Hyderabadi Chicken Dum Biryani By Shimi’s Kitchen

We collaborated with the talented Shumaila, the creator behind Shimi’s Kitchen, to bring you a rich and aromatic Hyderabadi Chicken Dum Biryani recipe that celebrates tradition in every layer. Fragrant, flavorful, and deeply satisfying, this biryani comes alive with the warmth of spices, the richness of marinated chicken, and the unmistakable character of Emperor Akbar Cardamom. From the first simmer to the final dum, every step builds toward a dish that feels festive, soulful, and beautifully indulgent. Perfect for family gatherings, special occasions, or any meal that calls for something memorable, this recipe shows how a few well-chosen ingredients can transform a classic into something truly exceptional.

Ingredients

For the chicken marinade

• 1 kg chicken, with bone

• 1 cup thick yogurt (curd)

• 2 tbsp ginger-garlic paste

• 2 tsp red chilli powder

• 1 tsp turmeric powder

• 2 tsp coriander powder

• 1 tsp cumin powder

• 1 tsp garam masala

• 2–3 green chillies, slit

• 1/2 cup mint leaves, chopped

• 1/2 cup coriander leaves, chopped

• Juice of 1 lemon

• Salt to taste

• 1/2 cup fried onions (birista)

• 4 tbsp oil or melted ghee

For the rice

• 500 g basmati rice

• Water for boiling

• 2 tbsp salt

• 2 bay leaves

• 5 Emperor Akbar Cardamom pods

• 5 cloves

• 1-inch cinnamon stick

• 1 star anise, optional

• 1 tsp shahi jeera

For layering

• 1/2 cup fried onions

• Mint and coriander leaves

• 3 tbsp ghee

• A pinch of saffron soaked in 1/4 cup warm milk, or yellow/orange food colour in milk

• 1 tbsp rose water, optional

• 1 tbsp kewra water, optional

Method

1. Marinate the chicken

Combine all the marinade ingredients with the chicken and mix well so every piece is coated evenly. Cover and refrigerate for at least 4 hours, or preferably overnight, to let the spices, yogurt, and herbs work their magic. This resting time helps the chicken absorb deep flavor and ensures a richer dum.

2. Cook the rice

Wash and soak the basmati rice for 30 minutes. In a large pot, bring plenty of water to a boil with salt, bay leaves, cloves, cinnamon, shahi jeera, star anise if using, and Emperor Akbar Cardamom. Add the soaked rice and cook until it is about 70% done, with a slight bite still remaining. Drain immediately so the grains stay long, separate, and ready for layering.

3. Layer the biryani

Grease a heavy-bottomed pot with a little ghee. Spread the marinated chicken evenly at the bottom, then layer the partially cooked rice over it. Top with fried onions, mint, coriander, saffron milk, ghee, rose water, and kewra water for a fragrant finish.

4. Dum cook

Seal the pot with dough or a tight-fitting lid to trap in the steam and aroma. Cook on medium flame for 8–10 minutes, then place a tawa underneath and continue on low flame for 35–40 minutes. Switch off the heat and let it rest for 15 minutes before opening the lid, allowing the flavors to settle beautifully.

5. Serve

Gently mix from the bottom so each serving gets both chicken and rice. Serve hot and enjoy the layers of spice, aroma, and richness in every spoonful. The fragrance of Emperor Akbar Cardamom gives this biryani its elegant, unmistakable finish.