas stove so planning to try.

    • http://sailusfood.com Sailu

      Basmati rice is half cooked when biryani is prepared dum style over gas stove. Do not cook completely.

      • PC

        Thanks Sailu garu. You did mention half cooked which I overlooked :)
        I will let you know how it turns out. Never tried the tawa style…

  • meena

    ALL U R RECEIPES ARE AWESOME, THIS ONE IS ALSO HIT IN MY HOUSE, SUNDAY LUNCH WAS FABULOUS. THANKS.

  • madhu swapna

    dear sailu

    A special thanks to you
    for this wonderblog for those who like to cook
    its my habit to visit your site daily

  • shruthi

    Hi Sailu,

    I have failed at making Biryani so many times that I was very nervous about trying this recipe. I had some time on hand and all the ingredients. I gathered up some courage and made this last night. I followed your recipe to the T and my god..it turned out just awesome…awesome..awesome..Thank you so much Sailu.

  • Janet

    Hi Sailu,

    As its EID tomorrow i would love to try your Hyderabadi dum biryani at home, and I am sure its going to turn out excellent, but before that i wanted to clarify from you. How much do you take the measurement of 4cups of rice…is it 1kg. Awaiting for your reply

    • http://sailusfood.com Sailu

      Yes, its a kilo of rice.

  • valerie

    hi sailu,

    i had seen in one episode of tata sky,a biryani was prepared of mutton without adding water to it.but can you tell me hw much time it will take for all this,n if you have any suggestion over this.the recepi was of dumb mutton biryani.

    thank you
    valerie

  • Lwp

    Hi Sailu mam,
    Awesome blog on Indian Recipe’s (Andhra). It really helps me a lot. I regularly prepare Non-Veg dry items, and love to eat those. I tried preparing Dum biryani once. But no luck. Not able to taste it at least. But after I looked at this, I love to eat the biryani prepared by me.
    Sorry to ask here. Do you have any post on Nellore Chicken Curry? I tasted once in Nellore. When I was in Sunnyvale, California I tasted it once and enjoyed eating it continuously for 3 months everyday twice. I tried so many times but failed.

    • http://sailusfood.com Sailu

      Glad to learn my blog is of help to you. I am yet to post Nellore Chicken Curry recipe.

  • Anjali

    Dear Sailu,
    I am both a novice cook and a new visitor to your site. I am going to try out this biryani tomorrow for guests. Could you please tell me re point 2,: – What is ‘lots’ of water? Would, say, 8 cups (2 cups per cup of rice) be right? Also, what would half-cooked be, in terms of time – about 10 mins after the water starts boiling? What wd the rice look like?
    Thanks for your patience,
    Anjali

    • http://sailusfood.com Sailu

      Sorry for the delay. I just read your query. You can add about 8–10 cups of water. When you press a grain, it should not be fully cooked. It should be undercooked, and slightly soft on touch.

  • NP

    a wonderful recipe for biriyani. Followed all instructions apart from adding marathi magoo. Not possible to find in the place i live

  • http://gritsandgroceries.blogspot.com anthony stemke

    Cooked a biryani 2 days ago, am seeing your recipe today and want to try it. I think i can use capers to replace marati mogga; but curious about pudina leaves and mint leaves in recipe. What please is difference? Love this site. thank you.

  • Rands

    I loved this recipe. i made it today and my husband loved it. it just came out beautifully

  • Rashmi

    This is superb Biriyani, which all in my family loved very much.
    Thank you sailu for giving such a tasty recipe.

  • Shakthi

    Wowwww!!! I tried tis recipe today and it came out really gut. I’ve tried a number of biryani recipes but nothin turned out so yummy n flavorful.. kudos 2 u Sailu. Ma husband s gonna love it… tmrw we r havin a party at my place n I’m gonna try tis again…

  • Brahmin girl

    Hi Sailu! My husband made this for me and I loved it. He loves your website. I am lucky he found your website. Love and thanks.

  • http://www.nid.edu yashaswi

    Hi Sailu!
    first of all, thanks a lot for teaching me how to cook hyderabad dum biryani. i tried lot many times, but somehow landed making either chicken pulav or burning the chicken below.
    i tried to cook following each step properly. but one thing which went wrong was that the spices didn’t peep inside the chicken. the chicken seemed very bland.
    and also, the overall effect was not like hyderabadi dum biryani.
    usually i have less or medium spice, but this was still less. can you suggest me how to avoid this the next time when i prepare dum biryani?

  • umaraj

    hi sailu, yummyyyyyyyy,2day i am going to prepare,on the occassion of kanuma

  • http://www.sailusfood.com/categories/all_recipes_blogged_to_date/ JALALUDDIN

    I WANT TO LEARN MAKING GOOD FOOD

  • ghousiya

    sailu ji wah! kya baat hai! dekhte hi maza aagaya..

  • http://none Rizwana

    What is ‘marathi mogga’ and star anise? Are we Bengali people call these two spices in different names? If I don’t get marathi mogga and star anise what alternative spice I can use instead of these two spices in preparing Hyderabadi chicken kacchi biryani? Please advice.
    Thanks and best/Rizwana

  • Vini

    I made this ..Its just awesome..Thanks for the recipe

  • Vini

    Sailu,
    I have to add that this is the first time i am making chicken biryani..but i have tasted many varieties and I have to tell you that it tastes just like the restaurant one..Thanks:)

  • Kittu

    Missing my mom.. this is just like my mom’s receipe of Chicken Biryani… Like this blog :)

  • sunny

    superb recipe……my mom prepared referring the recipe…..was yummy in taste…….thanx .u rock

  • gita

    ur recipe is vry great, my hubby’s b’day is cumg soon and i wnt to cook dum biryani becos he loves chicken a lot. i have one doubt can we replace anything in the place saffron becos its expensive. pls rply soon

    • http://sailusfood.com Sailu

      You can use 3-4 drops of kewra essence. Otherwise you can omit saffron and follow rest of the recipe.

  • ganesh

    Hello Ms.Sailu, i am Ganesh from kuwait. but i am from vizag. it is very nice to see that a great lady is also from the same city. any way thank you very much for your recipe of Hyd dum biryani, infact i am enjoying cooking, cooking is my passion and weekends i spend in the kitchen. your idea is very good it is very much helpful for people like us (forced bachelor). go ahead with some more recipes. thank you.

  • nazreena

    yur recepies were excellent keep up the good work and the trmendous effort

  • http://www.google shashikumar

    i tried to learn from many sites ,but it is easy to understand and do .

  • Harish_tshetty

    hi shailu,

    can v cook vegetarian dum biryani in same manner instead of chicken can v use vegtables.

    • Anonymous

      Yes, you can use vegetables in place of chicken.

    • Anonymous

      Yes, you can use vegetables in place of chicken.

    • Anonymous

      Yes, you can use vegetables in place of chicken.

  • Harish_tshetty

    hi shailu,

    can v cook vegetarian dum biryani in same manner instead of chicken can v use vegtables.

  • Pranay Patil

    i think way of cooking Chi biryani is the best way, the raw chiken marinate keep all the flavor in the biryani – Chef Pranay (The Tropical Treat Restro’s Pvt. Ltd.)

  • Pranay Patil

    i think way of cooking Chi biryani is the best way, the raw chiken marinate keep all the flavor in the biryani – Chef Pranay (The Tropical Treat Restro’s Pvt. Ltd.)

  • Asmita

    Hi ,
    I make biryani, pakki style. Would love to experiment with kaccha style of cooking it. This recipe does look good.

  • Asmita

    Hi ,
    I make biryani, pakki style. Would love to experiment with kaccha style of cooking it. This recipe does look good.

  • Kprema

    Can i prepare the same in an aluminium cooker? Its just that i shall place some other lid on that and wrap the sides with wheat dough….will it work? I dont have a dum.

  • Swapna

    Hi ,

    Can we make the biryani in oven. Please advise.

    Thank you
    Swapna

  • Agnes Adhav

    I like it very much

  • Praji

    Superb! made it and it turned out awesome… :)

  • Poornima

    Hi Sailu garu,

    I made this biryani an year ago and it was not great and just fine.After long,i’m making it again.Its cooking and just hoping to look and taste just as shown above.btw i have special thanks for you for making me a pro at cooking.

    Many thanks,

    Poornima.

  • Poornima

    Hi Sailu garu,

    I made this biryani an year ago and it was not great and just fine.After long,i’m making it again.Its cooking and just hoping to look and taste just as shown above.btw i have special thanks for you for making me a pro at cooking.

    Many thanks,

    Poornima.

  • Anisha

    Hi Sailu!!!
    I’ve tried all of ur biryani recipes n they came out really yummy :)…Can u also pls post a recipe for shrimp biryani or shud i just replace the chicken with shrimp?Thank you for ur wonderful recipes.
    Anisha

  • Krishna Rao

    Everything is fine except the rice.

    For Biriyani the rice is special. Here I feel the rice has let you down.

    May be the rice is too new or too old or got cooked too much, thats why it is looking like normal rice instead of authentic long grain Basmati rice.

    Try changing the rice and make the biriyani again….you will find the difference.

    Cheers.

    Krishna Rao.

  • Krishna Rao

    Everything is fine except the rice.

    For Biriyani the rice is special. Here I feel the rice has let you down.

    May be the rice is too new or too old or got cooked too much, thats why it is looking like normal rice instead of authentic long grain Basmati rice.

    Try changing the rice and make the biriyani again….you will find the difference.

    Cheers.

    Krishna Rao.

  • Chasevani

    Hi Sailu,

    Thankyou for the recipe even though I am a vegetarian and didnt taste it…my husband liked it a lot…I even tried the egg biryani and it was awesome…everyone liked it…I used to browse the recipes on ur site but never had tried them but now I have become a super fan of urs..Thankyou

  • Keerthi

    hi sailu,
    The Biryani came so well thank you so much.I’m a big fan of you and your site.

  • Swapnil

    Hi Sailu,

    I am very passoniate about cooking, specially non veg food. right now I am living in USA and I also cook good chicken biryani, I usually use readymade biryani masala, I cook chicken in biryani masala and khada masala, prepare rice seperatly & put layer of rice and cooked chicken in silver foil tray and put it in grill oven for 30 mins.
    I am very much excited to try method you have mentioned above but I dont have iron tawa any other option for this? and here in US we have electic coil and not flame. is 20-25 mins time enough to cook chicken?

  • Swapnil

    Hi Sailu,

    I am very passoniate about cooking, specially non veg food. right now I am living in USA and I also cook good chicken biryani, I usually use readymade biryani masala, I cook chicken in biryani masala and khada masala, prepare rice seperatly & put layer of rice and cooked chicken in silver foil tray and put it in grill oven for 30 mins.
    I am very much excited to try method you have mentioned above but I dont have iron tawa any other option for this? and here in US we have electic coil and not flame. is 20-25 mins time enough to cook chicken?

  • Brookenstein387

    I’ve made this… and the recipe seems great. I followed it exactly to the very last word. I marinated my chicken for over 8 hours, but after cooking it seems flavorless… in fact the whole dish seems to lack the hyderabadi biryani flavor that I know and love. What did I do wrong??? Can anybody help? This is my 3rd attempt to make biryani and it always seems to come our with no flavor to it. I grind my own spices and everything… but still… it tastes like chicken and rice with a hint of flavoring, and absolutely no heat. The curries I make turn out great… But my biryani definitely needs some works. Can someone tell me why my dish, chicken especially, may be lacking much flavor???

  • rachna

    A very flavorful biryani. enjoyed it. thnx.

  • Sravanthi

    Hi sailu garu,
    All the recipes I’ve tried so far from your blog turned out very well. I want to try this biryani recipe for my daughter’s upcoming b’day party. (I’ll practice it couple of times before the party). One question, can I do this in conventional range oven? can I get the same taste? what are the variations for doing in oven? I am not very comfortable cooking rice on stove top :). Moreover, on the party day it’s easier for me to cook in the oven, don’t have to worry about under/over cooking chicken or rice.
    Thank you so much for all the delicious recipes!!
    Sravanthi

  • Vandita Jaiswal

    Hi Sailu,

    I have just taken up cooking and looking forward to trying out your amazing recipe.
    However I had one basic doubt, when you say 1kg chicken is it boneless or with bones?

    Appreciate if you could let me know that :) Great posts! Thanks!

    • http://sailusfood.com/ Sailu | Indian Food

      With bone.

  • Vandita Jaiswal

    Hi Sailu,

    I have just taken up cooking and looking forward to trying out your amazing recipe.
    However I had one basic doubt, when you say 1kg chicken is it boneless or with bones?

    Appreciate if you could let me know that :) Great posts! Thanks!

  • Bhaskar

    This is a never fail recipe. Only one ingredient is different, which is the addition of corriander powder as part of the marination. I make this every other week and I will try it with this ingredient included. One key tip, ensure that the dough is thick enough, else the steam generated will moisten the dough and steam would eventually escape which is key to Dum Biryani :)

  • BEATENGUN

    Is Mutton Biryani same porcedure?

  • jayanti singh

    i have a lot of your recipies nd its really very good. it was the first time i prepared biryani but it tasted as if i were a professional pl do help us with ur recipies

  • nikki

    what is marathi mogga?

    • Gummadi Raja

      I am nikki.This chicken biryani will be so nice. I also like chicken. You like chicken?

  • nikki

    what is marathi mogga?

  • Pingback: My Bucket List # 1 : Learn To Cook Something Complex | Blogyz

  • Jayanti

    I just made this for my husband last night… it was just amazing! I am mostly veg and was planning to eat something else for dinner, but after having a taste I couldn’t stop eating! Thanks so much for sharing your knowlege and talents with us.

  • Jayanti

    I just made this for my husband last night… it was just amazing! I am mostly veg and was planning to eat something else for dinner, but after having a taste I couldn’t stop eating! Thanks so much for sharing your knowlege and talents with us.

  • Jayanti

    I just made this for my husband last night… it was just amazing! I am mostly veg and was planning to eat something else for dinner, but after having a taste I couldn’t stop eating! Thanks so much for sharing your knowlege and talents with us.

  • niranjanaa

    hi sailu,
    can you pls pls explain to me about step 7 as i never make briyani at all. what is wheat dough. Pls explain to me, tq vy much.

  • srilu

    Hi Sailu Garu,

    Thanks for your detailed recipe. Tried out today it tasted good but still need to know like for how many minutes should we boil the rice for par boiling.

  • sunil

    thanks for ur idea…we r making it now n later we will give comments….

  • Manasa

    Hi Sailu,

    I tried out dis recipe and it came out too gud :) i shared the recipe with my cousins in india also [who had attended biryani classes for dum biryani by paying 1k and felt urs was only better way of cooking:) ] But i didnot use saffron milk and so the colour dint come, but there was no compromise in taste….But i want to make it today and i am thinking if you can tell me any substitute for saffron milk to get the colour also :) Once again an awesome recipe :) appreciate your quick reply :)

    • http://sailusfood.com/ Sailu | Indian Food

      If you do not have saffron, use kesar/yellow color.

  • Cad Vishal

    Thank You Sailu,

    First time I tried chicken biryani…and its perfectly awesome.

  • Suguna

    How would the quantity of ingredients and cooking times change if I had to make biryanai with 3 kgs of rice and 3 kgs of chicken?

  • Bevita

    Hi Sailu,
    I recently started following yo ur blog…I do really appreciate it as my husband is a picky eater I tend to run out of recipes. I was looking forward to make this recipe but following your instructions of using all your ingredients. I cant find the marathi moggu in USA Indian Stores. Is there any way I could work it out without losing the taste of the Briyani.

  • vini

    Hi Sailu,
    I made this. It was awesome. Thanks for the recipe.Can i use the same recipe for mutton biryani?
    Do i need to make any changes?

    VIni

  • Sonia Baadkar

    This is the awesomest Biryani I have ever made.. Everyone at my home just loved the aroma and the taste of it when I prepared it for the 1st time.. Thank you for the wonderful recipe..
    But 2nd time when I tried it I just increased the quantity of all the ingredients as I was preparing it with 1.5 Kg of chicken. I was so much confident that it will turn out amazing but unfortunately once I finished cooking I found that the chicken did not get cooked at all.. :( It was my mistake as I had not adjusted the gas properly. It was the most horrible experience that I can never forget in my lifetime. My relatives still make fun of it :((
    But I dint wanted to loose my self confidence and so I made it for 3rd time with caution and it turned out great once again :)
    Thank u

  • Saluka

    I tried this recipe and it is the best. I have tried so many biriyani recipes but this “THE BEST”

  • anju

    hi sailu,
    i was looking for a dum biriyani recipe and had saved yours a week back. i prepared it today. i followed each step in the recipe as it is. i want to say that the aroma after opening the lid was awesome, the caramelised onions and everything but for the rice. u havent mentioned in your recipe to run the rice under cool water after it is parboiled. this made the rice slimy as it had the starch. but all in all an awesome but an elaborate recipe.
    regards

  • anju

    hi sailu,
    i was looking for a dum biriyani recipe and had saved yours a week back. i prepared it today. i followed each step in the recipe as it is. i want to say that the aroma after opening the lid was awesome, the caramelised onions and everything but for the rice. u havent mentioned in your recipe to run the rice under cool water after it is parboiled. this made the rice slimy as it had the starch. but all in all an awesome but an elaborate recipe.
    regards

  • mal

    hi,
    iv jus got married .. i started cooking only recently..can you pls tel me how long should i keep the dhum for half kg of rice..
    also how long should the rice be boiled to get the half cooked stage..
    thank you

    • http://sailusfood.com/ Sailu | Indian Food

      Its not possible to give exact time for half cooked rice. It depends on heat control, amount of water added to the rice as well as the variety of rice being used. You will have to keep checking every few minutes to see if the rice is half cooked. Regarding dum, just follow the steps 7 and 8 to the ‘T’. You should have no problem.

  • Shaji thomas

    I have Tried it , its one the best styles of making and gives the Nawabi taste.. …..

  • Kavita

    Yummylicious home cooked biryani..my husband didn’t stopped praising the flavors :-)

  • vibha

    Hello, I tried this today, it was my first attempt to make any biryani,& it turned out very well ! my family simply loved it! The flavours are unbelievable! Thank you for this fantastic recipe!

  • NAVNEET SINGH!!

    I M SORRY..I QUIT!!

  • DKN

    Dear Sailu,
    Your all recipes are heaven and this one is the best one. Though it was my first attempt for biryani, it turned out so well that it look like a professional. Thank you so much. You are a big help.

  • Shweta

    Hi Saily. Can u please let me know if u add some gravy anytime? I have tried ur recipe earlier and it went so brilliant. Not sure what went wrong yest when i tried with half kg chicken and 2 cups of rice. Gravy was not der at all and even the brownish effect on the chicken was not there. Chicken was nice and soft but was white in color and goodness if the yoghurt was less to form gravy.. and yes, i did not add any water at anytime..

  • urooj

    very delicious

  • blrfufu

    Many thanks Sailu….I tried it and it was quite a hit..I’m quite critical of biryanis having grown up amidst the best and I must say that it was better than I had expected….my wife and friends liked it too :)