Hyderabadi Chicken Dum Biryani
Marinated chicken and fragrant basmati layered with saffron, mint and crisp onions, sealed and steamed until every grain smells of spice.
Made with Ginger and garlic paste and Garam masala (homemade). Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 30 plus marinating
- LevelMedium
- Costabout £2.85 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the chicken with the yoghurt, ginger and garlic paste, turmeric, chilli powder, green chilli, lemon juice, half the garam masala and half the salt. Cover and marinate in the fridge for at least 2 hours, or overnight.
- 2
Warm the milk and stir in the saffron. Leave to infuse. Wash the rice in several changes of water until it runs nearly clear, then soak for 20 minutes.
20 min - 3
Heat the oil in a wide pan over a medium heat. Fry the onions for 18 minutes, stirring often, until deep golden brown. Lift out half onto kitchen paper for the topping.
18 min - 4
Add the marinated chicken to the remaining onions in the pan. Cook for 10 minutes, stirring, until the chicken is sealed and the sauce is thick. Spread flat and scatter with half the mint and coriander.
10 min - 5
Boil a large pan of water with the cinnamon, cardamom, bay and remaining salt. Add the drained rice and boil for 5 minutes, until about 70 percent cooked and still firm in the middle. Drain well.
5 min - 6
Spoon the rice over the chicken. Top with the saved onions, the remaining mint and coriander, the rest of your ready made garam masala (see the base recipe) and the saffron milk. Cover with foil, then a tight lid.
- 7
Cook on the lowest heat for 25 minutes, then switch off and rest for 10 minutes without lifting the lid. Gently fold the layers together and serve.
25 min
Tips
- Fry the onions slowly until deep brown. This is where the sweet, savoury depth of a biryani comes from.
- Par boil the rice until it still has a firm bite. It finishes cooking in the steam under the lid.
- A tight seal is the secret. Use foil under the lid, or a ring of dough, so the steam stays in.
Storing and freezing
Cool within 1 hour, then keep covered in the fridge for up to 1 day. Reheat once only, until steaming hot all the way through. Do not freeze, and do not leave rice standing at room temperature.
Questions
Is biryani the same as pilau?
No. A biryani layers part cooked rice with marinated meat that finish cooking together, while a pilau cooks the rice with the spices and stock in one pot. Biryani is more complex.
Can I use chicken breast?
Yes, but cut it into large pieces and cook for 5 minutes less in the pot, as breast dries out. Thighs give a juicier result.
Is this chicken biryani gluten free?
Yes, as written. The chicken, rice, yoghurt and spices contain no gluten. Check the chilli powder label for fillers if you are coeliac.
Can I use a slow cooker or oven?
Yes. After layering, seal the pot and bake at {t160} for 35 minutes instead of cooking on the hob, then rest for 10 minutes.
More made with ginger and garlic paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.