Hyderabadi Dam Biryani@ZAEQA HOTEL


Hyderabadi Dam Biryani
is a world-famous dish that is known for its rich flavor, aroma, and tender meat. It is a type of kacchi biryani, which means that the rice and meat are cooked together from scratch. This gives the biryani a unique flavor and texture that is different from other types of biryani.

Dam biryani is made with a variety of spices, including turmeric powder, red chili powder, coriander powder, garam masala, and biryani masala. The spices are blended together to create a flavorful marinade for the meat. The meat is then marinated for several hours before being cooked with the rice.

The rice for dam biryani is typically basmati rice, which is a long-grain rice that is known for its fluffy texture. The rice is soaked in water for at least 30 minutes before being cooked. This helps to ensure that the rice is cooked evenly and does not become mushy.

To cook dam biryani, the rice and meat are layered together in a heavy-bottomed pot. The layers are typically arranged as follows:

  • A layer of rice
  • A layer of meat
  • A layer of spices and herbs
  • A layer of fried onions
  • A layer of rice

The pot is then sealed with a layer of dough or foil and cooked over low heat for about 30 minutes. This process of cooking the biryani in a sealed pot is known as dum. Dum cooking helps to trap the steam and flavors inside the pot, resulting in a flavorful and tender biryani.

Recipe for Hyderabadi Dam Biryani


  • 1 kg chicken (boneless and cut into large pieces)
  • 750 gms basmati rice
  • 3 medium onions (sliced)
  • 1 cup curd
  • 4 tbsp ginger-garlic paste
  • 2 tbsp green chili paste
  • 1 tbsp red chili powder
  • 1 tbsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala powder
  • 1/4 tsp biryani masala powder
  • 1/4 cup chopped coriander leaves
  • 1/4 cup chopped mint leaves
  • 1 lemon (juiced)
  • Salt to taste
  • Oil for frying


  1. Marinate the chicken with curd, ginger-garlic paste, green chili paste, red chili powder, coriander powder, turmeric powder, garam masala powder, biryani masala powder, salt, and lemon juice for at least 2 hours.
  2. Soak the basmati rice in water for at least 30 minutes.
  3. Heat oil in a heavy-bottomed pot and fry the onions until golden brown. Remove the onions from the pot and set aside.
  4. In the same pot, add the marinated chicken and cook over medium heat until the chicken is browned on all sides.
  5. Add the soaked rice to the pot and mix well.
  6. Add enough water to cover the rice and chicken.
  7. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
  8. Cook the biryani for about 20 minutes, or until the rice is cooked through.
  9. Remove the pot from the heat and garnish with fried onions, coriander leaves, and mint leaves.
  10. Serve hot with raita and salad.

Tips for making the best Hyderabadi Dam Biryani:

  • Use fresh and high-quality ingredients.
  • Marinate the chicken for at least 2 hours to get the best flavor.
  • Soak the basmati rice for at least 30 minutes to ensure that it cooks evenly.
  • Do not overcook the rice, or it will become mushy.
  • Use a heavy-bottomed pot to cook the biryani to prevent it from sticking to the bottom of the pot.
  • Cook the biryani over low heat to ensure that it cooks through evenly.
  • Garnish the biryani with fried onions, coriander leaves, and mint leaves for added flavor and aroma.


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