Authentic Hyderabadi Chicken Dum Biryani with Kohinoor Basmati Rice  

30 May, 2025

A few dishes stir up memories, like the first spoonful of hot, aromatic Hyderabadi biryani. Imagine lifting the lid off a heavy pot. A cloud of steam escapes, carrying the scent of saffron, caramelised onions, and tender chicken. That first bite, where fluffy rice meets juicy meat and spices that hum in harmony, is what Hyderabadi biryani dreams are made of.   

Today, we'll guide you through creating an easy-to-follow version of this authentic biryani. For amazing results every single time, Kohinoor Basmati Rice becomes your go-to companion – loved for its incredible aroma, extra-long grains, and fluffy texture that makes each bite memorable.

What Makes Hyderabadi Biryani Special? 

The magic of Hyderabadi biryani lies in its unique dum cooking method. The slow steam and perfectly sealed pot create intense, layered flavours inside every grain of rice. Unlike other cooking styles, this method traps all the aromatic goodness inside. This creates a symphony of tastes and aromas. 

What sets this dum biryani apart is its special marination technique – raw chicken gets layered directly with rice and cooked together, allowing the meat juices to infuse beautifully with each grain. The regional identity shines through the heavy use of whole spices like cinnamon and cardamom, precious saffron threads, golden fried onions, and fresh mint leaves, creating an unforgettable dining experience. 

Ingredients You'll Need  

For the marinade: 

• 1 kg chicken pieces (bone-in preferred)  
• 1 cup thick yogurt  
• 1 tablespoon ginger-garlic paste  
• 1 teaspoon red chili powder  
• 1/2 teaspoon turmeric powder  
• 1 teaspoon garam masala  
• Fresh mint and coriander leaves  
• Salt to taste  

For the rice: 

• 3 cups Kohinoor Basmati Rice
• 4-5 green cardamom pods
• 2 black cardamom pods
• 4-5 cloves
• 2 bay leaves 
• 1 cinnamon stick  
• 2 tablespoons ghee
• Salt to taste

For layering:

• 2 large onions (thinly sliced and fried golden)  
• 1/2 cup fresh mint leaves  
• 1/4 cup fresh coriander leaves  
• 1/4 cup warm milk with a pinch of saffron
• 3 tablespoons ghee

Step-by-Step Cooking Guide  

Marinate the chicken pieces for at least two hours in a mixture of yoghurt, herbs, and spices. This step creates tender, flavourful meat that becomes the heart of your chicken biryani. The longer you marinate, the deeper those flavours penetrate the rice.

Next, gently wash your Kohinoor Basmati Rice until the water runs clear, then soak for 30 minutes. Bring water to a boil with whole spices, ghee, and salt in a heavy-bottomed pot. Add the soaked rice and cook until 70% done. The grains should be firm but cooked on the outside.

Now spread your marinated chicken in the bottom of a heavy-bottomed pot. Layer the partially cooked rice on top, then sprinkle those gorgeous fried onions, fresh mint, coriander, and that golden saffron milk that adds royal colour and aroma. 

Cover the pot with aluminium foil for the crucial sealing step, then place the lid tightly on top. Now, start cooking on high heat for 3-4 minutes, and then reduce to the lowest heat and let it cook slowly for 45 minutes. This gentle dum cooking method ensures every grain absorbs those incredible flavours while the chicken becomes fall-off-the-bone tender. 

Serving & Final Touch  

When your biryani is ready, rest for 10 minutes before gently mixing and serving. Serve your creation with cooling cucumber raita, spicy salan curry, and crispy onion rings on the side.

Why Kohinoor Basmati Rice is Perfect for Biryani  

Kohinoor Basmati Rice stands out as the best rice for biryani because of its extra-long grains that elongate beautifully during cooking, creating that signature look every biryani lover expects. The rich, natural aroma complements the spices perfectly, while the fluffy texture ensures that each grain remains separate and non-sticky.  

During the intense steam cooking process of dum preparation, this premium rice maintains its integrity without breaking or becoming mushy. Professional chefs and passionate home cooks trust this brand because it delivers consistent results that make your authentic biryani taste like it came from the royal kitchens of Hyderabad.  

FAQs  

What makes Hyderabadi biryani different from other types of biryani?   

The unique dum cooking technique used in Hyderabadi biryani involves layering partially cooked rice with raw marinated chicken and cooking the mixture slowly in a sealed pot. This method delivers unique flavours and textures that distinguish it from other regional variants, as does the generous use of saffron, fried onions, and spices.   

Why is Kohinoor Basmati Rice ideal for Hyderabadi biryani?   

The grains of Kohinoor Basmati Rice are exceptionally long. During the intense steam cooking process, these do not break. Its inherent scent intensifies the aroma of the biryani, and its fluffy consistency guarantees that every grain stays separate and is cooked to perfection.    

Which rice is best for making biryani?   

Kohinoor Basmati Rice is the best choice for biryani because of its premium quality, consistent results, and perfect grain length. Its ability to absorb flavours while maintaining texture makes it the preferred choice for creating restaurant-quality biryani at home.