How to Make Delicious Matka Biryani (Hyderabadi Chicken Dum Biriyani) at Home?


    Biryani is a South Asian dish which made up of rice. It is a spicy dish made with species, rice, and Chicken. Biryani is traditionally associated with the Mughlai cuisine. In Matka Chicken Biryani version where all the ingredients are placed in one pot and cooked on the stove top.

    Step 1: Marinating Chicken:


    Oil – enough for frying
    Onion – 3 nos (cut into thin, long slices)
    Chilli Powder – 2 to 4 tbsp
    Turmeric Powder – 1/4 Tsp
    Garam Masala Powder – 2 Tsp
    Ginger-Garlic Paste – 1 tbsp
    Green Chilli – 3 to 4 nos (crushed)
    salt – as needed
    curd – 3 tbsp
    Mint leaves – 1/2 cup (finely chopped)
    coriander leaves – 1/2 cup (finely chopped)
    Ghee – 1 tbsp
    Lemon Juice – 2 tbsp
    Saffron – 1 pinch (boil in 1/2 cup of milk)
    Chicken – 1kg

    Add a small portion of sliced onion to the heated oil
    Add a pinch of salt and fry till dark brown
    Similarly, fry all the sliced onions
    Add all the ingredients to the Chicken
    Add the fried onion by crushing it (save some for later use)
    Oil 3 tbsp (use the remaining oil in which onion was fried)
    Mix well and keep it for two hours (marinate overnight for better result)

    Step 2: Cooking the Rice


    Basmati Rice 1 kg (soaked for 20 minutes)
    Mint leaves – 2 tbsp (finely chopped)
    Coriander leaves – 2 tbsp (finely chopped)
    Ghee – 1 tbsp
    Salt – as needed
    Cardamom – 5 nos
    Cloves – 5 nos
    Star Anise – 1 no
    Cinnamon Stick – 1-inch piece
    Black Cardamom – 1 no
    Sha Jeera – 1 Tsp
    Lemon Juice – 1 tbsp

    Boil the water by adding all the ingredients except rice
    Add the soaked rice to the boiling water
    Cook till rice is 75% done (Around 10 minutes)
    Time varies according to the quality of rice
    Drain immediately

    Step 3: Preparing Dum Biriyani

    Grease a seasoned clay pot and place some tomato slices to avoid burning at the bottom. Now spread the marinated chicken pieces. Add a layer of rice on the top of the chicken, sprinkle some fried onions, mint and coriander leaves. Pour the Saffron infused milk and repeat the second layering. Add some fried cashews, raisins, and few lemon slices. Pour some ghee and seal the pot tightly with dough. You can use other utensils also follow the same steps. Place about 2 kg weight on the top and cook over very low flame for about 20 minutes. Open to enjoy the aroma…tasty and juicy Chicken Biriyani is ready.

    Refer Detailed Step by step cooking video below:

    Average Member Rating

    (5 / 5)

    5 5 1
    Rate this recipe

    1 people rated this recipe

    Related Recipes:
    • Kerala Style prawns – plantain stir fry (Nadan Chemmeen Kaya Fry)

    • Chicken Hakka Noodles with Maggi

      Restaurant style Hakka Noodles with Maggi Noodles

    • Sattu Drink (Sharbat)  – Energy Boosting Summer Drink 

    • traditional turmeric golden milk from indidiet

      Traditional Golden Turmeric Milk Recipe

    • Secret of the best Kadak Tea / Karak Chai / Indian Masala Tea

    Newly added

    • Parippu vada | Dal vada | How to make Split peas snack |  Masala vada

    • Tomato dates chutney - Bengali cuisine

      Tomato Dates Chutney

    • Kappa ilakkiyathu ( Mashed Tapioca)

    Comments (2)

    1. posted by SHERYL on February 15, 2019

      How long do you cook it? How hot should the oil be? I followed the recipe and it isn’t coming out crispy.

      • posted by Rani Sharad on March 8, 2019

        Cooking time depends on the type of tapioca used. Cook till it is soft but stiff. Do not overcook. I am not using any oil in this recipe. If you have any doubts, please refer to the detailed cooking video given at the end of the recipe.


    Leave a Reply

    Your email address will not be published. Required fields are marked *

    For Exciting Recipe Videos - Subscribe to my YouTube Channel

    Click Here