Hyderabadi Chicken Dum Pukht Biryani is a timeless masterpiece from the royal kitchens of Hyderabad, India. Known for its “dum” (steam-sealed slow cooking) technique, this biryani combines layers of marinated chicken and fragrant basmati rice, cooked together in a sealed pot to capture the essence of every spice.
The result is a tender, aromatic, and flavorful biryani that melts in your mouth. Unlike regular biryani, Dum Pukht is all about slow cooking, patience, and perfect layering, a regal experience served on your plate!
Analysis of Ingredients of Hyderabadi Chicken Dum Pukht
The core of Hyderabadi Chicken Dum Pukht lies in its balance of rice, marinated meat, and aromatic spices. The basmati rice gives a long, fluffy texture, while chicken is marinated in yogurt, fried onions, ginger-garlic paste, and warm spices like cardamom, cloves, and cinnamon. Fresh herbs, mint and coriander infuse the dish with fragrance, while saffron-infused milk adds richness and color. A touch of lemon juice brings brightness, and fried onions provide that signature Hyderabadi depth.
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Required Equipment for Hyderabadi Chicken Dum Pukht
To make Dum Pukht the authentic way, you’ll need:
- A heavy-bottomed pot (degchi or handi) for even heat distribution.
- A tight-fitting lid or dough (atta) seal to lock in the steam (“dum”).
- A rice pot and strainer to parboil the rice.
- A skillet for frying onions.
- A spatula or large spoon for gentle layering and mixing.
Getting Ready of Hyderabadi Chicken Dum Pukht
- Marinate the Chicken: Mix chicken with yogurt, ginger-garlic paste, fried onions, green chilies, garam masala, lemon juice, and herbs. Let it rest for at least 4 hours (preferably overnight).
- Parboil the Rice: Cook basmati rice with whole spices (cardamom, cloves, bay leaf) and salt until 70% done. Drain and set aside.
- Prepare Saffron Milk: Soak saffron strands in warm milk for 10 minutes.
- Layering: Get ready to layer marinated chicken at the bottom and half-cooked rice on top with saffron milk, mint, coriander, and fried onions.
Timetable for Cooking
| Step | Time Required | Purpose |
| Marination | 4–8 hours | Deep flavor infusion |
| Frying onions | 15 minutes | Caramelized base |
| Parboiling rice | 10 minutes | Partially cooked rice |
| Dum cooking | 30–40 minutes | Steam-infused perfection |
| Total Time | ~5 hours (including marination) | Traditional Hyderabadi method |
Marination time ensures the chicken soaks up the authentic Hyderabadi flavor.
Detailed Instructions of Hyderabadi Chicken Dum Pukht
Marinate the Chicken:
In a large bowl, combine 1 kg chicken with 1 cup yogurt, 2 tbsp fried onions, 2 tbsp ginger-garlic paste, 1 tsp red chili powder, ½ tsp turmeric, 1 tsp garam masala, salt, lemon juice, chopped mint, and coriander. Give it at least four hours to marinate in the fridge.
1. Fry the Onions:
Sliced onions should be fried in hot oil until golden brown. Set aside for garnishing and marination.
2. Parboil the Rice:
Boil 2 cups basmati rice in water with 2 bay leaves, 4 cloves, 2 cardamoms, and salt until 70% cooked. Drain immediately.
3. Layering:
In a heavy-bottomed pot, spread the marinated chicken first (raw). Add a layer of half-cooked rice over it. Sprinkle saffron milk, mint, coriander, fried onions, and a drizzle of ghee. Repeat if you have more layers.
4. Dum (Steam Cooking):
Use dough or a tight cover to seal the lid. Cook on high flame for 10 minutes, then reduce to low flame for 25–30 minutes. This slow cooking allows the chicken and rice to steam together.
5. Rest & Serve:
Turn off the heat and let it rest for 10 minutes. Gently mix from the bottom before serving.
Serving Advice of Hyderabadi Chicken Dum Pukht
Serve hot Hyderabadi Dum Pukht with:
• Mint Raita or Boondi Raita
• Kachumber Salad (onion, tomato, cucumber, lemon)
• Mirchi Ka Salan or Bagara Baingan
• Add some lemon wedges and fresh mint leaves as garnish.
Comparison Table – Hyderabadi Dum Pukht vs Regular Biryani
| Aspect | Hyderabadi Dum Pukht | Regular Biryani |
| Cooking Method | Steam-sealed (“dum”) | Open cooking |
| Rice & Meat | Cook together | Cooked separately |
| Flavor | Deep, smoky, infused | Layered but lighter |
| Aroma | Rich and royal | Moderate |
| Texture | Soft and moist | Fluffy and dry |
Dum Pukht stands out for its slow-cooked, infused aroma that no other biryani style matches!
Advice & Modifications of Hyderabadi Chicken Dum Pukht
• Use aged basmati rice for longer, non-sticky grains.
• Do not overcook rice before layering — 70% is ideal.
• Add saffron soaked in warm milk or kewra water for authentic aroma.
• Mutton Dum Pukht: Extend cooking time by 15–20 minutes for tender meat.
• Vegetarian Option: Replace chicken with paneer or vegetables like carrots, beans, and peas.
Ingredient Table for Hyderabadi Chicken Dum Pukht
| Ingredient | Quantity | Purpose |
| Chicken (bone-in) | 1 kg | Base protein |
| Basmati Rice | 2 cups | Long-grain base |
| Yogurt | 1 cup | Marinade |
| Onions (sliced & fried) | 3 large | Flavor depth |
| Tomatoes | 2 medium | Masala balance |
| Ginger-Garlic Paste | 2 tbsp | Aromatic base |
| Red Chili Powder | 1 tsp | Spice |
| Turmeric | ½ tsp | Warmth |
| Garam Masala | 1 tsp | Fragrance |
| Lemon Juice | 2 tbsp | Fresh tang |
| Mint Leaves | ½ cup | Freshness |
| Coriander Leaves | ½ cup | Garnish |
| Saffron Soaked in Milk | ¼ cup | Color & aroma |
| Whole Spices (cardamom, cloves, cinnamon) | As needed | Traditional flavor |
| Ghee | 2 tbsp | Richness |
| Salt | To taste | Balance |
FAQ’s
Q1: Can I make Dum Pukht without sealing with dough?
Yes — use a heavy lid wrapped in foil to trap steam.
Q2: Can I use boneless chicken?
You can, but bone-in gives deeper flavor and juicier results.
Q3: What if rice gets mushy?
You’ve likely over boiled it before layering; always cook it only 70%.
Q4: How can I reheat Dum Pukht biryani?
Steam it in a covered pot or microwave with a sprinkle of water to keep it moist.
Q5: Can I prepare it in a pressure cooker?
Yes cook on very low flame for 15 minutes after one whistle.
Nutritional Info (Per Serving)
| Nutrient | Amount |
| Calories | 520 kcal |
| Protein | 28 g |
| Fat | 22 g |
| Carbohydrates | 48 g |
| Fiber | 2 g |
| Sodium | 680 mg |
A balanced meal rich in protein, healthy fats, and satisfying carbs.
Final Thoughts and a Call to Action
Bring royal Hyderabadi flavors to your kitchen with this authentic Chicken Dum Pukht recipe. Slow-cooked to perfection, it’s a showstopper for family dinners and festive occasions. Try it once, and it will become your signature biryani dish!
If you loved this recipe, share your creation using #HyderabadiDumMagic, and make every bite royal.
Conclusion of Hyderabadi Chicken Dum Pukht
Hyderabadi Chicken Dum Pukht is more than just biryani — it’s a legacy of Mughal artistry and culinary precision. With the perfect “dum” technique, aromatic rice, and tender meat, it’s a dish that defines luxury and comfort in every grain. Cook it patiently, serve it proudly, and enjoy a true taste of royal tradition at home.
