
How to Make Authentic Hyderabadi Biryani at Home – easy recipe for beginners and homecooks
What truly sets Hyderabadi Biryani apart is the traditional dum method—a slow, sealed cooking process where marinated meat and fragrant basmati rice steam together, allowing the flavors to meld and intensify. This technique locks in moisture and aroma, creating tender, flavorful layers that define authentic Hyderabadi Biryani. As the Nizams’ cultural reach extended, so did the biryani’s acclaim, inspiring regional adaptations, especially in Karnataka, each adding local twists to the timeless recipe. Ahead is a detailed guide to recreating this iconic dish, capturing the essence of its regal heritage and culinary artistry.
Home Kouzina's Hyderabadi Biryani Masala
Home Kouzina’s Hyderabadi Biryani Masala is inspired by the regal flavors of Hyderabad’s royal kitchens. Made in small batches using handpicked spices like coriander, shah jeera, and green cardamom, this masala blends authentic taste with uncompromising quality. Free from additives and preservatives, it allows you to effortlessly recreate the rich, layered flavors of traditional Hyderabadi biryani right in your own kitchen.
Hyderabadi Biryani’s magic comes from slow ‘dum’ cooking, where marinated meat and fragrant rice blend into perfect harmony.
Ingredients
For the marinade:
500 g chicken (or 500 g mixed vegetables for veg option – carrots, beans, potatoes, peas)
1 cup (100 g) curd
2 tsp ginger-garlic paste
1/4 cup fried onions (thinly sliced and golden)
5 tsp Home Kouzina Hyderabadi Biryani Masala
A handful of chopped mint leaves (optional)
A handful of chopped coriander leaves (optional)
Salt to taste
For cooking:
2 tbsp ghee
Basmati rice (semi-cooked – approx. 1.5 to 2 cups uncooked)
For layering:
7–8 tsp saffron milk (a few strands of saffron soaked in warm milk)
Chopped mint and coriander (for garnish)
Method
Marination
In a large bowl, mix 500 g of chicken or 500g of veggies with 1 cup curd, 2 tsp ginger-garlic paste, 1/4 cup fried onions, 5 tsp Home Kouzina Hyderabadi Biryani Masala, salt to taste, and a handful each of chopped coriander and mint (optional). Cover and let it marinate for at least 1 hour.-
Cook the Chicken
Heat 2 tbsp ghee in a heavy-bottomed pan. Add the marinated chicken and cook on medium heat until the meat is tender and the masala thickens slightly. Set aside.If using vegetables , sauté them lightly for 6–8 minutes until they’re partially cooked but still hold their shape. Set aside.
Prepare the Rice
In a separate pot, parboil basmati rice until it’s about 70–80% cooked. Drain and set aside.Layer Hyderabadi Biryani
In a heavy-bottomed pot or handi, layer the cooked chicken or vegetables first, followed by a layer of semi-cooked rice. Drizzle 7–8 tsp saffron-infused milk on top, along with some ghee, more fried onions, a squeeze of lemon juice, and a sprinkle of chopped mint and coriander.Dum Cooking (Slow Sealing Method)
Seal the pot tightly using wheat dough (atta) along the lid’s rim to trap the steam. Place the pot on low heat and let it cook for 30 minutes. This slow ‘dum’ process helps all the flavors infuse beautifully into the rice and meat.Serve & Enjoy
Let Hyderabadi Biryani rest for 5–10 minutes before opening. Fluff gently and serve hot with raita or salan.
Cooking and Serving
For best results, cook Hyderabadi Biryani in a heavy-bottomed pot to avoid burning the base during dum. If you’re unsure, simply place a tawa under your pot while cooking. When sealing the lid with atta, roll the dough into a rope and press it around the edge of the pot before placing the lid firmly — this traps the steam and allows the biryani to cook slowly and evenly, locking in all the flavours. Don’t skip the saffron milk either — soak a few strands of saffron in warm milk and let it sit for about 10 minutes. Drizzling this over the rice gives the biryani its signature golden hue and rich aroma.
Once cooked, let the biryani rest for 5–10 minutes before opening the lid. Fluff it gently with a spoon to mix the layers without breaking the grains. Serve Hyderabadi Biryani hot with a bowl of cucumber raita or mirchi ka salan on the side. For vegetarians, pair the veg version with boondi raita or a refreshing mint chutney. A squeeze of lemon and a sprinkle of fresh coriander just before serving adds the perfect finishing touch.
PRODUCT SPOTLIGHT
Home Kouzina’s Hyderabadi Biryani Masala brings the authentic taste of royal kitchens to your plate. Made in small batches with handpicked spices like shah jeera and green cardamom, it captures the depth and warmth of traditional dum biryani.
No additives, no preservatives — just pure, layered flavor in every spoonful.

Master the traditional dum method with this easy Hyderabadi Biryani recipe
Features both chicken and veg options using Home Kouzina’s authentic Hyderabadi Biryani masala.
Made with natural ingredients, no preservatives, and rich, royal flavors in every bite.
We hope these recipes have inspired you to get creative in the kitchen with Home Kouzina products. Remember, cooking is all about experimentation and fun, so don't be afraid to put your own spin on these recipes. We can't wait to see what delicious creations you come up with!
Frequently Asked Questions
1. What makes Hyderabadi biryani different from other biryanis?
Hyderabadi biryani is known for its dum cooking method, where raw marinated meat is slow-cooked with partially cooked rice in a sealed pot. It also uses a rich blend of spices influenced by Mughlai and Persian traditions, giving it a layered, aromatic flavor.
2. What makes Home Kouzina’s Hyderabadi Biryani Masala different from regular biryani masala?
Our masala is inspired by the traditional Nizami-style biryani, crafted in small batches using handpicked spices like shah jeera, star anise, and dagad phool — with no additives or preservatives.
3. Is this masala suitable for both veg and non-veg biryani?
Yes, Home Kouzina's Hyderabadi Biryani Masala works beautifully with both chicken and vegetable biryani. The spice blend enhances the richness of meat and brings depth to veggies alike.
4. Can I use this masala for other rice dishes?
Absolutely. While it’s crafted for biryani, you can also use it in pulao, tawa rice, or even to spice up leftover rice for a quick, flavorful meal.
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